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Posted by on Jan 26, 2015 in Commentary, Korean Food | 0 comments

The Gray Lady has belated shades of kimchi love

The Gray Lady has belated shades of kimchi love

New York Times food writer David Tanis in the Jan. 20 article “Cooking with Kimchi” extolled the versatility of kimchi:

“At home you can do something as simple as topping a hot dog with kimchi, or layering it into a Reuben or a grilled cheese sandwich.”

Glad to see that I’m ahead of my time. I featured “recipes” for a kimchi dog, kimchi Reuben and kimchi grilled cheese sandwich in a YouTube video six years ago:

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