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toast

kimchi, tahini, broccoli stem, toast

bam.

You’d think it wouldn’t work but you’d be wrong.

Creamy and nutty, umami and zesty, spicy and sour, crunchy and vegetal.  A beautiful combination in all its glorious bizarrity and, once tasted, strikingly intuitive sense.

Not to mention highly local: Kimchi from Mama O’s Kimchi, made right here in the city (well, in Queens, but still) with old recipes and bold new twists, like the addition of lime and varieties based on daikon and Oi cucumber; tahini distributed from Brooklyn; broccoli from the McCarren Park Farmer’s Market; baguette from Tom Cat bakery, via Murray’s.

That kimchi especially is something to behold.  It was left over from the Kimchi and Cheese pairing class we did at Murray’s a couple weeks ago, and the maker told us to take it all home.  When I opened the jar this evening for the first time, it fizzed with surprising strength, an excitement almost animate in its intensity.  And the cured shards of napa cabbage sizzled happily on the tongue, with a pleasant, complex, and flavourful spice balanced perfectly by the acidity of the lime and the vegetal crunch.  It’s amazing how alive you can feel after eating probiotics, especially some as riotously successful as the ones bubbling away in this jar.  Tamed with a slathering of tahini, a torn stem of broccoli, and a toasted slice of crusty baguette, it was hardly suitable for a weeknight.

Or maybe it was, and that’s just how we roll around here.

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This entry was published on Tuesday, July 26, 2011 at 8:04 pm. It’s filed under day-to-day eats and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 thoughts on “kimchi, tahini, broccoli stem, toast

  1. Pingback: playing with kimchi and other stories | hearthstrung

  2. Yes! I just tried this and it KNOCKED MY SOCKS OFF. I googled it to see if anyone else had put kimchi & tahini together & found your post. Thanks. I’ll try broccoli next time.

    • totally. it makes i sense i suppose – sesame oil also plays a big part in korean cooking, and tahini isn’t a far cry from sesame oil. the cruciferous kick of broccoli is nice cause it echoes the cabbage in the kimchi (though fermented).

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