PaullyG's comments

"A late reply I know but I suggest you check out Took Bae Kee on Barracks St. in the Perth CBD (Just up from Wellington St on the western side). It's only a little place and gets packed around peak times, but the food, service and cleanliness of the establishment is all of a high standard and the prices are very reasonable."
in Sujebi (Hand torn noodle soup) — Sep/11

"My Uncle used to be a pilot for Asiana, living in Korea he picked up a taste for kimchi, later when visiting him in Singapore he introduced me to it, I was about 16 at the time and it was probably the most amazing thing I'd ever tasted. Returning to Australia I hadn't seen it anywhere since, until a couple weeks ago when my wife and I stumbled upon a Korean restaurant, I'm 33 now. While the rest of the food there was excellent, the kimchi was obviously freshly made and lacked the punch I remembered. Last weekend I decided I would make my own and google found me your site. I followed this recipe without oysters as they were the one flavour I didn't like in my uncles kimchi, I had some good quality mustard powder left over from another dish, something told me to add it. I'm glad I did, the kimchi is a week old now and tastes fantastic, the mustards flavour is hidden in the other flavours but it adds a wasabi like punch to the heat of the chili, it's quite awesome. I've also made a number of other dishes from your site, each one so far has turned out excellent and I'm learning to work with all these new ingredients fast. Thank you so much for sharing your knowledge and talents."
in Kimchi and Kkakdugi — Aug/11