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soobpricity · 7 months

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anti romantic

chapter 21 : fell so deeply into it..

synopsis : anti romantic, college student choi yeonjun who thinks he’s seen everything in a relationship, promising himself that he won’t go through another relationship ever again to prevent himself from going through another heartbreak. that was until he sees yn, a classmate, chasing his heart. will his walls be enough to scare yn away, or will they continue chasing yeonjun with all they have ?

yeonjun’s knuckles hit the wooden door, before inserting his key inside the key hole, twisting the door knob and opening the door. he walked into his apartment the once familiar scent and scenery had become to foreign to him. he missed being home. yeonjun let his tired feet guide him to the living room where he found a passed-out taehyun. his left foot rested atop the coffee table, his ankle wrapped in a bandage, as his sweatpants were pulled up, only the left side.

yeonjun didn’t realize just how much he missed his younger roommate. he saw taehyun’s phone lying next to him, seeing a picture of himself at the top, previously sent messages displayed on the screen.

“hey… tyun..” yeonjun whispers, trying his best not to scare the younger awake. he taps his shoulder, trying to wake him up from his deep sleep. although, it must’ve not been too deep because taehyun woke up with just a few taps.

“jun-hyung… when did you get home…” taehyun mumbles, his eyes adjusting to his surroundings. he was happy to see his hyung after days of being alone.

“just now.. have you eaten anything yet ?”

“mm.. no.. haven’t had the chance to get to that..” taehyun responded, taking his leg off of the coffee table.

“ah- it’s fine, i’ll make you something, just stay there.” yeonjun grabbed the remote controller, turning on the tv and putting something on for taehyun to watch while he prepared the food. “what would you like ?”

“anything that hyung feels like making..”

“even if it’s just cup ramen..”

“yeah.. actually- that sounds really good..”

yeonjun sent a smile to taehyun, his eyes glistening. he really missed this. he missed being with his roomie, and all the perks of being roommates with taehyun.

yeonjun moved his body to the kitchen taking out two ramen packets, opening the package and taking out the seasoning packets. yeonjun grabbed a pot, placing just enough water for two packets of ramen. he watched as the water came to a boil after placing it on the stove and turning on the heat. yeonjun placed the two ramen noodles into the pot, watching as they softened up. stirring the ingredients inside the pot, as he ripped open the corner of the seasoning packets, shaking all of the remnants into the ramen and stirring the powder into the liquid. yeonjun opened the fridge, looking for cheese and green onions, placing to square cheeses onto the top of the ramen, cutting a few slices of green onion, as they fell onto the ramen.

yeonjun leaned over, grabbing a cutting board and placing it onto the center of the dining table, grabbing a few side dishes like radish slices and kimchi to each side of the table. as he walked back to the kitchen to finish of the food, placing a few small chilli peppers into the pot. using a pair of gloves to protect himself from the heat as he moved the pot onto the cutting board. placing the lid on the pot, grabbing to bowls for both him and taehyun to use. a pair of utensils resting on each bowl.

“tyun, food’s ready.” yeonjun yelled out, going back to the living room to help taehyun make his way to the dining table. “d’you need help ?”

“nope.. i’ve got it-“ even with taehyun rejecting yeonjun’s offer, yeonjun still put an arm around taehyun, helping him make his way to the table, pulling out his chair for him and pushing it back in.

“thank you, hyung.”

“of course, anything for tyun..” yeonjun grinned, causing the happy smile to spread onto taehyun’s face. the two of them had spent so much time with each other, they practically grew up together. so the awkward tension that rested between them was unwelcomed. they were always filled with laughs and giggles when they were together, so for them to have gone through an argument due to yeonjun’s actions, well that meant a lot..

“yeonjun… did yoojung not stop you from leaving.” taehyun questioned picking up his utensils, placing a bit of ramen into his bowl and eating it.

“umm… yeah she did- but.. i decided that it was time to make things right and not let yoojung decide how i should live my life.. i broke up with yn because yoojung threatened to hurt them.. mentally hurt them.. and i was scared- ‘said so many things that i didn’t mean to yn, because i was scared. and i know it’s not a valid excuse to hurt yn with the things that i said.. but i thought it would be better to hurt yn once and letting them hate me rather than letting yn continue loving me and seeing them always getting hurt because of me… i don’t know-..”

“… it’s understandable.. i mean yeah,, you didn’t do the right thing.. but you had the right intentions.. i think that you should have just talked it out with yn, come up with some kind of plan to get yoojung out of your lives. life is too short to be living it full of regrets and fear.. i was really harsh when i said all those things about you through a text, but i was just worried for your well being…. i’ve just never seen you so in love, so happy.. you deserve everything that yn was giving you. and i did let fear get to me, i was scared about what was going to happen to you..”

“it’s okay, tyun… you were just looking out for me.” yeonjun lets a small yet soft smile display on his face. as he messed around with the food in front of him.

“also.. what are you going to do about yn ? you can’t give up on them so easily..” taehyun hesitated to bring up the subject, he didn’t want the older to get uncomfortable. but taehyun had a point. he couldn’t just give up on you.

“i don’t know-.. maybe i’ll wait a month or so-“

“but by that point, the two of you won’t get to spend spring together.. that’s what you wanted, no ?” taehyun proceeded to ask, his focus completely split between the conversation at hand and the food in front of him, which he devoured deliciously.

yeonjun took the food into his mouth, thinking about taehyun’s words as he chewed, nodding. “you have a point… but i’m just scared.”

“hyung ! we only live once, life is short, you have to try…. i might’ve tried to get involved too, and i know it’s wrong-“

“how ?”

“i might’ve asked yn for help too… i was hoping you’d come home early..” taehyun whispered, feeling a bit ashamed of his actions.

“and they left-“

“no, they’re in my bedroom, they said that they were feeling sleepy so i told them to stay there while i waited for someone.. i didn’t say it was you.. sorry…” taehyun guiltily admitted, his hand coming up to scratch the back of his neck. he knew he was bound to get a scolding from yeonjun. he just wanted to make things right, and he wasn’t sure how to do that..

yeonjun simply let out a sigh, not wanting to blame the boy in front of him for wanting to help him in the situation that he was in. “you’re all good, tyun.. but don’t you think yn needs their time and space, they might think i’m trying to rush them back into things..”

