Apart from the beef, that I wrote about in my last post, there is some kim chi still sitting around in my fridge. I've been eating it ever since I made it, about a month ago, using it as some sort of multi-purpose spice. One thing I discovered is that it goes very well with hommous. Also, it tastes good with baked salmon or in stews. But now the fermentation has been going on for a while and it's VERY pungent, so I'm going to reach for its roots in order to finish off the last of it. And that means Korea.
I own one Korean cookbook. It's "Eating Korean" by Cecilia Hae-Jin Lee. This might very well be the least foodporny cookbook ever. Everything is in black and white and the pics are so grainy, it's hard to see what they actually present. The recipes are mostly uncomplicated and down to earth (which to me means kind of boring). But I have tried a few of them and they have all worked out fine, so I'll be giving the book another chance now.
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