« on: June 10, 2012, 09:19:33 PM »
Kimchi can be pretty stinky. It is similar to a spicy sauerkraut, but there is some other stuff (fish sauce) in there that is a bit funky.
Just as a heads up, if you throw some kimchi with (Asian Style) grilled meat, you get some real tastiness. Slightly charred kimchi is awesome, one of the only ways I enjoy cabbage.
Also, Kochukaru (Korean chili Powder) and Kochujang (Korean Chili paste) Have a lot more flavor than heat, and I like to use it in many of my dishes that need a bit more chili flavor, whether they are Asian or not.
Here is my standard Korean style barbecue recipe. I use Kalbi-style short ribs or thin cut top round steak.
Toasted Sesame Oil
Sugar, Honey, or Brown Sugar
I mix all of that in a mixing bowl until it tastes like I want it, and then marinate the ribs or steak for 2-6 hours. Grill the meat 2-3 minutes on each side, along with some slices of onion (I just slice the whole onion about 1/4-1/8 inch thick and throw the whole slice on the grill) Kimchi goes great on the grill too, 1/2 - 1 minutes depending on the grill heat.
I know that was all kind of off topic, but I figured it was a good place to throw some more info on kimchi.