“…but i also did it because i really was hurt and i was worried you wouldn’t come back.. i thought that i might as well just contact yn..” taehyun further explained, finishing the food in front of him.

yeonjun simply sat there, taking small bites of the ramen. biting into the crunchy chilis and green onion, mixed with the texture of the soft ramen noodles. he watched as taehyun placed a few more noodles into his bowl, putting a spoon full of noodles into his mouth before placing the crunchy kimchi into his mouth, adding a variety of textures to chew on.

yeonjun admired taehyun, all these acts of selflessness and dedication to his friends, it made him realize how much the younger boy cared about him. he knew that maybe he wasn’t completely comfortable with the things that taehyun did or even taehyun wasn’t comfortable around yeonjun after the things he said and the actions that yeonjun committed.. but even so, taehyun was still here trying to help him with the current predicament that he put himself into.

yeonjun admitted to his wrongdoings, talking to the younger. explaining everything that he could’ve done differently, how he could have gotten some kind of proof of yoojung blackmailing him into that kind of situation.. and maybe if he had been better at communicating then you and yeonjun would still be able to be together. he was upset at himself, he made his friends hurt from his words that he used to describe them. yeonjun knew that he hurt everyone around him and he wanted to make things better. he was willing to do anything to get you back to him. he was so willing to spend many lost hours back, he wanted to spend so much time with those he loved.

yeonjun was going to make everything right.

“hey.. d’you think beomgyu’s still mad about what i said about soobin..”

in taehyun’s room, your ear was pressed against the door. your ears picking up yeonjun’s voice, the familiar voice that you had grown accustomed to had not changed at all.. a warm feeling in your heart, hearing what he had to say, although your heart beat quickly, worried about soobin.. you didn’t know what yeonjun had said about soobin..

“the thing about him keeping his hands off of you ..? i don’t think so.. i think beomgyu was more stressed out about it…. and not to blame you or anything yeonjun… but that made them get into a big argument over you and the things you said to yn… i mean beomgyu knew that you were in the wrong, but you’re his friend.. he tried to defend you..”

your ears listened to taehyun’s explanation, as it sounded a bit muffled due to the door. your heart stopped… since when had beomgyu and soobin gotten into an argument ?

“s-so they got into an argument ? and- are they still dating…”

“they’re taking a break, beomgyu insists that he’s still seeing soobin.. the other day when i brought it up, he said that he actually had a date with him.. i followed him to his “date”, but he just went back home. i felt bad for asking, especially after seeing that it was still a sensitive topic..” taehyun brings up a related issue that you had also been having with soobin.

taehyun’s described not only beomgyu’s dilemma but also soobin’s.. the two of them were still faking everything. they wanted everything to seem like they were still together. soobin never told you about an argument, and every time you would ask him about beomgyu, he would do the same thing that taehyun had just described.

“…tyun- this is all my fault-.. i could’ve easily worked something out.. not only could things between me and yn be completely different.. but soobin and beomgyu could still be together..” yeonjun throws his head back, his hands coming up to cover his face, he couldn’t help but feel ashamed. he felt like all of this happened because of him. had he dealt with everything differently, then so many things could be back to normal.

you twisted the door knob, finally exiting from your hiding spot. you were quite scared to confront yeonjun, but you knew that if you didn’t leave the apartment now, then you would still eventually have to run into him.. so you might as well just get it done as soon as possible.

because even though you listened to his list of regrets from taehyun’s room. but it didn’t mean that his words hurt any less. he still told you that he didn’t love you, and while you knew that was a statement full of lies, nevertheless, it still hurt.

you pushed the door open, smoothly, not making too much noise. keeping your belongings close to you. walking out to the living room as taehyun and yeonjun immediately spotted you, watching as your figure turned over to look at them.

“hey, i have to go, i still have a project that i need to work on. are you doing better ?” you stared at taehyun, sending a small smile his way.

“oh- right, yeah i’m doing better, either way yeonjun-hyung is here so he can take care of me.” taehyun responded, as you grinned awkwardly, trying to look anywhere but yeonjun’s face. “ah, if you can come over so yeonjun can cook you dinner as thank you for taking care of me when he couldn’t…”

“hmm ?” yeonjun’s eyes widened, eyebrows raised. he quickly caught on, removing the expression off of his face, taking advantage of the opportunity that taehyun opened up for him. “i can ! i know how to cook moderately well..”

he watched as you continuously attempted to shut down his dinner plans, at least mentally you tried declining those plans. the unfortunate thing of being a generous person, is that.. you can’t say no.. especially not to someone like yeonjun who you once held so closely.

“umm… sure.. i have to go though… just send me the time, taehyun.” yeonjun’s heart ached, seeing you change your attention, waving off to you, only seeing you nod as a response. he eyed you as you left. turning back to taehyun, finally letting his tense body relax.

“by the way, yeonjun, it’s pretty late… are you really going to let yn go home on their own..” taehyun cheekily smiled, watching as yeonjun, rapidly got up from his chair, stumbling on his own feet. yeonjun grabbed a jacket which hanged from the coat hanger, putting his shoes on.

“thank you, hyun.” yeonjun yelled out as he exited the apartment, speed-walking his way through the hallway, seeing you enter the elevator. he walked into the elevator after you, trying to come off as though he wasn’t rushing this entire time.

you peeked over to him, moving away from him a bit. analyzing the way that he seemed quite tired, his breathing finally calming down as the elevator closed its doors.

“are we going to talk about it..?” you spoke up, taking in account his silence. he peered over, catching sight of the sadness that hid behind your eyes.

“do you hate me.” yeonjun’s curiosity led his mind to say what he thought.

“…no.”

“do you still love me.”

“as much as i tried to get over you, yes.. i do still love you..”

“are you willing to give me another chance ?”

