Ming Tsai’s Cucumber Kimchee
I caught an episode of Simply Ming recently that featured this interesting-sounding kimchee. The ingredients were all pretty easy to come by – except for the Korean chili powder – so I made a batch on Monday night. It “fermented” in the fridge for 24 hours and then I tried it. Not bad! It doesn’t taste much like kimchee though. I’d classify it more as a chunky pickle relish. It’s very sweet and I think I could’ve used more of the plain chili flakes (that I used as a substitute for the “kucho karo”). I think it’d be fantastic on a burger. Here’s what it looked like:
Tonight I also tried out the Spicy Kimchee, Pork and Tofu Braise that utilizes the kimchee. I used a lot more pork and a lot less spinach than he calls for. (Seriously, a pound of spinach? That’s like a grocery bag full.) It was still pretty good! Definitely drizzle on the sesame oil; that really makes the dish.
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