Comments for Kimchimari

Comment on No Crazy Kimchi (How to ripen Kimchi) by Easy Young Radish Kimchi (총각김치 Chong Gak Kimchi) | Kimchimari

Easy Young Radish Kimchi (총각김치 Chong Gak Kimchi) | Kimchimari — Sun, 19 May 2013 05:03:48 +0000

[…] to kick off the fermentation. In cooler temperature, you may need to leave it out longer. See my No Crazy Kimchi post for more detailed info on how to ferment […]

Comment on Kimjang Day: Part 2 – Ingredients and Tips by Easy Young Radish Kimchi (총각김치 Chong Gak Kimchi) | Kimchimari

Easy Young Radish Kimchi (총각김치 Chong Gak Kimchi) | Kimchimari — Sun, 19 May 2013 05:03:44 +0000

[…] C sea salt (for salting radish) – see my Kimjang post for discussion on […]

Comment on Check out my bulgogi photo! by JinJoo

JinJoo — Sun, 12 May 2013 06:48:43 +0000

Aww…sorry you didn’t have much for lunch. Interestingly, I have been very busy with various things going on in our family (my father-in-law being in the hospital for one..) and I have not been able to shop (or cook for that matter) groceries much lately. I miss cooking and blogging..hopefully I can get back to it soon. Good to hear from you as always!

Comment on Check out my bulgogi photo! by JinJoo

JinJoo — Sun, 12 May 2013 06:46:45 +0000

Thank you Sylvie! Hope you get to enjoy bulgogi soon~

Comment on Check out my bulgogi photo! by Sylvie Fox

Sylvie Fox — Sat, 11 May 2013 02:26:42 +0000

That’s so cool. Now, I have a craving for bulgogi . . . .

Comment on Check out my bulgogi photo! by Judith

Judith — Fri, 10 May 2013 18:05:20 +0000

Awesome! I’m just wishing I had somethng around for lunch, and now I’m really starving! That photo is way too enticing to spring on someone with a bare cupboard.

Comment on Food Styling – Korean Style by JinJoo

JinJoo — Tue, 30 Apr 2013 00:52:14 +0000

Hi Judy! I missed you too! and my blog..
Like you, I often end up eating my lunches in front of TV or at my computer table. As for where things go – if there’s rice and soup, rice goes on the left and soup on the right. There isn’t a particular stop for kimchi but it just stays with other banchan in the center. The photos I have been putting up so far are how my food actually looks. The food style class does teach you tricks to make your food look good but I am not sure I actually want to do that with my food. I kind of feel it’s almost false advertising.. What I really wanted to learn was about styling the food, on the plate and also on the table. I still have a long way to go but I feel my photos are somewhat getting better…

Hope to talk to you soon…take care.. enjoy beautiful weather in CA for me!

Comment on Food Styling – Korean Style by Judith

Judith — Mon, 22 Apr 2013 16:24:12 +0000

It will be good to have you back – I’ve missed you!
One of the things that always depresses me about Korean cookbooks is how gorgeous everything looks! I end up eating at my computer table, and if I’m feeling luxurious I add a napkin under the food on the plastic tray. And I can never remember which sides the rice and kimchi go on – isn’t there some rule about where the red foods go . . .
Well, even so, the pork spine soup I made yesterday (with a real pork spine!) is good, and today it’s 돼지갈비찜 on the menu. So I guess the tase is what counts.
The photos are lovely! It would be fun to see two versions of your recipes – one of how the food actually looks, and one glamor shot, hair mousse and all. But maybe the Internet is no place for reality.

Comment on Food Styling – Korean Style by JinJoo

JinJoo — Mon, 22 Apr 2013 13:40:20 +0000

I actually agree with you that the backgrounds are too busy. I would have preferred to have more blank space in the background too. I think partly it’s a style difference of different cultures and different generations. Koreans actually like things to be more busy and cute. Many of the younger students in my class also preferred less busy backgrounds but we kind of had to follow the professor’s advice on these…Thanks so much for the honest comment, I appreciate it. The little rice cakes actually do taste as good as they look.
Also, these photos are meant to be cropped before they are used – not sure if that makes a difference..

Comment on Food Styling – Korean Style by Caroline

Caroline — Mon, 22 Apr 2013 05:49:01 +0000

A food photography class sounds really interesting. I bought a book on food photography but I can imagine that it’s much better to get hands-on experience with talented people.
To be honest, I find the backgrounds in these 2 pictures way too busy for my taste. Nice colors but there is so much going on everywhere that your eyes don’t really know where to rest. But these little rice cakes do look delicious indeed.