“depends how hard you try to earn yourself that chance..”

“you heard everything i told taehyun, didn’t you ?”

“you’re so full of questions, yeonjun… and no- i only hear about soobin and beomgyu..” you replied, looking up at him, noticing the way that the elevator had already stopped.

“yn… i truly do love you.. i never meant the things i said to you that day.. but yoojung was getting in the way of things-“

“in what way ? did you have your eyes on her while you were dating me..?” you interrogated, taking a single glance at him to see his reaction, as he immediately stopped himself from responding. he was worried, were you reading things deeper than he was responding ?

“no… y’know what she did-“

“no i don’t, yeonjun.”

“but you knew whenever i broke up with you.”

“yeah… and you denied that and said that you were in love with yoojung.” you scoffed, walking out of the elevator, still having yeonjun follow right on your tail. he was walking so close that you could just about feel the heat emitting from his chest.

“but i just said that everything i said that time was a lie.. never loved yoojung, i’ve loved you.. i still do.. yn, she threatened to hurt you.. and i didn’t want you getting hurt and dealing with it because of me.”

“i know, yeonjun.. but you were capable of hurting me more than yoojung could’ve ever imagined..” you mumbled, as yeonjun caught his breath. a sigh exited his mouth as his eyes focused on you as you left the apartment complex.

his heart hurt.

he didn’t ever want to cause you any pain.

he darted to the glass door of the apartment complex, seeing you walking home.

“yah, yn ! come over tomorrow and i’ll prove it to you.. i’m not giving up on you so easily !” he yelled out, as you turned to face the open door. the black haired male could only watch as you nodded, waving him off before walking back towards your apartment.

yeonjun was there to accompany you on your way home, but he didn’t want to catch up to you.. he was worried that he’d only make you more uncomfortable than you already were. but he was being serious..

he was going to get you back, one way or another. he was going to win your heart back.

©️soobpricity

taglist : @soobadooba @beoms-sugar @yxnjvnnie @myahfig4 @sato-chan-2709 @grayscorner @run2seob @destairea @lol6sposts @cutesince2000 @forever-in-the-sky2 @soobs-things @soobinsman @mackjestic @ameliabs-world @mochijjunie @hyuneyeon @jakevascaino @jesssssmaybankk @moa4lifeee @theblueslytherin

an: soogyu 😭😭😭😭😭😭 yoojung really ruined everything 😔😔

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nanichi0 · 1 year

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SKZOO characters sitting in bowls of soup (dongchimiguksu)

Soup inspiration is from Maangchi on YouTube! Dongchimiguksu (동치미국수) is a Korean cold noodle soup with radish water kimchi.

#nanichi0 #skzoo #skzoo fanart #stray kids #SKZ #skz fanart #stray kids fanart #wolf chan #leebit #dwaekki #jiniret #han quokka #bbokari #puppym #foxi.ny #my art #this was fun to draw lol

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wannaeatramyeon · 1 year

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Welp that was a failed ask on the thicc y/n, soooo.

What is the favorite instant noodles of every character (like Goo favorite is instant Yakisoba with Korean BBQ)

Hi anon! I'm so sorry I did have a think and I literally googled what ara ara means and I still don't know.

Oh my, this is specific though. I can't believe reading Lookism led me to researching ramen.

Before we jump into this.. erm why TF does Crystal need to calorie count and restrict for her second body but Daniel can eat whatever he wants with his second body and it stays the same!!

Lookism Fave... Ramen

Daniel: something like shin noodles with eggs. It reminds him of his momma cooking for him.

Jay: I know it's super popular in South Korea... But instant ramen? Sorry what's that? I always gets mine freshly prepared. But Daniel what instant ramen are you eating? Can I take a bite? (Waits for Daniel to feed him)

Zack: something with stronger flavours like cheese so he can mix in protein powder and it'll help to mask it. Man that sounds gross.

Vasco: this guy has the vibes of trying to cook and burning the house down so something as easy as possible. Instant tteokbokki in a cup.

Brekdak introduces him to some Thai flavours though, and he enjoys Tom Yum.

Johan: beggars can't be choosers. Whatever is on clearance

Crystal: The ottogi low calorie ramen for second body, full army stew in her original body

Mira: not really instant but she loves rose noodles

Zoe: one of those fancier nissin tonkotsu noodles type (piggy ♥️... Wait)

Vin Jin: he tells everyone that it's the 3x buldak noodle.. "yeah I like them... Bit bland though". This is a lie. He can't take heat at all

Mary Kim: legit the 3x buldak noodle with extra chillies on top

Jake: he hates noodles. He doesn't eat them all the time because he likes them, it's cheap and hits his calorie needs so it means more money for Big Deal. Bibimmen/cold noodles if he really has to pick though (cos the man's too hooooot ba-dum-tss)

Jerry: can't take spice at all either. Something like teriyaki soba with some fried eggs

Sinu: jjajangmyeon! With extra pickled radish

Samuel: also jjajangmyeon but he'll only eat it when he's feeling extra nostalgic and willing to open those floodgates

Gun: the fancy Japanese ones that are developed by Michelin star chefs - Nakiryu Dan Dan

Goo: keeping the instant yakisoba with Korean BBQ, this guy is obnoxious as fuck though. Yeah you're supposed to slurp your noodles, but he is the loudest messiest guy ever. Noodles flicking everywhere, soup or sauce getting all over his glasses and anyone within splattering range (Gun. It's always Gun)

Eugene: kimchi shin. He gives me huge kimchi vibes, not sure why. Eats more ramen than you'd expect with his crazy busy work

Eli: he didn't used to like these as much but something like instant tempura udon, non spicy cos Yenna would always want a bite. Otherwise he prefers to make a proper japchae so she will eat her veggies

DG: sorry but this man is soggy no flavoured noodles in room temperature water to me ☠️

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missguomeiyun · 24 days

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Congee from Korea!

In Korea, there is a famous congee specialty franchise restaurant called "Bon-juk"!

