My first kimchi is a delicious success! I have a feeling we’re gonna eat it all up quickly and I’ll need to make more.
I made my first batch of kimchi today! I followed Emily Han’s recipe, which was easy to follow and fun to make. The recipe calls for 1-5 tablespoons of Korean pepper flakes, depending on your desired level of spiciness. I went with the spiciest option, of course 😊.
The next step is to let the kimchi sit at room temperature for a few days to ferment. Once it has fermented, it can be stored in the fridge and enjoyed anytime.
I’m excited to see how my kimchi turns out! I’m hoping it will be delicious, especially with the extra spice.
It was yakiniku night at our house, so we broke out the grill pan and gas burner and went to town. One of our favorite meals, and lots of fun, too!
Mariko made more SPAM kimbap today and I overindulged and ate all the leftovers. It was so good though!
My weight has gone up by about 5 lbs since Thanksgiving, which is no surprise considering all the holiday food and sweets I have been eating. It will be interesting to see how my weight changes as I get back into my regular running routine and eating habits.
But it’s also interesting to note that after running, my appetite is seemingly insatiable. That’s the reason there are no kimbap leftovers for the kids today.
We love Korean BBQ so much! There’s a Honey Pig near us, which is okay. It’s a fun restaurant but a bit overpriced for the quality of the meat. I wish there were more options close to us!