The taste of aging
Made with aged kimchi
The story of Kimchi Stew
Aged kimchi
Mugeunji is a traditional fermented food in which kimchi is aged for a long period at a low temperature (0~3℃) to fully develop acidity and umami flavor.
During the fermentation period, lactic acid bacteria remain active, causing changes in taste and nutritional components, resulting in a deep flavor distinctly different from fresh kimchi.
Kimchi soup
Among them, made with aged kimchi
kimchi soup
Should I explain about kimchi stew?
We already know too much about kimchi stew.
And I also have the conclusion that it is delicious.
Naturally, to make kimchi, fresh napa cabbage is mixed with additional ingredients and various seasonings.
Of course, we use 100% domestic ingredients.
'Omogary Kimchi Coffee' (?)
Aged kimchi is coffee.
At first glance, the two combinations seem to have nothing in common, but they actually have many things in common.
Instead of describing mugeunji as old kimchi, I will start the story with the coffee we enjoy drinking every day.
A harmony of tradition and trends
We do not cling solely to tradition or pursue only the old ways. We harmonize the changing tastes of the times with the flavors of traditional aging and the altered palates of modern people.
Addictive taste!
It’s not exactly a "wow" moment, but it’s the kind of food you eat again and again. It’s the kind of food that doesn’t feel strange whether you ate it yesterday or today.
Koreans like delicious food.
So we eat kimchi stew.
And among them, I eat the tastier Omogari Kimchi Jjigae.
Why, you ask? Because it tastes better!!