"For my stuffed meatballs, I fill them with kimchi and use the excess juice from the fermented vegetables to enrich the soup stock. Along with some shoyu-kōji (Aspergillus oryzae mold flavored with soy sauce), it brings a kakushi-aji (hidden flavor) that adds an umami moreishness."

Reposted from The Japan Times

Warm up with a comforting hot pot of ground meat stuffed with the Korean fermented vegetable.

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