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).

Kimchi Found for Cheap! My buddy Danny wrote to me concerning my previous post on Kimchi. Here's what he said:  Link to this post:   http://www.google.com/buzz/116419200995170296019/XoPLc2tdJ6y/Is-Kimchi-worth-its-weight-in-Gold 7:33 am Daniel Gray: Is Kimchi worth its weight in Gold? 9:08 am Danny Byrnes: I just bought two heads for $4 each here. I'm going to try making kimchi today. 9:29 am Daniel Gray: Where did you get it for $4! 9:31 am Danny Byrnes: Bellevue, Washington, US of A! I think I'm going to Washington. Who's coming with me.

The napa cabbage prices are getting ridiculous. The other day I bought a head of napa cabbage and it cost me 15,000 won ($13.00) a head. And what makes it even worse is that the heads are smaller. As the owner of a cooking school that regularly does a kimchi making class, our costs for material is taking up a huge percentage of our cooking class fees. We've had to adjust, so now we are making different types of kimchi: turnip greens, green onion, cucumber, and turnip. I think many people forget that kimchi is not one particular dish, but a technique. Kimchi is a way of preserving vegetables for the winter when vegetables are hard to come by. There are, reportedly, over 130 different types of kimchi and even more in North Korea. In a way, the napa cabbage kimchi is a good thing- it diversifies the types of kimchi that people will make this year (this will make farmers diversify the number of crops they'll plant this year.) My blog-buddy, Zen Kimchi, was recently quoted in...