"Your oven that is turned off is the warmest place in the house? Why not just put it on the kitchen counter at room temp? That way you can monitor t…" — Jan/13
"This is my absolute FAVORITE banchan in the world and I would love to see your take on this delicious and nutritious dish. I think Americans call th…" — Jan/13
"My mom usually makes kalgooksoo with oxtail broth (rather than anchovy broth or some other beef broth) that has been defatted and strained. But some…" — Jan/13
"Have you tried using dried anchovies to make broth? This is the base for most Korean soups and stews. It adds depth of flavor. I don’t reall…" — Dec/12
Jeeyon on the forum
Re: Kimchi won't ferment!
"Your oven that is turned off is the warmest place in the house? Why not just put it on the kitchen counter at room temp? That way you can monitor t…" — Jan/13Gosari namul (seasoned young fern)
"This is my absolute FAVORITE banchan in the world and I would love to see your take on this delicious and nutritious dish. I think Americans call th…" — Jan/13Re: Kal guk su – with joegae
"My mom usually makes kalgooksoo with oxtail broth (rather than anchovy broth or some other beef broth) that has been defatted and strained. But some…" — Jan/13Re: seafood in kimchi?
"I’ve been eating kimchi all my life and the only seafood I’ve ever seen in kimchi are raw oysters and raw squid. Of course, we often put…" — Dec/12Re: fish sauce for fish?
"Have you tried using dried anchovies to make broth? This is the base for most Korean soups and stews. It adds depth of flavor. I don’t reall…" — Dec/12