quote:

Originally posted by myrottiety:
The amount of chilis on that one dish. Only crap. I like some hot / spicy food. But that one looks like it's got the heat.

Way too much for me.

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kimchi.....

When I was stationed in Korea, 1958-59, the Kimchi pot was buried in soil for a period of time, then dug up and opened.

The smell from it would knock a buzzard out of a tree.

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Originally posted by GWbiker:

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kimchi.....

When I was stationed in Korea, 1958-59, the Kimchi pot was buried in soil for a period of time, then dug up and opened.

The smell from it would knock a buzzard out of a tree.

^^^^^^^^ Korea 1969/1970..... Kimchi was basicly fermented cabbage that was buried in earthen pots buried in the ground for different lengths of time depending on type of kimchi desired.... And will agree that the smell was very pungent and unforgetable. ......................... drill sgt.

Napa cabbage kimchi with the chili powder, garlic, etc is indeed smelly. Even in Korea, common to have a separate fridge for kimchee. But it is supposedly rich in probiotics.

There are lots of types of panchan (sp?) for which kimchee may be considered one type. Many are very tasty w/o the pungency. I like kimchee using peeled watermelon rinds - sweet, spicy, juicy, crisp. And also something called mul kimchee or water kimchee - tasty, refreshing, light. And many others.... Daikon, cucumber, ..... Okay, now I'm salivating.

Japan also has many side dish varieties that are tasty, spanning both tsukemono (salted) and sunomono (vinegared).

Lots of non-pungent, non-smelly options out there if interested.

I'm sure this is delicious, but somehow the chicken absolutely SMOTHERED in jalapeno peppers just doesn't look appealing to me. Watching the process, however, was mesmerizing.....that chef has some mad knife skills!!!

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Originally posted by drill sgt:
Kimchi was basicly fermented cabbage ...

Still is.

Korean sauerkraut.

It wasn't jalapenos - they are generally mild korean peppers. Perhaps somewhat like shishito peppers (a little more obtainable here), although sometimes they can be a little spicy.

Those peppers are common dipped in a soy bean paste based sauce and eaten raw. Very tasty. They match nicely with salty / savory foods.

One thing I found interesting was the order.

He cooked and scrambled the eggs first. Usually, I fry the rice first, I like to get it a little crispy. Then I make a hole and do the eggs, scramble them and then mix it all together.

For him, maybe it doesn't matter because he is able to use much higher heat and everything cooks so fast. It takes time for me to get the rice somewhat crispy.

To everyone thinking that this is some kind of firey death chilie dish... It's not. It's all about the peppers and the flavor. They aren't that hot, and they sure aren't jalapenos.

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Korean Long Green Peppers or Asagi Gochu
One thing to note on the sauce. Those peppers are a very distinct Korean pepper. They aren’t overly hot. Dipping them in gochujon and having a beer with it is quite tasty. They’re somewhere between a bell pepper and a weak jalapeño. The thing is, they have a great flavor. Really tasty pepper with a slight bitterness (bitter isn’t really the right word, but I don’t know how else to describe it) that makes them quite refreshing.

The chili might not be super hot, but burying the chicken with a small mount of that is just bad presentation. The chicken is the star of the dish, not the chili.

Well, you cook up some of this and be sure to post a pic of your version with the proper pepper proportions.

Watched again. Knife skills are professional. But I think beancooker is still the one to beat with his paper thin garlic slices.

Question: when he scrambled the eggs, the wok seemed smoking hot. Yet, when he placed the eggs, it seems like they just gently simmered. In my experience, the eggs and oil would be quite violent. Like when he cooked the seafood. Why was the eggs in oil so gentle?

I didn't catch the jajang sauce before. Man, I'd be in heaven with the fried rice, jajang sauce and that pepper sauce mixed together. Salivating again. That pepper sauce is awesome with steamed white rice.

Very nice seasoned wok. Wish I had one. And that type of burner.

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Originally posted by konata88:


Question: when he scrambled the eggs, the wok seemed smoking hot. Yet, when he placed the eggs, it seems like they just gently simmered. In my experience, the eggs and oil would be quite violent. Like when he cooked the seafood. Why was the eggs in oil so gentle?

The wok WAS screaming hot right when he added the oil but there is a cut in that video and I think he turned the flame down or lifted the wok to allow it to cool if you watch closely. The oil is hot but not crazy hot enough to make it all explode.

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Originally posted by konata88:

Very nice seasoned wok. Wish I had one. And that type of burner.

See my prior post on page 1. The Wok Shop is a great place to buy one, I have visited their store before in SF and it is awesome. And a high heat burner is doable for not much money.

So much amazing. I went to missionary school on Oahu in the 70s for elementary school, and our school lunches looked a lot like that (for which we only got a spoon and chopsticks to eat)


My biggest problem is the spice that is undoubtedly in that sauce on the chicken would probably kill me at this stage of my life

the fried rice looked delicious, but honestly, I still use and enjoy the recipe Screaming Cockatoo posted many years ago,

Tell you what, if that dish was on a buffet, they’d lose money!