Thread: Kobe beef? Kimchi?

I had it when I was in Japan, it was the tastiest beef I have ever known. However I had wagyu beef here and it was atrocious. Yet they said it was prepared the same way as kobe steak. Is there any good place in Miami or Atlanta to get good Kobe steak?

On another culinary note, has anyone had kimchi before?

I'm part Korean; kimchi is pretty good but it's an acquired taste.

^ sry for being uneducated, what is it?

Originally Posted by JGiefer

I'm part Korean; kimchi is pretty good but it's an acquired taste.

I don't think so. I loved it ever since I first tried it. My mother loathed it and hated it every time afterward.

My ex gf is korean and she is the only korean, born and raised in Seoul I've met that doesn't care for it at all.

Originally Posted by pcasey06

^ sry for being uneducated, what is it?

It's a pickled vegetable dish.Pickled usually with crushed red pepper, salt, and various spices/flavorings. 90% of the time it's made using radish. Its a staple of Korean cuisine.

I believe it is an acquired taste, even among Koreans. I'm Korean and have been eating kimchi all my life however, I only care for kimchi that has recently been pickled as it produces a different flavor.

goodluck and i hope you enjoy

It's one of those things you just have to try to really understand it.

gotcha. might have to try it.

Originally Posted by iamandypark

It's a pickled vegetable dish.Pickled usually with crushed red pepper, salt, and various spices/flavorings. 90% of the time it's made using radish. Its a staple of Korean cuisine.

I thought it was primarily Chinese cabbage? Though I'm sure different regions favor different varieties.

^^^ Yea it's cabbage and they stick it in the ground for like 3 years with all that other stuff and POW Kimchi lol, I like it but only on occations.

Originally Posted by FinnDogg

^^^ Yea it's cabbage and they stick it in the ground for like 3 years with all that other stuff and POW Kimchi lol, I like it but only on occations.

There's different "levels" of it. My mother makes it on occasion, and she salts the cabbage for a night, puts the spices and all, and then it's done.

However, there's a brand in Korea that is aged for I believe 10 years, very expensive and called "healthy."