Hi Katie, Sempio has a gluten free gochujang (search for it) that’s pretty good. Hope you can find it! Good luck

Yes, asian pears do add great flavor to kimchi. And the left over juice does make kimchi stews taste wonderful doesn’t it? Thanks for stopping by!

Thank you so much SL for your compliments. I really appreciate your thoughts. I do have a great family base as you said – I have 3 older sisters (all 10+ years older) who are fabulous cooks, my mother-in-law, my dad are also great great cooks.

I do worry about future generations though – as my generation has not been the best in absorbing all the knowledge our parent generations had to offer.

That is one big reason for this blog – so I can pass on whatever I know to future generations…

What make homemade kimchi special is the asian brown pears that i add in…it makes a great difference except its liquid is more on the runny side..

I save all left over liquid from my kimchi into kimchi stews…my nieces loved them so much.

its worth making kimchi at hme but we finished it very quickily too….5-6 kgs in about a month or so..fingers hurt…

I am really impressed on the details you have for us on these Korean seaonings….

Its a great help for non Koreans…really, what make me wanted to whip up your traditional korean dishes at home like kimchi,panfried floured & egg zucchini (side dish),seaweed soup and many more are the health benefits it hold.
I wonder …how come most korean homemakers are so.. so good in the traditional Korean cooking ?
I hve not cover your whole blog yet…and i am wondering you must have a very good Korean crusine family base….you must have take after some elderly members in your family that you could put everything in this blog in such length in details..
I must say you know your Korean cooking very well at your age..good efforts you must have put in.

Glad you found it informative! Thanks for the feedback. Good luck!