Cooking With Kimchi
끄적끄적 / 2015. 2. 15. 22:26
•Ask any native or transplanted Koreans about kimchi and you will be told that it is the very backbone of Korean cuisine. It is a cultural necessity, eaten enthusiastically at every meal, and daily life is unimaginable without it.
For the uninitiated, kimchi is a tangy, pungent preserved vegetable preparation, like sauerkraut. To describe it only as a fermented vegetable mixture or a pickle, though, is hardly fair. This is Korean soul food.
It’s commonly used in traditional cuisine as a condiment or side dish with grilled foods (Korean barbecue), served with steamed rice for a humble meal or as an accompaniment to ramyun (Korean noodles), nibbled between slurps or added to the bowl for extra zest. Indeed, kimchi can perk up just about anything, even a plate of bacon and eggs.•
Cooking With Kimchi - NYTimes.com
http://mobile.nytimes.com/2015/01/21/dining/cooking-with-kimchi.html?referrer=
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