How do you like your kimchi? ^^
Lest I should take the WFD thread too far off topic, and inspired by an exchange with onceadaylily, I thought I'd post the question here.
Me? I like it at various stages of fermentation for various reasons. I love taking a few bites of freshly made kimchi just by itself, but not as an accompaniment for other food.
After the first few hours, I don't care for it as much until a little bit of the tang of fermentation starts to kick in. Depending on the weather, this could be 1 or 2 days in the summer, and up to a week or more in winter.
When it just begins to sour, I like it as a side to meat - boiled or steamed pork belly especially. That is one of my comfort foods for sure.
And then when it's all gone to fermentation hell, it's perfect for kimchi jjigae and bokkeum bahp (fried rice).
Lots of others seem to be in the either/or camp: fermented or not.
How do you like your kimchi?
3 times a day?
i like kimchi any day of the year, with or without food/beer.
actually, i was planning to go to Seoul to fulfill my dream of eating kimchi 3 times a day but have decided Taipei is more urgent. have never been to either. besides, a childhood friend is currently working/living there so the timing is perfect. sometime next week.
I like kimchi throughout its lifecycle. When it is younger, I can eat it straight out of the jar. Give it a little more tang and it's still great, though it benefits from some starch or a light saute. This is the time when it's assertive enough to pair with cheese and sauces, though not so tangy it will overwhelm a dish. But once it has gotten so tangy that it feels effervescent on the tongue, it definitely benefits from cooking. In the summertime, kimchi doesn't typically last long enough to get to that stage, but in the wintertime I will leave kimchi to age for jjigae.
I don't know, I have just recently began eating it, after trying an INCREDIBLE kimchi pancake at Parks BBQ. So I thought about making it, but still haven't gotten to a K-town grocer to get the goo-I-don't remember-what-its-called red pepper paste. spice that you need. So others on the LA board recommended getting a jar at the store, but avoid the ones w MSG. Hard to find ones without MSG. So I broke down and bought a jar. Still waiting to open it. Yes, I am a lame white girl, can't you tell?? Next time I make bul gogi, I'll break it out!! At least I know my DH loves it!
You mean gochoojahng? You don't need that stuff for kimchi pancakes. :)
A good all purpose dipping sauce for any kind of Korean pancakes is soy sauce with a bit of vinegar, dash of sugar, a clove of smashed garlic, some chili flakes (you can use the kind you get for pizza if you don't have the Korean stuff in your pantry) and some chopped green onions added right before you serve.
And for me, the pancakes definitely take to fermented kimchi better than fresh.
I thought I needed it to make homemade kimchi which would go into the pancakes : ) But now I have a jar, so will do them that way, when I get around to making bul gogi again, love that stuff. Still want to get back to K-town, though, maybe I can go w/ BUWaT on one of our excursions! Will let you know! ; )
I've never had it any way but fresh, most likely always from a jar, mostly in restaurants. I love it; it appeals to my fondness for its European cousin, sauerkraut, and adds dimensions of spice and flavor. My first bite, at a Korean restaurant upstairs in a building across from the Japan Center in SF, sometime around '68, was probably the best revelation of the meal. But in all that time I've never had it except at restaurants or the occasional international food fair. However, there's a man who is selling a variety of kimchis at a weekly farmer's market I go to, and now I'm thinking I should stop and talk to him about what else one can do with this beyond simply eating it fresh and cold. Not that there's a thing wrong with that!
re: Will Owen
We often make it in large batches - I think partly because making a proper kimchi can be a somewhat involved process, and we want to maximize the effort - so we find all kinds of ways to use it. In the pancakes that Phurstluv mentioned, in stew, in soup, in a stir fry, in fried rice, steamed...
Most of the cooked preparations are intended for kimchi that's long into the fermented state. Hope you'll try some of them. They're really delicious. :)
I really miss the stages of kim chee since I left Seoul a couple of decades ago. My friends mom came and did kim jjang for us, three big pots out on the balcony of my Seoul Apartment. It lasted from mid/late November till the end of march, at which point it made the most amazing jjigae and bokkum bhap. I still have two of the pots that I use as end tables.
Here in Honolulu I buy kim chee occasionally, but it is always fresh, and I just can't convince myself to leave it out on the counter for a few days to let it ferment. And there is nothing like fermeted kim chee to liven up that 4th of July hot dog or burger. Thanks for bringing back some great food memories.
Wow. You lugged the earthenware jars back from Seoul??? They are pretty awesome...
So I'm guessing you buy the small bottle of kimchi and go through it so quickly it doesn't ferment in the fridge. When I buy or make the large bottle, it invariably ferments in the fridge and there's always sour stuff left over for jjigae.