Hi everybody! I’m introducing “mak-kimchi” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite size pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi. But the taste is exactly the same as whole cabbage kimchi because the ingredients are the same! So I am translating “mak-kimchi” into “easy kimchi.” I hope this recipe makes your life easier! : )
Since I posted my whole cabbage kimchi recipe in June 2007, so many people have surprised me with their kimchi related stories and questions. A lot of my readers make their own kimchi on a regular basis and they email me the photos of their delicious kimchi! Some people modify the recipe to their taste and some people add more ingredients to invent their own kimchi!
For example, Julie made vegan kimchi. She skipped fish sauce and used a little soy sauce and salt instead. Smart! Isn’t it? Some people like Reinier, James, Sylvia, Clyde, Sara make kimchi on a regular basis. They say, “oh, my kimchi runs out, I will make it this weekend.” If any of you reading this might want to be included the list of people who make kimchi on a regular basis, please email me. I will include your names here. : )
I’m surprised to see all these mouth-watering looking kimchi photos!
But as you know, the kimchi recipe was not using exact measurements. You remember? I said, “use 2 medium napa cabbage and 2 radishes.” The size of cabbage is actually huge by American standards! ; ) And the amount of kimchi paste you need to make is for both cabbage kimchi and radish kimchi. Some people only want to make only cabbage kimchi. They sometimes ask me, “Maangchi, can you tell me how much salt do I have to use for only 1 napa cabbage?”
How can I know?
I didn’t measure when I filmed the first video recipe years ago. : ) Anyway, whenever I was asked the similar questions, I felt kind of bad and a little bit guilty and I always thought I should post a more accurate kimchi recipe.
Here you go! : )
So this recipe will be for a total beginner. Just follow the recipe step by step. This recipe is mine that I have been using for my kimchi for decades and popular among even my Korean friends.
If you want to use whole cabbage kimchi, you can check my whole cabbage kimchi recipe and this easy kimchi recipe, then you will figure out what to do. Only difference is how to handle cabbage: cutting , salting, and how to put or mix the kimchi paste with the cabbage!
Did you see how many questions and answers were made for my whole cabbage kimchi? So far 831 comments! These questions are the most frequently asked, so I’m letting you know this.
FAQ
Q: Maangchi, do I have to make porridge to make kimchi? If I don’t want to use porridge, what shall I do?
A: No, you don’t have to. Some people don’t use porridge, but I always make porridge to make good kimchi paste. Porridge helps hot pepper flakes, fish sauce, garlic, ginger and all spices mix together. Otherwise, the kimchi paste will be too thick to put it between cabbage leaves easily. So you can use sweet pear juice instead of making porridge if you want. I sometimes use pear to make kimchi paste, too.
Q: Why do you give a shower to the cabbage before salting? : )
A: If you sprinkle salt on cabbage directly without pre-soaking in water, the salting process will take too long: this is “osmotic pressure.”
Q: Maangchi, kimchi never goes bad? How come there is some white stuff on the top of my kimchi?
A: If you keep your kimchi properly, it won’t go bad months and months. Don’t forget to press down the top of kimchi in the container with a spoon whenever you take some. It will prevent your kimchi from being exposed to air. If you see the top of your kimchi already has white stuff (mold), remove the top layer of the kimchi and you still can eat the rest of the kimchi.
Q: Maangchi, you used squid this time! Last time your kimchi was made with raw oysters! My other Korean friends never use oysters or squid.
A: Kimchi recipes vary from region to region, so some ingredients will be different. You can follow a few different recipes and choose the best recipe that suits your taste.
Q: I’m interested in adding raw oysters or squid in my Kimchi, but afraid that it might go bad so that I may have a stomachache.
A: You should use very fresh oysters or fresh frozen product, then it will ferment along with your kimchi.
Q: Ok, Maangchi, can you tell me how to make the salty, fermented squid for kimchi?
A: Choose about 300 grams (⅔ pound) of very fresh squid. Then:
- Remove the guts and backbone and rinse it.
- Add 3 tbs kosher salt and mix it with a spoon.
- Put it in a container or glass jar and keep it in the refrigerator for a week.
