Servings: 6 as a side
“Kimchi,” says Chef Izard of the fermented vegetable side dish, “is salty, funky, spicy, and delicious. It sums up what Korean food is all about. Adding kimchi to food that’s already grilled provides another layer of flavor.”
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Recipe adapted from Moveable Feast with Fine Cooking.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?