Two more ways to use a mountain of chili powder

I taught a fermented foods workshop here at our house in July and, in the course of researching recipes and techniques, decided I had to finally try to make kimchi/kimchee (choose your favorite English spelling, it's 김치 in Korean).

The three different batches of white radish kimchi I made before I got one that was edible (sorry about that still-super-salty batch you were subjected to, Mom and Dad) is another story. This story is about the chili powder that goes into kimchi.

There's an Asian grocery here in town that I like to frequent called Shanghai Market. The proprietor always knows which item to recommend. You see a shelf with five different types of soy sauce in several brands from three different countries and don't know which you want? This guy can tell you what the Japanese cooks are using, what the Chinese restaurants prefer and what sweet soy sauce is good for, plus let you know the run-down from least to most expensive. He helps me translate the labels on  pickled vegetables so I know what's in the package and hasn't yet said "I don't have that" to my occasional requests for unusual ingredients.

He can also sell you the right Korean chili powder to make kimchi. The only question you have to be able to answer is, "Would you like five pounds or three pounds?"

Once I took a minute to get over my disbelief that any ground spice would be sold in such massive quantities, I decided on three pounds and immediately started thinking about how to give away at least two pounds. This is the gallon jar I stored it in when I got home. It’s sitting on the table next to a 12-oz glass. 

Of course, I had to start giving it away to everyone I could think of who might be even just a little bit interested in trying some. And for every person who said yes, there was at least 1/3 to ½ cup. And I still have enough to make several batches of kimchi at home. Heck, I’ve made three batches already and still have more than a cup of chili powder left. I figure the original three-pound quantity must be enough to make batches of kimchi for a family of eight to eat every day for an entire year. And have enough powder to make each batch really spicy.

So, clearly this chili powder needs to turn up in some other dishes, too. The first was a savory rice porridge, since I was inspired to try more savory breakfasts after reading Fuschia Dunlop’s Every Grain of Rice Chinese home-cooking book this summer. 

Breakfast Porridge “Better Luck Next Time”
Serves two, or one VERY hungry person who doesn’t mind the taste

1 Tbsp butter or vegetable oil
1 tsp Korean chili powder
2 cups water
1 cup leftover cooked rice
1 Tbsp miso paste with dashi included
10 sorrel leaves
2 eggs
toasted sesame oil to taste

Melt butter or vegetable oil in a large pan. Cook Korean chili powder in the oil. Pour in water and rice. As water nears boiling point, stir in miso paste. Drop in sorrel leaves and crack eggs on top. Let eggs poach without stirring them as the rice and sorrel cook. When finished, drizzle with toasted sesame oil.

Sadly, I would not recommend making this one again the same way. I liked the look of the reddish stew with cooked rice and the poached egg on top, but sorrel was the wrong choice of vegetable for the dish. Too sour. I was going for a salty-fishy flavor with the miso that has dashi in it, but this was an odd combination with lemony sorrel. Sorrel is also not good with toasted sesame oil, so clearly a different green is important for the next try.

The next soup was a light dinner inspired by a pork and tofu soup recipe in my Korean cookbook. It uses some of the same ideas from the breakfast recipe, but meshes them with this much better soup recipe’s ingredients and some Malabar spinach from our weekly vegetable box. This attempt turned out to be good enough that Andrew and I each wanted seconds and he asked me to make it again whenever we get the same greens in the CSA box. 

Malabar spinach is not actually spinach, but a different equatorial plant that has a spinach-like flavor. Its texture is a bit slippery like okra when cooked in soup. 

Here are some of the soup ingredients lined up on the cutting board, waiting their turn to go into the soup pot:

Asian-style Rice and Vegetable Soup with Malabar Spinach 
Serves 2 to 4

2 Tbsp canola oil with 1 tsp dark sesame oil
½ cup small-diced onion
2 garlic cloves, smashed
2 cups Malabar spinach leaves, measured and then chopped
4 oz shiitake mushrooms, thickly sliced
1 cup leftover cooked rice
1 tsp Korean chili powder
8 oz firm tofu, cubed or cut in strips
2 Tbsp miso with dashi included
3 cups water
soy sauce 

Heat oil, cook onion until tender, add garlic and cook a minute or so. Stir in chili powder. Add mushrooms and cook until tender. Add rice, separate the grains with your spoon, pour in water and add tofu. Bring to a boil. Stir in miso paste and Malabar spinach and cook until spinach wilts. Serve with soy sauce on the side so each diner can season to taste.