I've visited one of their locations during my trip in October 2023 - in Busan specifically. Highly recommend Busan as a travel destination. I personally like Busan more than Seoul! There's just something special about the city - it has a nice mix of calmness & vibrancy, while being less populated than Seoul, where everywhere is just SO busy all the time. & I also really like the 'flavours' of Busan. They're by the sea (birthplace of fish cakes!) & I think their banchans (kimchi, radish kimchis etc) are more savoury & have more depth than other places I've been to. So I love Busan! : )

Anyway, I went to a Bok-juk in Busan & had their yookgaejang congee. Yookgaejang is Korean spicy beef brisket soup; it's one of my personal soup favourites. Having it in congee form did not disappoint at all! Imagine the soup but there's (congee) rice in it. So flavourful, spicy, & the rice texture was also very good!

When I saw these bok-juk products at Hmart, I was like "eeeeee!" I purchased 3, & this is the 1st one that I've tried: the octopus & kimchi flavour. (I wished they had the yookgaejang one but they didn't. Maybe next time!)

Soooo excited to try this!

The important thing on this is the instructions haha you can put the whole bag into a pot of boiling water OR pour contents out of bag & reheat via microwave (I suppose you could boil in pot on stovetop too).

I did the microwave method.

There's really not much in here so I would see this product as a form of side or your carb source for a meal. 1 bag of this congee is not gonna be enough as a full meal.

Smelled great! I added a bit of hot water to clean out the bag bcos I guess. .. if it's being imported from Korea, it has been sitting for a while so some of the rice were sort of stuck to the corners of the bag. Didn't wanna waste that.

Here's the 'octopus' haha I didn't expect too mcuh to be in it. There were about 6-8 of these little octopus pieces in the entire bowl. As for the kimchi, they were really finely cut. Occasionally, you would bite into a crunch but other than that, just the flavour was present. Now flavour-wise, 9.3/10! Had a really good kick & it reminded me of the yookgaejang one that I had in Busan. If you can't handle spicy, then don't buy this.

#food #hmart #congee #bonjuk #korean food #instant food #yummy

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ghostoffuturespast · 6 months

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gimme grandpa's 9, 29, 30 and 31 !

Thanks for the ask! 🧡 Questions here!

9) favorite food? least favorite? are they a picky eater? do they have any dietary restrictions?

Jajangmyeon is her favorite meal. And she enjoys any and all spicy foods. Cheese and cheese flavored things. New found love for tomatoes. She’s more into savory foods than sweets.

Grandpa does not like bugs and she hates the consistency of Ezy-Beef, and she also isn’t a big fan of the other insect derived proteins on the market. Do not remind her that she’s eating bugs.

Not much of a cook, so she’ll typically eat out or scrounge snacks together for a meal, so it’s not unusual for to eat only once or twice a day. And while she’d prefer a nice meal, she’s not a super picky eater and will shove whatever into her mouth for the sake of keeping herself going. No dietary restrictions.

29) are they associated with any particular element (air, earth, fire, water)?

Water? But like cold bog water. Or ice cubes in an ice-cube tray kind of water. Filthy iceberg sea water. Frozen and not in its best form.

30) do they smell like anything notable?

Y’know, I’ve thought about what kind of perfume or deodorant she might wear, and I still haven’t settled on anything. After all this time, it still sort of eludes me what she’d go for. I might just have to settle for unscented or “powder” lol. Or maybe she’d go for more of “men’s” fragrance profiles? (Thinking about it now, that sounds more up her alley. What were those real man perfume ads in the game again?) As far as other things she smells like though…

Ozone - from driving around NC’s polluted streets and the electric monowire (lightning hot)

Sweat - Dystopian future where the environment has been ravaged and worldwide temperatures have skyrocketed. Unless you’re ultra rich and have swapped out most of your body for chrome or can afford clothing with built in AC, the average person is probably sweating balls. That includes V.

Peppery - This may or may not be a joke that she kinda sort of smells like napa cabbage/radishes. Because what old Korean person doesn’t smell like kimchi on some level. It’s that crispy zing smell of fresh vegetables, sans all the garlic and onion.

She is Stinky Grandpa after all.

31) do they like receiving gifts? giving gifts? what is their ideal gift?

I’d say she likes receiving gifts, though she’s usually surprised when she gets them. She doesn’t expect niceties from the majority of people in her life. When V gives people things, there isn’t much ceremony behind it. She’s just like here, you need this, take it. Or it’s something practical and/or useful.

In terms of ideal gifts for her, something cozy. Slippers, giant sweater, heated blanket, something she can curl up under and keep warm lol.

#cyberpunk 2077 #ask away #character studies #oc: valerie hye jin li #my grandpa v #stinky not fresh

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kimyoonmiauthor · 2 months

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The worst recipe for Kimchi I've ever seen.

So I'm a food nerd, if the love of Anthropology of food isn't self-evident enough in the 50 page doc on the history of food and food Anthropology based on Subsistence. lol

And I'm a super food nerd when it comes to kimchi. I've tried almost all the varieties of vegetables one can kimchi and learned their mush points. And this, by far is one of the worst recipes of kimchi I've ever, ever read. And being a food nerd, I'll break it down for you.

Don't worry, it's not made by a Korean--it's made by someone white, but I am Korean. And before someone chases me down, "You're an adoptee" I grew up in Korea for the first 5 years and have been tracking down Eomma's kimchi recipe after I semi-remembered the flavor. TT Covid stopped me from going overseas to test it out.

I know when you think of kimchi, you most likely think of the spicy cabbage variety, but I'll inform you that I've made a lot of types of kimchi. I made the Dae Jang Geum Kimchi after a lot of research and digging around. I made kimchi in plastic that never turned out well. I've taken out ingredients and put them back in. I've made kimchi out of different vegetables, and I famously got cited by my own city for making Eomma's kimchi, which BTW, has raw clams and mussels in it.

I've made monk Kimchi too, and gave those tips off to Maangchi.

I'm like kimchi geek over here. I can tell you all different facets of kimchi. Maybe because I tend to hyper focus on things, and I definitely hyperfocused on kimchi.

So I definitely can say the above is not kimchi.

