brasschef

your best bet is soups and stews, bulgogi is a pretty quick – cooking thing so I’m not really sure why you’d freeze it, unless you mean to freeze sliced meat and have marinade ready so you can pull it out in the morning and let it soak to grill than night. A better bet would be figuring out things that are quick to cook or just require little prep time. perhaps freezing cooked vegetable dishes to use as a part of something like bibimbap? anything cooked until soft should be fine, along with maybe hard things like broccoli or daikon. the tendency among korean food for fresher vegetables makes freezing not always the best choice, but there should be a decent handful of things here you could add to your repertoire.

Don’t try to stop your kimchi from over fermenting! kimchi jjigae might just be better than kimchi itself, and it’s best with super sour kimchi! If you’re dead set though, cold temperatures are about the only solution, though maybe cooking would do it as well? anything that would kill the bacteria in it, though most anything would also affect the flavor or texture, and it may just start fermenting again anyway. That or just make kimchi more often in smaller batches.

I’m a bit too much of a knife geek to be commenting here really, but I recommend getting a decent knife and a waterstone and learning how to sharpen from youtube videos like the company Japanese Knife Imports does. You’ll really surprise yourself with how much difference a very good knife makes. Also make sure you aren’t using to rough of a cutting board – glass, stone and hard bamboo will dull your knives terribly.