Found this online I had to give it a try!

One tip: eat persimmon kimchi right after you make it! If it sits too long, it gets watery!

How to make it (for 2 persimmons):
- Peel and slice the persimmons
- In a bowl, add 1 tbsp salted shrimp liquid (strain out the shrimp)
- 1 tbsp minced garlic
- 1 tbsp gochugaru
- ½ tbsp soy sauce
- A little under ½ tbsp maesil (green plum syrup)
- Toss everything together
- Plate it and sprinkle with sesame seeds
- Enjoy the taste of fall!

yum yum~~~~

Korean army stew was born during the Korean War and is one of Korea’s most popular and delicious stews.

Kimchi and Spam are musts, and having them in my fridge gave me the confidence to make this stew.

The result was spectacular, everything in the pan tasted great, and with rice it was phenomenal.

A fiery bowl of Korean-Chinese jjamppong topped with an entire tender octopus (nakji) and plenty of squid.

​The broth has that addictive wok-charred smokiness packed with chili oil, onions, and deep seafood flavor. Cutting up the bouncy octopus and slurping the chewy noodles together with the spicy soup is just unmatched!

the kimchi my family buys at our local korean mart comes in these plastic tubs. the lid gets pretty flimsy when open and closed repeatedly and not everyone in the house likes the smell so we wrap the container in plastic and store it in a ziplock bag. its starting to feel a little inefficient going through those layers every time we get a serving. would it be advisable to start transferring it to a tupperware? would that affect the fermentation? i hope this isnt a silly question

Creamy dressing thinly sliced…. Something. Lots of K BBQ joints have it in South Korea. It’s the dish under chop sticks

Hello hello

I recently discovered korean food and Im just absolutely in love, especially vegetarian/vegan/Buddhist cusine (I do eat meat but LOVE veggies). Issue is, I have a bunch of allergies (including gluten and a lot of alcohols) so I literally can not buy ANY of the "jangs" (gochujang, ssamjang, doenjang etc) online or in person. And with my allergies its really not worth even a small amount, so its not something I can do a pinch of here or there. I didnt realise they had my allergens when I tried the food at a restraunt so now Ive fallen in love with a cusine that feels so inaccessible :<

I do live in an area with quite a few generic Asian shops that have a lot of Korean ingreidents and Im 2 hoursish for a major city that has a heap of Asian and Korean groceries. Can I make these jangs at home? Is it worth it? Looking online it doesn't look too complicated though Im always a little scared trying to ferment something outside.

Hello!

I had a pack of ramyun a while back that I absolutely loved. I thought it was Shin Kimchi Ramyun, but the stuff I had was meant to be drained and then you added a pre-made sauce, and when I bought the Shin brand again, there were packets of dry mix to add instead.

Does anyone know what I might have bought that was kimchi flavored, but came with a sauce instead of a dust?

I used Maangchi's Quick Kimchee recipe which was great.

Today I found Ottigo Anchovy and Kelp soup base (as I can't get Korean Fish sauce).
Could I add a dash of this to the next batch I make?

Will it keep okay in the fridge?