It’s the good stuff, too –pungent, spicy, tart and tangy. But what this means is that the sous chef and I have been eating a fair bit of the stuff.
What to do with kimchi? We ran through the obvious in the first several meals — kimchi omelets, scrambles, kimchi with rice, porridge. You name the easy, we tried it.
Kimchi fried rice, however, was daunting to me. Fried rice was the very first Asian dish I tried to make — and if you’ve read A Tiger in the Kitchen, well, you might recall the outcome of my first attempt.
When I read about New York chef David Chang’s fervent belief in bacon and kimchi being made for each other, though — and how he uses it in fried rice — I was sold.
The past was the past, I decided. With a little research into kimchi fried rice, out came my wok and I was ready to give this a try …