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Cooking Forum
What’s your best dish?
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<blockquote data-quote="GMB54" data-source="post: 5038996" data-attributes="member: 15365"><p>Its definitely an acquired taste but if you like sauerkraut and spicy your would probably like it. Personally i dont find Korean food to be extremely spicy but it sure aint mild either. Curry on the other hand can be really tame to brutally spicy depending on the country. Korean and most Japanese curries for expample are very mild. More like their version of comfort food. I got hooked on it when i lived in Japan. Other than fried rice or tempura it was about the only thing "authentic" i would touch. Truth be told, back then i did not care for kimchi at all when i was in Osan.</p><p></p><p>Go to Maangchi's website for good kimchi recipes but cut back on the fish sauce amount she suggests. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /> Once you got some good old ripe kimchi its easy to make the stew or stirfry it with pork and some Korean pepper paste. The older the better. Ive got some in the fridge now a year old. It makes the best stew.</p></blockquote><p></p>
[QUOTE="GMB54, post: 5038996, member: 15365"] Its definitely an acquired taste but if you like sauerkraut and spicy your would probably like it. Personally i dont find Korean food to be extremely spicy but it sure aint mild either. Curry on the other hand can be really tame to brutally spicy depending on the country. Korean and most Japanese curries for expample are very mild. More like their version of comfort food. I got hooked on it when i lived in Japan. Other than fried rice or tempura it was about the only thing "authentic" i would touch. Truth be told, back then i did not care for kimchi at all when i was in Osan. Go to Maangchi's website for good kimchi recipes but cut back on the fish sauce amount she suggests. :D Once you got some good old ripe kimchi its easy to make the stew or stirfry it with pork and some Korean pepper paste. The older the better. Ive got some in the fridge now a year old. It makes the best stew. [/QUOTE]
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What’s your best dish?
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