Pepper Kimchi for Summer and Early Autumn | 甜椒泡菜

This is sweet, crunchy, slightly sour but very refreshing pepper dish! Korean Cuisine Chef, Ellis Jung, explains how this modern Korean dish became popular in Korea from 2010 onwards. This kimchi belongs to the White kimchi type (non-spicy), of the water base. 


Click in to read our full interview with her here.

Written by Ellis Jung

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