JonB's comments

"By the way, I just popped in to refresh my memory about how the recipe goes, and I noticed that it says "serves 2 with side dishes, serves 4 without." Unless there's a Korean tradition of serving double portions of stew when it's accompanied by side dishes, I'm thinking that might be backward. ;)"
in Kimchi stew (Kimchi-jjigae) — Jul/22

"This is by far the best kimchi I've ever made. I never used the porridge technique before, and it works like a charm. I used a bit more fish sauce because I like fish sauce, and I used salted shrimp paste because I had some (from previous batches of kimchi) and it was easier than the squid. I didn't use all of the porridge: I cooked it up, and then put all the other ingredients into the food processor, processed them as far as they'd go without liquid, and then added porridge and kept processing until I got something that looked like a nice spreadable paste, about the consistency of gochujang. I stopped at two cups of gochugaru because it seemed like enough, and that turned out to be the perfect spice level for me. And I added a nice handful of julienned ginger root to the veggies, in addition to the ginger in the paste, because can you really have too much ginger in kimchi? It's totally awesome and I'm never making kimchi any other way."
in Easy kimchi — Mar/22

"I don't know if I've ever seen a recipe on the Internet with a 5/5 rating and over 65,000 votes, but here's one more 5 from me. This stuff is terrific. It's the perfect dinner for a cold night (or what passes for a cold night in California). I followed the recipe closely; I did bump up the umami by adding a slug of shio koji to the stock, but it would have been just fine without it. I really wouldn't change a thing. I did use store-bought kimchi; if I used homemade, which tends to run a little spicier, I might cut back on the gochugaru a bit, but the quantities here are perfect for the commercial stuff."
in Kimchi stew (Kimchi-jjigae) — Dec/21