Let's define Kimchi:

Kimchi is an aerobic lacto-fermetation process that is usually balanced with a protein in order to preserve mainly vegetables/vegetation, but sometimes seafood or other seafood matter.

Why is this not a kimchi?

1 Chinese cabbage

3 garlic cloves, crushed

2.5cm/1in piece ginger, grated

2 tbsp fish sauce (optional)

2 tbsp sriracha chilli sauce or chilli paste (see below)

1 tbsp golden caster sugar

3 tbsp rice vinegar

8 radishes, coarsely grated

2 carrots, cut into matchsticks or coarsely grated

4 spring onions, finely shredded

Chinese cabbage is not the same as napa. Chinese cabbage is longer than napa. Does it look similar, yes. Have I attempted to make kimchi out of it yes. Did it have the same properties? No.

But forgive the white person for not knowing that. Chinese cabbage has more water content than your average large head of Napa.

3 Garlic cloves is laughable. It won't preserve for a year like kimchi is supposed to.

1 thumb of ginger? No. No. No. That's not enough.

The fish sauce is not optional. You need that to even out the lactobacilli. If you're not going to use fish sauce, then up the protein content with barley. I really do swear after messing up kimchi on purpose the fish sauce does have a FUNCTION not just a taste.

BTW, more than fish sauce goes into kimchi, though. Usually depending on the region you might get shrimp paste, mussels, clams, crab, octopus, squid, oysters. These pretty much ceviche in the liquid over time.

My favorite is Eomma's recipe with katuggi. ^^;; But I suppose that would anger both my parents. Hers I'm fairly sure had mussels, clams and maybe crab? And yellow corvina fish sauce.

Anyway... Sriracha is made up of red jalapenos, which do not belong in kimchi. Kochu is special. BTW, this already has sugar in it. Kochu is designed to stain on purpose. See the slurry portion below.

golden caster sugar isn't something that came about until industrialization.

rice vinegar is a totally different process of fermentation than kimchi. It won't render the same results.

European radishes don't belong in kimchi. Have I tried it? Yes. Did I regret it? 100%. TT There isn't really a substitute for Mu. Daikon is a distant second. European radishes are when you're dying in a desert and there is a gun to your head to make the kimchi with them and you have no other choice. Get this: Koreans who moved to Brazil, rather cut out the radish component completely, use European cabbages than use European radish. It's just nasty to bite into as a kimchi. Mu has less water content and is far denser than your average daikon and definitely over European radish. I'd choose watermelon radish over European radishes. (Have I made that into kimchi? Yes.)

Carrots do sometimes go into kimchi, but I don't think that's why it's there. This is more a Jeolla thing though.

You're not supposed to shred green onion for any dish I know... and I'm thinking of things like pajeon and green onion soup. Where is the slurry? ALL Korean Kimchi has a slurry, if it has sweet rice flour, whole wheat flour or Barley flour. It has to have a slurry. The slurry has a function. It's there to make sure the ingredients distribute evenly.

Lactobacilli aren't going to act in ONE day. This brings the health benefits of kimchi.

The food science:

Since the majority of Korean fermentation lives on the wild side and likes things like air and sun, often the "weird" ingredients in kimchi that foreigners hate are there to MAKE SURE YOU DON'T DIE when you eat it. Stop trying to cut it out without understanding its function.

Got it? Now stop doing this crap and actually understand the food science of things like the anti-bacterial properties of garlic. How lacto fermentation is good for you, so you don't leave it out for only one day.

Koreans boast their heads off about the health benefits of kimchi as passed down from our ancestors for thousands of years. Why mess with a good thing without understanding why our ancestors made it that way?

#kimchi #i might be obsessed #hyperfocus

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carltonlassie · 5 months

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Just thinking about preparing a simple pot of soup in Korea. You can make soup out of the leftover green stems of a radish after you've made radish kimchi. the tofu that you put in the soup... you take the soybeans and make tofu and the leftover water from it becomes soy milk. The soybean paste and soy sauce comes out of the same thing and literally nothing is wasted in the name of cooking a dish. It's not like buying something to make a dish and having weird leftover scraps in your fridge that eventually gets thrown away. Literally everything was eaten without waste and it's so weird how these days if I want to get a bunch of radish greens I have to pay a lot at the korean grocers when it literally used to come for free with the radish

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edgewaterfarmcsa · 6 months

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FALL CSA WEEK 1 & 2 so belated

P I C K L I S T

october 18

carmen peppers - habanada pepper - hungarian hot wax - poblano peppers - zinnias - mizuna - red onion - garlic - cilantro - acorn squash - plum tomatoes - broccoli

BREAD OF THE WEEK: olive focaccia

P I C K L I S T

october 25

NAPA CABBAGE - CARROTS - GINGER - DAIKON RADISH - LETTUCE - SNACKING SWEETIE PEPS - CARMEN PEPPER - CAYENNE PEPPER - HABANERO PEPPER - LEEKS - PLUM TOMATOES - GARLIC - RASPBERRIES - HOUSE PLANT - CARVING PUMPKIN - FLOWERS

BREAD OF THE WEEK: AUBERGINE BREAD

FARMY FOODIE PRO-TIPS:

Literally meaning “sour stuff,” this is the everyday Vietnamese pickle that you’ve seen and eaten countless times in bánh mì, on rice plates, and in other dishes. Ðồ chua is typically made with daikon and carrot, but you can use jicama instead of the daikon for a crunchy-sweet result. It does require more time: You can’t massage it as it will just break apart and you need to chill the pickle 1–2 days to allow the flavors to fully develop before using. If using daikon, choose one that is dense with firm, smooth skin, which are signs that it enjoyed good growing conditions and will likely taste more sweet than bitter. Precut jicama may be sliced into matchsticks for this pickle.

