Behind the video: Kimchi Colcannon (kimchi mashed potatoes)
However, instead of using buttermilk, carrot and sweet potato, I simplified it to give the kimchi the starring role. Comically, the end product was so orange, my in-laws thought I had used sweet potatoes in the dish when they were “allowed” back into their own kitchen to test out the results after the recording.
The second inspiration was an Irish dish called colcannon, which is a mixture of mashed potatoes, cabbage, onions and often bacon, served with a well of melted butter in the middle. Colcannon is commonly served on St. Patrick’s Day on both sides of the Atlantic. Think of this recipe as the Korean-American version.
On a production note, we tried to capture the sound of sizzle when the bacon was frying, but it didn’t quite work. I think we’ll have to intentionally put a microphone close to the action, rather than relying on the lapel mic to record the sound.
Kimchi colcannon is flavorful but not overly spicy. The potatoes and cream do a good job of soothing the tongue from the otherwise very spicy kimchi. A relative of mine who has a hypersensitive stomach was able to eat this without putting her stomach under siege. It was the first time she was able to eat kimchi without regrets, which made me very happy.
If you like the apron I’m wearing in the video, check out the RetroHome store on Etsy.com.