I hope you tried it and love it. I do!! Let me know how you like it. Thank you

Hi Judy! So good to hear from you!! I too had some health problems so I totally understand how time just flies..I am so glad that you’re liking your Kimchi fridge. I still have my Kimjang from last year and I love making Kimchi jjigae and Kimchi fried rice with it. I really hope you can visit too~ enjoy your bugeo gui!

Hi, Jinjoo! Sorry I was away so long, health problems, etc, life in general, but I keep coking only Korean food, so I eat dinner with you (or your recipes, at least) every week! My kimchi last year – made late and with poor cabbage – was delicious anyway and I finished the last of it a few weeks ago. I love my kimchi refrigerator – it was still lovely kimchi after 8 months. I had hoped to get to Korea next year and visit your studio (in the fall, in the hopes of finding a real kimjang to join, and to go to G-Star in Busan) but it’s looking uncertain. We’ll see! I’m planning to cook the pollack this week.

Hi Judy!!. Sure. Kodari is less dry compared to bugeo so you prob don’t need to soak in water that much. Good luck~

Hi! Hmm…strips? I think you can do it. Probably it won’t be as yummy tasting since I find the strips have less flavor than the whole bugeo. But you have to make do with what you have… so I would suggest that you use the same marinade but make sure it doesn’t get too salty. 1. Soak in water for just few seconds as it will quickly absorb all the water 2. Use same marinade but add little first and add more as you go. Make sure it doesn’t get too salty. 3. cook by stir frying (but not stirring too often) because trying to turn over each little strip would make you crazy! It should taste similar – just less body and flavor. Good luck and let me know how it goes! Thanks for stopping by.

Thank you so much!! Remember that you can make a big batch of it and keep it frozen until you are ready to cook it.