Makes about 6 cups

2 lb. daikon (about 1), peeled, cut into 3x¼" matchsticks

12 oz. carrots (about 6 medium), trimmed, peeled, cut into 3x¼" matchsticks

4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt

4 tsp. plus 1 cup granulated sugar

2½ cups distilled white vinegar

Preparation

Step 1 Toss 2 lb. daikon (about 1), peeled, cut into 3x¼" matchsticks, 12 oz. carrots (about 6 medium), trimmed, peeled, cut into 3x¼" matchsticks, 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, and 4 tsp. sugar in a medium bowl to combine. Let sit 20 minutes. You should be able to bend a piece of daikon to make the ends touch without it breaking. (If you need to speed up the process, you can massage and knead vegetables with your hands until softened, about 3 minutes.) Step 2 Rinse vegetables in a large mesh sieve or colander under running water, then press or shake to expel excess moisture. Divide between two 1-qt. glass jars or airtight containers. Step 3 Stir 2½ cups distilled white vinegar, remaining 1 cup sugar, and 2 cups lukewarm water in a medium bowl until sugar is dissolved. Pour into jars to cover vegetables; reserve any excess for making salad dressing (you may have about 1 cup liquid left over). Cover and let sit at least 1 hour at room temperature. Drain before using. Do ahead: Vegetables can be pickled 1 month ahead. Chill.

BAECHU KIMCHI BY MORIHOUSE (@mori.house)/ Makes about one 750ml mason jar

1 large Napa Cabbage**, about 1kg/2lbs

Sea Salt (non-iodized), fine to semi-fine- 3% the weight of the Napa Cabbage

3-5 GARLIC cloves, thinly sliced

zest of 1 Lemon, sliced into thin slivers

2 dried Togarashi Chili Peppers or Chile de Arbol, chopped (deseeded, optional)

3-5 cloves Garlic, crushed into a paste

3-5 Tbsp Gochugaru (Korean Chili Pepper Flakes)***

1 Tbsp Fish Sauce (optional)

Pickling Brine* or Filtered Water

JENNY’S NOTE:

OTHER CSA CROPS TO ADD TO THIS KIMCHI RECIPE JULIENNED CARROTS/ SLICED DAIKON RADISHES/ MINCED OR GRATED GINGER

Supplies:

1x Mortar & Pestle

1x Large Mixing Bowl

2-3 Spoons for mixing

1x 750ml sterilized, air-tight Mason Jar

1x Knife or Cleaver

1x Heavy object like a large stone or a large mason jar filled with water for weighing down your pickles.

1x Dish Towel

1x Small jar or pitcher for collecting excess brine

1x Fork or utensil to press down the pickles into the jar

Prepare the garlic scapes, lemon zest and chili peppers as described. Cut your cabbage into 1/8ths lengthwise and then widthwise into approximately 3 inch chunks. (JENNY’S NOTE: Add your julienned carrots, sliced radishes, grated ginger here to the mix)

Place into a large bowl and scatter the salt, lemon zest, garlic and chili peppers over the cabbage. Gently massage the salt into the cabbage mixture evenly. As you are doing this, you will feel the cabbage excrete its water content. This will take just a few minutes.

Next use a plate or another round flat object which has a smaller circumference than the bowl, so it fits just inside rim and on top of the cabbage mixture. Using a large stone, mason jars filled with water or another heavy object, weigh the plate and cabbage down. Cover the top of the bowl with a towel to keep dust from getting in and let it sit weighed down like this for at least 3 hours to lightly pickle. After the 3 hours or more have elapsed, you will find the water from the cabbage will have filled the bowl to cover the kimchi in what is now a salty *pickling brine.

Decant the brine into a pitcher or jar and gently squeeze a little out of the cabbage mixture. At this stage you will have a fresh, lightly-pickled style of napa cabbage known in Japan as “Hakusai no Tsukemono”. If you don’t like spicy, you can skip ahead to the jarring stage.

Crush your garlic into a paste with a mortar and pestle and a couple pinches of salt to break it down easier. Add your gochugaru, fish sauce (if using) and using small amounts of the brine, make a paste similar in thickness to a tomato paste. Chuck this paste into the drained cabbage mixture, still in the original bowl, and massage all together, making sure the paste is distributed evenly.

Use the following final steps for both the spicy and non-spicy versions: Layer your kimchi into the mason jar in 3-4 stages. Between each layer, use a fork to gently press the kimchi down as flat as you can. Continue to do this until all the kimchi is in the jar. Give it a few more presses with a fork, getting as much oxygen and as many air bubbles out as possible. If your kimchi paste was the right consistency, brine will rise to the top as you press the air out of the kimchi. If not, add small amounts of brine until it does. If making only non-spicy Kimchi, you will definitely need to add some brine. This extra thin layer of liquid at the top will help to seal your kimchi during the beginning of the fermentation process. Seal the jar and place it in the coolest and darkest part of your home.

Next is the waiting! 1 MONTH is the sweet spot but while it may not be for everyone, do try to wait at least 5-7 days before tasting. It takes at least this long for there to be any noticeable fermentation. In the colder seasons, it may take even longer, up to 10 days. If you want to “taste-as-you-go”, be sure to use a clean utensil and DON’T double dip! However long your preferred fermentation time, you will need to help the kimchi release carbon dioxide gas every couple of days. You may notice that when you open it, the kimchi will bubble. Sometimes it will bubble like soda but it may also only bubble slightly or barely at all. Either way, you can rest assured that it is fermenting. Each time you release the gas, you will also notice the kimchi may have risen slightly. Using a fork press it down again as much as you can. Brine may or may not rise to cover the kimchi at this stage and that is ok.

Note: Depending on whether or not you sterilized your jar properly and the environment temperature, you may occasionally find trace amounts of white, blue or green mold on the top of your kimchi. DO NOT worry about this. Simply remove it from the kimchi or wipe it off if it is on the jar or lid. However, if you find black mold, I’m sorry to say your kimchi may have been contaminated by unwanted outside bacteria. At that stage, it is better to start over just to be safe. All this said, mold is highly unlikely using this method.

After 1 month (or shorter) has elapsed, enjoy your kimchi as a side to most of your favorite Asian dishes, cook it in a dish or eat it as a snack!

