D.C. Street Vendors: Do They Exist? One Worth Mentioning
have you ever wondered what a hybrid kimchi would be like? one that combined the aristocratic bossam kimchi from gaeseong with classic whole cabbage baechu kimchi? I just successfully executed such a recipe! My bossam style baechu kimchi also includes rare white aloe bee honey, which enhances the fermentation process without increasing salt and prevents bad bacteria blooms. It's actually not that hard to make if you are craving kimchi and totally worth it!!! Please check it out at: http://myepikorean.com
Website: http://myepikorean.com
Location: Los Angeles
About: I consider myself an experimental culinary artist eager to share with others my passion for healthy, distinctively delicious Californian Asian fusion cuisine.
Favorite foods: I appreciate all sorts of foods- it's easier for me to say what I refuse to eat. My tastebuds spasm in terror from anything that tastes remotely like horseradish or wasabi. I also loathe rye, mostly because I am highly allergic to it.
Last bite on earth: A bit of honeyed ginseng enveloped in a blend of Belgian and French dark chocolate, Love Squared, which will be available soon at MyEpikorean.com.