Wow, I’m not even sure what I made here, but it tastes wild. Roasted slices of cauliflower in the cast iron pan with a bit of cumin, basted it with kimchi juices and seasoned with bit of parmesan. Dressed it up with a spicy kimchi mayo and put it between two slices of toast. A combination of multi-layered umami flavors like I’ve never had before.
When stuff’s so good, you have to double it just to make sure. Kinda like a crit.
Another great use for kimchi. Served with a grilled chicken breast and sprinkled some crispy fried chicken skin on top for some extra crunch.
It’s been a while since I tried this one, but the funky and tangy flavors of kimchi go exceptionally well with buttery, crunchy, cheesy, gooey toast.
‘Tis the season to bake jolly, tralalalala. A combination of previous experiments, this cookie’s a wild mix of flavors and elements.
Not Speckknödel, but dumplings made by combining some flour, baking powder, melted butter and milk and spooning it directly into the soup to cook. When it comes to comforting and warming food on a cold winter day, this one’s hard to beat.
Kind of? The dough and shape is technically a lot closer to gyoza, just a bit more fat to make it tender. The filling is made from potatoes, onions, leftover soup vegetables and a touch of parmesan and créme fraiche. Boiled and fried with butter, and, to cause maximum cultural confusion, served on some kimchi (which is just hitting the right degree of fermentation right now, yum).
I had some leftover gyoza dough, so I decided to switch it up a bit and make some noodles. Briefly boiled, dressed with scallions, toasted sesame, a bit of chopped kimchi (hasn’t fermented much yet), miso, chili and soy sauce, then poured some hot chicken fat over it to meld everything together into a fragrant and spicy dish.
Is it pasta? Is it dumplings? Both? Who knows, but there are too many crossover points to not try this. Special technique: usually the trick to get a crispy gyoza skirt is too add some cornstarch to the water. This time I threw in parmesan as well, so you get a nice layer of cheese crisp to go along with your Bolognese filled dumplings.
Kinda anyway. Didn’t put garlic in and went light on the chili, but hopefully will turn out delightful anyway once we get some fermentation going. I have ideas what to do with it.
