Season’s Greetings from Brooklyn, from my family to yours. Kimcheelicious wishes you a safe, warm, happy holiday. Peace. Love. Good Eatin’.
There’s only one thing to do when you’re all out of kimchee: MAKE MORE! This is pogi kimchee which uses quartered heads of Napa cabbage that are stuffed with Korean radish (mu), Asian chives and rubbed with Korean chili paste (gochuchang). This batch of vegan gluten-free kimchee will be ready after a month of fermentation in our refrigeration unit in South Slope, Brooklyn.
Gluten-free, vegan empanadas made with sweet potato, corn and dried kimchee—WOW! The kimchee flavor blooms with the heat of frying. Now vegans can have a real square meal.
Sweet ‘n’ Sour kimchee chicken for dinner! The trick is never over-sauce these crunchy little guys… and use very good kimchee. By way of chance, this is a gluten-free meal.
Cold noodles for lunch: I tossed sesame noodles with thinly-sliced carrots and shaved bonito, then topped it with nori ribbons, black sesame seeds and mu own special powdered kimchee seasoning (Hanguk Saffron). The tall red thing in the middle is a dried kimchee leaf.
This is my favorite Korean fine-aged foods: pogi kimchee. Quartered heads of napa cabbage are stuffed with radish, chives and Korean chili pates, wrapped upon itself, and then weighted down in a large container to ferment. It takes longer to ferment than mak kimchee, but it has such a deep complex flavor.
A simple lunch is sometimes the best, like this humble kimchee bowl—roasted chicken leg over steamed white rice and peas with a generous helping of Napa cabbage kimchee (beachu).
I don’t see why we don’t see these kimchee breakfast sandwiches in fast food joints. You can’t go wrong with a fried egg sandwich with melted blue cheese topped with fresh Napa cabbage kimchee on a toasted English muffin. Wouldn’t you start your day with a Kimchee McMuffin every morning?
If you’re eating a burger at the last BBQ of the year, make it a kimchee burger—Labor BBQ at Freddy’s Bar in Brooklyn NY.