What do you get when you combine traditional Korean cooking with a sweet, earthy-flavoring sauce? kyung seo. This is the most commonly found version of kimchi. It’s made with fermented cabbage, usually pickled cabbage, and is often served with rice and vegetables.
The idea behind kyung seo is to mimic the natural flavors of the cabbage. To make kyung seo, first you’ll need to boil some cabbage. The key to kyung seo is the garlic. It’s one of the seven herbs that make up kimchi. The rest of the ingredients are a bit of salt, a lot of sugar, and a bunch of vinegar.
This is a recipe for a great kimchi-y sauce, but you can mix and match what you have on hand. The way I usually do it is to use the cabbage that I already have, but you can also make it with your cabbage of choice. Or, you might be able to use this recipe and just add your own fermented cabbage and pickles.
The best part is that kimchi is a delicious condiment that can be used on almost everything. From raw fish to fresh seafood, kimchi is a delicious and versatile condiment that you can use on pretty much anything. It is most famous for its use in Korean BBQ, but there are lots of other uses too. Kimchi’s only real drawback is that it smells way too funky.