Recipe testing began today on The Korean Vegetarian. Tonight’s menu, Kimchi bokkum bap (Kimchi fried rice), Pan fried Melon (Squash) and Eggplant, and a variety of sausages from E-Mart. Ok, I know what you are thinking. “Um, hello. Last time I checked Sausages aren’t vegetarian.” Yes, you’re right. The sausages weren’t part of the cookbook.
A month or two, while cruising the aisles of the Yongsan Emart, we came across a deli counter pushing techno colored sausages. Before we could continue, the sample ajuma lured us in with kimchi sausages, sweetly roasting away in a pan. We were putty in her toothpicks. 2 minutes later, we walked out with kimchi sausages. Yum. Eerily uniformly textured, and none of the fermented cabbage taste. Just beautifully potent garlic and fiery pepper. Does it get any better? Not in Korea.
Tonight’s choices included curry, hot peppers, and kimchi. If you can get these where you live, go. Go now. This is what has been missing from your life.
Personally, I prefer mine sliced on the diagonal, served with grainy mustard.