- Rinse the squid thoroughly until not slippery and drain it (you can skin it if you want).
- Dry the squid with paper towel or cotton and chop it up.
- Add it to your kimchi paste!
I answer many other frequently asked questions about making kimchi in this video.
Ingredients
- 10 pounds baechu (napa cabbage)
- 1 cup kosher salt
- ½ cup sweet rice flour
- ¼ cup sugar
- water
- 1 cup of crushed garlic
- 1 to 2 tbs ginger, minced
- 1 cup onion, minced
- 1 cup fish sauce
- salty, fermented squid (see FAQ, above)
- 2½ cups Korean hot pepper flakes (gochugaru) (to taste)
- 2 cups leek, chopped
- 10 green onions (diagonally sliced)
- ¼ cup of carrot, julienned
- 2 cups Korean radish, julienned
Directions
Prepare the cabbage
- Trim the discolored outer leaves of the napa cabbage.
- Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
- Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
- Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
- 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
- Drain the cabbage and set aside.
Make porridge
- Put 3 cups of water and sweet rice flour in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
- Add ¼ cup sugar. Stir and cook for a few more minutes until it’s translucent.
- Cool it down.
Make kimchi paste
- Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
- Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, and minced onion.
*tip: it’s much easier to use a food processor!
- Wash and drain the salty squid. Chop it up and add it to the kimchi paste.
*tip: how to prepare salty squid is posted on the FAQ above!
- Add green onions, chopped leek, Korean radish, and carrot.
- Mix all ingredients well and your kimchi paste is done.
Action! Mix the cabbage with the kimchi paste!
- Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
- Put the kimchi into an air-tight sealed plastic container or glass jar.
You can eat it fresh right after making or wait until it’s fermented.
You can eat it fresh right after making or wait until it’s fermented.
I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making things like kimchi jjigae where sour kimchi is better. Then, when the small container is empty, I fill it up again with kimchi from the big container. It takes a little management, but experiment and you’ll get the hang of it!
How do you know it’s fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
I and a grand-daughter are both allergic to fish it sends us into toxic shock and another grand-daughter has the same problem with anything in the onion family except garlic it causes her throat to swell shut and she cannot breath. Any substitutes for either of these items I can use in the Kimchi. My aunt Im-Sun used to make this all the time. I like the taste of it but she did not use fish to my knowledge. She was full blood Korean.
You still can make good kimchi as long as you can use garlic. Check this out please. One of my readers posted her vegetarian fish sauce recipe. Skip onion. ; ) Happy cooking! https://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi
Hello,
Question: How long do you soak the cabbage in water before salting? One recipe says 24 hours, another one says 10 to 15 minutes. Not knowing which way to go, I opted for soaking in 24 hours before salting.
Prior to making kimchi at home, I did make a batch over a dozen years ago using a recipe from a Korean cook book I have. The recipe was not only un-user friendly, the results were not horrible. It went into the garbage. Whenever I wanted kimchi I would just buy a jar from my local Korean grocer, whose wife makes it on-site. While her kimchi is good, I really missed my Omoni Annie’s kimchi. When I lived in Daegu I was spoiled by her cooking, and I wanted to replicate her kimchi recipe…without the fresh oysters she would put in. (I would just pick out the oysters when I ate it.)
After being a silent reader of maangchi.com for the past few weeks, I decided to try my hand at homemade kimchi again, inspired by photos of kimchi that other readers have posted. The first batch I made turned out okay, but I over salted the cabbage and put in too much gochugaru (maybe it was a spicy version? Not sure.) When I bottled that batch all I could see was a dark red paste covering all the vegetables in the jar, with a few pieces of cabbage visible. After a week of eating it, I could not eat it anymore. The taste just wasn’t there so I turned it into kimchijigae to salvage the leftover kimchi. Still not tasty, even after adding glass noodles for texture and more water to tone down the spiciness. After two days of trying to eat the stew, into the trash it went. I wanted my kimchi to look like how Maangchi made her kimchi in her video!