**Do not use standard or savoy cabbage to substitute. However, you can use Bok Choy (same weight) as a substitute if Napa Cabbage is nowhere to be found.

***Note: I have had some students use Cayenne Pepper, Paprika or Chili Powder in lieu of Gochugaru before, but please use caution as the spice levels between these differ substantially. If you are absolutely unable to get Gochugaru and still want to try making spicy kimchi, start by making your paste with just one tablespoon of one of these substitutes. Taste it first, then add more, tablespoon by tablespoon until you reach a spice-level which is tolerable for you. However, I suggest you do try to add Gochugaru as a regular item in your kitchen. It is very versatile and easy to find online or at Asian Markets.

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d1etboy · 8 months

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today’s stats

breakfast: 140 cals (tj's peaches and cream yogurt)

lunch: 260 cals (1 slice of marinara pizza, vitamin water zero sugar) <- the pizza was from a restaurant so i don't know if those cals are accurate, i just found something on mfp that looked similar

snacks: 60 cals (radish kimchi, cucumber slices w garlic salt, drinkable konjac jelly)

dinner: 448 cals (rice, boiled egg, 1/2 turkey burger, kimchi, and shredded cheese)

total: 908 cals! after my 36hr fast i moved my goal down to 900, i'm ok with going ~8 over on the first day :)

-128 cals for exercise which was mainly walking around

i like the exercise regimen i have, but i also think taking walks is a little more enjoyable for me, so i might just go back to going on walks for exercise, esp bc i don't really use exercise to gain back cals. overall good day!!

#@n0r3xia #@na buddy #@na tips #@na trigger #disordered eating thoughts #ed bllog #ed not sheeren #ftm ed #tw disordered eating #tw ed diet #⭐️ve #⭐️ving

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potatoes-are-magic · 1 year

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My Kimchi recipe

The kitchen is all unpacked, so I figured I'd make myself a fresh batch of kimchi to celebrate! Based off this recipe here. I don't really use measurements for anything other than the sauce ingredients. This recipe is pretty flexible, and every batch tastes a little bit different.

Ingredients

2-2.5 lbs napa cabbage (about 1 head)

Salt

Daikon radish, as much as you'd like (I matchstick it)

Carrots, enough until it looks right (also matchsticked, but honestly, any shape works)

Green onions, a bunch, cut into 1 inch batons (as in the bunch/bundle they're sold in at the grocery store)

For the Sauce:

1 small potato (no really)

Fresh ginger, about an inch

1/4 onion

1/4 asian pear (yes, really)

6-8 cloves of garlic

1/4 cup fish sauce

1/2 cup gochugaru (korean red pepper flakes, I use a very rounded scoop)

1/4 cup salted shrimp* (don't skip this ingredient! It's what finally made my kimchi taste like the H-mart stuff!)

1/4-1/2 tsp sugar

1/4-1/2 tsp salt

Steps

Take your napa cabbage, clean it, core it, and cut it into chunks. A more traditional recipe would leave the cabbage whole, but chunking it makes it easier to work with.

Cover it in salt, enough that it feels like you dropped your cabbage in the sand, and mix. Work it in! Crush it! It should start to get wilty and sweat.

Add enough water to cover, and put a plate, bowl, something on top to keep the cabbage below the water. Brine it for about 2-3 hours

Now to make the sauce! Remember that small potato? Take it and peel it and grate it! Don't shred it. You know that evil looking side of the box grater that seems to do nothing but make the thing painful to hold? Use that side.

Take your grated potato and add it and some water to a small saucepan. Cook it for a few minutes into you have some gluey potato gloop. (this actually replaces the rice flour paste used in more traditional recipes). Let it cool

Take the rest of the sauce ingredients, and throw them in a blender/immersion blender/food processor. Something that'll turn this stuff into paste.

Add the potato gloop we made earlier. This will help the sauce to spread farther and stick better.

Once the cabbage is finished brineing, drain it, give it a rinse and drain again. If you skip this step, it'll be too salty to eat once it's done (learned the hard way).

Throw in the other vegetables and dump in the sauce, enough to cover it, and mix! If you use your hands, wear gloves (also learned the hard way).

Taste test. This is very important! This is the last step before we ferment it, and the last chance you have to make any adjustments.

Now that your kimchi tastes the way you want it, it's time to ferment. Pack your kimchi into a crock or mason jar. Do so in layers as you go and make sure it's packed tightly.

Put your weights in, and put on the lid! The kimchi is dry packed and will produce liquid as it ferments. These weights will keep the vegetables under the liquid. If you're using a mason jar, keep the lid loose or remember to burp it to release the gases. A water sealed crock will do this automatically.

Ferment on the counter or 2-4 days depending on how warm your kitchen is. Keep it out even longer if you prefer a more sour kimchi.

Once it's done fermenting, either put it in a mason jar or tighten the lid and put it in the fridge to slow the fermenting process. Your done!

And that's it! This recipe usually makes about a half gallon of kimchi and will last in the fridge for months.

Any leftover kimchi sauce you have can be used on other batches or added to other vegetables to make other kimchis. Cubed daikon kimchi or a quick cucumber kimchi are yummy options.

Hope you enjoy!

#my recipes #kimchi #recipes

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ulvoe-blog · 1 year

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Korean Bachelor Kimchi A Spicy and Tangy Delight

Korean Bachelor Kimchi: A Spicy and Tangy Delight

Korean Bachelor Kimchi, also known as "kkakdugi," is a popular variety of kimchi that is made with diced radish and a mix of spicy and tangy seasonings. In this article, we will explore the origins of Korean Bachelor Kimchi, its unique flavor profile, and how to make it at home.

History of Korean Bachelor Kimchi

Korean Bachelor Kimchi has its roots in the northern regions of Korea, where radishes were abundant and served as a staple ingredient. According to historical records, Bachelor Kimchi was initially made by bachelors who lived in the countryside and had to make their own food. Over time, it became a popular dish throughout Korea, and many variations were developed.

