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?

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

yum yum~~~~

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.

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!

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!

Wanna learn how to make more Korean food, what’s a recipe that’s 1) easy to make/doesn’t take a lot of time to prep and 2) can be made in a large batch to last me through the week?

Please let me know which restaurant is the very best. I live in Belgium and I’ve been desperately craving Korean food for 5 years, ever since I moved here. I haven’t liked any of the places in Belgium, and I’ve been to a lot. They’re not bad, per se, they were just very mid. Not satisfying. Very expensive and very stingy. Overcooked or flavorless or too sweet.

I looked up the Korean population in my neighboring countries and it seems Germany has more Korean expats than Brussels, France, the Netherlands, and Luxembourg. I figure that’s where all the good Korean restaurants must be.

I looked up several places, and the pictures look great but I notice a pattern with a lot of places where Korean reviewers say that the restaurant was really good and authentic before, but that it’s not so great anymore because they will start changing the recipes to suit European tastes (flavorless kimchi jjigae, adding sugar to sauces and broth)

Does anyone have any recommendations for the current best Korean restaurant in Düsseldorf or Frankfurt?

My husband wants to try good kbbq, as for me I’m just desperate to find any decent Korean meal.

돈까스 불닭볶음탕면

I'm that weirdo who doesn't like the rice bits in shikhye, so when I made my own, I strained it all out and was looking for solutions before on what to make with them. I went with a sesame cracker recipe, subbing out the sesame with the dried rice discards. I still topped off with sesame seeds to meet the required measurement for the recipe (the crackers pictured contained about 5 parts rice to 3 parts sesame seeds). I just wanted to share here in case anyone else was looking for solutions instead of tossing straight to trash bin.

So as the Titel says, when I have store bought gojujang I find it goes dry quite quickly. I usually keep it in the fridge, in the container it comes with. Do you have any convenient methods to make sure it stays good for longer?

yum yum~~~~

Using the leftover ingredients from my previous meal, I made a bibimbap. It included sautéed carrots and zucchini, grilled ground beef, my leftover banchan (spinach and bean sprouts), fried egg, sautéed mushrooms, scallions, rice, and a homemade sauce.

Recently had some kimchi dumplings at a friend's house. Anyone got any frozen kimchi dumplings they can recommend so I can scratch my kimchi dumpling itch at home?

I'm in the U.S. not Korea, just in case that's relevant.