-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB> Different taste buds do factor in there... but I'll agree that for some
 NB> people it really is more the macho game, and then it is a "stupid hot".
 NB> As long as one really can taste the food still and the heat only
 NB> enhances the taste, it's just a variation on what can be tolerated.. :)

 DD> I have had mild, medium and hot Korean stuff. Some of the hot things
 DD> are right up there with Goanese or Thai dishes. And some of it is
 DD> variable - like bulgogi which I have experienced from mild to wild.

 NB> At our favorite Korean place, they let you add however much of the hot
 NB> sauce you wish on your bimimbab... It comes out pretty mild... :)  Back
 NB> before Yang's closed, in his Japanese/Korean incarnation, we had a very
 NB> tasty and HOT dish, Kimchee stir-fried beef (or maybe it was pork)...
 NB> Extra chile peppers along with extra kimchee to give an extra zip...
 NB> We'd been prepared to find it too hot, potentially, but it was fine...
 NB> the rice and the tea were quite welcome additions, though... :)

I wish I had a Korean restaurant here. Got lotsa Chinese, some Thai, couple
Vietnamese, couple Indian, couple Japanese(ish). Thankfully the Benihana type
joint went tits up a long time ago. Osaka and Wasabi remain.

Our sole Korean restaurateurs ran the Golden Dragon and only had a couple of
Korean things among the Chinese offerings. And they are closed, building for
sale and the owners taking the dirt nap. But, they didn't even offer kimchi.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emergency Kimchi (Yangbaechu Kimchi)
 Categories: Oriental, Vegetables, Chilies
      Yield: 8 Servings
 
      2 lb Shredded cabbage
      1 c  Cold Water
    1/4 c  Kosher salt

MMMMM------------------------KIMCHI PASTE-----------------------------
    1/3 c  Hot chile flakes
      1 tb Sugar
    1/4 c  Fish sauce
    1/4 c  Minced garlic
    1/3 c  Chopped green onion
    1/4 c  Julienned carrot
 
  I'm showing you a method I developed to make kimchi simply
  and easily. It's faster and easier because I skip the
  porridge-making step, I use common cabbage instead of napa
  cabbage, and I don't use oysters or fermented squid.
  
  Total time to make this kimchi is 30 minutes. If you have
  fast hands, it might be 20-25 minutes.
  
  Most people know that traditional, authentic kimchi is made
  with napa cabbage (in Korean: "baechu"). While I travel, I
  sometimes see napa cabbage sold at local markets, but it’s
  not available in many countries. So when I want kimchi when
  I travel I make it with common cabbage (in Korean:
  "yangbaechu"). I know others have also been experimenting
  with this.
  
  Wash and rinse the salted cabbage in cold water a couple of
  times. Drain the water.
  
  Mix the kimchi paste into the cabbage thoroughly.
  
  Put the kimchi into a container, jar, or plastic bag.
  
  Press the top of the kimchi down with your hands to protect
  your kimchi from being exposed to too much air.
  
  You can eat it right away, just like salad. Or keep it at
  room temperature and it will ferment in a few days.
  
  Fermented kimchi can be used for kimchi stir-fried rice or
  kimchi stew, and it will be delicious.
  
  From: http://www.maangchi.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Forget food for thought. Give me food for my belly." -- Jarod Kintz
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