Kimchi?
 

Have you tried Kimchi?

My wife loves it.

I cannot stand it.

Yes, we have arguments when she wants to buy a jar of the stuff.

My 1st sargent loaned me to the Blue Dragon division in Vietnam. When I showed, they said, "You must be hungry. Here's some of our traditional eats." When I raised the kimchee I saw everyone watching from the corner of their eyes. I thought, "Oh, I am going to know pain." It has the scovile number of molten lava.

So I had to eat and smile. When I asked for some hot sauce, I was in! To my sargent's dissapointment they treated me like royalty, and returned me in working order at the end of the operation.

I've loved Korean food ever since. Living in Northern VA there is plenty of choice. There is a Korean grocery in Sterling VA with what can only be described as a wall o' kimchee. More types and brands than you can shake a (chop) stick at.

It'd be fun if one of the local resturants offered a kimchee tasting menu!:D

I like Kimchi but I don't want it in everything. My mother-in-law made some Kimchi mandu that had so much Kimchi in it that was all I could taste.

My favorite: Stuffed Cucumber Kimchi (Oi Sobagi) 오이소박이

I do like:
Kimchi Bokumbop (Fried Rice) 김치볶음밥

Kimchi Chigae with Tuna (chamchi chigae) 김치찌개

Kimchi Jjim 김치찜 (Kimchi with large cunks of pork). Like this http://farm3.static.flickr.com/2496/...3b733dba_b.jpg

Kimchi is good on hot dogs. http://www.youtube.com/watch?v=QGp1JgYvTNw

I can live off Spring Onion Kimchi.

Strangely, my Korean GF can't stand the spring onion variation.

kimchi jjigae (or however you want to spell it) is always good. I like mine with spam. And yes, like hawaiians, koreans love their spam.

I'm low maintenance - a baechu kimchi (cabbage kimchi) fan with oysters or fish juice (ehkjut?). Not too old, fairly fresh, with My wife prefers kkakdugi and chongak kimchi (both radish kimchis). My kids will eat mool kimchi (water kimchi, not spicy at all), although they'd both prefer to just eat raw bell peppers and lettuce ;)

What is that, pah kimchi? My wife HATES pah (green onions), although she makes our kids eat it, lol

Far away from much kimchi (and only one small "semi-Korean' restaurant locally, I love kimchi, even attempting to make it at home with decent results....

Modest exposure to : Kimchi from Chinese/Napa cabbage, Daikon Kimchi, and Green/Spring Onion Kimchi (which is reaaly tasty on a hamburger!).

Thanks to Uncle Sam I spent a year north of Seoul and was introduced to Kimchi along with a myriad of other Korean specialties - Soju to be one. Summer or winter variety, I do like kimchi :D

Really, I gotta try that.

Kimchi fried rice topped with a fried egg (I prefer sunny side up). ^

http://a7.sphotos.ak.fbcdn.net/hphot..._6101196_n.jpg

Kimchi fried rice rocks especially with a fried egg and bulgogi.

I usually ask for 3rds of Kimchi when I have korean bbq since it goes great with bulgogi and white rice.

Had a fantastic Daicon radish kimchi a few weeks ago in London - I think it's my new favorite.

I like the looks of that. I have a jar of kimchi in my cabinet that's been there a while. I'm usually not scared of food and now I'm inspired.

+1, love the cabbage and daikon kimchi. My mom can eat a third of a jar of kimchi at one sitting!!

Interestingly, I was at an international exchange one time several years ago and it was quite funny to see Thai people eat the hottest thai chili's and think nothing of it but when they tried kimchi they howled at how hot it was. The same for the Koreans, they ate the hottest kimchi yet when they tried the thai chilis they too were howling. Made for a very fun evening!! I found both to be super hot but super tasty.

I like the water variety. Although sometimes I could go for some jjigae. I sometimes make a stir-fry with it with bacon...not in the dorms though, it makes the fridge smell like 3 month old wet gym sock.

I love kimchi but normally eat it as a side dish.
I normally eat Gam Ja Tang when i go to Korean restaurant (Pork Bone Soup)

I like Kimchi bowl at the supermarket. Its not as good as the Nong Shim.

The kind I buy most is labelled
Pungsan Nonghyup Kimchi
I guess this is the classic chinese cabbage style of kimchi

I also like it made with daikon/mooli (Kkakdug?)

