Maangchi's Korean food and cooking forum » Tag: kimchi - Recent Posts

Miss Kim78 on "I never met a kimchi I didn't like"

Miss Kim78 — Fri, 10 May 2013 09:00:10 +0000

You are lucky, Freddy. I'm picky about Kimchi, and only like to indulge in delicious ones. But I have come across so many Kimchi's that were gross. For some reason, there are too many restaurants I've been to that sell bad Kimchi. I think that would make some people (especially those that have never tasted Kimchi before) get a bad impression of Kimchi. One of my friends said he judges a Korean restaurant by the way their Kimchi tastes. I see some truth to that, though I have seen many places that serve other dishes that are fabulous, but ruins the experience with bad tasting Kimchi.

JDBL on "I never met a kimchi I didn't like"

JDBL — Fri, 10 May 2013 04:55:43 +0000

My neighbour just made a batch of kimchi last week and she brought me some in a plastic container. My wife and I ate it as soon as we got it because we were so excited to have home made kimchi. It's really salty and the doesn't have much flavour (like the sourness). Even the chilies are a bit lacking. I've actually had it at her place before and remember it was delcious! I don't know what happened to this one. Does anyone know if it needs to sit and ripen in the fridge for a while before we eat it? It's kinda making my fridge smell... As much as I like the street food in Korea Here are my favorites: <a href="http://iloveeslkorea.com/5-street-foods-you-must-try-before-leaving-korea/" rel="nofollow">http://iloveeslkorea.com/5-street-foods-you-must-try-before-leaving-korea/</a>, I really love sitting down with a pot of white rice, seaweed, and spicy kimchi.

kareulo on "Sambal Oelek sauce instead of hot pepper flakes?"

kareulo — Tue, 30 Apr 2013 15:56:42 +0000

Hi I decided to make kimchi tomorrow and I'm going to follow maangchi's recipe but the problem is that here in Italy I can't find Korean hot pepper flakes(not even gochujang). But I found Sambal Oelek instead...I googled it and saw that a lot of people use it to make kimchi...but I wanted to make the /real/ kimchi... Is it a good substitute? The ingredients are: red peppers (78%),water,salt and preservative. Here's a photo of that thing that I am talking about <a href="http://i40.tinypic.com/2ufarfo.jpg" rel="nofollow">http://i40.tinypic.com/2ufarfo.jpg</a> Thank you!! :D

lezmajz on "kimchi recipe"

lezmajz — Mon, 22 Apr 2013 14:31:03 +0000

I am alergic to hot spice food. Can I make kimchi without the pepper powder.. and how I can substitute that ( if it is posible ) ??

Jennifer on "Cucumber Kimchi"

Jennifer — Wed, 13 Mar 2013 02:44:22 +0000

She has a recipe up already it's here <a href="http://www.maangchi.com/recipe/oisobagi-kimchi" rel="nofollow">http://www.maangchi.com/recipe/oisobagi-kimchi</a>

Vyedr on "Cucumber Kimchi"

Vyedr — Mon, 04 Mar 2013 08:07:04 +0000

I live in the Puget Sound area of Washington, near seattle, and my local Korean markets carry cucumber kimchi and it is SO TASTY. Do you have a cucumber kimchi recipe to share?

powerplantop on "I never met a kimchi I didn't like"

powerplantop — Wed, 09 Jan 2013 18:38:00 +0000

Recipe for water kimchi: <a href="http://www.maangchi.com/recipe/dongchimi" rel="nofollow">http://www.maangchi.com/recipe/dongchimi</a>

FreddyAsia on "I never met a kimchi I didn't like"

FreddyAsia — Tue, 08 Jan 2013 08:50:38 +0000

I spent a year in Korea teaching, and was actually was teary-eyed when I left.the people, the landscape, the food, the everything! Koreans are my favorite Asians for many reasons. I have missed kimchi for years (after two years in Thailand, and tried store bought Chinese jarred kimchi--yuck--no respectable Korean would throw at a dog), then this year in the Philippines (same dog weapons-grade Chinese sludge)and finally found this site and am making my own. I especially like the fermented cabbage and radish styles. Most importantly, I have mild hepatic encaphalopothy, and probiotics are a very good treatment. I read that kimchi has more than four times the probiotics found in commercial yogurt, which is actually medical grade by any standard! Long live the kimchi eaters! In my time in Korea, I tried literally hundreds of types of kimch, even one for stomach problems called (in translation)"water kimchi" I would love to see a recipe for it. Thanks Maangchi!!

stanford on "Kimchi won't ferment!"

stanford — Mon, 07 Jan 2013 22:30:34 +0000

Also Stee - how cold is your house? I think you want to try to ferment it at about 24 degrees if possible.

