Maybe you never heard of Momofuku? If you live in New York City, you're probably tired of hearing about it.
Anyway, it's a restaurant, or, a bunch of them. There are some Korean-inspired dishes there, the whole city seems to be mad for these places.
http://events.nytimes.com/2008/05/07/dining/reviews/07rest.html
There's a Momofuku cookbook coming out Oct 27th, and there's a lot of promotion going on. Here's their version of kimchi:
http://today.msnbc.msn.com/id/33482489/ns/today-today_food_and_wine/
At Momofuku, we make three types of kimchi: Napa cabbage (paechu), radish (from long white Korean my dishes or, failing that, Japanese daikon), and Kirby cucumber (oi). Our recipe has changed some since I learned it from my mom, who learned it from her mom. I add more sugar than they would. We let the fermentation happen in the refrigerator instead of starting the kimchi at room temperature and then moving it into the fridge when it starts to get funky. At the restaurant, we let the kimchi ferment for only a couple of weeks, instead of allowing it to get really stinky and soft. There's a point, after about two weeks, where the bacteria that are fermenting the kimchi start producing CO2 and the kimchi takes on a prickly mouthfeel, like the feeling of letting the bubbles in a soft drink pop on your tongue. It's right around then that I like it best.
A couple more excerpts from the book are attached to this post, kimchi stew and fried chicken:
Attachments
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p.php.jpeg (61 KB, 504 downloads) 3 years old -
Chan_kimchi_pg62-63.pdf (1791.4 KB, 692 downloads) 3 years old - Chan_frychick_pg88-89.pdf (3037.3 KB, 286 downloads) 3 years old