[Photograph: Nick Kindelsperger] I initially picked out this recipe because it looked awfully similar to Korean scallion pancakes, a dish I've made a few times before. This recipe from Gourmet added some sweet potato and a little kimchi, which...
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I make kimchi fried rice all the time, but it's always a haphazard affair. Half a dozen vegetables go in along with a mound of chopped kimchi and a couple eggs. I turn the heat to high and stir...
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Just add water! And tofu, and spinach, and... The best part of this recipe is that it is essentially just based on condiments and pantry staples I always seem to have around. Mark Bittman is so good at these impossibly...
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Spurred by the recent coverage of Los Angeles-based food truck Kogi BBQ, which sounds quite like heaven to me, I've been thinking a lot about this Korean-Mexican marriage. And I like it. I wanted to taste it firsthand, but couldn't...
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Like Blake, my first experience with kimchi came in a piping hot bowl of soup that our friend Duncan made after returning from Korea. I’ve been addicted for a few years now, but for some reason have never tried to...
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The first time I tried kimchi, a spicy Korean concoction of fermented vegetables, a friend of mine had made a stew out of it for a group of friends. The hot, vinegary taste flavored the whole broth, which had...
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