Kimchi

Kimchi is a traditional Korean side dish made primarily from fermented vegetables, most commonly napa cabbage and Korean radishes. Originating in Korea, it has become a staple in Korean cuisine, with a history dating back centuries. The flavor profile of kimchi is complex, featuring a tangy, spicy, and slightly sour taste due to the fermentation process, often enhanced by the addition of chili pepper, garlic, ginger, and jeotgal (fermented seafood). Its texture is crunchy yet softened by fermentation, offering a satisfying mouthfeel. In cooking, kimchi adds depth of flavor and a unique tanginess to dishes. It can be used fresh or cooked, and its fermentation qualities allow it to improve with age, developing even richer flavors over time.

Notes

When selecting kimchi, look for vibrant colors and a firm texture, indicating freshness. Store it in the refrigerator to maintain its crispness and slow down further fermentation; it can keep for several weeks. Be sure to seal it tightly to prevent odors from permeating your fridge. Kimchi is often gluten-free, but check labels as some brands use fish sauce that contains gluten. Handle with care as the spicy paste can cause irritation to cuts or sensitive skin.

Uses

Side dish with meals
Kimchi fried rice
Baked in quiche
Kimchi jjigae (stew)
Burger topping
Kimchi pancakes
Pizza topping

Replacements

Sauerkraut for tanginess
Pickled vegetables for crunch
Miso paste for umami
Hot sauce for spice
Fermented chili paste for complexity

Boneless Skinless Chicken Thighs

Succulent and tender, boneless skinless chicken thighs are a flavorful alternative to chicken breasts. Their rich, juicy texture makes them ideal for grilling, roasting, or sautéing, offering a depth of taste that's hard to beat.

Galangal Root

Galangal root is a rhizome closely related to ginger, originating from Indonesia but widely used in Southeast Asian cuisines, particularly Thai and Indonesian cooking. It offers a sharp, citrusy flavor with hints of pine and pepper, distinct from the sweeter taste of ginger. The texture is fibrous and somewhat tough, requiring peeling and slicing before use. In cooking, galangal is often used fresh or ground, and it infuses dishes with its unique aroma and taste, though it is typically removed before serving. Galangal is a key component in curry pastes and soups, where it adds depth and complexity without overwhelming other flavors.

Recipes to try

Pumpkin and Sweet Potato Bisque

Creamy and comforting, this bisque marries the earthy sweetness of pumpkin with the subtle nuttiness of sweet potato.

Sweet and Sour Pork with Pineapple and Peppers

Tangy, sweet, and a touch sour, this pork dish is a carnival of flavors with juicy pineapple chunks and crisp bell peppers.