While I was in college, I worked at Japanese sushi restaurant. Like most Japanese restaurants in the U.S., the place at which I worked was owned and operated by a Korean family. Before each shift, all employees and the owner (who was also the head chef) would sit down for a meal. This meal was usually interesting, sometimes a little strange and always very Korean. It’s not surprising then that kimchi was such a common occurrence on the table. Strange to me at first, kimchi became something I crave quite often. I go through spurts when I eat it just about daily and while I don’t make my own, the store bought variety fits the bill just fine for me.
My favorite way to eat kimchi is simply as a salad topper.
1/2 avocado, thinly sliced
1/2 cucumber, thinly sliced
1 t fish sauce
1/4 c kimchi
1/2 T basil, chopped
Dash black pepper
For a person who likes to spend hours in the kitchen making dinner, quick on the go meals can be challenging. This three day weekend has been full of friends, errands, vet visits and fireworks, leaving little time for cooking. With that said, I wasn’t unsatisfied with what I threw together.
Between running errands on Saturday, I fixed up tuna tacos. I simply seared a couple tuna steaks, pulled apart the cooked tuna and served atop kale, cucumber and sliced avocado, then topped with plain yogurt (I prefer Fage), diced yellow tomatoes, shredded Mexican cheese and salsa. As with anything you eat, the fresher the better; I wouldn’t touch this if it was made with canned tuna.