Full recipe: http://www.maangchi.com/recipe/tongbaechu-kimchi
Kimchi-making FAQ: https://www.youtube.com/watch?v=c3aZ3nBMtNU
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But in reality this dish is so common and iconic that most Koreans simply call it “kimchi.” When people talk about kimchi, this is the dish they are referring to.

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38 COMMENTS

  1. In Hungary it depends, but the area i came from, it's Töltött káposzta (stuffed cabbage) the balance how you season the filling, how you make the cabbage leaves and how long you cook it and what you put between the layers is realy realy hard to achive… but if you nail it, it is a sign for the mans mother you will be a good cook for her son 😀

  2. pingin coba kimci rasa nya kayak gimana yah
    ayo gan bergabung bersama kami dan dapatkan berbagai Bonus menarik lain nya hubungi segera cs kami
    pin bbm : 7AF368FF
    wa : +62 878 8026 1104

  3. I made your kimchi recipe today! It is delicious geotjeori.  I am Mexican so I really liked the spicy, it was PERFECT!!!  I was able to find all ingredients in my local H MART asian market in Houston, Texas.

  4. Looks tasty and healthy!! Love it.. I think why Korean foods are great it's because they really put considerable amount of time in preparation of their foods and they follow this certain process in cooking every food making it tasty and great, even nutritious. Here in the Philippines, I would say majority of our foods are not healthy. Filipino foods are just plainly cooked, just mix the ingredients all together, then wait for it to be cooked and serve, and we rely much on readily available seasonings like MSG, and other artificial seasonings to flavor our dish.

  5. Here in Philippines, rice is a very important part in every meal, if a woman knows how to cook rice well, she'd be a good wife and a good cook..

  6. Maangchi i am thinking on making kimchi but use sauteed chili paste. Gochugaru in my country is very2 expensive, so i think to blend some red big chili and sautee it to the color of gochugaru (dark red) then combine with the seasoning paste to make the chili seasoning for the kimchi. What do you think?

  7. Больщое спасибо!!!!!!!!!!!!!!!!!!!! Всё понятно и просто. Ведущая Просто Умничка !!!!!!

  8. I'm Canadian, but my step dad (who passed away a few years ago from cancer) had Italian parents, so pasta sauce is what makes you a good cook in my family (though that's not the only thing, just the main thing).

  9. Hello, I live in Paju, Korea. Many of you are curious about the taste of kimchi. Since the taste of kimchi is crispy and the taste of kimchi is a little spicy, I think that it is appetizing by unconscious taste. Kk

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