If you recall, I wrote a previous post on kimchi, and my epic failure preparing it. However, I have since (successfully) made scratch kimchi, and it's pretty amazing if I do say so myself. Give me a ring me if you'd like a jar for yourself. Really, no joke: I'd love to share. All I ask is that you return the jar.
This is also why I've been finding every and any excuse to use it up at home. The most creative use has been, perhaps, the mac 'n' chi version for which you'll find the recipe below.
Among my other kimchi creations?
4 cups Brussels sprouts
1 1/2 tbsp olive oil
8 oz dried shelled pasta
1/4 cup leek, sliced thinly
8 oz shredded aged cheddar cheese
2 oz. milk [or milk substitute]
2 cups prepared kimchi
salt and pepper to taste
1. Warm oven to 400F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Toss them in a bowl with 1 tbsp olive oil and pinch of salt. Put on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
2. Meanwhile, bring water to a boil to cook pasta. Follow instructions on packaging to cook pasta and set aside.
3. In a large pot, sauté leeks in remaining olive oil until translucent. Add the kimchi, noodles, milk and cheese. Combine until creamy consistency.
4. By this time, the Brussels will be ready. Toss those into the mix and voila.
quick fix mac 'n' chi
When you're in a pinch and need something quick for dinner (because you've been at the bookstore reading until 9 p.m...), you might want to try these modifications: