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Gochujang chicken and kimchi (lemmy.world)
submitted 4 months ago by to c/cooking@lemmy.world
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Made a photo worthy meal yesterday. Last few weeks have been soups and lentil curries, which are very beige of brown on camera.

Oven baked gochujang chicken breast over brown rice; stir fried red capsicum, and homemade kimchi on the side. Solid lunches for the week!

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[–] 3 points 4 months ago (4 children)

Just an fyi. A lot of things can be considered kimchi, but the thing they will all have in common is that they will be fermented. This would be more like a spicy salad, something like Sangchu Geotjeori, but with cabbage instead of lettuce.

Looks great though!

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  • [–] [S] 2 points 4 months ago (1 child)

    Noted, thanks! I just called it kimchi because Maangchi called it kimchi throughout the recipe.

    https://www.maangchi.com/recipe/yangbaechu-kimchi

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  • [–] 2 points 4 months ago (1 child)

    not really, 겉절이(geotjeori) is also considered a type of kimchi. related info (use translator)

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  • [–] 1 point 4 months ago

    Ehh.... I still don't think you would really classify it as kimchi without further clarification. It's typically referred to as "fresh" kimchi, or kimchi salad.

    I would say it's a similar argument as trying to classify the difference between wine and vinegar. They are made from the same thing, and at points they can be in-between the definitions.

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    • [–] 1 point 4 months ago (1 child)

    nice :) interesting how you added carrots in the kimchi

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  • [–] [S] 2 points 4 months ago

    Thank you! I don't eat it often, and first time making it. Found the easiest recipe I could find, and I knew Maangchi has a good reputation, so thought I'd give it a try. I'd do it again for sure!

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