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Using Kimchi

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My friend likes it straight-up, I do in small doses.

 

People make soup and stir-fries with it. What I've done is sautee some onions,

tofu, sliced shittake mushrooms (cheap and fresh up here) in some white wine or

broth as needed. I then drain about a cup of liquid from the kimchi jar, stir

in some corn starch (amount varies).

 

I add about a cup or so of kimchi to the sauteee, work a bit, noting liquid

level, then add the corn starch/juice, stir, simmer until thickened (adjusting

seasonings if need be, definitely no added tamari or soy sauce or Bragg's....

doesn't need more salt).

 

This has worked well three times now (I might have added some carrots or other

vegetables, don't remember). The " bland " soft tofu contrasts brilliantly with

the hot/spicy/gingery/sourness of the kimchi.

 

I can easily envison using kimchi as a " base " for a soup. Corn, tofu... things

that contrast would be interesting to try.

 

Anyway... FYI, Mark

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Thanks, Mark. This sounds delicious. I haven't yet tried kimchi, but this recipe makes it worth the try.

 

Mary

 

 

 

 

 

 

Mark Sutton <msutton

 

Wed, Dec 16, 2009 7:31 am

Using Kimchi

 

 

 

 

 

 

My friend likes it straight-up, I do in small doses.

 

People make soup and stir-fries with it. What I've done is sautee some onions, tofu, sliced shittake mushrooms (cheap and fresh up here) in some white wine or broth as needed. I then drain about a cup of liquid from the kimchi jar, stir in some corn starch (amount varies).

 

I add about a cup or so of kimchi to the sauteee, work a bit, noting liquid level, then add the corn starch/juice, stir, simmer until thickened (adjusting seasonings if need be, definitely no added tamari or soy sauce or Bragg's.... doesn't need more salt).

 

This has worked well three times now (I might have added some carrots or other vegetables, don't remember). The "bland" soft tofu contrasts brilliantly with the hot/spicy/gingery/sourness of the kimchi.

 

I can easily envison using kimchi as a "base" for a soup. Corn, tofu... things that contrast would be interesting to try.

 

Anyway... FYI, Mark

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