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Marja Vongerichten's cookbook and public television travel/culture/cooking series share the same name: "The Kimchi Chronicles." The choice of kimchee in both titles was easy.
"Kimchee is so distinct to Korea," Vongerichten says. "It's the first thing people think of. It's a great attention-grabber."
The condiment stars in Vongerichten's book, "The Kimchi Chronicles: Korean Cooking for an American Kitchen" (Rodale, $32.50). A self-described "staunch" traditionalist, she likes kimchee as a side dish, stirred into stews and spooned over noodles.
Kimchee fried rice
Prep: 10 minutes
Cook: 9 minutes
Servings: 4
Note: "One of my guilty, happy pleasures is to make this late at night (usually after a lot of karaoke) and eat it with cheese (slices of American melted into it, if you must know)," writes Marja Vongerichten in "The Kimchi Chronicles." Using cooked, day-old rice is key to this dish.
Ingredients:
2 tablespoons toasted sesame oil
1 1/2 cups finely chopped onions
Pinch coarse salt
2 cups kimchee, coarsely chopped, plus 1/4 cup kimchee liquid
4 cups day-old cooked rice, at room temperature
Heat the oil in a skillet over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onions begin to soften and brown, about 3 minutes. Add the kimchee and kimchee liquid; cook, 1 minute. Add the rice; stir to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes.
Nutrition information:
Per serving: 310 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 6 g protein, 727 mg sodium, 4 g fiber.