Favorite Kimchi and Banchan?
who cares how you spell it, both are absolutely essential to all korean meals. What are your favorites of each?
I absolutely love love love chonggak kimchi in the winter time. It is a pain in the butt though waiting for it to ferment. I also love mul kimchi and yeolmulmul kimchi in the summer time
for banchan I like doraji (bellflower root) and pretty much every single spring mountain namul. I don't know the names of any of them, but most are bitter and "old fashioned."
do any of you make any unconventional or nontraditional kimchees or banchans? My mother's friend makes a really really good spicy papaya kimchee that is out of this world (sorry no recipe)
went to mom's for dinner tonight and she'd been cooking up a storm:
kosari (bracken fern) salad
seaweeed (the kind with the tiny balls on the ends) salad
hong uh hwae (raw skate wing - extra spicy tonight! :o))
dotori mook (acorn jelly)
gakduki (cubed radish kimchee)
bechu (cabbage) kimchee
yeolmu (young radish) mul kimchee
battered and fried squash
and some really nifty fried sushi mandoo-like thing. picture mandoo filling rolled in nori and then battered and deep fried. yum.
I LOVE MY MOM. :o)
We discovered kimchi late in life (30-ish) and always got it from a single shop. Interestingly, no other kimchi ever comes close and most seem just awful compared to the perfect kimchi we've come to love. We now joke that hers is our mother kimchi and that like good children we will never think any other measures up.