Jeeyon on "Kimchi won't ferment!"

Jeeyon — Fri, 04 Jan 2013 23:16:55 +0000

Your oven that is turned off is the warmest place in the house? Why not just put it on the kitchen counter at room temp? That way you can monitor the progress more easily. You should see bubbles at some point.

Stee on "Kimchi won't ferment!"

Stee — Thu, 03 Jan 2013 05:22:38 +0000

Ummm....i made kimchi a week ago and its not fermenting.......i placed it in the oven which was off but still the warmest in the house...then i moved it to the fridge.....when i tasted it i tasted a bit bitter....idk what happened......help!

Littlehuay on "Baek Kimchi"

Littlehuay — Sat, 29 Dec 2012 05:01:34 +0000

HI Maangchi 씨, Would it be possible to show us how to make Baek Kimchi? Really love it and perfect for weather in Singapore. Thank U

powerplantop on "seafood in kimchi?"

powerplantop — Thu, 27 Dec 2012 15:59:17 +0000

Salted Anchovies, Octopus, Pickled Oysters (Origuljot), Pickled Corbina (Choijot) are also traditional My wife tells me that on the Korean shows they use Tuna Sauce and Bonito flakes. There are also seafood kimchies. Dried Pollack Kimchi, Octopus Kimchi, Squid and Radish Kimchi, Whole Stuffed Cod Kimchi and Stuffed Crab Kimchi.

Jeeyon on "seafood in kimchi?"

Jeeyon — Thu, 27 Dec 2012 03:56:36 +0000

I've been eating kimchi all my life and the only seafood I've ever seen in kimchi are raw oysters and raw squid. Of course, we often put in a very salty shrimp paste called saewoo jeot, but I wouldn't consider that "seafood" per se. You only need a tablespoon or so for 1-2 heads of napa. <a href="http://www.maangchi.com/ingredients/salted-shrimp" rel="nofollow">http://www.maangchi.com/ingredients/salted-shrimp</a>

Koreanborn on "Kimchi Seasoning, Bulgogi Seasoning, Garlic-Ginger Stir Fry Seasoning"

Koreanborn — Wed, 26 Dec 2012 20:25:45 +0000

Hi Everyone! I live in the Chicago area and love my Korean food. Unfortunately, we moved to the north burbs and the dining here is lacking, particularly in Korean food! I went to the Costco in Lincoln Park and found these new seasonings and bought them about 3 weeks ago and must share them with my fellow Korean food lovers! I've cooked with these seasonings and added them on food too (Bulgogi seasoning on veggie pizza and Kimchi seasoning on almost everything!) Seriously brings all the flavor without the trek to the Korean market miles away. The Stir Fry Seasoning is so good in soups and added to rice bowls. Anyway, thought I'd share with everyone cause it's a great find! (oh - the brand name is "Swagger")

lalashauna on "Kimchi bokkeumbap and ddeokboki"

lalashauna — Sun, 16 Dec 2012 05:25:30 +0000

These are korean recipes that I want to try the most.

martinez12 on "vegetarian fish sauce for kimchi"

martinez12 — Fri, 07 Dec 2012 09:38:30 +0000

Hey would love to thank you for sharing this wonderful recipe over here. Please keep sharing more.

powerplantop on "We, South American people, are screwed!!"

powerplantop — Thu, 22 Nov 2012 06:01:25 +0000

Have you tried this market? <a href="http://www.maangchi.com/shopping/gentileza-market" rel="nofollow">http://www.maangchi.com/shopping/gentileza-market</a>

gigita0890 on "We, South American people, are screwed!!"

