A few days ago I made a great trade at the Bread Exchange. Su already contacted me a while ago offering me a Kim Chi cooking course with her mom. Yes, you read me right;
A KIM CHI COOKING COURSE WITH A REAL COREAN MAMA!!!
That is a dream offer since I consume quite a lot of this and I would not say I have been able to make the perfect one yet. Her offer even made me start to re-plan my kitchen. I really need a 2nd fridge for this.
Yesterday I got to try it for the first time. And it tasted delicious. I used it in a leek, squash, cucumber gazpachio together with a tuna sallad.
I have said it before, Kim Chi goes with everything.
The soup is of course easy to make.
- Cold cooked leek (just cook it with salt and keep it in the fridge. Nice in sallads or just to eat like that with lemon, oil and japanese chili, I think it is called Nanami Togarashi…)
- Fresh mynthe
- Fresh parsley
- Salt, pepper
A s topping I used
- Su’s Kim Chi
- Tuna Salad
- Furikake (a japanese mix but you can just as well just use some sesame seed or something)