It took me a while to gather all the ingredients but it turned out soo good. The container was empty in a week. Please don’t mind the slightly wonky picture.
this post was submitted on 16 Jul 2023
147 points (100.0% liked)
FoodPorn
15919 readers
226 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
It has two components that bring the bright red color. One of them is Gochujang- a fermented chilli paste which is not at all spicy but has a strong umami flavour. The second one is gochugaru- red chilli flakes which are pretty spicy. If you’re trying to make Kimchi you can totally skip it.
If you get to try Kimchi at a restaurant it’s probably not too spicy and mellow.
The Korean resto I order from is extremely spicy... I love it though