8 (Wed) April 2015
Dubu Kimchi with Hotdogs & Zucchini
in my apartment
Overall, the dubu kimchi didn’t turn out so great. Having seared the hotdogs and zucchini separately, hoping to add a touch of char flavor and textural contrast, the components ended up–to paraphrase what EK had said about the Braised Stuffed Whole Dried Scallops at Tao Yuan (see generally 5.318 Pan-Fried Egg White…)–playing by themselves. I guess some Korean dishes don’t need overthinking. But not so bad for a last-minute improvised clean-out-the-fridge one-pan one-plate one-utensil meal.
On a positive note, the kimchi stems worked very well. Tough and inedible as is, typically trimmed and thrown away. I keep them for the occasional kimchi jjigae, where the boil breaks down the fibrous tissue to the point of masticability. Minced and sautéed, the bits provided a nice chew to an inherently mushy dish. This should also work in kimchi fried rice.
Along with the stuffing (see for example 4.180 Kimchi Stuffing Jeon), I have developed every-last-piece-of-the-buffalo uses for a head of kimchi–don’t waste it!