I make kimchi by the gallon at home. I had korean friends when I was a kid who always had warm rice and kimchi in the kitchen. It is an acquired taste, but now it’s like crack to me
Me, too. And I don’t care who first created it; it will always be Korean to me.
Me too. Actually not too hard. I like adding a little smoked sesame oil.
I like it.
But I don’t think I’ve ever had the authentic Korean stuff. Just the stuff at Asian buffets or from the grocery store.
A little 김치, some 김밥, some 불고기, a 맥주 or two and call it good.