Going beyond my kimchi, which is pretty good. http://www.maangchi.com/ is said to be a great starting point. When looking at the often used ingredients, there are 2 that I have concerns about.
Fermented soybean paste ( doenjang)
Hot pepper paste ( gochujang)
I have most of the other stuff, but am wondering how these things last. I don't see myself making Korean food 3-4 times a week, so how will these things last opened, in the fridge or pantry? Thanks