sazji's comments

"I love this dish. Whenever I have some leftover bulgogi I like to add that, or chicken that I cook in more or less the same way. But really, add kimchi and gochujang to almost anything and it will be good! ;) I also like to make it with leftover red cargo rice. Not a very Korean thing to do I guess but it comes out very substantial, chewy and delicious."
in Kimchi fried rice (Kimchi-bokkeumbap) — Apr/15

"Well, who knew this was so simple to make at home? I had only had the packaged ramen version of this, and the other day thought, "I wonder if I can find a recipe...the real thing must be much better!" It came out wonderfully! Luckily I can get fresh jjajanfmeon noodles and black bean paste at the store a block away, lucky me. :-) thanks for sharing this!"
in Jjajangmyeon (Noodles in blackbean sauce) — Mar/15

"This looks beautiful...another thing to grow this summer!"
in Yeolmu mulkimchi (young summer radish water kimchi) — Jan/13

"Ah, I love how people can talk for hours and hours about kimchi. It deserves it! I'll try your way too. And so many different approaches to the salting, and how long. I'm a lazy kimchi maker I think...soak the cabbage in salt water for a couple hours, rinse it well once, mix it up (I do use the rice flour paste, and a pear) and pack it in a big jar. It comes out great every time. I usually use dried shrimp; I just pound them to a fine powder in a mortar and pestle and toss them in the paste. But I'm almost out and can't find them here, so next time it's fish sauce, I'm glad to know about that. I can't get Korean radishes (they look so beautiful) so I'll try to grow them next year. I wish I could say i was brave enough to try the oysters! But I'm not... I have done with squid though and it was pretty good. The only time I got a bad batch was long ago when I soaked the cabbage way too long. It came out smelling like Clorox. :P People here don't eat much really hot food usually, but I make it hot, and everyone loves it."
in Kimchi and Kkakdugi — Jan/13