I don't know why korean and mexican fusion works so well...korean bbq in a corn tortilla with cheese probably one of the best it just works foods out there. So when I joked a few weeks ago about creating a kimchi based sasa, the voice in the back of my mind whispered, you know, that can work! My office does an annual Cinco de Mayo salsa throw down and so this year, I decided to go all in.
Even Lauren liked it, which as an Irish-Norwegian says quite a bit. While I know that this is the perfect salsa for kimchi lovers, it remains to be seen what the office mates will think about it. In any case, I loved it.
Kimchi de gallo
5 diced medium sized tomatoes
3 cups Kaktugi, radish style Kimchi
½ can of black beans, unflavored
5 jalapenos
¼ cup red onion
¼ cup cilantro
On an oiled broil pan, slice jalapenos in half and broil skin side up for 15 minutes. Remove from oven and dice. Seeds can be kept, depending on desired hotness. Dice kaktugi to desired size, then In large colander, combine tomatoes, kaktugi, beans, jalapenos, cilantro, and onion. Mix and allow liquid to drain, then place in a serving bowl. And that’s about it.
Making the kaktugi is the hard part (and alas, my mother has yet to give up the recipe), but generally speaking this radish kimchi is not as spicy as its better known cabbage counterpart. It is in fact, quite crunchy and sweet, which lends a good balance to the texture of the tomatoes. The roasted jalapenos offer a nice warm heat at the end of the bite, but you can certainly make it hotter by keeping the seeds in. No salt is needed, as the kimchi generally has enough in it already.































