Quick Coleslaw "Kimchi" and Korean Kimchi BBQ Burger

[a_boleyn]

I'm open to trying new foods but some items hit all my food no-nos. This is because I have texture issues ... as well as some taste and odour ones ... so most kinds of pickles make me shudder. (On a side note, I love 'pickled' ginger or gari with sushi. How weird is that?)

Kimchi is one such dish for a number of reasons

Comments

[spikesgirl58]

So what do you think? Thumbs up or down? Me, I'm addicted to kimchee, but only at certain restaurants.

[a_boleyn]

I don't think I used enough on the burger to really make a judgement. The frying toned down the 'garlicky' taste. There's another dish I want to use it in ... will probably be able to decide then.

[spikesgirl58]

I will wait for them before I try my hand at it, then.

[a_boleyn]

I was afraid I was going to think it was pukey but it reminded me of coleslaw with a vinaigrette dressing, to be honest. I don't have issues with fish sauce which some people don't like and the single clove of garlic I used wasn't objectionable. If you're feeling adventurous, give a 1/4 portion of the recipe a try ... the recipe is based on a medium sized head of cabbage (usually Napa) which weighs about 2 pounds. I weighed out 1/2 a pound (227 gm) and used ~1/4 of each of the other ingredients.

[spikesgirl58]

We like fish sauce, so that's not an issue. I may well do that. I have a menu it would go with next week.