On 9/19/2015 9:42 PM, koko wrote:
> On Fri, 18 Sep 2015 22:55:24 -0400, Travis McGee >
> wrote:
>
>> I had Korean grilled brisket at a restaurant tonight. It consisted of
>> brisket sliced very thin, along with an assortment of kimchi and Korean
>> pickles.
>>
>> The brisket was served raw; the table had a built-in grill, and we
>> cooked and ate the meat there. Side dishes included daikon kimchi,
>> cabbage kimchi, sweet pickled cucumbers, pickled bean sprouts, gochujang
>> (a fermented soy-hot pepper paste, sort of like a spicy miso), sesame
>> oil, pickled daikon shreds, steamed rice, raw garlic cloves, and (this
>> seemed a bit odd to me) a scoop of conventional potato salad.
>>
>> There were also lettuce leaves to serve as wraps for the meat. A squeeze
>> bottle of what seemed like a version of Sriracha sauce, and a jar of a
>> soy-vinegar-sesame oil mixture were also on the table.
>>
>> It was all very good, and I am now inspired to make my own kimchi.
>
> Here's how I make kimchi
> http://www.kokoscornerblog.com/mycor...hi-heaven.html
> or
> http://tinyurl.com/8bzbevc
>
> Here is the bible on kimchi
> http://www.maangchi.com/recipes/kimchi
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

Thanks! I have the "Kimchi Chronicles" cookbook, but I have yet to use
its kimchi recipes. Luckily there are a number of Oriental markets in my
area, many of which carry pretty good kimchi.