Monday, July 29, 2013
Quick Kimchee Lunch
I love quick meals made with fine-aged fermented radish kimchee (kkakdugi). It’s the most versatile ingredient in our fridge. I use it as a side dish and for cooking. It’s such a great way to brighten up the average meal. For today’s lunch we had kimchee dogs. I made a relish with kkakdugi, honey, minced jalapeños and a litle srirascha. A good way to use up leftover white rice is to make kimchee fried rice for a hearty brunch.
As we finally got a cool reprieve from two weeks of this July heatwave, I made a hot savory rice porridge (juk) with dashi, a little chicken stock, garlic and ginger with a generous serving of kkakdugi. Even the cat wants some.