Are seasoned sesame leaves a kind of kimchi? Those are good too.

The great thing is that I've only just begun learning about kimchi and tasting it. There are so many variations I haven't tried yet.

Alas, there is plenty of bad, or rather, insipid kimchi available which lacks depth of flavour - tons of fiery chili heat doesn't make up for this. Thankfully, I've so far avoided disappointment by just buying packets that were made in Korea (rather than China). Occasionally the Korean licensed Chinese kimchis can be good, but the quality is too variable.

Now that I've moved somewhere with a garden and winter is nearly here, I'll try making some for myself.

I like to make Korean style pancakes with it, I stirfry it with rice, use it to 'pickle' cucumbers, but as I was introduced to Kimchi via my Japanese family I see it as an okazu/banchan option at pretty much any meal.

I consider kimchi to be one of the world's greatest foods.

If anyone knows their way around the stores and restaurants in New Malden and wouldn't mind offering some guidance, I'd be very grateful. I'm still pig ignorant about Korean cuisine.

Agree with the kimchi jigae with spam poster and the fried egg, kimchee and rice guys...love it....

Favourite kimchi is a bit aged with a sour note. Favourite dish to eat with is probably black pudding soup (sundee guk) or then pork head slices at food market restaurants. Generally hearty dishes go very well with the pickled stuff. Oh, almost forgot to mention grilled eel that is brilliant with cabbage kimchi.

Kmchi jigae is also a personal favourite but kimchi bokkumbap just a sort of greasy spoon snack, IMHO. And of course, speaking of snacks, kimchi ramen is just the right thing to eat at a street stall in Korea at midnight coming back from wherever might be...

Kimchi stuff dumplings are my wife's favorite. I made about 100 of them, partially fried it and frozen in ziplock bags. I won't have to make another bunch for few more months.

Can't stand kimchi with sour notes. I love spice in my kimchi, LOTS of it.

I'm okay with this stuff and usually will enjoy if I eat them once in a while. But not the case if I eat them too often.

Exactly the same for me. I spent a couple of months in small-town, Korea and after about a week, 2-3 times a day was way too much. It's been a couple of years since I've had any and now I'm craving it.

Even if I liked it - which I don't - I think I would avoid it unless I was going to be sequestered for a few days. There are few things worse than being on crowded public transportation and standing next to someone who has recently imbibed. I mean there is garlic and then there is this. :eek:

cucumber kimchi ranks at the top of my list. in terms of the traditional chinese cabbage kimchi, i actually like it when it's freshly made. it's more crisp and does not have a strong flavor. yeah, i'm not korean so my palate is not "normal".

mrs. dearbee, being korean, loves all forms of kimchi.

Encountered something new (and carried it off to try, but without expecting much)....

Kimchi Flavored Ramen by Nissin.....

How was it?

They have many Kimchi flavoured ramyeon in Korea

I will be in VA until May. Contact me off line if you're ever interested in getting together for dinner at a place you like. Although my experience with Asian is pretty broad, my experience with Korean is extremely limited.

Darren

Do you know of any good places in the Northern VA area to get good Korean food?

Just had mildly sour cabbage kimchi with Korean pork knuckles on Friday. Wonderful combo. And then a platter of raw oysters with a fiery kimchi (not cabbage), also went together well.

I think the fiery kimchi is made with daikon. I love that stuff.

Whilst I like eating kimchi, I love bulgogi! There are tons of Korean restaurants in Sydney (lots of Korean migrants here), and they make pretty authentic kimchi (some of my friend's parents make kimchi at home).

If I go into a store to buy some kimchi (I have a great asian market near me), what should I look for?

Depends on what you like. Usually there are 3 kinds... cabbage, daikon, and water Kimchi.

A good start is to look for kimchi that's actually made in Korea, not under licence in another country.

US Korean grocers don't import kimchi from abroad. All kimchi stock is locally produced or from distributors in big Korean populated cities.

So, you're saying to just buy some, or rather a few different kinds/brands and check them out to see what I like. I can get down with that. Any particular recommendations, though?

It really depends on the season and what you are eating the kimchi with.The own taste of the kimchi. IMHO, is best enjoyed by accompanying it with just a bowl of rice and a simple soup.