recipe The most amazing kimchi recipe known to man!
- Thread starter Poopasaurous!
- Start date
I've tried a few different brands from health food stores and they aren't worth shit. I was spoiled about 10 years ago by a fishing buddies wife that is Korean( with food). She made me the real deal kimchi. I downed the whole jar in about 5 minutes. It made me go poo poo
Theres a Korean restaurant that I go to often for their spicy seafood noodle soup (jjampong) and they make amazing homemade kimchi that I buy for $5 for a big container. They know my wife and I well so i'll see if they're willing to cough up the recipe next time I go and i'll let you know.
Jjamppong rocks!!!
That is one of the first Korean dishes i remember eating. A little hole in the wall Chinese place made it with beef and seafood including sea cucumber. Owners were from Korea.
BTW i think its still KimJang season too
Checkout their other kimchi related videos...they are excellent
https://www.youtube.com/watch?v=aY2xUxl-eEI
That is one of the first Korean dishes i remember eating. A little hole in the wall Chinese place made it with beef and seafood including sea cucumber. Owners were from Korea.
BTW i think its still KimJang season too
Checkout their other kimchi related videos...they are excellent
https://www.youtube.com/watch?v=aY2xUxl-eEI
Yep. It's amazing. I tried to recreate it and I've come pretty damn close. I might be off on one or two things but it's very close and still very good. Not to mention, the place I go to still hand pulls the noodles. Not too many places do that anymore. At least not in the states. It's an art.ShowMeDaSauce said:
https://www.youtube.com/watch?v=IxdGYoAQVZU
Edmick I changed the video to a better one 
You have to be single to pull noodles!Edmick said:
The Arirang kimjang videos have lots of kimchi ideas including vegan. Buddhist kimchi as an example has a very interesting broth made with "pumpkin" although i cant imagine kimchi without garlic or green onions 
Radish kimchi is a must try. Very simple to make. I make it in 1/4" strips sometimes for adding to soups. It remains surprisingly crunchy even after boiling for a few minutes. One version of radish kimchi uses a very small radish. Its killer but the radish is hard to find even in season. I think they call it ponytail. The radish has a bowling pin shape.
I use this recipe with less fish sauce and just add some Asian pear, Bosc works fine too. https://www.maangchi.com/recipe/kkakdugi
You will find many recipes using "porridge". Its nothing more than water, sweet rice flour and sugar. Heat until it thickens and begins to look more translucent. Let it cool and mix in your other seasonings. I often just skip the porridge and make a variation of the "emergency" kimchi. It turns out great.
Left over seasoning paste freezes well. Once you find one you like, make a bigger batch and freeze it in small enough portions for later use.
Radish kimchi is a must try. Very simple to make. I make it in 1/4" strips sometimes for adding to soups. It remains surprisingly crunchy even after boiling for a few minutes. One version of radish kimchi uses a very small radish. Its killer but the radish is hard to find even in season. I think they call it ponytail. The radish has a bowling pin shape.
I use this recipe with less fish sauce and just add some Asian pear, Bosc works fine too. https://www.maangchi.com/recipe/kkakdugi
You will find many recipes using "porridge". Its nothing more than water, sweet rice flour and sugar. Heat until it thickens and begins to look more translucent. Let it cool and mix in your other seasonings. I often just skip the porridge and make a variation of the "emergency" kimchi. It turns out great.
Left over seasoning paste freezes well. Once you find one you like, make a bigger batch and freeze it in small enough portions for later use.
Here is the base recipe. It has been changed to fit my work kitchen. Red pepper flakes and the white wine are subs. Use rice wine instead. In my opinion it's the anchovies instead of fish sauce that set it apart. Definitely as was mentioned before it's like jumbalya. What ever you have handy will work. I use Bok Choy that's is just starting to flower. The flower stalks are like broccoli stems with out the woody skin.
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That video made me cry... Not really but it should be making me cry. I'm a ginger.
It would be awesome to live in a community that works and feeds each other. We need to start a pepper community and live off the government in "the pepper projects". We can also make pepper weapons for security purposes.
It would be awesome to live in a community that works and feeds each other. We need to start a pepper community and live off the government in "the pepper projects". We can also make pepper weapons for security purposes.
This one is not a fermented kimchi but it is a common banchan served in Korea. I love this stuff spicy or just sweet and sour. Its VERY easy to make except for slicing the radish.
https://www.maangchi.com/recipe/musaengchae
https://www.maangchi.com/recipe/musaengchae
I've never had kimchi but I do make some no-name cabbage salad that I think is great. It's one of my staple foods. The recipe has been handed down in my family forever. I remember my aunt fed it to me when I spent weekends with them at their lake cottage when I was 5 years old.
I don't know if it's fermented but I know it's supposed to last forever being pickled in vinegar. The bad thing is it never lasts that long so I make it pretty often. The good thing is it's dirt simple. Quick and easy to make and ready to eat the next day. I made a new batch today so I'll post up the info and a picture.
2 quarts of cabbage or slaw mix
2 sweet onions
a bunch of red, yellow, orange sweet peppers
1 pint vinegar. I like to use the cider vinegar.
1½ tsp celery seed
1½ tsp mustard seed
1½ tsp salt
1½ tsp turmeric
the original recipe calls for 2½ cups of sugar. I use a half cup
Cook the sauce to a boil and pour over the vegetables. Marinate at least 12 hours.
I don't know if it's fermented but I know it's supposed to last forever being pickled in vinegar. The bad thing is it never lasts that long so I make it pretty often. The good thing is it's dirt simple. Quick and easy to make and ready to eat the next day. I made a new batch today so I'll post up the info and a picture.
2 quarts of cabbage or slaw mix
2 sweet onions
a bunch of red, yellow, orange sweet peppers
1 pint vinegar. I like to use the cider vinegar.
1½ tsp celery seed
1½ tsp mustard seed
1½ tsp salt
1½ tsp turmeric
the original recipe calls for 2½ cups of sugar. I use a half cup
Cook the sauce to a boil and pour over the vegetables. Marinate at least 12 hours.
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Loves me some sweet pickled cabbage!!! Funny thing though...i HATE sweet pickles.
Kimchi has it's own unique flavor and recommend that you try it out when possible.DWB said:
Thanks for that slaw recipe! I'll try it out next time I shop. I think I might do some drunk shopping and annoy some purdy women at the same time here soon.