gigita0890 — Tue, 20 Nov 2012 15:51:28 +0000

Hi guys, my name is gisselle and i'm from Ecuador South America.., I have many friends that would like to try a traditional korean food, but unfortunately we don't have any korean restaurant here, so we are trying to make a recipe by ourselves. I decide to start by making Kimchi, but i have a lot of trouble finding the ingredients here, like hot pepper flakes, fish sauce and sweet rice flour, so i felt really sad from the begining! I think that all South American have the same problem as me. I was looking for some substitutes but even in the recipe of them i have issues to find the ingredients like klep leaf for the fish sauce. I'm telling you all of this because i was wonder if maybe a nobel heart (begging :D) can write for us a recipe of at least this 3 things (sweet rice flour, fish sauce, squid, hot pepper flakes) with ingredients that are not too dificult to find in South America and FINALLY help me out for making Kimchi for all my Ecuadorian friends.

soko2usa on "seafood in kimchi?"

soko2usa — Sun, 11 Nov 2012 20:54:55 +0000

Hello! I know Maangchi has put different kinds of seafood in her kimchi over the years (raw oysters and squid come to mind), but what other kinds of seafood can you add? I've heard things about shrimp and jeotgal, but can anyone be more specific about names and amounts? I'd like very much to add seafood to my kimchi but I'm quite limited in what is available most of the time and don't know correct names the rest of the time. All help is much appreciated! <3 Kerri

Nyla on "KIMCHI JAEYOOK DDUKBOKI WITH CHEESE"

Nyla — Sun, 28 Oct 2012 20:28:39 +0000

KIMCHI JAEYOOK DDUKBOKI WITH CHEESE - It's one of my favorite dishes from Arang in K-Town NYC... Kimchi, pork, rice cakes and mozzarella cheese I'm pretty sure theres zucchini in it too... They also have a seafood version Does anyone have any idea how to make it?

powerplantop on "Kinchi in West Virginia"

powerplantop — Thu, 18 Oct 2012 14:11:00 +0000

I suspect the Chinese market will have rice flour. Most Asian markets carry it. Some times it is in a box, sometimes it is in a plastic bag.

jrowley on "Kinchi in West Virginia"

jrowley — Thu, 18 Oct 2012 10:47:48 +0000

Uh oh, I forgot to mention that I did salt the cabbage :) It's a good two weeks old now and the cabbage is still nice and crunchy, but very sour (which is the way I like it) and tastes a lot more spicy than when it was fresh. I might have to check that place out, I know there's a few differences between Chinese and Korean cooking, but the ingredients are usually quite similar. Lynchburg is a good 4 hour drive from me, plus it's in a place I have no reason to go to. I'll have to research for ones between Charleston, WV and Cleveland, Ohio. I have reasons to go to Cleveland on occasion (family) Or I could even have them pick stuff up and bring it down to me. Until then, I'll continue to improvise.. Though I am hoping I can find rice flour soon, to make those delicious looking cakes Maangchi makes.. Especially the Baekseolgiddeok from the most recent video.

powerplantop on "Kinchi in West Virginia"

powerplantop — Sat, 13 Oct 2012 14:18:12 +0000

Other than the vinegar it sounds good. But without salting the cabbage it will get mushy. That just means you have to eat it faster. In Korea is is common to see anchovies, shrimp and other small fish sold in a salt brine. These get used in making kimchi. You could check this place: Asian Market 226 7th Avenue, South Charleston, WV from Googles street view it looks Chinese but lots of small town Asian stores carry a bit of everything including fish sauce from vietnam The one in my home town does. Its not close but: Liberty Korean Market Alleghany Avenue Lynchburg, VA 24501‎

jrowley on "Kinchi in West Virginia"

jrowley — Thu, 11 Oct 2012 16:30:00 +0000

Not too long ago, I messaged Maangchi and told her about how I make kimchi here in West Virginia. She just messaged me back and suggested that I share my information with the community here. I have to say, in my opinion, it's an odd recipe for kimchi. About 5 pounds of green cabbage, cut into about 1 inch chunks 2 onions, cut into large pieces 12 cloves garlic, minced 4 bell peppers cut into one inch by 1/4th inch strips, any color will do. I used orange, yellow and red. About 8oz red pepper powder - Unless I order online, flakes are impossible to get around here. A little bit of vinegar - I used to speed up the souring process. Maangchi told me to skip it next time to see how it turns out, and I plan on doing so. 8oz can of anchovies.. That's right. Anchovies. I had to get these with a pizza order (they sell cans separate if you ask) I used the oil as a substitute for fish sauce and the meat itself as a substitute for squid, or other meat that you might want to use. I diced the anchovies up. Oh, and a small package of baby carrots, diced. To make the red pepper sauce, I combined the powder with the vinegar and entire can of anchovies, and mixed until it was an even consistency. Then, all of that got poured onto the cabbage and mixed evenly. Fresh, it was already incredibly delicious. Now, about a week later, I can't even begin to explain how good it is. It is also incredibly spice. It is so spicy that I'm the only one around here who can even stand the smell of the heat - much less taste it. If anyone knows where I can find authentic Korean ingredients in the Charleston, WV area, let me know. I would love to try this with the real deal instead of having to make things up as I go. I'll enclose a picture of it. If you see the big chunk of anchovy, rest assured that didn't last long after the picture. I would dig in to the kimchi itself if I didn't just eat breakfast. Little tidbit of information about me and my obsession with spicy food - we have a chicken wing joint called Quaker Steak and Lube here, which has places nationwide. They are renowned for having a wing sauce so hot, you have to sign a medical release form to eat anything with it. I can handle it without breaking a sweat. I just love spicy food with a passion.

