Comments on: Kimchi. Yes, I’ll eat just about anything.

By: Michael Hawkins

Michael Hawkins — Tue, 12 Jul 2011 14:08:13 +0000

Yeah, it’s expensive here too. I’d guess the cost in store for the amount I made would be in the $30 range. Try it at home!

By: Joe

Joe — Tue, 12 Jul 2011 05:54:42 +0000

Damn! That looks great! I can make that, I’m sure! Kimchi is a bit expensive here, but the main ingredient is very very cheap. To heck with buying stuff someone else made when I can do it myself.

By: Simon Thibault

Simon Thibault — Wed, 16 Mar 2011 16:05:54 +0000

The real question will be what you will do with your leftover kimchi, and how long you will let it ferment.

Kimchi stew?
Kimchi pancakes?

I know this is totally bastardised, but I often make wraps (like the korean ssam) but instead of using lettuce, I use naan or soft tacos, with kimchi, japanese mayo and bulgogi.

OM NOM NOM.

By: Michael Hawkins

Michael Hawkins — Mon, 07 Mar 2011 01:15:49 +0000

Oh my gosh! Thanks so much Maangchi. The recipe is rock solid fantastic and I know it’s one I’ll make on a regular basis. I live in Atlantic Canada and in these parts, we’re pretty new to Korean food but thanks to many new Korean immigrants to the area, we’re quickly becoming used to it and just love it. In a region of just 125,000 people in Saint John, New Brunswick and surrounding area, we now have two Korean grocery markets and a Korean restaurant. Great to see here!