Guest guest Posted December 16, 2009 Report Share Posted December 16, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2009 Report Share Posted December 16, 2009 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 Quote Link to comment Share on other sites More sharing options...
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