November 1, 2011
This is probably my favorite Korean dish. I don’t usually crave too many things, but every so often I crave Kimchi soup. It’s got that perfect vinegar-y bite with spicy wonderfulness. I especially love making kimbop (rice rolled in a seaweed wrap) to dip into the soup. Delicious!
I have not attempted to make my own kimchi yet. We always buy it pre-made from the Korean market.
Kimchi is a way of preparing a vegetable, and it is traditionally done with cabbage. We’ve had many other lovely versions of kimchi with cucumber (Dan’s favorite) and radish (my favorite).
We store our kimchi in this stainless steel pot because (1) it keeps the smell out of the refrigerator. If you’ve never experienced kimchi, it has quite a distinct aroma that might not appeal to everyone. (2) The stainless steel resists absorbing the kimchi smell.
Chop kimchi into bite size pieces.
Serve with rice, egg rolls, or eat by itself!