Great job with the blog. I find the recipe useful.
I just made my maiden trip to South Korea and had steam kimchi with pork. I absolutely fell in love with it because it gives the kimchi more depth than kimchi jigae.
The problem is I can't seem to find the recipe online. I tried making it myself by just steaming the kimchi, it didn't seem to get the rich kimchi taste.
Thus I wonder if you so kindly as to give me some pointers in making it.
Thank you for contacting me.
The Kimchi you had is likely to be very mature kimchi, To give Kimchi more depth to the flavour you need to keep it for several years
A lot of restaurants who will serve this type of kimchi will have stored in for several years to allow the kimchi to ferment and mature well. Then boil or steam it for serving.
It is quite differcult to do this at home, you can leave it in the fridge or a cool place for about a year or so, but you will need to keep an eye on it for mould etc. In South Korea, Kimchi is stored in clay pots underground traditionally