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hugekebab
Joined: 05 Jan 2008
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 Posted: Sun Feb 28, 2010 12:56 am Post subject: Good non-fishy brand of kimchi? |
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Hi,
Can anyone recommend a good non fishy brand of kimchi?
Yes, I know there is kimchi everywhere, but I want a recommendation as I don't want to end up with a fishy tasting brand. |
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brier
Joined: 14 Dec 2009
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| Posted: Sun Feb 28, 2010 3:15 am Post subject: |
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| I have this problem too. Kimchi is great in my opinion without the various fish or shellfish pastes they use in them. I find the supermarket pre-packaged brands not to be that fishy tasting at all. Mat Kimchi is the usually name. |
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hugekebab
Joined: 05 Jan 2008
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| Posted: Sun Feb 28, 2010 4:44 am Post subject: |
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OK I will have a look for Mat Kimchi.
When I lived in Jeolla I couldn't stand the kimchi, but further north it's not usually fishy, so I've found a taste for it. Really looking forward to making a kimchi gigae tomorrow. |
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ChilgokBlackHole
Joined: 21 Nov 2009
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| Posted: Sun Feb 28, 2010 4:45 am Post subject: Re: Good non-fishy brand of kimchi? |
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| hugekebab wrote: |
| Yes, I know there is kimchi everywhere, but I want a recommendation as I don't want to end up with a fishy tasting brand. |
Kimchi is made with fish sauce, dude. I use anchovy sauce. Grab some restaurant meals in your area. When you find the kimchi that tastes best, buy it off them. |
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djsmnc
Joined: 20 Jan 2003
Location: Dave's ESL Cafe
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| Posted: Sun Feb 28, 2010 4:49 am Post subject: |
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| My girl's mom has the good stuff. I'll sell you some. It will get you off for sure. I only sell by the ounce, though |
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ChilgokBlackHole
Joined: 21 Nov 2009
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| Posted: Sun Feb 28, 2010 9:24 pm Post subject: Re: Good non-fishy brand of kimchi? |
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| hugekebab wrote: |
| I have heard that they have vegetarian brands of kimchi (no fish) but I reckon this will be hard to find. |
You can try making it. Buying kimchi in the store is for suckaz. Check youtube for videos on how to do it. It's not rocket surgery. |
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young_clinton
Joined: 09 Sep 2009
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| Posted: Sun Feb 28, 2010 11:20 pm Post subject: |
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| The more pungent the better. I want Kimchi with lots of taste. |
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hugekebab
Joined: 05 Jan 2008
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| Posted: Mon Mar 01, 2010 12:19 am Post subject: |
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| brier wrote: |
| I have this problem too. Kimchi is great in my opinion without the various fish or shellfish pastes they use in them. I find the supermarket pre-packaged brands not to be that fishy tasting at all. Mat Kimchi is the usually name. |
I bought the mat kimchi and just made a gigae. It was really tasty. I decided to put a bit of samjang in along with the cochujang, which gave it a good depth. Used a bit too much kimchi in my first try, I'm thinking a kimchi to onion 1:1 ratio would be good to try. |
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Css
Joined: 27 Sep 2004
Location: South of the river
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| Posted: Mon Mar 01, 2010 1:17 am Post subject: |
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| hugekebab wrote: |
| brier wrote: |
| I have this problem too. Kimchi is great in my opinion without the various fish or shellfish pastes they use in them. I find the supermarket pre-packaged brands not to be that fishy tasting at all. Mat Kimchi is the usually name. |
I bought the mat kimchi and just made a gigae. It was really tasty. I decided to put a bit of samjang in along with the cochujang, which gave it a good depth. Used a bit too much kimchi in my first try, I'm thinking a kimchi to onion 1:1 ratio would be good to try. |
do you have the recipe? id like to start cooking some korean food. |
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reactionary
Joined: 22 Oct 2006
Location: korreia
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| Posted: Mon Mar 01, 2010 3:16 am Post subject: |
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| i'll have to give mat kimchi a try as well. i also don't like it when it's rank fishy. |
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ChilgokBlackHole
Joined: 21 Nov 2009
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| Posted: Mon Mar 01, 2010 5:23 am Post subject: |
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| Css wrote: |
| do you have the recipe? id like to start cooking some korean food. |
Youtube! |
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J Rock
Joined: 17 Jan 2009
Location: The center of the Earth, Suji
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| Posted: Mon Mar 01, 2010 8:41 am Post subject: |
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| Css wrote: |
| hugekebab wrote: |
| brier wrote: |
| I have this problem too. Kimchi is great in my opinion without the various fish or shellfish pastes they use in them. I find the supermarket pre-packaged brands not to be that fishy tasting at all. Mat Kimchi is the usually name. |
I bought the mat kimchi and just made a gigae. It was really tasty. I decided to put a bit of samjang in along with the cochujang, which gave it a good depth. Used a bit too much kimchi in my first try, I'm thinking a kimchi to onion 1:1 ratio would be good to try. |
do you have the recipe? id like to start cooking some korean food. |
My ex girl's brother was a cook when he was in the army so he came over to my place and showed me how. I thought it was going to be a lot more difficult that it was.
1. Put Kimchi and onions in pot and turn on the heat till it sizzles for a couple of minutes.
2. Get some hot pepper tuna or relugar tuna and drain most of it but put a tiny bit of the juice in the pot.
3. Add a spoonful of Gochujong and some water and let it boil till it looks about right.
that's it, I've let it boil for 5 minutes and i've let it boil for 30 minutes the broth still tastes the same but the Kimchi and onions get a little softer. Basically there is no way you can screw it up. |
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Easter Clark
Joined: 18 Nov 2007
Location: Hiding from Yie Eun-woong
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| Posted: Mon Mar 01, 2010 5:00 pm Post subject: |
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I use cho gochujang when making kimchi chigae and it comes out pretty good. I don't use tuna though (that would make it chamchi kimchi chigae). Also, slice up a couple of green peppers and add some grilled pork. A few slivers of onions adds some texture too.
One of the easiest dishes to make but one of the hardest to master. My MIL's chigae is the best I've ever tried, but I'm sure that's true of most Korean MILs.  |
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