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. 


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