Serious Eats - seriouseats.com

i'm also in the older/more fermented kimchi camp! sometimes young kimchi is used in a soup called "guk" which is a lighter soup than "jjigae." but young kimchi in jjigae just wouldn't achieve that deep flavor that makes jjigaes so filling and rich.

that being said, i respect david chang as a chef. i don't necessarily look to him for creating authentic korean dishes, but maybe that's because i don't think that's his goal - rather, he creates "american" food by way of the melting pot definition, and i love that concept.

ribeye!

portioning helps to keep things under control, but i've found that this is only temporary when you're dealing with your weaknesses. for example, i stopped buying cereal because i'd nearly finish entire boxes in one sitting. years later i decided to give it another chance with the goal of keeping a measuring cup in the box to make sure i'd never have more than 1 cup at a time...it worked for awhile, but eventually i ended up going back for another scoop. and another scoop. as much as i adore a good bowl of cereal with cold milk, i just don't go near the stuff anymore. sniff sniff.

freeze them! this has been my dessert of choice for the summer. just peel them, wrap them in some foil, stick in the freezer, and soon you'll have a delicious, ice cream-like healthy snack. i like to eat them frozen with some nutella... yum!! think i'll go have one right now.