Killer Kimchi Kimchi. Practically the national dish of Korea, this potent pickle is pungent, sour, spicy and unnecessarily delicious. It works well as a condiment or side dish, in stews and curries, with rice and noodles, and even in a sandwich or bun - in fact, a kimchi hotdog seems to be de rigueur these days. Till recently, I've been lazy and got packets or tubs of the stuff from Oriental supermarkets, but I discovered that it's both cheap and easy to make yourself. This is a good thing as I recently had to make a shed-load for my Momofuku tribute dinner Lunchy Peach . The recipe looks long but I wanted to show you all the steps - it's really straightforward. Korean Pepper Flakes and Burmese Shrimp Paste And you can tweak the flavours (saltier, sweeter, sourer) so it tastes even better than shop-bought. (Burmese) shrimp paste, similar to belacan, is my secret ingredient for extra umami - other recipes add chopped-up oysters, dried shrimp or squid, ...
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