By Quarry Café Kitchen Manager Sarah Klein
Kim chee (kimchi or gimchi) is a spicy pickled Korean accompaniment to the banchan, or sides, that allow people to customize their meals at the table. It is often made with cabbage that ferments with peppers, onions, fish sauce and sometimes ginger, scallion or seafood. There are many different versions from region to region as well as from season to season. Try it to offset the sweetness of the king crab legs featured here. Serves 4.
INGREDIENTS
1 package udon or bean thread noodles prepared according to directions
2 lbs king crab legs, cracked and meat removed
1 ½ pounds baby bok choy, washed and cut thinly across the ‘grain’ of the stem (leaves and all)
1 Tbsp. canola oil
½ jar Korean BBQ sauce
Salt to taste
Toasted sesame oil to taste
1 jar cabbage or radish kimchee
PREPARATION
Heat oil in a sauté pan
Add bok choy, stir well to coat with oil. Continue stirring until bok choi begins to steam
Add crab legs, BBQ sauce and salt
Stir, toss in cooked noodles
Mix so that everything is well combined
Remove from heat, stir in sesame oil
Serve in large bowls with kimchee on the table
