Comments on: Oisobagi Kimchi (stuffed cucumber kimchi)

By: Marc Matsumoto

Marc Matsumoto — Wed, 13 Jun 2012 14:45:00 +0000

Haven't gotten around to writing it out yet. On the long list of recipes to write out and post:-)

By: Thomas Abraham

Thomas Abraham — Wed, 13 Jun 2012 13:28:00 +0000

Bookmarked! Another recipe I cant wait to try. Do you have a traditional kimchi recipe to share?

By: Marilia

Marilia — Wed, 13 Jun 2012 09:28:00 +0000

Bookmarked! Another recipe I cant wait to try. Do you have a traditional kimchi recipe to share?

By: noëlle {simmer down!}

noëlle {simmer down!} — Fri, 15 Oct 2010 13:42:00 +0000

I've been wanting to try my hand at kimchi and you make it very straightforward-looking. Don't think I've ever tasted this version but I will soon! I recently went to a Korean market so I finally have the gochugaru.

By: Beejay72

Beejay72 — Fri, 15 Oct 2010 05:01:00 +0000

Stunning photos. So inspiring. A red heart coming your way.

By: trinh

trinh — Thu, 14 Oct 2010 17:49:00 +0000

Look really good, I will try to make this for sure

By: Marilia

Marilia — Thu, 14 Oct 2010 11:44:00 +0000

These are so cute and definitely a great tutorial! Good job and good luck!

By: Marc Matsumoto

Marc Matsumoto — Wed, 13 Oct 2010 22:53:00 +0000

Any smallish cucumber such as lebanese or japanese should work as well. I
like kirbys because they have a slightly thicker skin that makes them extra
crunchy when you pickle them.

By: Marilia

Marilia — Wed, 13 Oct 2010 22:50:00 +0000

Yum! Now where on earth do I lay my hands on Kirby cucumbers in the UK.....

By: Carolyn Jung

Carolyn Jung — Wed, 13 Oct 2010 15:49:00 +0000

I have never been so lucky as to find these served at my usual Korean restaurants. I guess I'm not going to the right places, huh! Sigh. These are so beautiful looking, and I love the infusion of miso. Unexpected, but brilliant.