I got a lovely email from a reader in the Philippines telling me about a kind of recipe contest for Ingredient Matcher, a new cooking app that is launching this fall. It sounded really interesting and right up my alley. They are putting together an ecookbook featuring national dishes from all the countries in the world. I submitted an email of interest to whip up a dish representing Korea. The dish they chose to represent Korea was bulgogi with kimchi. At first, I was a bit overwhelmed by the challenge of creating a kimchi recipe. Kimchi is something that usually takes days to ferment. This recipe uses a short cut method of pouring very hot, salted water to quickly pickle the cabbage leaves. It’s a fresher kimchi that has no hint of sourness. If you’ve been put off by the pungent aroma of kimchi I’d suggest this recipe as an introduction into the big, wide world of kimchi!
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