34 Comments

  1. says:

    November 11, 2013 at 11:44 am

    I’m convinced this is wonderful. Although I have never bought Spam I have tried it, and perhaps this recipe will have me putting a can in my shopping cart! In your opinion, how do I know I am buying good kimchi? What do you look for? Our food coop does offer several choices and we do have a large Asian market too.

    • says:

      November 11, 2013 at 12:19 pm

      YAY!! That’s what I like to hear! :) Honestly, I think the people who can’t stand Spam are totally justified (who knows what’s in it) but I just grew up with it and love it, especially when crispy and panfried. I do recommend buying Spam Lite, though — I think it tastes even better than the original and it’s a tad better for you (you know….comparatively).

      Good kimchi is hard. I plan to post a recipe to make your own in a few weeks (though by Korean homemade standards I’m sure mine is nothing special either!) I would recommend going for kimchi made in-house if you can find it, rather than the national brands — your Asian market may have homemade kimchi. I’ve never found great kimchi in the Northeast, but the best has been the ones made by the shop owners or by people they know personally, rather than the bulk wholesale ones. Ooooh, I also left out that the best time to use kimchi for fried rice is when the kimchi has been fermented for awhile! Eat it as a side when fresh, and use it up in soup, fried rice, and Korean fritters when sour and fermented :)

      • says:

        November 11, 2013 at 12:27 pm

        Thank you so much for your insight. Great knowledge. I have had wonderful homemade kimchi years ago. I had dear friends from Korea and, imagine this, they lived in an apartment building and would bury their kimchi (in jars) out back in the yard for, I don’t know how long! It was quite remarkable. We were invited over several times for dinner and it was always an adventure. Ok..last story…While eating Korean BBQ at their apartment one afternoon they explained to me (in broken English) how they did not have a container large enough to marinade the beef, so they used the bathtub! :)

        • says:

          November 12, 2013 at 12:30 pm

          Haha these stories are amazing!! Wow, the bathtub … I wonder if they ever came out of showers smelling like bulgogi ;) Thanks for sharing and thanks for your wonderful comments :)

  2. meg says:

    November 11, 2013 at 2:18 pm

    I just made this as well! One of may favorite comfort foods. And I agree, it’s a perfect use for the kimchi at the bottom of the jar.

    • says:

      November 12, 2013 at 12:27 pm

      Haha love the coincidence! I can’t imagine anyone who wouldn’t like this — in fact, I just saw David Lebovitz post about making it on his Instagram, so it looks like we’re in good company ;)

  3. bakesinslippers says:

    November 12, 2013 at 12:11 pm

    looks great and congrats! I also made a facebook page (bakesinslippers) if you want to come over to my side :) you are awesome, love your stuff

  4. says:

    November 12, 2013 at 10:06 pm

    Kimchi hasn’t exactly caught on over here, as yet. I’ve never had the stuff. As for Spam, I don’t buy processed meats if possible. Haha! What about the large pack of bacon bought just today. Okay, I’m guilty! I do buy bacon – occasionally. Spam I would eat but wouldn’t buy. Partly as it’s ridiculously expensive here. Besides, I’d rather spend the money on cheese :)

    • says:

      November 14, 2013 at 12:03 pm

      Hahaha you’re too funny!! Hey, we should all be entitled to indulge in some nitrites/nitrates every once in awhile… ;) But gosh, if Spam were super pricy here I would be hesitant to buy it too. It’s got enough stacked against it as it is, but at least it’s usually cheap! I’d take cheese over expensive pink mystery meat, too! Thanks for your comment, Johnny :)

  5. says:

    November 13, 2013 at 1:09 pm

    Yes! I totally get where you’re coming from that kimchi fried rice is your “happy food”! It’s definitely one of mine, too. :)

    Thank you for linking to my kimchi fried rice with shrimp! I sometimes make it with chicken, too(/instead), although the original recipe I adapted it from called for pork.

    • says:

      November 14, 2013 at 12:04 pm

      Ooh, I think chicken would be tasty! And much healthier :) it’d give me an excuse to indulge in this much more. :) Thank YOU for your post! (I loved the styling and it inspired mine!)

