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(BBC)   Fark food thread: "The rise of kimchi." Share your recipies   ( ) divider line
    More: Cool, Ministry Of Agriculture, national symbols, boosting  
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3069 clicks; posted to Main » on 04 Feb 2014 at 11:51 AM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

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2014-02-04 02:36:07 PM  
I'm convinced that the smell of korean cuisine is a primary cause of eye squintiness.
2014-02-04 02:36:50 PM  

rockradio1: As an experiment I tried it and had it for two meals a day -

My God, man! I hope you kept some spare pants on hand AT ALL TIMES.
2014-02-04 02:38:35 PM  
When I was growing up in Eastern Europe, when you entered an apartment building you could smell sauerkraut from the moment you entered the building.  Most families made their own sauerkraut.  They would keep a wooden barrel for that purpose, when the cabbage was finished fermenting they would move it to a balcony.  I mean, the smell was strong and who wants to live next to sauerkraut barrel whole winter.
2014-02-04 02:41:18 PM  
I like Kimchi, but I like natto also.
Two great tastes that taste great together?
No, not really.
Kimchi: Finely Slice three large cabbages, add 1 bottle green chilli sauce.
Put in wooden pickle barrel(small)
Add 1 beer(your choice).
Nail top onto barrel.
Wait some more.
3 weeks later.
Open barrel.
Pass out.
Put in bowl.
Add fillets if desired.
Warm in microwave.
Caution: No open flames in home for at least two days after eating.
2014-02-04 02:41:57 PM  

Genju: Not all kimchi has to be pickled this and that.

2 bags spinach leaves

Sounds good.  Also sounds like you forgot to mention salt.

AxemRed: Kimchi is great on a tuna salad sandwich.

I'm going to have to try this.
2014-02-04 02:45:34 PM  

SansNeural: Genju: Not all kimchi has to be pickled this and that.

2 bags spinach leaves

Sounds good.  Also sounds like you forgot to mention salt.

If you add salt (I don't because this usually combines with another food that may be salty) be sure to add it at the shake step. I'm not sure what adding salt will do during the boil and straining.
2014-02-04 02:45:46 PM  
Great on grilled cheese too, try a lower salt cheese like muenster.
2014-02-04 02:47:09 PM  
I forgot 1/2 cup salt.

Check Jones Soda company to see if they have Kimchi Cola yet.
2014-02-04 02:49:12 PM  
My recipe:

1 - quart jar half filled with gasoline
5 - Anchovies
1fl oz - sulfuric acid
2 - Phenergran suppositories
1 or 2 wash cloths (clean optional)

What? The result is the same and you need not wait for the ferment.
2014-02-04 02:54:05 PM  

TheShavingofOccam123: I don't do kimchi but do ferment lots of vegetables in brine. Cabbage, carrots, onions, ginger...lots of them.

[ image 393x509]

I use this type of a set up. Chopped cabbage, strips of carrot. chopped ginger, peppercorns, herbes de provence and strips of onion/ About 5 days in a dark cabinet, then refrigerate. I use it on sandwiches all the time. I use an airlock because I don't like inspecting the contents of a crock and skimming the top off. Not that that is a problem in 5 days...

And btw fermentation removes a lot of the gas problem and also apparently rebuilds the gut bacteria. I don't really care because DAMN it tastes good on a pastrami on rye.

Damn! THAT will solve the overflow problem nicely. Thanks!

(Make my own, but rarely follow a "recipe". Yum!!!!)

OK, here's one:

Take kimchi juice, and pour it over bean sprouts. Let them set for an hour or three; they'll go soft in a couple days, and you want them crunchy. And spicy. And REALLY nutritious!
2014-02-04 02:57:29 PM  
Another thing I like to do with my leftover kimchi is this:

Make 2-3 cups rice in rice cooker. I prefer sushi rice because of the consistency.
Layer baking sheet with half of the rice.
Place kimchi on rice (stay away from the edges).
Cover kimchi with second half of rice.
Bake at 300 degrees for 10 minutes.

It'd be inaccurate to call this Kimchi Bokkeumbap as that recipe generally calls for fried rice and this isn't fried. Works better with the fermented kimchis most people commonly know.

Now for a joke: Kimchi Jjigae

Throw all meat and kimchi leftovers in your fridge into giant pot.

