Kimchi Katsu Bowl
This traditional Korean dish made from fermented vegetables, most commonly cabbage, along with various seasonings. It is a staple in Korean cuisine but gained so much popularity that it made it's way to other cuisines, including the Japanese.
The primary ingredient in kimchi is Napa cabbage, although other vegetables can be included. The vegetables are typically brined in saltwater to remove excess moisture and then seasoned with a paste made from ingredients such as Korean red chili pepper flakes (gochugaru), garlic, ginger, fish sauce, and sometimes fermented seafood like shrimp or anchovies, we made our own twist at Evil Katsu and made our Kimchi Vegan, instead of fish products we use our Vegan Broth that's made with Shiitake mushrooms, roasted tomatoes, kombu and several other delicious ingredients that help bring all that flavor and funkness from the classic Kimchi.
After the vegetables are seasoned, they are traditionally packed into jars or fermentation crocks and left to ferment at room temperature for a period of time, usually several days to weeks. During fermentation, lactic acid bacteria naturally present on the vegetables help create the tangy and slightly sour flavor characteristic of kimchi.
The taste and spiciness of kimchi can vary depending on the recipe and personal preferences. Some kimchi is mild and slightly sweet, while others are more pungent and fiery due to the amount of chili pepper flakes used, we like a little bit of a kick in ours so we add our house-made chili crisps and Ichimi peppers.
Kimchi is not only enjoyed on its own as a side dish but is also used in various other dishes. Our Kimchi Katsu Bowl comes with garlic rice and fried pickled shallots packed full of rich flavor, crunchy texture, and the health benefits associated with fermentation, such as probiotics and increased nutrient bioavailability.
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