This is the first video in Real Korean Cooking Stories, a series of videos I filmed after finishing my first cookbook in 2015 when I traveled to Korea. This series shows people connected to me and my real friends and family, some who I had not seen in a long time. It’s all about how I really cook and eat, and what I enjoy. Of course a lot of delicious food was involved!
This one features a potluck meetup I had in Seoul with my viewers and readers. What a great time we had!
Recipe notes
The kimchi made in this video was prepared using one large napa cabbage weighing 8.5 pounds. While it’s similar to the kimchi recipes I’ve shown in previous videos, this I only used fish sauce, without adding salted shrimp. The big difference is that I used well-ripened persimmons as a sweetener instead of sugar, it’s a technique I learned from Korean Buddhist cuisine. Since I planned to bring this kimchi to a potluck party with my leaders, I generously included all the ingredients in perfect harmony, pouring all my passion into it. The result? A great success! Everyone enjoyed it and said it was delicious.