2014-02-04 03:01:55 PM  
Made these for the super bowl this year, it's a riff on Momofuku's pork buns that I call Pork belly sliders:
What you need for ~40 sliders:

Pork Belly:

1 skinless ~3lb slab of pork belly
1/4 cp Sugar
1/4 cp Kosher salt

triple batch of
Smitten Kitchen Maple Bacon Biscuit recipe, available here:

4-8 cloves garlic, sliced
4 radishes, sliced thinly
~1 lb carrots, julienned (cut into match sticks)
1/2 cp rice vinegar
1 cup hot tap water
6 tbsps sugar
1 tbsps salt

Bok Choy:
~8 bunches baby bok choy (40 leaves), separated and rinsed
1/3 cup olive oil
1/3 cup rice vinegar
2 tbsps soy sauce
1 tbsps sriracha

Kimchi Mayo
>1 cup spicy kimchi
1/2 cup mayo
3-4 tbsps sriracha

Start 3-4 days before you want to have these.

Make the pickles. Mix the hot water, vinegar, salt and sugar in a mixing cup, then pour over the cut up carrots, radishes, and garlic. Let sit in the fridge for at least 24 hours. They will be best after 4 days and will keep for a few weeks.

Put the pork belly in a roasting dish that just barely fits it. Rub the pork belly with a mixture of the sugar and salt and discard the extra rub. Wrap the whole thing tightly with plastic wrap and then let it sit for at least 6 hours, and less than 24 hours. Preheat and oven to 450 deg F, drain any liquid from the roasting dish and wipe down the dish and the pork belly. Roast at 450 deg F for 1 hour, fat side up. Baste with drippings after 30 min. After the hour or when the belly looks golden brown and delicious, turn the heat down to 250 deg F and continue roasting for another 60 to 75 min basting occasionally , until the belly feels like a down pillow to the touch. Remove the belly from the roasting pan, wrap tightly, and refrigerate until cold so it is easier to cut.

Make the biscuit dough while the belly is cooling and divide it into 3 parts, this should take you about 10-30 min depending on skill. Roll each part of the dough out to ~1/2 inch thick rectangle and cut into ~2 inch squares. Bake the biscuits, then let them fully cool before splitting each of them in half. While you are baking the biscuits, make the kimchi spread.

Puree kimchi in a food processor until smooth, then add sriracha and mayo and puree further to combine. Let sit for flavors to combine for at least 1 hour in the fridge.

For the bok choy, Preheat your oven to 450 deg F. Mix up the vinegar, oil, sriracha, and soy sauce then toss the dressing with the bok choy leaves. Arrange the leaves in a single layer on a roasting pan and roast at 450 until slightly charred and wilted.

Right before assemble, cut the pork belly into 1/4 inch thick slices, two inches long

Now it's time to assemble, this works best with 2 people to make it go fast, assembly line style:

Take a split biscuit, spread kimchi mayo on both sides of the biscuit, put ~1 tbsp pickles onto the bottom biscuit, top with a pork belly piece that fits the biscuit, top with a bok choy leaf, then add a dab of sriracha and top with the biscuit top. Put a toothpick through the entire thing, serve at room temperature and enjoy. If anyone wants, I can post a picture of the completed sliders.
2014-02-04 03:10:10 PM  

nekom: Cabbage can go straight to hell.  Cucumber kimchi, now THAT is delicious.

I definitely want to try cucumber kimchi.

/can't do spicy foods well, but a dumbed-down version for the weird Western chick sounds amazing
2014-02-04 03:12:48 PM
2014-02-04 03:14:51 PM  

Mr. Vicarious: If anyone wants, I can post a picture of the completed sliders.

Yes, please.
2014-02-04 03:18:45 PM  

PsiChick: nekom: Cabbage can go straight to hell.  Cucumber kimchi, now THAT is delicious.

I definitely want to try cucumber kimchi.

/can't do spicy foods well, but a dumbed-down version for the weird Western chick sounds amazing

They make one with scallions too that is very good...
2014-02-04 03:20:20 PM  

poot_rootbeer: [ image 480x360]

cannot believe it took this long
Ant [TotalFark]
2014-02-04 03:28:07 PM  

Skyday: FTFA

This is not how food is made.

