🇰🇷🇵🇱Kimchi Pierogis & Ramyun?! If a Polish grandma and an experimental Korean cook made a dish together, it might be this. Behold, the Kimchi Ramen Pierogi! Polish and Korean cultures have a lot in common... pickles/fermentation are a massive piece of the culinary cannon, both peoples eat soups year-round, cabbage is life (think kimchi and fermented cabbage) and of course, dumplings are big (think about the similarities between Korean Mandu and Polish pierogis). Considering Chicago is home to a massive Polish population (the largest outside of Poland) AND I grew up crushing @NongshimUSA Shin Ramyun on the regular, I figured we’d try something fun and exciting today to celebrate both cultures. Let’s do it. Pierogi Dough: 4 cups AP Flour 1/2 tsp Kosher saltalt 1 cup Water 2 Large Eggs 1. Mix salt and eggs into water, pour over flour. Mix dough until smooth, cover and rest 15 minutes before rolling out. Pierogi Filling: 2 cups Kielbasa, small dice 2 cups Kimchi, chopped 1 medium ...