A friend recently gave us a jar of her homemade kimchee and, aside from looking just perfectly lovely in our fridge, it tastes delicious- a little lighter than some- piquant but not too heady. I've been looking for ways to work it into all of our meals (next attempt: the P.B. and K.C. sammy). Last night I was cooking for one and found yet another way to admire this Korean gem- sauteed with tempeh in a little sesame oil. Paired with two basted eggs and toast. Num x 3.
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