Taste Korea: Korean Recipes With Local Ingredients (Ae Jin Huys) Germany with the Covid-19 pandemic forcing

with the Covid-19 pandemic forcing many small cheesemakers out of business

The recipes are simple and can be made with minimal equipment—a pastry bag and tip is sufficient

Join Belinda Jeffery for A Year of Sundays as she shares the recipes

award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa

Drawing on the tempting tastes of the Chinese

Taste Korea: Korean Recipes With Local Ingredients (Ae Jin Huys) Germany with the Covid-19 pandemic forcingWhat makes Korean food so tasty? The secret is in the "jangs," sauces that have been a staple of Korean cuisine for thousands of years. Jang is prepared by fermenting soybeans into soy sauce (ganjang), soybean paste (doenjang) and chilli paste (gochujang). This seasoning not only delivers a rich palette of flavors but it also offers significant health benefits. Ae Jin Huys already introduced us to kimchi, Korean fermented vegetables. In this book she