I'm a big fan of both BBQ and kimchi. If I wanted to work kimchi into my side dishes, how could I do that? I tried adding it to cole slaw but it didn't work too well because it clashed with the other flavors. I think I don't know enough about how flavors are supposed to go together.
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I like BBQ. I like kimchi. How can I work kimchi into my side dishes?
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- Jul 2014
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I would probably treat it more like a condiment than a side dish, similarly to sauerkraut. Maybe toss some on a pulled pork sandwich to offset a heavy, sweet BBQ sauce (think KC style). Hmm...Now I have to try it. I guess I will be swinging by an Asian market on the way home tonight.
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So, I'm not sure exactly how they did it but I had kimchee nachos at a Korean fusion place. They were phenomenal. You could choose the meat - sort of K BBQ flavors bulgogi, chicken or pork. I was expecting to have big pieces of kimchi on it. Nope. The Kimchi was blended up and put into the sauce. Something different.
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Charter Member
- Dec 2014
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I think I would treat it as Korean coleslaw. Just let it be a side and push your BBQ meat flavors toward Asian. If you are determined to make it American, I think I would get a Piedmont North Carolina region coleslaw recipe and play around with substitutions until it reflects both traditions.
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