Fermenting can't get easier with this fish sauce based ferment of pickled peppers in soy sauce. It's made with traditional Korean green peppers that are mild, sweet, juicy, and super crispy. The flavorful juice in the peppers squirts out with every bite, so be careful!

Here's a delicious, flavorful, juicy, crispy, spicy, small-batch kimchi you can make pretty much anywhere for 1 or 2 hungry kimchi-lovers. The ingredients are easy to find, too!

In the final episode in Real Korean Cooking Stories, I have one last farewell dinner with my old friends.

I made a Korean dosirak (lunchbox) for my father made up of many traditional sidedishes. Here's a list of them all, plus recipes for each if you want to recreate what I made.

I headed to Namhae, my father's hometown and where I had spent a lot of time when I was young. I was visited by my old friend Ms. Im for a seaside fresh fish lunch.

After being away for years I revisited my hometown of Yeosu in South Korea. So much of what I love and remember is still there, including some of my family's favorite restaurants. And of course the traditional markets are all still there too!