kimchi (restaurant, health, Indian, bread)

[20yrsinBranson]

Several weeks ago I very uncharacteristically decided to try something a little adventurous food-wise. My local health-food store was offering a Tofu and Kimchi sandwich, and, throwing caution to the wind, I decided to give it a go.

Having grown up in a military environment shortly after the Korean war (and during the Vietnam war era) I had always heard about the mysterious Kimchi, but never dared try it. I decided this might be the moment in time.

Everyone has always said that the Kimchi was hot. But the stuff on the tofu sandwich was not hot. Not even spicy. It tasted like wet, limp cabbage with a hint (mind you just a hint) of seasoning. Nothing particularly spectacular.

Needless to say, that, coupled with the tofu made me wish I had chosen something else. It was, in a word, BLAND.

Now I am wondering if maybe these folks did not have a clue about Kimchi. Those of you who have eaten it, please tell me that all the stories about this incredibly spicy food were TRUE and that the Kimchi and Tofu disaster was some kind of freakish aberration.

While we're at it, can you make the stuff at home? Anybody have a "tried and true" recipe?

thanks

20yrsinBranson

[swisswife]

There are lots of different 'Kimchi'

Life in Korea: Kimchi- Korea's Food

My husband used to go to Seoul a lot and loved the garlicky spicy kimchi.

The Kimchi you tried was probably 'Americanised' or 'Westernised' for the market in the same way that Indian and Thai food is. When we go to an Indian or Thai restaurant we first check if the chef is from the country and if so we ask him to cook to the level of spiciness he would eat and we are usually somewhere close to how we like it.... Try this with your next Kimchi tasting.

[suedonym]

my hubby is japanese and eats/ makes it all the time (ewwwwwwwww LOL)

if you buy it, buy it from a korean or oriental store. anything in an american store will be americanized.

i dont know how he makes it, but its essentially fermented (nice word for spoiled) cabbage and seasonings. I dont like fresh cabbage, much less rotten cabbage LOL

[nan5623]

I love me some Kimchi. MMmmmm

[danielsa1775]

Originally Posted by 20yrsinBranson

Several weeks ago I very uncharacteristically decided to try something a little adventurous food-wise. My local health-food store was offering a Tofu and Kimchi sandwich, and, throwing caution to the wind, I decided to give it a go.

Having grown up in a military environment shortly after the Korean war (and during the Vietnam war era) I had always heard about the mysterious Kimchi, but never dared try it. I decided this might be the moment in time.

Everyone has always said that the Kimchi was hot. But the stuff on the tofu sandwich was not hot. Not even spicy. It tasted like wet, limp cabbage with a hint (mind you just a hint) of seasoning. Nothing particularly spectacular.

Needless to say, that, coupled with the tofu made me wish I had chosen something else. It was, in a word, BLAND.

Now I am wondering if maybe these folks did not have a clue about Kimchi. Those of you who have eaten it, please tell me that all the stories about this incredibly spicy food were TRUE and that the Kimchi and Tofu disaster was some kind of freakish aberration.

While we're at it, can you make the stuff at home? Anybody have a "tried and true" recipe?

thanks

20yrsinBranson

I eat Kimchi pretty well every day, (happens when your wife is Korean) seems you have being sold the most common version of kimchi, which is the stuff made from frementing pickled cabbage.

To be frank a tofu and kimchi sandwich sounds disgusting!

Both the tofu and the bread would have a tempering effect on the Kimchi, making it appear less spicy than it really is.

You may also have being sold some cheap factory made kimchi, which has not being pickled long enough. Leaving the cabbage tasting like cabbage and all the spices left behind in the liquid the cabbage frements in.

I find the stuff we get hear in oz to be a a bit hit and miss, we only buy it from korean supermarkets however sometime the cabbage is spicy hot, and other times not. Usually if its not spicy enough my wife will leave it sitting in the fridge for a few weeks and by some new stuff.

You should try some kimchi che geh, without tofu. They use the liquid in the che geh so no matter how old the kimchi you still get the full taste. l cant eat enough of the stuff.

[Debsi]

I like kimchi, it should definitely be spicy. I wouldn't eat a tofu sandwich though, ick. I don't buy it a lot, the best I've had around here was at an Asian Fusion restaurant.

Originally Posted by suedonym

i dont know how he makes it, but its essentially fermented (nice word for spoiled) cabbage and seasonings. I dont like fresh cabbage, much less rotten cabbage LOL

Sue, I love me some "rotten" grapes! Delicious! lol.

[jtur88]

20years, living in Branson as you do, be sure to try the Korean restaurant in St. Robert, Missouri, when you're passing by Fort Leonard Wood. I think it's called Johns or Joes, in the strip mall. Very authentic Korean food, run by the Korean wives and mothers in law of GIs, there's also a nice Korean grocery store in the same strip, with (possibly smuggled) foods that still have the Korean price tag on them.

[Bulldogdad]

Tofu and Kimchi Sandwich?

Do yourself a favor and head to an Asian food store, Korean preferably, in a big city.

Kimchi, tofu and bread, ugh very antithetical.

You can also buy good stuff on the web.

[20yrsinBranson]

Originally Posted by bulldogdad

Tofu and Kimchi Sandwich?

Do yourself a favor and head to an Asian food store, Korean preferably, in a big city.

Kimchi, tofu and bread, ugh very antithetical.

You can also buy good stuff on the web.

I don't know where an Asian food store is in Springfield (I shall have to investigate). Otherwise, yeah, it looks like it's going to be the internet for me.

Thanks for the info.

20yrsinBranson

[Pivot Point]

Like a previous poster said, kimchi isn't always spicy. However, the best ones are.