Yesterday was my kimchi making day! When I run out of kimchi, I feel very uncomfortable and feel like I have nothing to eat!
Kimchi sitting side by side in the container reminds me of polite students! Aren’t they cute?
Not many people can massage kimchi paste with their bare hands! My kimchi is under my control! : )
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes.
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
Love this and the recipe, it makes my favorite kimchi! I need some though. This time my husband helped me added about 8 frozen shrimp into the food processor when making the paste for the kimchi. I know the kimchi is safe for know in the fridge but for how long? Should we toss whatever we don’t eat after a few (5-6) days? The shrimp was previously cooked then frozen and taken straight out of the freezer and added into the paste.Thoughts/ help?
Kimchi is really very popular, delicious and healthy food.
Hi Maangchi!
“My kimchi is under my control”…ㅎㅎㅎ! I love it! I mix mine bare handed as well! Yesterday I made kimchi and today I make kkakdugi! Kimchi is fermenting in my new 항아리! I need to make more since I discovered some Korean food fans at work that I share my kimchi & kkakdugi with. They love your recipe!
감사합니다!
Dave
You are so getting into Korean cooking and spreading your passion to all your family and now your coworkers! I hope your kimchi in onggi ferments very nicely. Yum!
I understand! Ever since you taught me how to make kimchi, I can’t go back to store bought. I always feel like my fridge is empty now if there isn’t kimchi in it.
haha! Cheers to our kimchi! : )
March 9, 2013 (Sunday): Got your recipe memorized by now since it’s so good and it’s made so often. Wouldn’t you know it, today there were only two beautiful heads of Napa Cabbage (7.44lbs.) left just waiting for me at one of our markets, yea! Kimchi is so inexpensive to make, good for you, and keeps well.
My Caucasian husband is liking it more and more these days. I serve a spoonful next to scrambled eggs for his breakfast, sometimes I have him taste the Kimchi Pancakes (he likes these best), and other times he tries it on our homemade pizza. :D
Half the batch is for our friends, they love the taste of your recipe. Thank you Maangchi. :)
“…I serve a spoonful next to scrambled eggs for his breakfast” LOL, you are training him to like your kimchi a little by little. Someday he may say he is addicted to Korean food!
So I am curious – how much kimchi would you say you eat per day? I probably eat about 1/2 cup with rice or sweet potato and meat, sometimes in soup or eggs, or kimchi pancakes :-)
I just made it last tuesday…. also with my bare hand… kimchi is my staple food now… I feel something wrong without it….. for these batch, I put more radish…. and double the recipes…. hehehe… it take half day for me to finish the work…. I’m so glad that day was my public holiday….hehehe
Maangchi,
Saturday morning was kimchi-making time for me. I love the recipe and it’s very easy. I’ve finally learned to make a new batch BEFORE I run out. I love it fresh as much as after it sits around for a few weeks. Sometimes I just have it with rice.
Thank You!
Chris
Maangchi,
I made your version of Kimchi and found it to be “sweeter” yet still sour, and a brighter flavor than the recipe i had been using. Which did not include the porridge. I highly recommend your version, especially for ppl who are new to Kimchi. Thank you again for all of your videos and recipes, many many memories have been reborn through these lovely dishes.
KK
ooooh i did it too i used my bare hands
the part of making kimchi is much more fun i really enjoy making it :) :)
and sure eating it :D