Baek kimchi with beet from Korean American: Food that Tastes Like Home (page 70) by Eric Kim

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Notes about this recipe

  • rmardel on April 09, 2025

    I served this for the first time, two weeks after starting it, and love the combination of flavors. So far, I imagine it more as a banchan than as an ingredient in other dishes, but that might change. It does have a hint of beet flavor, but it is primarily noticeable as kimchi, and yet a refreshing almost fruity kimchi, with a bit of funk added. I'll have to see how it ages, but at this stage, it is wonderful and I just want to serve it with everything. Well, maybe not, but you get the gist.

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