Friday, February 12, 2010


This will only be exciting to fellow Korean food o philes.. Kimchi Chamchi Chigae from scratch! Translation: Kimchi stew with tuna, but I used wild salmon instead. It worked alright, although salmon is stronger tasting than tuna so I don't know if I'd do it again. It came forward a bit more than I would have liked. But wow, the face-burny deliciousness of kimchi stew really did it for me the other day. Perfect for when the winter blehs take hold. Any cold that is thinking about getting in your head will flee.

I used this recipe and the kimchi I made myself a few weeks ago. I'm also flipping through a new book, Wild Fermentation, and have lots of ideas for the season ahead. I'm definitely going to try my hand at injera after watching my Ethiopian friend make it at home. It's really tricky to make flat bread at home that is chewy instead of crispy.. but injera is wonderfully soft and holds together well when used like roti to eat lentil stews etc. Like a crepe, essentially, but the dough is fermented for two days ahead of time.

My favorite Korean food blog is One Fork, One Spoon. Makes me homesick for my other home.