this post was submitted on 07 Jul 2023
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Food and Cooking
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I'm so pleased to hear! I have grown to not only appreciate kimchi in the last several years, but the overall variety of banchan itself. Admittedly, I've only ever had like 7 or 8 different kinds, since all of the of the Korean restaurants near me seem to universally be Korean BBQ and serve the same few items. (and I don't get out to Koreantown very much). I love the learning process involved with making things by hand, the results, and quite often the cost savings!
The last time I made Kimchi I used the too-sour and unpleasantly soft old Kimchi to make Kimchi Jiggae and Kimchi Fried Rice. OMG!
That's awesome!! There's so many delicious banchan. My favorites were always kimchi and japchae, but almost all of them are good!
Kimchi can definitely get too sour for certain things! One thing I love to use super sour kimchi in is pork stew. We just take a pork butt or shoulder and cook it on low with a jar of super super kimchi. So good!