18 (Wed) May 2016
Cabbage & Egg Stir-Fry in XO Sauce
in my apartment
Making my own kimchi (see most recently 7.118 Ggagdugi), one major benefit is that I can control the parts of the cabbage to use. Generally, I prefer the chunky parts close to the stem, as opposed to the leafy parts; even when I buy kimchi — the pogi (whole) variety — I trim away and reserve the latter for other applications (e.g., fried rice), eating only the former as kimchi itself. For the batch of kimchi that I made tonight, I used only the chunky parts.
Which left me with a lot of leafy parts, so I improvised a stir-fry.