Omori Kimchi Chiggae Ramen Omori Kimchi Chiggae Ramen I love kimchi and I still think the best kimchi chiggae is from Omori Kimchi. I mean they make the kimchi chiggae from 3-year-old kimchi. The kimchi in it makes the stew taste like the Thai soup Tom Yam Gom. I was happy to find that they have made a ramen line using this miraculously pungent and acidic kimchi. So when you open up the packet you get a packet of the kimchi and a flavor packet. The noodles are thin, but I got the instant boil in container so the noodles are always thinner in that. After you add the mix and the hot water, you get a great bowl of kimchi stew. I mean, really super good. It is the best broth that I have had in instant ramen. I mean the broth was so good that I drank it all. The noodles in the ramen were just there as a vehicle for flavor. If you are looking for some amazing ramen, then this is it. It is a refreshing take on a long popular dish.  Stop by a GS25 to pick it up before they ...

Kimchi Chiggae I love Kimchi Stew and it's one of my goto dishes at home. I have found the best way to make Kimchi chiggae is to first fry up the kimchi with pork and then add just a little bit of water. When it gets cold, it's a great dish to have. Also, since the "Kimchi Crisis" is over (yes, kimchi is not as expensive as it used to be) I don't feel bad using kimchi to make a big pot of delicious spicy, salty, pork fat laiden stew. It's delicious and it goes very well with a grilled cheese sandwich. (Yes, you heard me correctly. I love to dip my grilled cheese into the stew).

It has been raining a lot these days in Korea. Afterall, it is the rainy season: chang ma chul 장마철. I find that the best rainy day foods are O-deng and Dukkbokki. Busan: 부산, is known to have the best O-deng in the country and I found this little shop right across from Hyochang Park near the back entrance of Sookmyeong Woman's University. O-deng is basically a fish cake made from the bits and pieces of leftover fish that are pressed together and fried. It's kinda like fish sausage, but without the casing. Don't think about how it's made (if you think about how much of our food is made, you would definitely lose your appetite.). In this picture is one of my favorite variations. It is cheese O-deng, so it has a oozy cheezy center. And you can't forget about getting some dukkbokki when it rains. It's damn good and you can ask nicely, you can get some of the sauce to dip your O-deng in. Here's another O-deng variation: Jap Chae and vegetable O-deng. Another food ...