photo credit: Julie Wampler from Dinner for Two Cookbook
This is my type of hangover food.
Kimchi is Korean spicy, pickled vegetables. While there are hundreds of variations of kimchi (and every older generation has their own family recipe), the most popular version of kimchi is made from red pepper powder, green onion, radish, garlic and cabbage. With this version of kimchi, the vegetables are packed into a jar, and allowed to age gracefully. Here’s a recipe for Homemade Kimchi, if you’re game to make it yourself.
The texture and flavors of the ingredients change and transform during the aging process. New, unfermented kimchi is crunchy, sharp-spicy, and each ingredient still distinct. As kimchi ages, the flavors begin to merge, the cabbage softens, the kimchi develops a slightly sweet, distinctly sour punch and the spiciness actually mellows out a bit – it’s more of an all-over heat, instead of a searing burn-your-tongue sensation.
We use kimchi in unexpected ways:
Steak with Kimchi Butter
Asian Pork Burgers with Kimchi
Skirt Steak with Kimchi Butter
Hot Dogs with Kimchi Relish
Pork Belly Buns with Kimchi
Grilled Kimcheese Sandwich
…and, of course, Kimchi Fried Rice. I’ve actually made Kimchi Fried Rice on The Today Show with Kathie Lee and Hoda, Hey – it’s hangover food and we all know how much those gals love to drink!
This recipe for Kimchi Fried Rice is from my friend, Julie Wampler, author of Dinner for Two Cookbook, featuring simple, everyday recipes to make homemade meals for “one, two, or a few.”
My favorite recipes from the book include:
Roasted Vegetables with Sea Scallops
Blackened Fish Tacos
Grilled Chicken and Kale Salad
Sloppy Joe’s Mac & Cheese
You’ll love Julie’s blog, Table for Two – check out her most popular recipe, Holy Yum Chicken!
What’s the best kimchi"
These days, big supermarket chains will carry kimchi (in the refri...