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nonelvisI'm not sure why I never logged that I'd made Gourmet's delicious quick kimchi recipe, but somehow I haven't, and this was an especially good batch. It lacks the nice tingle you get from fermented kimchi, but otherwise tastes much like the real thing.
Best of all, it makes pretty much exactly the amount you need for kimchi quesadillas. This is a recipe that sounds crazy but tastes incredible, and though I'm usually pretty lax about following recipes to the letter (as you'll see in a moment), I'm glad I didn't leave any ingredients out of this: it absolutely wouldn't be as good without the toasted sesame seeds or the perilla leaves. I did reduce the amount of butter called for, and cut the amount of cheese in half, because a pound of cheese for four quesadillas sounded excessive. I'm glad I did that, too, because otherwise there would have been cheese oozing all over my frying pan.
To cut the richness of the quesadillas, I wanted to serve the parsley, celery leaf, and jicama salad from the same issue of Gourmet, but was unfortunately stymied by the lack of both jicama and radish sprouts at the store. I considered substituting raw rutabaga for the jicama but ended up going with a mix of Asian pear and CSA spring turnips, and subbed in broccoli sprouts for the radish sprouts. The good news is that this is a very flexible recipe, and the parsley had the perfect sharpness to offset the cheese; I'm sure it would be even better with jicama.
Best of all, it makes pretty much exactly the amount you need for kimchi quesadillas. This is a recipe that sounds crazy but tastes incredible, and though I'm usually pretty lax about following recipes to the letter (as you'll see in a moment), I'm glad I didn't leave any ingredients out of this: it absolutely wouldn't be as good without the toasted sesame seeds or the perilla leaves. I did reduce the amount of butter called for, and cut the amount of cheese in half, because a pound of cheese for four quesadillas sounded excessive. I'm glad I did that, too, because otherwise there would have been cheese oozing all over my frying pan.
To cut the richness of the quesadillas, I wanted to serve the parsley, celery leaf, and jicama salad from the same issue of Gourmet, but was unfortunately stymied by the lack of both jicama and radish sprouts at the store. I considered substituting raw rutabaga for the jicama but ended up going with a mix of Asian pear and CSA spring turnips, and subbed in broccoli sprouts for the radish sprouts. The good news is that this is a very flexible recipe, and the parsley had the perfect sharpness to offset the cheese; I'm sure it would be even better with jicama.