[ image 624x351]

Looks like the QA department at most medium to large food production facilities.
2014-02-04 03:32:50 PM  
Conversation between my Korean wife and her coworker:

"Do you eat Kim Chi for breakfast?"

"Don't be silly, of course not... we eat Kim Chi with breakfast."

Seriously though, it's strong garlicky taste enhances and breaks up the monotony of almost any savory food.
2014-02-04 04:03:05 PM  
CSB:  When my wife and I were house-hunting about 14 years ago, the area we were looking in borders and overlaps LA's Koreatown, so a number of the houses we visited were owned by Koreans.  We could tell even if the sellers weren't home. In fact, we could tell even if the sellers had entirely vacated the house and there wasn't a stick of furniture or a shred of decoration in the place.

The Ghost of Kimchi Past takes a loooooong time to depart a place.
2014-02-04 04:14:17 PM  
If you live in Seattle, and don't feel like driving up to Shoreline for decent Korean food you should make your way over to The Kimchi House on about NW 58th Street and 24th Avenue NW in Ballard, right next to the Wingmasters sports bar and the Java Bean Coffee House.  They make about eight different varieties of kimchi in-house and some really good Korean food, and the prices are ridiculously cheap.  You can get a variety of beverages there, including pint bottles of Shoju for about $10.  Definitely worthy of investigation.
2014-02-04 04:17:03 PM  
1. Go to the local Korean mom-n-pop diner
2. Order dol sot bibimbap, served with an array of kimchi
3. Eff it, now I'm too hungry to go on with this...
2014-02-04 04:17:39 PM  
2014-02-04 04:19:14 PM
2014-02-04 04:21:15 PM  

Zugarific: I find it goes best with a garbage can outside of smell radius
2014-02-04 04:21:39 PM  

leonel: HIPSTERS!

Yes, only hipsters like good food...
2014-02-04 04:37:58 PM  

beezeltown: 1. Go to the local Korean mom-n-pop diner
2. Order dol sot bibimbap, served with an array of kimchi
3. Eff it, now I'm too hungry to go on with this...

Array of kimchi?  Or banchan?
2014-02-04 04:58:02 PM  
Korean gf would throw some kimchi (didn't autocorrect) in a saucepan with some water and a couple beef patties. Some of the best soup I've ever had.

Can't remember what it's called but there is a soy bean curd dish that smells a gazillion times worse than kimchi (I don't think it smells bad) but still tastes great. S. Korea is a place I want to go back to just for the food.
2014-02-04 05:29:25 PM  

leonel: HIPSTERS!

Well I guess I've been a hipster for 46 years then.
2014-02-04 05:49:41 PM  
Mmm.   I have a jar of homemade tucked in the back corner of the fridge.  I wish I could buy decent stuff locally, but this thread has me browsing Amazon.

To the dumbasses calling "New food trend" or "Hipsters" : American GIs brought this delicious stuff home with them many decades ago.  Often with new wives.
2014-02-04 05:51:43 PM  

I make my own using this recipe from Fine Cooking.
Gives me an excuse to make bulgogi.

Would love that recipe (bulgogi).
2014-02-04 06:11:43 PM  

BoothbyTCD: leonel: HIPSTERS!

Yes, only hipsters like good food...

Who's talking about good food? We're talking about kimchi here.
2014-02-04 06:57:08 PM  

maniacbastard: Go to Korean food place.

Place order for Monkfish Stew.

[ image 535x400]

OK, that looks like GOD. And monkfish? I'll eat it any way available!
2014-02-04 08:02:38 PM  
14-16 oz. jar kimchi
2-3 cups cooked rice, preferably leftover and chilled
4 eggs
can of Spam or cup of cooked ham cut into strips

I had a Korean friend in grade school, and her grandma (who lived with them) used to make kimchi fried rice for us sometimes after school.

Drain the kimchi, saving the juice in a cup.  Chop the kimchi and fry it in a wok for a few minutes.  Cut Spam into strips and fry it with the kimchi until it sizzles.  Then throw in a few cups of cooked rice and stir.  Meanwhile, scramble the eggs separately in a small pan, and then add to the rice and combine.  Finish by pouring the juice over the whole works right before serving.