So two days ago I made a second batch of kimchi. This time I used gochugaru that was made out of sun-dried peppers, not heat dried. And made sure that the salted cabbage didn’t taste under/over salted. I’m not sure what kind of salt you use (sea salt? table salt?) so I used a fine grain Kosher salt, which is what I use when I cook. It leaves a clean salty taste in foods, unlike the chemical after taste of table salt
Nearly two days left out on the counter to ferment, both bottles leaked a tiny amount of liquid. And smelled of fermenting kimchi. (Heaven! For me anyways.) Slowly opened both jars and when I heard a hissing sound come out of the jars and looked for bubbles on the surface (there were bubbles alright), I knew this batch was going to turn out well. Tasted a little and aigo (oh my goodness in Korean?), for a moment I was transported back to Daegu and my Omoni. This batch tastes very much like my Omoni’s kimchi, even though it isn’t ready to eat yet. I was tempted eat some, but I’m going to let it sit in the refrigerator for another five days. I read somewhere that once kimchi has fermented, its best to let it sit in the fridge for at least a week before eating. How long do you let your kimchi sit before eating?
I’m so excited about eating my second batch of kimchi that I’m going to make another batch in a few days, so I can let this current batch sit in the fridge to sour properly to make kimchijigae, and have enough kimchi to eat in the meantime!
Thank you, merci, kamsamnida, domo arigato, Maangchi, for sharing your kimchi recipe. Your love for Korean food is infectious and I love watching you cook on your videos. If it weren’t for your recipe I would still be buying kimchi. Now I can make kimchi at home that my Omoni would approve and be proud of, all thanks to you!
Dear Maangchi! Thank you soooo much for all your videos! We made so any different recipes! My 17 months old son loves bulgogi and japche the best! :)
I have a question – there are plenty of absolutely lovely and delicious spring greens in the shops now, so i was wondering if they are suitable for kimchi or some other dishes? Thank you!
Dear Maangchi,
Thanks for the video. I am trying to do my first ‘easy kimchi’, following your steps.
I want to ask about the porridge. I understand I should get sweet rice flour. However, is it possible to use tapioca flour instead? Have you ever used tapioca flour to make the porridge, for the ‘easy kimchi’?
I used it and it was very very sticky. I am waiting for getting my kimchi fertilized. Hoping it will be ok when I use tapioca flour :-)
Use plain flour or rice flour.
Is there a way to can this (water bath or pressure canner)? What’s your recommendation? Thanks! Robin
Made beautiful kimchi last night. Thank you for your recipes and videos!
-James
I just made this kimchi when my in-laws came to visit me and my husband here in Korea. Once the ajjoshi at the grocery store saw that I was making kimchi, he kept checking my shopping basket to make sure I had everything I would need. So kind! Check out how it turned out:
http://www.sauteedhappyfamily.com/2013/02/operation-make-kimchi-by-ourselves.html
I see you guys were having so much fun during your kimchi making! That’s a lot of kimchi. Congratulations!
Hi maangchi, I’ve made this kimchi so many times before, but didn’t post to let you guys know. I blogged about it a year ago, but I recently made it again and felt I should share it! http://mummyicancook.blogspot.co.uk/2012/01/better-homemade-kimchi.html
great, your kimchi looks yummy!
Hello Maangchi!
Thank you for all your great recipes! I can’t wait to try making your kimchi this weekend!
I live in NYC and I was wondering if it would be possible to leave my kimchi outside instead of in the fridge? Temperatures during winter move from 10F(-12C) on up to 40F(10C) so I wasn’t sure if the temperature changes would be too much for the kimchi. I’d keep it in the fridge but there’s no room in my tiny little fridge!
Thanks!
I am in the middle of making kimchi for the third time and I have used your blog each time (though each time there was something that I couldn’t find so I made a few substitutions). I thought that it turned out well and has gotten better each time! I had never had kimchi before I started making my own so I was never sure if what I made turned out ‘right’. Then I met a Korean woman through a homeschool group and gave her some of the kimchi I made and she said it was really good!!! I will try to post some pictures of my kimchi
No one in my family has ever used the rice porridge pasete for kimchi, but we puree fresh hot red peppers in a food processor along with the garlic,onion, jeotgal, and gochugaru. I find that adding fresh peppers instead of relying solely on the gochugaru gives it a fresher taste and more vibrant red color. I hope you try it someday!
