Cooking with kimchi – that wasn’t tasty raw

Do you think it’s likely that kimchi you don’t like when it’s fresh won’t be good or salvageable when it’s cooked? Scenario 1: I have a bunch of super sour kimchi (that is incidentally vegan) that I want to make into anything palatable. So far, I’ve not had any luck. Is it because I didn’t like the kimchi to begin with? I’ve tried adding extra sweetener, garlic, gochugaru, fatty meat, etc. Are there hacks to use-up not great kimchi that you can share? Reverse Scenario 2: I’ve bought h-mart & jjonga kimchi (not vegan) knowing it wasn’t as fresh as I’d like to eat “as is,” specifically to cook after a couple weeks souring in the fridge. Since these dishes usually go well, do you think it’s because I probably would’ve liked these kimchi when super fresh? In other words, should you only cook with kimchi that you liked when it was fresh(er)? Sorta like when cooks say don’t cook with wine you wouldn’t drink?

submitted by /u/RarelySpecial
[link] [comments]

Latest News from Korea

Latest Entertainment from Korea

Learn People & History of Korea