Thirty years later, and I still make this for myself for breakfast at least once a week.
2014-02-04 08:13:13 PM  
This thread stinks.
2014-02-04 08:40:11 PM  
김치 맛있어요!

I've never tried making it though. I used to buy it in Homeplus. Apparently, this loses you Korean points. You should only eat kimchi that has been made by your grandmother to a secret 200-year-old recipe. I tried to explain that both my grandmothers were dead.  This was no excuse.
2014-02-04 08:49:58 PM

My Kimchi lesson in North Korea. I love the huge jars that this stuff is buried in. Some incredible tasting recipes.
2014-02-04 09:02:26 PM  

AverageAmericanGuy: This thread stinks.

Take your shoes off and check your feet.  It's either that or the kimchi or maybe the bag of Fritos you have open.
2014-02-04 09:13:57 PM  
Had some Kimchi in Japan, was awesome, but not as awesome as some bits of Yakitori...
2014-02-04 09:15:21 PM  
I tell ya, Fark is going to make a cookbook with your recipes.
2014-02-04 09:45:57 PM  
The BEST Kimchi recipe!!!

Step one: Avoid.
2014-02-04 10:12:01 PM  
2014-02-04 12:04:26 PM
First Rule of Kimchi: Don't

2014-02-04 09:45:57 PM
The BEST Kimchi recipe!!!

Step one: Avoid.

You're late.
You didn't read the thread.
If your only contribution is [late] hate then fark off.
2014-02-04 10:30:42 PM  

SansNeural: Mr. Vicarious: If anyone wants, I can post a picture of the completed sliders.

Yes, please.
2014-02-04 10:38:45 PM  
Kimchi really is the perfect utility food. Not just healthy and delicious, but you can put it in any dish to tang it up. Scrambled eggs? Yup. Spaghetti? Hells yeah! My favorite bar food in Seoul was fired tofu and kimchi. It's easy enough to make.

Fried Tofu and Kimchi
1 cup of cabbage kimchi, roughly chopped into 1 inch pieces
1 block tofu
2 tsp vegetable oil
1 tsp sesame oil 
1/4 cup rice wine vinegar
1 tsp sugar
3 garlic cloves, minced
1 tsp soy sauce
1 tsp sesame seeds

Slice tofu into 1/2-inch thick slices. Heat oil, stir-fry kimchi for two minutes or until it changes color. Toss in tofu, fry on each side until it's light gold, then toss in other ingredients. fry for one minute. and drain. Num, num, num!

For my fellow lived-in-Korea Farkers, anyone remember the fried egg sandwich lady around Hooker Hill in Itaewon? I enjoyed her wares on many a morning-after-the-night-before. Perfectly toasted bread, ketchup and just fried enough egg. Heaven!

I'm lucky enough to live in Northern Virginia within an easy drive of an H-Mart where I can get my Korean food fix, but I'd love to go back to Seoul for some
2014-02-04 11:28:19 PM  
gweilo888 Shall I go on?

No But I can,
2014-02-05 12:18:55 AM  

whip-me-beat-me: gweilo888 Shall I go on?

No But I can,
[ image 260x194][ image 275x183][ image 194x260][ image 240x229]

You mean when you translate from languages with different alphabets you end up with multiple spellings for the same word!!1
2014-02-05 12:22:41 AM  
Gee, thanks, subs.
The memory of my kimchi vomitcano had just started fading.

/Allergic to cruciferous everything.
2014-02-05 12:25:55 AM  

whip-me-beat-me: No But I can,
[ image 260x194][ image 275x183][ image 194x260][ image 240x229]

Now point me to where I said that "kim-chee" was not a legitimate (if lesser-used) spelling.

Because I can point you to where you said:

"Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee"

...which I have 100% proven wrong. You said it right here. Care to admit you were wrong, or just post a totally irrelevant response that completely ignores how much you fail at life?
2014-02-05 03:30:26 AM  


2014-02-05 06:26:58 AM  
Keep in mind that in Korea kimchi basically just means pickled, preserved food. I had a book years ago with recipes for all sorts of kimchi and one of the best was for persimmons, a summer kimchi. I can't remember or find the recipe now, but I think it was basically a lot of cinnamon, allspice, ginseng, and ginger in a vat of water and persimmons. It was delicious.
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