New taste sensation using kimchee and mango

[Doodad]

I was doing a riff on bao last night with a chuck roast. I made a ersatz quick kimchee with cabbage and carrots etc and salt, mirin, kimchi ground pepper and gochujang (sp). I also had some mango salsa from a carnitas dinner.

I put them together on the bao and holy cow it was good. We could not believe how good they mixed. Give it a shot.

[rotuts]

what is 'kimchi ground pepper?'

thanks

[Doodad]

A course ground red pepper used to make kimchee.

[runwestierun]

Did you put the beef, kimchi and salsa all in the bao and then steam it?

[Doodad]

No, I was making like little tacos of steamed bread.

[runwestierun]

Oh, like Momofuku pork buns! Thank you.

[Virbonus]

Just got back from 5 weeks in Asia - Vietnam, Cambodia, and Japan. I forgot to note the meal but I believe in Vietnam at the Club Opera I had a Mango Kimchee that was brilliant. It was made from un-ripe mangoes, and the usual other kimchee ingredients. It was somewhat similar to a Vietnamese green papaya salad, but with slices of mango that were crisp, slightly sweet, salty, and hot. I am going to experiment and see if I can come up with something close - will report back if I do.

[Doodad]

Cha ching, thanks for posting that. Next time I will make green mango salad as kimchee.

[KennethT]

I've had green mango in Thailand - it's awesome, especially when dusted with salt, chili powder and a little sugar, or dipped into fermented shrimp paste... wish I could find it here...