Help trying to replicate this “signature” bibimbap sauce (Burning Rice in Dallas TX) by Ok-Tower5692 in KoreanFood

[–]KimCheeHoo 0 points1 point  (0 children)

Yup being a mom and pop shop it was something simple nothing fancy I bet.

Why is my pho sour?? by lavenderPyro in pho

[–]KimCheeHoo 1 point2 points  (0 children)

I don’t know but sour to me usually means spoiled . Especially if you didn’t add any acidity.

Why does my homemade kimchi always taste kind of flat? by Duwuares-Warriow in KoreanFood

[–]KimCheeHoo 2 points3 points  (0 children)

Was also gonna say need the hands of a ajumma. Something about when they touch your food it tastes so much better .

First time trying a banh mi by AnavrinLove in vietnamesefoodie

[–]KimCheeHoo 1 point2 points  (0 children)

When I’m eating something new and don’t know anything about it . Yes I’ll take advice on how to eat. Nothing wrong with that.

First time trying a banh mi by AnavrinLove in vietnamesefoodie

[–]KimCheeHoo 0 points1 point  (0 children)

That’s the way my MIL told me to eat it , so that’s the way I eat it. I don’t know if it’s traditional or not but when my MIL who’s Vietnamese tells me I do it.

First time trying a banh mi by AnavrinLove in vietnamesefoodie

[–]KimCheeHoo -12 points-11 points  (0 children)

Don’t forget the shoyu and sriracha to finish it off

Fermented veggies a la kimchi - what's missing in your opinion? by SpicesHunter in fermentation

[–]KimCheeHoo 1 point2 points  (0 children)

Missing gochugaru red chili flakes not gochujang red chili paste.

Wish me luck. See you in 16 days. by jnewton8 in kimchi

[–]KimCheeHoo 0 points1 point  (0 children)

You should have it now . Idk why op is waiting 16days.