Friday, November 25, 2011

Add Kimchee. Eat. Repeat.

After Giant Sous Chef and I hit Kogi BBQ in L.A., my quest for Asian fusion began. The Korean galbi beef tacos with Kogi's aioli sauce rocked, but the kimchee quesadilla was... too intense-- Even for Spicy! Kimchee, root vegetables like daikon and Napa cabbage pickled and fermented with acid, spices and sugar, overwhelmed the classic melty jack cheese quesadilla. So what would Spicy do? How 'bout carnitas!? Everything's better with carnitas!! The vinegary kimchee cuts straight through the meaty, rich slow-braised pork and brings bright flavor. 

In the Mission District, San fran's taqueria mecca, La Taqueria deals in dangerously addictive carnitas. But, my weeknight craving became inspired the moment I added Granny Choe's napa cabbage kimchee to their carnitas quesadilla. Who doesn't love pork 'n pickled stuff?

Two-step Asian fusion... Buy Carnitas Quesadilla. Add Kimchee.
(Eat. Repeat.)

P.S. Spicy loves Asian fusion because she's Pinay and Filipino food is all about fusion like Malay and Spanish influences, Chinese cooking technique, hot dogs, spaghetti and American cheese.

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