Among the amazing food discoveries of my recent life, this one is certainly up there: A little grocery store very near me in Brooklyn sells kimchi. Lots of it.
It’s the good stuff, too –pungent, spicy, tart and tangy. But what this means is that the sous chef and I have been eating a fair bit of the stuff.
What to do with kimchi? We ran through the obvious in the first several meals — kimchi omelets, scrambles, kimchi with rice, porridge. You name the easy, we tried it.
Kimchi fried rice, however, was daunting to me. Fried rice was the very first Asian dish I tried to make — and if you’ve read A Tiger in the Kitchen, well, you might recall the outcome of my first attempt.
When I read about New York chef David Chang’s fervent belief in bacon and kimchi being made for each other, though — and how he uses it in fried rice — I was sold.
The past was the past, I decided. With a little research into kimchi fried rice, out came my wok and I was ready to give this a try …
