Re: KImchi

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#52490

samyoowell
Member

a lot of the time when kimchi turns out to be too salty (짜) people will add thinly sliced moo (aka radish, 무우) when you’re mixing everything together towards the end.

otherwise you kind of have to deal with it. wait until it becomes older, dilute it in some water to make kimchi jjigae or kimchi jeon or kimchi kim bap.

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