Kimchi and Scallion Dip
Ingredients
Directions
Ingredients
2 lb
napa cabbage kimchi
1
bunch of scallion greens, trimmed
1½ c
sour cream
1½ c
mayonnaise
1
clove of garlic, minced
salt and pepper to taste
1 tsp
rice vinegar
Kimchi and Scallion Dip
This dish is simple, but its excessive boldness is a funky smack in the face. I really like to pair it with fried shrimp chips, but your favorite potato chip would work perfectly. Since this recipe is all about dried ingredients, whipping it up is going to require a bit more foresight than usual. You can also reserve some of the kimchi powder and combine with equal parts kosher salt to season mac and cheese, pizza slices, steamed dumplings, or popcorn.
3 cups
- Drain the kimchi and place on a sheet tray. Dehydrate in an oven or dehydrator at 120° F for about four hours, or until brittle. Grind the leaves into a powder using a spice grinder or food processor.
- On a separate tray, dry scallion greens for four hours or until brittle. Grind into a fine powder.
- In a large bowl combine the sour cream, mayonnaise, garlic, and kimchi and scallion powders. Add rice vinegar for a bit more acidity. This will develop additional flavor if your kimchi isn’t very mature. Serve with shrimp chips, potato chips, or raw veggies.
Soleil Ho
When Soleil was in kindergarten, she reviewed a book for Reading Rainbow that she didn’t actually read. She is mainly a chef and cohosts Racist Sandwich, a biweekly podcast on food and its intersections with race, class, and gender.