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    First, the design is aesthetically pleasing and the food look appetizing. I love your recipe! I have made it with a very complicated recipe! Your recipe is so much easier and looks delicious! I never tried kimchi at home before! Need to try it soon! Thank you for sharing detailed recipe with details. My husband is obsessed with kimchi! This looks so good and easy to make. I had never tried Kimchi, but since I found out that it is suitable for a vegetarian I was on a hunt for a homemade recipe that is packed with flavours, and now I have your recipe surely I am going to make so soon.

    I love kimchi, but have never tried making it at home. Thank you for breaking down all the steps in this easy to follow recipe!

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    Jump to Recipe Print Recipe. Cuisine Korean. Keyword fermented food, spicy vegetables, probiotic. Prep Time 15 minutes. Cook Time 1 minute. Total Time 16 minutes. Calories 32 kcal. Author Analida Braeger. Ingredients 2 pounds napa cabbage or green cabbage 2 tbsp coarse sea salt cloves garlic 1 tsp fresh ginger 1 green apple 3 tbsp crushed red pepper flakes As a substitute you can use sriracha or Korean chili flakes: gochugaru 4 green onions 1 cup matchstick carrots.

    Instructions Wash all vegetables. Set aside a few outer leaves of the cabbage. After 2 hours, drain the cabbage and pat the leaves dry.

    This will remove the excess salt. Use gloves. Sample some plain or flavored Samgyupsal, a Korean pork belly.

    What is Tteokbokki?

    This can be eaten plain or marinated in garlic, miso, wine, and red pepper. Kalbi is different from European short ribs as it is cut with the bone on the outside, rather than through the middle. Try some Bulgogi, a thinly sliced beef with a soy marinade. Often used in stir-fry, Bulgogi is a savory and relatively light meat, a good choice to start your feast with.

    Pair traditional Korean soups alongside your meats. Korean chefs are famous for their huge variety of delicious soups, so be sure to try some alongside your meats and other sides. Some common soups you can ask for include the following. Dwenjang Jjigae: Made with zucchini, onion, and tofu, this soup is hot, bubbly, and complex. Soondubu Jjigae: Made with an assortment of veggies and tofu, the ingredients of this spicy soup melt in your mouth.

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    Cold Beef Broth Noodles: Order this after you have finished your feast, so you can mix in any leftovers you have. Kalbi is particularly delicious with the cold noodles, as the heat of the meat and the cold noodles play off of each other in unexpected ways.

    Ask about banchan, side dishes that come with your order. Served on small plates, banchan are free side dishes that are meant to be shared. The type and number of banchan will vary from restaurant to restaurant, but don't hesitate to ask for more — refills are free too. Kimchi: One of the more well-known Korean foods, kimchi is made with fermented cabbage as well as an assortment of veggies.

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    It has been compared to sauerkraut and pickles. Bean sprouts: Usually dressed in a savory sauce, such as sesame oil, bean sprouts are great for a refreshing bite between meats. Seaweed salad: Seaweed is a traditional ingredient in many coastal countries, and a seaweed salad will help to offset all the meat you've eaten.

    Daikon radish: Sometimes called oriental radish, this mild winter radish tastes sweet and crisp. Look for Korean condiments and seasonings made in-house. A Korean BBQ is enhanced by condiments and seasonings from the region. Look for ssamjang, a bright soybean paste used on meats, sesame oil for veggies, and red pepper paste for both meats and veggies. Try Korean imported beer, soju, or makgeolli alongside your meal. While it is perfectly acceptable to not drink alcohol with your Korean BBQ, Korean cuisine is often made to be eaten with beer or rice wine.

    Don't worry about drinking too much, as Soju and Makgeolli have a relatively low alcohol content, while Korean beer is light like Coors or Budweiser in the U. These are considered to be the "working man's beer" of Korea. Soju is a Korean liquor that tastes sweeter than European clear liquors, but is also milder. Because of its relatively low alcohol content, it is easy and encouraged to do soju shots throughout your dining experience.

    Flavored soju, such as mango, peach, kiwi, and others, are often available for a little variety. Include your email address to get a message when this question is answered. Already answered Not a question Bad question Other. Tips Tip your server generously if they grilled your meat and served you delicious food, especially if you are there for a while with a large group.