Also, I’ve learned that the more green onions you put in the kimchi, the faster it will ferment. My dad is from Kyungsangdo and he prefers his kimchi unfermented, which is how I prefer it as well. But really, I love ALL kimchi, fermented or not!
I love fresh kimchi, too!
Hi Maangchi!
Yesterday I made vegan kim chi following your Mak Kimchi recipe! I just made the paste without the fish sauce and salted the cabbage a little more. Then I rinsed it until it tasted salty but not too salty. I just tasted it- delicious! Thank you for this recipe.
I also made squid soup but addeds a couple sliced potatoes. They were good but mushy- next time I will add them at the end. I also thing they absorbed the salt from the fish sauce so the soups wasn’t very salty. But delicious with some rice!! I want to post pictures with my new iPhone but I don’t know how!! Where do I post it on your blog so that you can see it??
Thanks Maangchi, for sharing all your recipes. Next, crab stew please!
It sounds like you are getting into Korean cooking these days. Yes, post the photos here: https://www.maangchi.com/photos/upload
hi maangchi,
i tired the recipe and it turn out great! everyone simply loves it. This time round i will be trying with the squid. but can i check if the squid should be stored in the freezer or the normal compartment of the fridge?
yes, keep the squid in the fridge before adding to your kimchi. Check out the Q & A in this page.
Q: Ok, Maangchi, can you tell me how to make the salty squid for kimchi?
A: Choose about 300 grams (2/3 pound) of very fresh squid. Then:
Remove the guts and backbone and rinse it.
Add 3 tbs salt and mix it with a spoon.
Put it in a container or glass jar and keep it in the refrigerator for a week.
Rinse the squid thoroughly until not slippery and drain it (you can skin it if you want).
Dry the squid with paper towel or cotton and chop it up.
Add it to your kimchi paste!
Hi maangchi, I’ve just watched the latest running man episode and they made kimchi. They added cider (should be chilsung cider) into the kimchi and they say it’ll be tastier. Does it really make the kimchi tastier??
Hi Maangchi,
I bought Assi brand Hot Pepper Powder but it is not the coarse kind, it is labeled fine. I could not find course powder :( Do you think it will work, or will it be too spicy? Should I perhaps try with less powder? Thanks for the recipe, hope you can get back to me!
Yes, it will work well, too. Hot pepper powder is usually used for gochujang (hot pepper paste) making. https://www.maangchi.com/recipe/gochujang This is the photo of Korean hot pepper flakes. https://www.maangchi.com/ingredients/hot-pepper-flakes
Hi,
Is it possible to use Herring (or mackerel) fish instead of Squid?
If yes, then please explain a little how to do it (i.e. salting Herring etc.).
My main is to eat fermented Herring. Is there any good recipe for fermenting Herring in Korea?
hi maangchi i was wondering i bought a korean radish for my kimchi and it tastes alittle bitter does that mean it is bad? also if it is bad can i make my kimchi and add some radish when i pick up another one tomorrow? how do u pick out korean radishes by the way? sorry for all the questions i love ur recipes and i use them all the time. thank you for all ur help maangchi and thank u for posting ur recipes they r wonderful and so are you.
Hi Maangchi,
Thanks for this Mak Kimchi recipe. I’ve try it and my family really love it. By the way, just want to ask a little question. Is it ok if I omit green onion and and leek or garlic/Asian chives in my kimchi? My sis-in-law didn’t really like this two veggies. Will it make my kimchi fail?
You can skip green onions, leek, and buchu (Asian chives), but garlic is essential. I can’t imagine kimchi made without garlic.
Hi Maangchi =) I’ve made kimchi before using this recipe at half the amount, and it was fantastic! And I have recently tried to do the recipe at 1/4 the amount because I only had 1 cabbage. The cabbage that we can usually get here aren’t as big the ones you can have there, so I also tried to do small adjustments. However, what happened was that it isn’t salty/savoury enough, the spiciness is perfect for us but it just lacked a little ‘oomph’. My question is: Can I still add some more fish sauce or salt to it at this stage? (I did it a week ago from now) Or will adding them now somehow compromise the fermentation process? Thank you for listening!
