7 ms·
I hang out with a mostly older crowd and often eat in downmarket neighborhoods, and I've seen that dish mixing after meals. Nice to learn that bit about long k
by wrp 11mo ago
I hang out with a mostly older crowd and often eat in downmarket neighborhoods, and I've seen that dish mixing after meals.
Nice to learn that bit about long kimchi slices. I just assumed it was because people like it long, like with spaghetti.
- kijin 11mo agoLarger slices taste better, too. Kimchi starts to lose its crispness as soon as it is cut. If you store pre-cut kimchi in the fridge, it will turn into a floppy mess much sooner. So you're more likely to be served uncut kimchi in restaurants where the menu requires fresh crisp kimchi, as in bossam, kalguksu, and seolleongtang.