Now I haven't been to Korea, but those I know that have report that Kimchee is the ketchup of Korea. Since my introduction to this versatile and lovely little condiment my first waking moments inevitably start with thoughts of kimchee, followed by an eager wait for breakfast to come and go so that I can "legally" whip up a kimchee something, anything to be poured over whatever I can find. Not to unlike the way the Swedish population has in principal crowned ketchup an official food group.
So here we go.
Kimchee Cole Slaw
Not as fatty as it seems.
1 head of spetskål (it's a pointy green cabbage) shredded
3 celery stalks thinly sliced
5 radishes thinly sliced
1 spring onion sauted in butter or olive oil
4 tbs of creme fraiche or sour cream
3 tbs mayo preferably Hellman's, Best Foods or Homemade.
2 good splashes white wine vinegar
1 good squeeze of lemon juice
2-3 tsp kimchee sauce
salt
Put it altogether in a big bowl and mix.
Serve with BBQ, meats, whatever. Beware once you start you can't stop. Or ask your man to take it away from you before you start to lick the bowl clean.
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