Sunday night cookup
Sunday night cookup is Korean inspired this week, featuring shallow fried tofu marinated in olive oil, soy sauce, red wine vinegar and garlic, westernised kimchee (I'll have to wait for a few days to see how successful that's been), and some vegetable which I don't even know what it is stir fried. It looks like fen seaweed and has a nutty flavour. Could be some bastardised form of purple sprouting brocolli I think.
Westernised kimchee - grate 2 medium sized beetroot. Cut a head of cabbage in half and then into thin slices down the length of the cabbage. Cut up two small onions finely. Mix this all together with olive oil, the juice of half a juicy lemon, 1/3 capful of red wine vinegar, salt and pepper. Pack into an airtight container and leave for four days.
I haven't tasted it except fresh (it was ok), so if you feel like making this, check back in on Thursday. That's all folks.
Westernised kimchee - grate 2 medium sized beetroot. Cut a head of cabbage in half and then into thin slices down the length of the cabbage. Cut up two small onions finely. Mix this all together with olive oil, the juice of half a juicy lemon, 1/3 capful of red wine vinegar, salt and pepper. Pack into an airtight container and leave for four days.
I haven't tasted it except fresh (it was ok), so if you feel like making this, check back in on Thursday. That's all folks.
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