Kimchi
OK, Chris, I know you had only been in Korea two days when you told me you thought you'd never eat Korean food, that you'd had pizza when you arrived in Seoul and that you'd been too tired for Indian food on Sunday night, but you gotta try kimchi.
Before you left Montreal I had read that kimchi and rice are the two staples of the Korean diet. White rice, of course, is eaten throughout Asia; however, kimchi is pretty Korean-specific. Koreans, rightly so, are quite proud of kimchi and I've heard claims that it prevents bird flu, cures cancer, slows aging, etc. Well, bonus,now it's been named one of the five healthiest foods in the world. I realy like this quote and evidently it's 100% true: "natives say “kimchi” instead of “cheese” when getting their pictures taken"! So, go for it, Chrissie, and let me know all about it ;-)
1 comment:
This is wo weird....last week, I was looking through a cookbook called "Charlie Trotter Cooks at Home", which Carolyn gave me for my birthday (her last birthday gift to me). I opened the book at random and the recipe on the page was "Chilled Cucumber Soup with Kimchi". I was curious, as I'd never heard of Kimchi before. Charlie Trotter says:
"Kimchi is a spicy, pungent, pickled, and fermented cabbage that is served at almost every Korean meal. It is usually found in jars in the produce section of the grocery store. Making it from scratch takes at least 3 days. If you can't find it at the store, just substitute the following: Cut 4 leaves of napa cabbage into large, bite-sized pieces. Heat 1 teaspoon of sesame oil in a large saute pan over medium heat, add 2 teaspoons peeled and minced fresh ginger, and 2 teaspoons rice vinegar, and cook for 1 minute. Add the napa cabbage and cook, stirring frequently, for 3 minutes,, or until the leaves are wilted and the stems are still slightly crunchy. Refrigerate until chilled." I thought I'd pass this on to you in case you want to try it. It sounds pretty good to me. I guess you use it as a condiment with just about anything.
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