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Friday, November 19, 2010


A while ago I wrote about kimchi cheese bread, and I mentioned that I love kimchi fried rice. Here's a photo of my kimchi fried rice just before I turn down the heat and put the lid on to cook the egg and melt the cheese. I usually use thinly sliced pork, and clean out whatever vegetables are lying around in the fridge. But I think beansprouts, shitake mushrooms, carrot matchsticks, and wakame seaweed are especially good in this dish. 

By the way, a lot of people tell me they don't like kimchi because it's too spicy. That was my impression of kimchi too, but actually there are hundreds of different kinds of kimchi, using many different vegetables, and the kimchi I usually buy in Japan is not so spicy (probably made for Japanese tastes.) Also, I find that combining curry or kimchi with cheese seems to make it milder.

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