Korean cooking forum topics:
I am from Jeonju and my family take a huge pride in food (as anyone from Jeolla-do Province would)
For my family’s kimchi recipe, we use stock of dried kelp, radish, dried shitake, dried anchovies and dried pollock to maximize the bold flavour. The stock gets cooled and added to make the sauce-paste for kimchi. We never use the shredded radish and use bit more chilli powder than the other.
I tried the recipe recently and it was pretty sensational.
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