Maangchi on "vegetarian fish sauce for kimchi"

Maangchi — Wed, 10 Oct 2012 22:01:24 +0000

Check this out: aulin posted a series of step by step photos showing how to make vegetarian kimchi by replacing fish sauce with soy sauce <a href="http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi" rel="nofollow">http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi</a>

jrowley on "Hello, everyone!"

jrowley — Fri, 05 Oct 2012 05:18:36 +0000

I'm James, from West Virginia in USA. I have a general love of food and cooking, with a particular interest in all things Asian, especially Korean type because it is incredibly spicy. I don't have access to much of the same ingredients Maangchi uses, the local Wal-Mart doesn't even stock half of the ingredients sometimes, however I find it easy to improvise with my knowledge of traditional American cooking of what can be substituted and what can't. Kimchi is my absolute favorite dish. The hardest part about it, in my opinion, is waiting for it to ferment just right. I love it sour as much as I do spicy. I make mine using all the colors of bell pepper, lots of garlic, green cabbage (I can't find Chinese cabbage no matter where I look) onions and red pepper powder mixed with vinegar to make a very sour red pepper sauce (can't find flakes anywhere.) I also use anchovies as my source of fish sauce. Probably an odd recipe, I know, but again, there isn't much world culture where I live. I am always experimenting in the kitchen. I've managed to cook some stuff that no one around here has ever even heard of before. In fact, my mom just tried Kimchi for the first time ever today.. She couldn't handle it.. I made it too spicy for her. (But I love it) About me personally, I'm a computer geek by education but a security guard by profession. I'm the type of person who could go outside, tear down and rebuild a car, but come inside and do the same with a computer. I'm what is locally known as a high tech redneck. I'll finish by giving a big thank you to Maangchi for sharing her amazing food and culture with the entire world. You've given me a lot of amazing information, and I'm always waiting for the next video or site update. :D

subak on "Kimchi won't ferment!"

subak — Tue, 18 Sep 2012 02:54:41 +0000

I heard if you use tap water that has chlorine in it, that could prevent fermentation. Make sure you use non-chlorinated or filtered water. The other thing to solve temperature problems is get a dehydrator machine - I was thinking of getting one to make yogurt from raw milk.

austintexican on "Grape leaves in kimchi?"

austintexican — Sun, 16 Sep 2012 00:57:05 +0000

Very interesting, I'll have to try this. Also, thanks for your hint about using yogurt whey! <a href="http://www.maangchi.com/talk/topic/kimchi-fermentation#post-6185" rel="nofollow">http://www.maangchi.com/talk/topic/kimchi-fermentation#post-6185</a>

KimchiandBasil.com on "Food traveller in Korea"

KimchiandBasil.com — Sat, 08 Sep 2012 09:52:32 +0000

Hi All, I am Vincenzo from Italy but currently living in the Netherlands. I spend the last two summer in South Korea and I fell in love with the culture, the language and of course, the food! This August I did a road trip with a korean friend of mine and we collected a lot of material and information about korean food, by trying many different dishes in several places across the country. We started writing a blog about the trip and you can check it out here: <a href="http://www.kimchiandbasil.com" rel="nofollow">http://www.kimchiandbasil.com</a> <a href="https://www.facebook.com/KimchiandBasil" rel="nofollow">https://www.facebook.com/KimchiandBasil</a> I hope you will enjoy reading it! Annyeoung! Vincenzo