Hugs and Kisses,
TrueTopaz
“Can I still add some more fish sauce or salt to it at this stage? ” yes, you can. Hurry up! : )
i just made kimchi for the first time. after mixing the sauce together with the cabbage, i packed into glass jars and pressed the kimchi down tightly. however, i didn’t have any liquid left over and very little came out of the cabbage when i prssed down, so there is no liquid covering the kimchi in the jar (since the sauce is more of a paste than a liquid). is this okay, or do i need to add some brine to make sure the kimchi is covered while it is fermenting?
also, if it is fermenting in a jar with a tightly closed lid, is there any fear of the jar bursting or anything like that, with all the carbon dioxide gases being produced? i have always learned to ferment with the lid off…
thanks! love your website!
It sounds like your kimchi was well made! Probably by the time you read this message, there will be a little liquid in your kimchi now. It just needs a little time to make its own liquid and start fermenting.
About your jar: Don’t worry about bursting kimchi. In my decades of kimchi making, it has never happened. Just put the kimchi into the fridge once it starts to ferment, it will be fine. If you’re really worried, you can open the jar once a day to take a look and release any gas.
Congratulations on your first successful kimchi making!
Hi maangchi, it’s my 1st time making kimchi yesterday. I’ve encountered a few problems and i hope u can help me :)
i made half the amount of your recipe and i stored in 2 containers: 1 glass jar and 1 airtight plastic tupperware.
1) this morning, my mum told me that the glass jar’s kimchi juice over spilled and she transfer some of it to a smaller glass jar. The original glass jar’s kimchi is still bubbling occasionally but there’s not much kimchi liquid :(. It taste sour and spicy, so is it finish fermented and should i transfer it to the fridge now?
2) the smaller glass jar of just transfered kimchi did not bubbled, has it gone wrong?? should i leave it at the counter for abit?
3) as for the airtight plastic container, my mum open the lid and did not close it tightly. dis morning when i see it, there’s not much kimchi juice like the glass jar one that overspilled and did not bubbled :( i scared it’s because oxygen went in and stop the fermentation process. what should i do with it? T.T
hope you can help me with my 3 questions, thanks! :)
oh it sounds like your kimchi was well made and fermented fast! Keep your kimchi in the refrigerator, then the bubbling will stop. Check out someone else’s question about fermentation and my reply here : https://www.maangchi.com/talk/topic/kimchi-fermentation
Hi Maangchi,
Love ALL your recipes!!
Question regarding this kimchi recipe: Im wondering, instead of the squid can you use salted shrimp (the stuff that comes in the jar)? If so, would you use equal amounts?
Thank you!
Kari
yes, you can add salted shrimp but you will have to use little amount because it’s very salty. https://www.maangchi.com/ingredients/salted-shrimp Good luck with your fist time making kimchi!
Hello
I made Maangchi’s easy Kimchie. Very tasty! One question I have is should cabbage still be salty after repeated rinsing? I also forgot to squeeze cabbage but tastes great!
Jim
Hi Jim,
“cabbage still be salty after repeated rinsing?..” Yes, most of the salt will be washed away when you rinsed but the cabbage should be a little salty. If it turned out too salty, reduce the salting time.
Just curious. What is the purpose of rinse out the cabbage after salting it? I understand the salting process is to draw out the excess water from the cabbage so that it is not dilute the pepper paste during the ferment period. But wouldn’t rinsing the cabbage after salting bring the water back in? However , if the purpose is to clean the cabbage, shouldn’t we do it in the beginning? Sorry , too many question
“Just curious. What is the purpose of rinse out the cabbage after salting it? ” yes, rinsing out the salty cabbage is very important. It removes dirt from between the leaves and washes out the salt.
Hi Maangchi,
I forgot to rinse the cabbage after salting it. (although I did squeeze out the excess water)Do you think the end product will be too salty?
Hi Maangchi,
I just make the kimchi today using only half your recipe. However, after a few hour in the refrig, I notice that the kimchi release quite a bit of liquid. Is it ok? Will it affects the texture , taste of kimchi. Is the kimchi supposes to be completely dry or with some liquid in it at the end ? Should I pour some of the liquid out?
