This vegan Korean temple kimchi is a must-try!
Prep Time: 120 minutes
3 cups Red Chilli Powder (Gochugaru)
½ cup Naturally Brewed Soy Sauce
2 cups Glutinous Rice Porridge
Korean Raspberry Extract ½ cup
20g Green Sea Fingers (Cheonggak)
½ cups Cooked Soybean (boiled and mashed into a paste)
Why not try this stuffed cucumber kimchi too?
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!