Korean food is all about sharing. – Maangchi
I was not happy with the last batch of kimchi that I made. Which ingredient made it so unsatisfactory is uncertain. My first thought was that it was the gochugaru. Options for gochugaru are limited to the Asia Mart inventory. As I thought about the next batch, I considered contacting a good friend in Seoul to see if he might send me some gochugaru.
Matthew currently owns and runs 1952 한국집.
Matthew’s family restaurant, founded in Jeonju in 1952, is considered the original home of modern restaurant-style Jeonju bibimbap.
Over three generations it has become one of Jeonju’s landmark restaurants, known for its carefully prepared rice, seasonal namul, mung-bean jelly, beef, sesame oil, and house-made gochujang. It has long been a destination not just for travelers but also for Korean presidents and business leaders visiting Jeonju — including Roh Moo-hyun, Lee Myung-bak, and Park Geun-hye.
When I first visited him in Seoul over 13 years ago, I remember the farmer’s truck showing up with a mountain of sun-dried peppers to grind for gochugaru. His restaurants deliver top quality in all the key ingredients in order to prepare their incredibly delicious dishes.
So grateful that he sent me gochugaru! And lots of it!
Inspired by that generosity, I took the morning and made kimchi using Eric Kim’s Jean’s Perfect Jar of Kimchi recipe, and Maangchi’s Kkakdugi recipe. The color of both was so much brighter red than I’ve ever made. Very excited to see how they turn out after fermentation.
Grateful today for
the recipes that make it possible for me to make kimchi in different ways,
the experience of having been at 1952 한국집, both in Jeonju and 10 years later in Seoul,
and for a wonderful friend who truly knows and loves great quality Korean food.
