kimchi | The Last Appetite

Sorry…I made a quick trip to Sydney and forgot that I was meant to be posting this on Friday. Enjoy your long weekend, Australians.

We must hunt the elephants to save them – "Sustainable use" doesn’t make for great bumper stickers, but "I shoot ferals" does.
Food trends: Wet Market Diplomacy – Celebrity chef and Prime Minister of Thailand Samak Sundaravej hits Phnom Penh’s markets
Food trends: Kampuchea Fried Chicken – Kentucky Fried Chicken opens its greasy-handled doors in Cambodia (via DAS).
Pressure cooking with kimchi puree – Alex and Aki from Ideas in Food have begun exploring the earthbound limits of kimchi flavour. Needless to say,they’re tasty.
Food trends: Kimchi in SPAAAAACE! – “This will greatly help my mission,” Mr. Ko, who is training in Russia, said in a statement transmitted through the Korea Aerospace Research Institute. “When you’re working in spacelike conditions and aren’t feeling too well, you miss Korean food.”

I’ve personally eaten half a kilo of kimchi this week. There have been no ill effects. Something about the idea of Korea’s national obsession being shot into space has piqued my tastebuds. Their mastery of the controlled fermentation of coleslaw is no longer earthbound.

A recipe for kimchi jeon is about the laziest that a recipe can be before it becomes a convenience food. If I described it as a kimchi pancake, then chances are that you could cook one just by guessing, even if you didn’t know kimchi from Lil’ Kim. There are four ingredients and if you’re reading this blog, I’ll bet that you already own three of them.

Ingredients:

100gms of plain flour
150gms of kimchi
2 eggs
100ml of water

Mix flour, eggs and water, stir through kimchi.

Fry on both sides, then cut into bite-size pieces.

The Last Appetite

Posts Tagged → kimchi

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Kimchi jeon (김치전)