Let me brag here a bit—my kimchi was a huge success…although I’m still giving it a few more days of fermentation before I go ahead and chill it. I could hardly taste it four hours later as opposed to living and breathing the taste of kimchi for the next two days.
I loved reading all your feedback and comments since although Korean is one of my favorite cuisines, I think it doesn’t get the attention it deserves. And judging from your responses, apparently I’m not the only one!
In addition to being a little gaga for Korean food lately, I’m also on a caramelizion kick, craving anything with caramel. Ribs, tarts, cookies, cakes, frostings…you name it, I’m gonna caramelize it. But hold on to your hats—I have the ultimate caramel dessert coming up sometime later this week.
As mentioned, I’d bookmarked the recipe for Vietnamese Pork Ribs in Caramel Sauce over at Chubby Hubby, and let me tell you, folks, this recipe is a winner.
What doesn’t it have going for it?