New York Times had an interesting article on the dining section - some adventurous soul made kimchi porkchop. Of course, she had to be a pansy and add white wine and honey to tame the kimchi flavor. Weak sauce.
The idea of combining kimchi and pork is nothing new, actually. Kimchi, with its palate-cleansing sour taste, goes very well with meat or fish with a lot of fat. For Koreans, roasted kimchi often accompanies grilled pork belly. Kimchi also goes very well with tuna, a fatty fish.
It sounds a bit odd when the writer refers to kimchi as a condiment. The Korean supposes there is no other good way to describe it, but equating kimchi with something like ketchup is simply blasphemy. But to each her own.
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