Lon’s co-worker, Bill, is half Korean and his Korean half comes from his mom, a former pro ping pong player. The world should also know, she is a pro kimchee maker! Bill brought me a box of his mom’s kimchee and it is so so good. Can I please have the recipe?
Kimchee has so few ingredients, yet it tastes so different, depending on who made it. It’s about the perfect balance of acid, spice, and fermentation. This one has it all and just a little more flavor. Ok, I will stop raving now and work on getting the recipe.
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Now I want a plate of kimchee!
I subscribed to your blog quite a few months ago and have been slowly going through the archives. I love your reviews and recipes and look forward to trying many of them!
I saw one post that caught my attention. My friends and I are going to have dinner in chinatown tonight and I know your view on New Yeah Shanghai has changed…but thats the destination tonight – by majority vote. I checked their menu and didn’t see the crab and rice cakes on the menu on menupages – would you know if its on the menu at the restaurant? Or would I have to order it in chinese? The post I am referring to is: https://www.foodmayhem.com/2008/01/new-yeah-shanghai.php
Thanks!!
I will def try this, I have tried to make my own kimchee in the past. I ended up with watery spicy won bok instead of my desired results. So sad. I have to say this is one of the great dishes in the world that is done wrong much more often than done right.
Ohhh poop, I thought the post said you were going to post the recipe, I know see this was simply food porn. Not cool. Not cool at all!
JP, you could always hit K-town tonight.
Taryn, thanks for reading!
Menupages is not always updated, especially by ethnic restaurants because the restaurant has to write in to ask for changes. As for the crab dish, I don’t know if it’s written anywhere but I’m pretty sure they have it so, just describe it to the waiter…crab with minced meat and soybeans over rice cakes….Let me know how it goes tonight. I’ve been debating whether I should give them another shot or not….they used to be my all time favorite for soup dumplings.
Bill, I’m trying to get the recipe and will post it if I do.
Scott’s mom makes delicious kimchi, but one thing I realized that makes a huuuuggeee difference is that she has a special refrigerator that has temperature control and different fermentation processes to store her kimchi. Everytime we take the kimchi to Scott’s and leave it in the regular fridge it just doesn’t taste as good after a few days.
Will do, thanks!
Angie, interesting….get me some of that kimchee pronto!