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I made kimchi one weekend just completely winging it based on what I had available and the ingredients I thought kimchi contained. So I chopped up some baby bok-choy, soaked it in salt water for a bit, then mixed together a paste of gochujang, sugar, and fish sauce, smashed it all into a mason jar and threw it in the cabinet. A month later I had forgotten about the thing, pulled it out of the cupboard, and with a great deal of worry pried the top off with a knife. The pop of the seal and little micro bubbles clued me in that some fermentation had happened. And it tasted really strong but didn't smell funky. It's too much for me to eat raw but mellows out a lot when cooked. It's an amazing filling for an omelet, tossed in with fried rice, or as an addition to a clear broth soup. So for something I just whipped together in five minutes I'm pretty impressed.
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Oct 24, 2016 16:09
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| # ¿ May 15, 2024 04:38 |
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So I had this dish once that was cold vermicelli, cold rice, raw vegetables, and warm seasoned beef in a bowl and I forgot the name! There wasn't any broth or anything, it was kind of like a salad with the rice on bottom then the noodles, vegetables, and beef layered on top. I want to know the name to recreate it and maybe find out what they used to season that delicious beef.
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Oct 24, 2016 16:27
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