Great idea. I might make a variation that has gochujang sauce in it (gochujang, tamari, mirin, brown sugar, gochugaru chili flakes) instead of kimchi although the liquid ratio might then be different.
I'd love to know how this went, if you ended up trying it! My sense is it would be too wet, as the kimchi was mainy the cabbage solids. Spring onion tops would be good dressed in gochujang sauce as an add-in?
Great idea. I might make a variation that has gochujang sauce in it (gochujang, tamari, mirin, brown sugar, gochugaru chili flakes) instead of kimchi although the liquid ratio might then be different.
I'd love to know how this went, if you ended up trying it! My sense is it would be too wet, as the kimchi was mainy the cabbage solids. Spring onion tops would be good dressed in gochujang sauce as an add-in?
These look loaded with flavors! Yum