This kimchi is crispy, savory, and spicy with a deep kimchi flavor of garlic and fish sauce. Serve with rice, or as I do in the video, with bo-ssam (pork wraps). I personally like to eat it fresh, right after making it. Like any other kind of kimchi it ferments over time, so best to store it in the fridge and take out what you need when you want it.Full recipe: http://www.maangchi.com/recipe/gochu-sobagiMy cookbook:http://www.maangchi.com/realGet my monthly letter:https://my.sendinblue.com/users/subscribe/js_id/28b22/id/1My Instagram:https://www.instagram.com/maangchi/My Facebook:https://www.facebook.com/maangchi/My Twitter:https://twitter.com/maangchi/
