quote:

Originally posted by konata88:
Nice pic! Is that chinese style? One of my favorite condiments i only use with Chinese style hot pot (hoar gwo). I love satay jang.

Thanks its Taiwanese style. All the hotpot ingredients are only a vehicle for the sauce we make. Shacha as a base, fresh kinced garlic, green onion, soy sauce and LaoGaMa chili oil.

Cool. It looked vaguely familiar. We used to mix a raw egg with satay jang.

I discovered Kimchi in 1969, in a land far away. We and the ROKs were on a mission together in the Central Highlands. Along the way we traded Cs for Kimchi, so they and us could have a little variety in our diets.

I've only had it a couple times since. It's an acquired taste IMHO

I had a college roommate who introduced me to Kimchi.

He was into one of the martial arts and the master’s wife would give him a gallon of homemade Kimchi at a time.

Well, one drunken night with no food in the house because we were poor college kids, we went at the Kimchi big time.

Let’s just say that I paid for it the next morning…that shit burns!

Congratulations on discovering kimchi. I eat kimchi with meat.

If you're anywhere near an H-Mart, there's whole aisles of kimchi with all manor of spice levels, ingredients and either refrigerated or, non-friedgerated varieties. They also carry a MASSIVE assortment of beef in various cuts, Koreans really like their beef.

If you're nowhere close to an H-Mart or, even a 99-Ranch, you can order online via Weee. This online Asian grocery site has fast become the savior for those who live nowhere close to an Asian market or, looking for hard-to-find ingredients.

I love kimchi

Thankfully we are close to several Asian Markets and Korean BBQ joints where you can get all the kimchi and other pickled veggies you want

quote:

Originally posted by Beancooker:
Mark, if you have any interest in making kimchee, I can email you a recipe and instructions. My (Korean) wife is actually making some as I type this. It requires nothing special, aside of two or three ingredients you can get at an Asian market, or Amazon.
And you’ll need a very good storage container. Something like a lock lock or a snapware container that is a gallon or two.

Can you post this if it's not a guarded family secret?

I had a bulgogi steak sandwich with kimchi in it at a gastro-pub recently, wife didn't like it so I ate hers too.

I love pickled stuff.

quote:

I had a bulgogi steak sandwich with kimchi in it at a gastro-pub recently, wife didn't like it so I ate hers too.

I love those too. Kalbi is similar to bulgogi. And I love both. But a must try is kalbi-gim. There are two types of kalbi - LA (cross cut short ribs usually with 3 or 4 bones) and traditional (single bone usually about 2-3 inches wide).

Kalbi-gim using the traditional cut made in a pressure cooker (I do 45 minutes) is a huge favorite of mine.

Homemade kimchi jjiggae. Just had a bowl with rice. Damn good, spice was just right. Lemme know if you want the recipe.

quote:

Originally posted by DoctorSolo:

Can you post this if it's not a guarded family secret?

I had a bulgogi steak sandwich with kimchi in it at a gastro-pub recently, wife didn't like it so I ate hers too.

I love pickled stuff.

I don’t mind sharing between a few forum members who will enjoy it. If I posted it online, my wife would be very disappointed in me. I am happy to email you, but I also ask that it is not made public. I trust my fellow forum members to be honest.

Give me a day or so to write out the instructions. That is more important than the actual recipe and ingredients.

I spent a lot of time traveling to South Korea in 2012-2016 for a big project.

Just can't get close to the smell of rotten cabbage. I'm not a sauerkraut fan either. Can't go near rotten milk (yogurt) either.

I work in Chamblee, GA. My God at the number of wonderful restaurants to choose from.

There is one called Kang Nam that serves Kimchi as an appetizer and will just keep bringing it out.

I can eat it by the gallon.

Damn. All this talk about kimchi. Hadn't had any in a while. Of course I had to get some today.

quote:

Originally posted by Beancooker:

quote:

Originally posted by DoctorSolo:

Can you post this if it's not a guarded family secret?

I had a bulgogi steak sandwich with kimchi in it at a gastro-pub recently, wife didn't like it so I ate hers too.

I love pickled stuff.

I don’t mind sharing between a few forum members who will enjoy it. If I posted it online, my wife would be very disappointed in me. I am happy to email you, but I also ask that it is not made public. I trust my fellow forum members to be honest.

Give me a day or so to write out the instructions. That is more important than the actual recipe and ingredients.

Please add me to distro. I'd love to try making my own.

quote:

Originally posted by kkina:
Damn. All this talk about kimchi. Hadn't had any in a while. Of course I had to get some today.

Can I say that one of my favorites in this category is takana? Followed by organic, uncolored takuan (indifferent to mame or kome koji). Both are hard to come by for me - only redeeming aspect of going to the bay area.

Love takuan also.

quote:

Originally posted by RobLew:

quote:

Originally posted by Beancooker:

quote:

Originally posted by DoctorSolo:

Can you post this if it's not a guarded family secret?

I had a bulgogi steak sandwich with kimchi in it at a gastro-pub recently, wife didn't like it so I ate hers too.

I love pickled stuff.

I don’t mind sharing between a few forum members who will enjoy it. If I posted it online, my wife would be very disappointed in me. I am happy to email you, but I also ask that it is not made public. I trust my fellow forum members to be honest.

Give me a day or so to write out the instructions. That is more important than the actual recipe and ingredients.

Please add me to distro. I'd love to try making my own.

Me three.

Just ordered up a new kimchi/kraut bucket off Amazon and am excited to try it out.

quote:

Originally posted by Beancooker:
Mark, if you have any interest in making kimchee, I can email you a recipe and instructions. My (Korean) wife is actually making some as I type this. It requires nothing special, aside of two or three ingredients you can get at an Asian market, or Amazon.
And you’ll need a very good storage container. Something like a lock lock or a snapware container that is a gallon or two.

Yeah, man. I’d like to have a recipe. I’d like to try it without onions. Thanks.

I apologize for the half a year late reply.

If anyone else wants the recipe, email me or request here and I’ll email you if your email is listed.

Recipe emailed to:

Deepocean (he emailed me)
Mark
Gustofer
RobLew

I couldnt email to DoctorSolo as you don’t have an email address listed. Email me and I’ll send it to you. Include your screen name so I know who you are.

quote:

Originally posted by mark123:
Yeah, man. I’d like to have a recipe. I’d like to try it without onions. Thanks.

Mark, I can’t stand eating the onions in kimchee. You might want to include them, or at least try a small batch with the onions. Leave the pieces larger and pick them out. It will taste a little bland without them. I asked my wife to make some without onions, once without fish sauce, and once without onions or fish sauce. They all were lacking in flavor.

I simply pick out the onions when I eat it, which is rare as cabbage messes with my stomach badly, be it kimchee, Cole slaw, sourkraut… makes no difference, it’s the cabbage cleanse for me.