kumaxx

well.. since soju and vodka are made from potatoes, you can use it like you would vodka.

for eating… i never found anything appealing in using vodka for cooking. there are some chefs who do that kind of thing, but i never saw it in korea as a cooking ingredient.

btw… if its cheap soju, throw it away, its chemical crap. its a waste product of fertilizer production thinned with water and nutra sweet.

if its expensive soju, keep it in the fridge for the next samgyobsal party.

make a samgyobsal-party… although, beware that you will stink up yourselve and your house for a couple of days and that all dogs will go wild.

or make kimchi-jjigae or yuggaejjang.. kimchi-jjigae or yuggaejjang and soju is a classic combo.

my favorite: all three. since i’m a man, i dont care about stink and since I’m korean, dogs are afraid of me.

it states about the quality of the product.

they use only rice, NO! corn or wheat flower

thats the reason it tastes good

it is better for your health

it is better to cook with

there are no rules with say what banchan to combine with what food. of course, you have to make some condiments for mandu or pajeon, but evey dish stands for themselves. just make everything you like or your boyfriend and his mother and they will eat it.

korean boyfriends will eat anything their girlfriends put in front of them.

korean boyfriends mothers are different but thats another story…

oh.. potsdam is a totally different thing. what are you doing there?

kimchi princess is okay. a bit pricy but its more for the german crowd anyways.

try bulgogi at hodori, its really good.

if you have some time, try ichthys. an old ajjuma cooks everything fresh from scratch so it takes a long time but yuggaejjang is really good.

there is a new restaurant called madang. i was there only once and i thought it was pretty good. i will go there tomorrow again and let you know.

in steglitz, there is seoul kwan. everything is pretty good there. thats from the top of my head. if you are coming from potsdam, try seoul kwan. its the nearest.

switzerland is crazy expensive, especially if you are from berlin. berlin is foodwise pretty cheap even for german standards.

pear juice… sounds interesting… how did it turn out?

depends on the sugarcontent of the juice and on the amount of kimch you are making. a couple of tablespoons wouldnt be enough i reckon.

your kimchi will ferment to a certain degree, but it will be kinda bland. it wont get sour and i think it will rot since fermentation is also preservation.

you could add sugar it. will help of course the fermentation process, but i think it will also sweeten your kimchi.

you had the right idea. koreans tend to fight colds with a lot of heat and sweat. my favourite treatment is this:

https://www.maangchi.com/recipe/yukgaejang

make sure, you use a lot of pepper and eat it scolding hot. this will sweat the cold right out of you.

also. ramyon is not good when you have a cold… to many chemicals.

also, there is this concoction of chicken soup, lots of lemon and garlic. many swear on it, personally i find it revolting.

i heard about that coffee thing too. it didnt work for me, but good luck to you.

we have a kimchi fridge btw and a gizmo that scans the fermentation of kimchi.

keep in mind that generations of koreans fought with that problem and while our ancestors came up with the idea of keeping it outside of the house, with all our technology today, all we could came up with was to buy a separate fridge.