Entries tagged with 'kimchi'
Page 1 of 1
[Photograph: Andrew Siddons] Fried dough and fermented cabbage aren't two things that usually join forces, except maybe in South Korea where my friend spotted this kimchi donut. It's one of five "ethnic" flavors that Dunkin' Donuts launched (they also made a yogurt-filled one in Greece and soy-filled one in Japan). Technically there's no hole, so they're calling them kimchi croquettes. File this under: potentially genius or a vile, gag reflex-inducing mistake. Related Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut New Burger/Doughnut Creations from Mosdo in Japan Paula Deen on Her Bacon, Doughnut, and Fried Egg Burger...
Continue reading »
Our Dinner Tonight contributors Nick Kindelsperger and Blake Royer are currently in the midst of a fierce kimchi-making project over on Paupered Chef. At first Nick was skeptical: "Uncovering the ways of kimchi, however enlightening the process may be, would sort of remove the magic from the whole experience." Read his recipe here and Blake's (with Asian pears!) here....
Continue reading »
If you're in the Bay Area and you make a mean kimchi (or you just want to eat a bunch), take note: The inaugural Critter Kimchi Contest, sponsored by the Critter Salon, goes down Saturday, May 9, at the Studio for Urban Projects in San Francisco. Competitors, bring your best quart of kimchi by 1 p.m.; tasters, stop by at 2 p.m. to sample and vote. $100 goes to the winner, $75 for second prize, and $50 for third....
Continue reading »
The Los Angeles Times reports on the beloved Korean staple that's been mass-produced for nearly forty years by the L.A. based Cosmos Food Co. factory. Eight thousands pounds of kimchi are bottled daily to support a booming business that's found distribution in Costcos in California and Wal-Marts across the nation. Just how do you make four tons of kimchi a day? Production starts with whole Napa cabbages that go through a largely mechanized process. However, the last step requires human hands to lovingly pack the kimchi into the jars so that the fermentation doesn't get too crazy and release excess gas. Kimchi explosion, anyone? I'm skeptical of store-bought kimchi, but has anyone tried a version worth buying again?...
Continue reading »
Kimchi. Photograph by Robyn Lee Economics professor and popular blogger Tyler Cowen sparks a lively conversation on his site, Marginal Revolution, about which foods can be produced en masse without significantly compromising quality. Indian food, produced en masse, sits relatively well, especially the non-meat dishes and the ground meats. It can sit and stew for a long time. Chinese food, which usually should be cooked at high heat and served immediately, wares about the worst. Barbecue can do fine, if it is cooked properly to begin with (not usually the case, however). At Chipotle the carnitas are pretty good and they are cooked sous vide at a distance and then reheated in the restaurant.But the top prize goes to...
Continue reading »
As a Korean-American, I am definitely in the pro-kimchi camp. If you're not in my spicy, fermented camp, then please don't friend me on Facebook. I won't defriend you for a Whopper, but for kimchi? All bets are off. Marc, of No Recipes, is definitely in my kimchi camp. He combines classic ingredients from Korean and American culture to create kimchi pork belly pizza, a tasty amalgam of spice, fat, pork, and dough. Just don't kiss anyone afterward. Unless you really love them. Then again, kimchi breath is nothing to be ashamed of....
Continue reading »
World Famous in Korea's Joel McConvey pays homage to kimchi, Korea's most iconic dish—although as he aptly puts it, it's more than just a foodstuff: It’s a national icon, a cultural treasure, a palpable expression of the country’s feisty spirit and determination throughout history to grow and protect its own unique soul—to resist wholesale assimilation into the more megalithic cultures of Asia, through culinary defense. It’s a cure-all, a protective shield, a magic balm and a goddess of plenty. Without kimchi, Korea would not be the same country—there might be a nation in the same place, and it might even be called the same thing, but it would not be Korea. He couldn't be more on the money: to call...
Continue reading »
The New York Times reports today that the first Korean astronaut will be bringing some of that nation's beloved kimchi into space with him. The Korean national dish, a powerful, extremely pungent fermented cabbage, is not exactly shelf- or space-stable, so finding a way to bring it safely into space required a costly and time-consuming effort: Three top government research institutes spent millions of dollars and several years perfecting a version of kimchi that would not turn dangerous when exposed to cosmic rays or other forms of radiation and would not put off non-Korean astronauts with its pungency. Related: Space Food Sticks Photograph from iStockphoto.com/bedo...
Continue reading »
Forget barbecue or tofu stew: the true staple of Korean food is kimchi, the crunchy fermented cabbage that's always reliably on the table and growingly increasingly popular with Western palates. Did you know there's at least 200 different variations?...
Continue reading »
How ripe and spicy is that kimchi in a jar? The South Korean Ministry of Agriculture has proposed a scale for ranking kimchi spiciness—mild, slightly hot, moderately hot, very hot, and extremely hot. It also includes a three-level scale of "ripeness," depending on the degree of fermentation. Local manufacturers are encouraged to adopt the standards, which are aimed at promoting exports and may fall under regulation in the future. For the record, I like my kimchi "very hot" and "fermented." Photograph by Nagyman on Flickr...
Continue reading »
