This topic contains 3 replies, has 2 voices, and was last updated by Nathan 2 months ago.
October 28, 2018 at 4:11 pm #4289
Hi guys. Love your recipes and have made many of them.
I do all the cooking in my household, for my Korean wife. It’s probably why she sticks around 🙂
We’ve been travelling the world for the past 1.5 years, working remotely. I always make kimchi when we first get to a country (as many places still lack the good Bibigo stuff). Problem is, many countries we’ve lived in lack Napa cabbage.
Would love to see a recipe for kimchi with the ‘standard’ variety. I had it once in LA, but I can’t replicate the flavor. Maangchi doesn’t have a recipe either so you’d be breaking new ground!
Keep up the great work!
October 29, 2018 at 4:41 pm #4297
Hey Nathan! Happy to hear that you’re cooking along. Suprised that you mention Bibigo – that’s one of our favorite brands of Kimchi as well here in Korea. Anyhow, yes to the request. We’ll look into it in the following months and see if we can come out with something.
November 13, 2018 at 12:35 pm #4653
November 17, 2018 at 8:14 pm #4797
Amazing. I watched two days ago and copied your steps with Eastern European cabbage. Shit was fire. Curious to see how it will ferment.
I have TWO more recipe requests, for when ya’ll need some ideas 🙂
- Tteokgalbi. I’ve tried to mimic what I had at some old-school joint in Insadong, and it came out as a fatty, nasty mess. No idea what went wrong and it’s hard to find a legit recipe for it (in English at least).
- Street toast! Not sure if this is still a big trend over there, but that might be a nice video to make, esp with all the variations.
Keep doing your thing. Really appreciate it!
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