Gosh, I love Kimchi. Or is it Kim Chi, kimchee, kim chee or kimchi? After tasting Korean vegetarian cuisine at HanGawi, (an extraordinary restaurant in the shadow of the Empire State Building on 32nd St.) there was no going back to a life without hot pepper flakes from the Korean market.
A HanGawi meal starts with a Soju Cocktail. Then: Mango Pear Salad. Tofu Kimchi Hotpot. Mushroom sizzler. Spicy Kimchi Mushroom Pancakes. Fresh, beautiful, elegant.
I'm depending on my crossword colleagues to set me straight on the spelling of KIMCHI. And is it one or two words? Please advise, Joon.
In the meantime, I'm going to make kimchi.
Napa cabbage, garlic, scallions, daikon radish in a spicy sauce. All that cruciferous, anti-oxidant goodness in a dish that, until I watched this video, seemed a bit out of my cooking range.
The very nice lady in this YouTube tutorial gives me hope. I think I can. The chef uses apples, apple pears and sugar to sweeten the sauce. Lovely.
During these "wintry-mix" days, I dream of coming home, kicking off my salt-encrusted, almost-destroyed boots and heading for the fridge where . . . containers of Kimchi are waiting to calm me down.
Dear Friends . . . if you've made Kimchi, please share your experiences with this Newbie. And if you've devised a vegan version (a substitute for the fish sauce), I'm all ears.
Have a delicious day!