Flavor Profile of Korean Bachelor Kimchi

Korean Bachelor Kimchi has a bold and spicy flavor profile, thanks to the use of Korean chili powder and garlic. The diced radish adds a tangy crunch to the dish, making it a refreshing and satisfying addition to any meal. The longer the kimchi ferments, the more complex and flavorful it becomes, with a deeper umami taste and a sour note.

How to Make Korean Bachelor Kimchi

Making Korean Bachelor Kimchi at home is relatively simple, and the ingredients can be found in most Asian grocery stores. Here is a basic recipe to get you started:

Ingredients:

1 medium-sized radish, peeled and diced into small cubes

2 tablespoons of Korean chili powder

1 tablespoon of minced garlic

1 tablespoon of minced ginger

1 tablespoon of fish sauce

1 tablespoon of sugar

2 teaspoons of salt

3 green onions, sliced

Directions:

In a large bowl, mix the diced radish with the salt and let it sit for 1 hour.

Rinse the radish thoroughly and drain the excess water.

In a separate bowl, mix the Korean chili powder, garlic, ginger, fish sauce, and sugar.

Add the green onions to the mixture.

Add the radish to the mixture and mix well.

Transfer the mixture to a jar or airtight container and let it ferment for 1-2 days, depending on your taste preference.

Once fermented, store the kimchi in the refrigerator.

Conclusion

Korean Bachelor Kimchi is a delicious and versatile dish that can be enjoyed on its own or as a condiment. Its spicy and tangy flavor profile makes it an excellent addition to soups, stews, and stir-fries. With a little patience and the right ingredients, you can make your own batch of Korean Bachelor Kimchi at home and impress your friends and family with your culinary skills.

#Korean cuisine #Kimchi

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diywithsad · 1 year

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Image 1: Semi brined cabbage, more on that later.

2: porridge; sweet rice flour and water coming to a boil. Base fir kimchi paste.

3: chopped veg, carrot, Korean radish, Chinese green onion.

4: finished porridge with brown sugar added

5: puréed onion garlic ginger mixture added to paste base

6: saeujeot, salted fermented shrimp. Chopped and added to paste.

7: finished paste, with gochugaru red pepper flakes mixed in.

That’s all for now since I did not properly brine my cabbage 😐

I am dry brining it as I type. At one am I can apply the kimchi paste and finish.

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sunken-standard · 2 years

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Sunken's Half-assed Lacto-fermented Radish Kraut-chi Tutorial (or, how to use salt and time to make radishes edible and not poison yourself)

Start with some radishes, whatever you have—Cherry Belles, Sparklers, French Breakfast, White Icicle, Daikon, etc. These are 5.5lbs of Korean Diakon (“Alpine Gold” hybrid) from my garden. You can peel them or not; I don't peel what I grow or buy from local farms, but I do peel things from the grocery store.

Slice them however you want. Coins, matchsticks, quarters (for smaller radishes), cubes, it's all up to you. Different sizes and shapes give different textures and have different fermentation times. Throw them in a bowl and salt to taste. They should be pleasantly salty; not so much that it burns your mouth, but not too lightly either. The sweet spot for me is a little less salty than the average potato chip.

Now you can add your other stuff, if you want. Plain old brined and fermented radishes are yum on their own. I want more of my half-assed kimchi though, so I'm using red cabbage (any will do, I had the red on hand), carrots, sweet onions (from a local farm; green onions work too), ginger, garlic, an apple (yes that was a Red Delicious, and no I didn't use it after all because it was rotten inside, but I did use a Honeycrisp instead), and Gochugaru (this stuff is the mild kind). I only used about half of the ginger and garlic pictured and added more carrot, but you get the idea. If you're using cabbage, keep a few of the (clean, nice-looking) outer leaves for later. You can shred the rest or cut it into squares to be a little closer to real kimchi.

Chop everything up, mixing and tasting as you go--before and after adding more salt. After it's all chopped and mixed and salted and happy, let it sit (covered to keep beasties out) for a half hour to two hours (or even longer, you won't ruin it if you accidentally fall asleep, eh heh).

(I go relatively light on the gochugaru because I’m a wuss)

Make sure you have enough jars or whatever you're going to use for the fermentation. I thought two half-gallons would be enough, but I was wrong. Washing with soap and water is enough, they don't need to be boiled or otherwise sanitized.

Pack the vegetables into the jar, trying the squish out the air spaces as you go. It's going to create a lot of its own brine, and there will be liquid left in the bottom of the mixing bowl (pour that in the jar). The juice probably won't cover the vegetables, so you can top it off with plain brine made at a ratio of 1.5 tsp to 1c water, which should be boiled and cooled if you have city water (to get rid of the chlorine) but doesn't have to be if using well or bottled water. Squish it down again after adding the brine, or use a chopstick to poke around and get the air bubbles out.

If you saved a cabbage leaf, now's the time to mash it into the jar to cover all the vegetables and keep them under the brine. It's not necessary, it just keeps stuff neater. Some people use plastic wrap, but I don't like that myself If I don't have a leaf I just fill the jar about ¾ and cover it with more brine. Weight it down with something (I have fancy glass fermentation weights for jars, but a plastic bag of salt or beans or brine works fine).

Put the lid on the jar loosely (or if you're using something like a crock, cover with a heavy cloth and secure with string or a rubber band), label and date it, and keep it somewhere that doesn't get too hot or too cold, ideally out of direct sunlight. Oh, and put it on a plate or a tray or something, leakage is normal, even if you think you haven't overfilled the jars (ask me how I know -_-). You'll see little bubbles starting about 24 hours later—this is good and means it's cookin'.

(These are dill pickles I started ~48h earlier)

Burp the jars daily and start tasting after about 3 days. When it's sour and the vegetables are a little soft (it'll smell funky, kind of like farts and warm onions, but it's fine), it's ready to go in the fridge. It'll keep for months, maybe even years; just remember to check it because it does keep fermenting, just at a much slower rate.

So yeah, that's it. Sounds like a lot, but it's so, so easy. This is a jar I did like a month ago and I've already eaten about 1/3 of it:

#fermenting #kimchi adjacent #kraut-chi #food in jars #sunken does something useful

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