Almost-Instant Hot Kimchi
"The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten. "I was like, Oh my God, what is this? It's fermented like the sauerkraut from Alsace, where I'm from, but the flavor is different. I didn't have a recipe, so instead of fermenting, I used vinegar for the sourness." Like sauerkraut, he serves this kimchi hot. More Jean-Georges Vongerichten Recipes
December 2011
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Credit:
© Michael Turek
Recipe Summary
Ingredients
Directions
Notes
Korean red pepper paste and powder are available at hmart.com.