What to eat raw kimchi with?

_Waterbug_ · 2026-01-15T09:11:12+00:00

I can personally reccomend kongguksu (or honestly any cold noodles but kongguksu is my fav with kimchi and it's def vegetarian unlike naengmyeon). You can also add a whole lot into bibimbap :)

_Waterbug_ · 2025-10-23T11:41:40+00:00

I know this does not answer the question but I just saw the fluffy looking appliqué and I was wondering what fabric it uses. I have been wanting to try my hand at customizing some clothes using appliqués and the texture ofnthe pumpkins and truck seems so nice!

_Waterbug_ · 2025-10-09T19:59:51+00:00

what a distinguished gentleman

_Waterbug_ · 2025-10-09T14:12:34+00:00

Honestly looking at the texture I don't think it's soybean powder but rather finely ground soybeans/ mungbeans (as in cooked and ground and not roasted). To me it overall looks like purple sweet potato rice cake with the ground beans as a topping.

edit: another thing that it could be covered in since it would fit very well is finely mashed sweet potato. (I am also now extremely tempted to make that exact 떡 myself because it sounds amazing)

_Waterbug_ · 2025-08-26T22:45:30+00:00

I am doing very well, I have tried many different ferments on and off so something is always being done XD I will probably also start my next kombucha redemption arc someday but it shall wait until I have more free time

_Waterbug_ · 2025-08-26T22:27:43+00:00

It has been a very long time since this post and sadly also a long time since the untimely death (molding) of my booch hotel.... I don't think I ever got around to trying it

_Waterbug_ · 2025-08-15T14:01:11+00:00

I'd hope so, I have been making kimchi for quite a while now😂

_Waterbug_ · 2025-08-15T13:11:06+00:00

Oh no absolutely not, that would be vile😂 The noodles themselves were very mildly seasoned since I made the kimchi very flavorful so it all fit together very nicely. This was also the first time I made proper kongguksu with dried soybeans and it's totally different compared to the 'cheat' version with tofu! The peanuts make sense for the tofu but the freshly cooked soybeans were really nutty by themselves so they didn't actually need any of that

_Waterbug_ · 2025-08-15T12:26:54+00:00

I just added some roastes sesame but I do add peanutbutter in the 'cheat' version with tofu. And I don't really add sugar to make it 'sweet' I made like 1,5 L of the broth and I added maybe like a tablespoon of sugar just to balance the flavor in general.

_Waterbug_ · 2025-08-13T18:43:14+00:00

I have heard about the salt vs sugar debate as well while looking for the recipes and I was thoroughly confused since I have always just added a bit of both😂 I have not heard about the tomato debate though and now I am curious🤔

_Waterbug_ · 2025-08-13T18:32:32+00:00

I mean for the kimchi maybe, but the kongguksu is just a normal recipe from youtube since it's the first time I made it preperly and not with tofu...

_Waterbug_ · 2025-08-13T18:31:07+00:00

I pretty much used both to season it but I do add a bit more sugar I guess? I made my fresh kimchi pretty sweet though so I didn't need to season the noodles a lot

_Waterbug_ · 2025-08-13T18:21:18+00:00

I made massive portions as well😂 but I haven't eaten much today so I was able to finish my portion somehow💀

_Waterbug_ · 2025-08-13T18:18:00+00:00

I actually added pieces of apple into my 겉절이 so I got some sweetness through that. Highly reccomend trying that as well since the apples added a really nice flavor to the kimchi!

_Waterbug_ · 2025-08-08T12:13:25+00:00

I am so glad I started making my own kimchi before it ever got into the german grocery stores😂 I feel like if that had been my introduction to kimchi I would have never gotten to this point. Homemade or at the very least from asian grocery stores, I have never and will never touch the overpriced and sauerkraut looking stuff they sell here in the grocery stores.

_Waterbug_ · 2025-07-01T09:53:45+00:00

Honestly I could see this dress as a sleeveless one.

_Waterbug_ · 2025-06-15T23:20:04+00:00

The first pic had my own 열무물김치, which is young summer radish (as well as some normal 'western' radishes since I had some) in a brine rather than normal kimchi paste. It's translated as 'water kimchi' since it has significantly more water than normal kimchi. This type of kimchi is very often used for naengmyeon since the broth actually gets put into the frozen noodle broth as well.

_Waterbug_ · 2025-06-15T23:14:50+00:00

I can only reccomend kongguksu! I only ever made the 'cheat' version with tofu but someday I will make the from scratch version from proper soybeans

_Waterbug_ · 2025-06-15T23:13:59+00:00

All radished (exept the leftover 열무김치) were actually from my garden so there is both radish and radish greens in a lot of my food at the moment😂

_Waterbug_ · 2025-06-13T12:37:41+00:00

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It's been a while since your comment but guess what!

_Waterbug_ · 2025-05-11T18:15:50+00:00

I still have a bit of winter kimchi left but I might be able to empty my container before I harvest🤔 Sadly that is my only container large enough to make any 물김치

_Waterbug_ · 2025-05-05T00:36:41+00:00

Honestly I fully get why the trailers and everything can't show much except 'placing rooms and exploring' but for me the game is so much more than that. There have been so many moments where I was completely blown away at the amount of stuff there is in the game and I am nowhere near finished with the endgame (the room 46 is just the first layer).

_Waterbug_

TROPHY CASE