SURPRISING IT TASTE GREAT ,FOUND OUT THAT BY ADDING MAYONNAISE TO THIS STRONG KIMCHI ,IT BALANCE OUT PERFECTLY AS DRESSING

I thought up a recipe to fully utilize the taste and texture of kimchi.Make sure to flip the meatballs over after 3 minutes have passed, or they will get stuck to pot. These are richly flavored. For those of you that like a thinner flavor, thin out the broth according to your preference. Recipe by Poron526

I had this oi-sobgi during a drinking party at a yakinuiku restaurant.It's delicious and was easy to recreate.When you sprinkle the salt on the cucumbers, it pulls out some of the moisture!Work hard to get a grip on making Instant pickles!If you don't have strength, use a kitchen weight to brine. Recipe by Shijimi24

When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.I eat this with rice dishes, and not just Korean rice dishes.You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.

Cabbage rolls with a Korean twist! Kimchi for the cabbage, and a kimchi jjigae inspired broth for the sauce. These were so good, I did not have any leftovers. Wear food safe gloves when assembling so you don’t stain your hands like I did :,)

I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬

This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg

Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind.A common question:HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

I recreated a dish I had at a yakitori restaurant. At the yakitori place it was on a skewer, but I omitted that. It looks a bit like okonomiyaki.Even if you don't like mayonnaise you'll enjoy this and not taste any kind of cheesy flavor. Please use good kimchi and chicken thigh meat. I tried it with breast meat and it was rather tough. Recipe by risu

【 youtu.be/3-D2GneKPUs 】Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite!

This burger can be served with or without a bun. Just drizzle the sauce over the kimchi and serve with favorite sides.