I make a kimchi almost 2 month ago
but since i had to go diet and also fasting month i forgot to eat it
and lately i kind want it so badly but i worried since it almost 2 month
is it can eat ??
i try to taste it a bit
well sour but no mold and other kind of weird thing
the colour of cabbage kind fade/pale since it’s 2 month i think
so what ur opinion??
should i ate it or throw it?
“well sour but no mold and other kind of weird thing the colour of cabbage kind fade/pale since it’s 2 month i think” Kimchi color looks pale?
If it looks pale on top part only, remove the top part and you can eat it. But if the whole kimchi looks pale, I wouldn’t eat it.
hai, i was wondering can i used dried chili paste instead of chili paste?
Hi, once you’re done with the mixing and let it settle, how long do you wait to serve?
You can eat it right away.
Hi Maangchi,
I am a great fan of kimchi and I’m now thinking of making my very first batch using your recipe, probably this weekends. But I’m a bit unsure about the raw squid, I never really like anything raw, why is it necessary and what do I do with the squid afterwards? Throw them all away after finishing my whole batch of kimchi? I read some book about making authentic Korean kimchi, and there’s always something raw in it, either oyster, squid or shrimp, so I guess I have to add them in if I want ‘real’ kimchi
Thank you sooooo much for the recipe, it’s the best so far I’ve seen, even though I haven’t even started yet! Will let you know the aftermath results :)
Adding raw seafood to kimchi is optional. If you don’t like to add raw seafood to your kimchi, skip it. It will still be delicious. The reason we use seafood is just to make the kimchi more delicious. Of course we eat the seafood along with kimchi and never throw it away.
i don’t want to make as much kimchi because i tried it once and i’m not sure if i like it. also, my brother probably won’t let me put it in the fridge .. :x and i don’t have a container big enough for that much kimchi. so can you tell me how many napa cabbages equal 10 pounds so that i can halve the ingredients? thank you :) i love maangchi!!
It depends on the size of the cabbage. Just try getting 5lbs of cabbage and halve the recipe. There should be a scale for you to use or one that an employee can use at the store.
Hi maangchi! I made kimchi last night and when I tried to taste it just now, turns out very very spicy… Is there a way to fix and save it? Thank you and good day!
hmm, I’m sorry to hear that the kimchi turned out too spicy. There is nothing much you can do but it may taste less spicy when it ferments. Use less hot pepper flakes in your next batch of kimchi. If you really want to fix it, add more salted cabbage to the kimchi and mix well to dilute the spiciness as soon as possible.
Hi Maangchi!
I love this recipe! I made a half batch to try it and shared it with family and friends. Everyone loved it! Two asked for the recipe and one friend wants a jar everytime I make it! I’m making more today, this time a full batch! Thank you so much for this site!
Thank you for sharing your successful kimchi making story! I know how you feel. Sharing your food with others makes you very happy especially when they give you a little praise! : )
I love kimchi but have never made it until I ran across your recipe. I shameless-ly snagged it and made some. This is a big hit with my co-workers, so much so, that I should have doubled the recipe for all the requests for more.
I have it posted on my blog, with a link back to you. Thank you so much for sharing your wonderful recipe.
http://www.kokoscornerblog.com/mycorner/2012/08/im-in-kimchi-heaven.html#more
koko
koko,
Your kimchi looks awesome! Cheers!
Hi Maangchi!
I’m so glad I found your video! I first had kimchi at a place called Sushi ‘N Pop here in Fresno and I’ve been addicted ever since. Your recipe is absolutely delicious. I made it two days ago, great stuff. My fiance is in love with it too now. We love spicy food. Today, I watched your recipe for chigae and gave it a shot. Instead of using pork belly or tuna, I used some smoked sausage and bacon (these thing were already in my fridge), and the turn out was incredible! Thank you for the wonderful recipes. I couldn’t make it without signing up to tell you how much I enjoy the recipes.
~Kera
Kera,
I’m glad to hear that your kimchi stew turned out delicious! Happy cooking!