Guides
How to cook frozen dumplings three ways, whether kimchi is meant to be sour, and the dipping-sauce ratio every good sauce starts from.
Guides are in English. The rest of the site is translated.
Kimchi is alive, so it keeps changing: crunchy and mild in week one, sour and soft by month two. Neither is spoilage — and the sour stage is the one Koreans actually cook with.
Read the guideSoy, vinegar and sesame oil in a 3:2:1 ratio is the base almost every dumpling sauce starts from. Four variations from there, and what each one is actually for.
Read the guideThree methods, real timings, and the one rule that matters more than all of them — do not thaw. Frozen dumplings go straight from the freezer into the pan.
Read the guide