    • tworedbowls says:

      November 15, 2013 at 9:10 pm

      Hahah you’re too nice! So glad you like my blog because I’m a big fan of yours. Thanks soso much for the kind comment :)

  6. says:

    November 15, 2013 at 8:14 pm

    I’m afraid I just might be in love with you. Kimchi rice, drippy egg and SPAM? (Side note, how does one capitalize for emphasis when the word is already all uppercase? Please read: I wanted to extra-capitalize SPAM.) I feel very warmly about this recipe, if you couldn’t tell. And thanks so much for getting on the Facebook bandwagon so I could find your darling blog! xo – em

    • tworedbowls says:

      November 15, 2013 at 9:12 pm

      Hahaha I LOVE it. Spam should always be extra-capitalized in my opinion. So glad you’re a fan too :):) Thank YOU for your wonderful comment and for your blog! So glad I went on Facebook too so that I could find it. I’m excited to keep following you!

    • says:

      November 17, 2013 at 2:25 pm

      Haha thanks! I feel like this is one of those times when the sum is definitely greater than its parts (and I already love kimchi and fried rice, too!) I’m so flattered you stopped by, Jen!

  7. Jayson Thompson says:

    November 18, 2013 at 10:31 am

    The beginning of this post made me so happy. Just imagining bowl 1 + 2 getting excited over the rice reminded me on my partner and I. I’m new to this Blog but I’m really falling in love! Thanks!

    • tworedbowls says:

      November 18, 2013 at 3:11 pm

      Jayson, what a wonderful thing to say! It’s amazing to hear that you can relate to what I write — it lets me know I’m doing something right. Super happy to read your kind words and to know you’re following my blog! I hope you’ll stick around!

  8. says:

    November 18, 2013 at 2:26 pm

    These are gorgeous photos, Cynthia! I adore eggs and could eat them every day if I could, so that perfectly fried egg perched on top of your rice is calling my name. Fried rice is my idea of comfort food too. I could easily eat a giant wok-ful of it. I’m not a huge spam fan but my husband LOOOOOOVES it. I’d never knock the stuff even though it’s totally creepy! Doesn’t work suck, always getting in the way of things we’d rather be doing like baking and cooking? I’m sure you’re handling it like a rock star!

    • tworedbowls says:

      November 18, 2013 at 3:14 pm

      Um, right?! Not that I’m responding to this at work or anything… Clearly not doing anything like a rock star at the moment. Ha. But I appreciate the thought! :) Thanks so much for your comment!! (Baha and I totally agree Spam is creepy. I just eat and don’t think about it.)

  9. says:

    November 18, 2013 at 4:56 pm

    Oooh I love those lazy sweatpants nights at home where you just laze around and stuff your face. *guilty* This sounds sooooo good. I’ve been wanting to try making my own kimchi but I’m scared of poisoning myself with the fermentation process and I don’t really know where to buy kimchi! SAD. Teach me your ways? Do you buy it or make it? Also! I totally grew up eating spam sushi so no judgement from me!! (even though I’m now vegetarian.) Seriously, sometimes nothing hit the spot more than some salty-delicious fried spam.

    I LOVE YOUR NEW LOOK! This layout is so, so gorgeous! Did you do it yourself?

    • tworedbowls says:

      November 19, 2013 at 9:31 am

      Girl, finding good kimchi is so hard! Even in New York, where there’s a good-sized Korean population, we haven’t been able to find good quality kimchi in Manhattan or Brooklyn (I’ve heard that the Korean food is much better in Queens… but it’s so far!) Your best bet is to go to Asian markets and ask if they have any housemade kimchi. Both in the South and here, the best kimchi we’ve been able to find has been made by store owners. But you can make it yourself too! The kimchi above is actually my first batch of homemade kimchi, and it’s not that hard! (And so rewarding!) I think I’m going to post a recipe on it in a couple weeks. I found that mine did go bad more quickly than kimchi should, (and yes, I was DEFINITELY scared of poisoning myself too haha) but I think I handled it a bit too much the first time around because I wasn’t sure about the process or how much to salt it. The flavor while it was good was great, so I am 100% sure you can do it, Momofuku queen.

      Thank you SO much for your sweet words!! I’m not sure if I can say I really did it myself, since it’s the Omega framework with the fonts changed and a header I made, and that’s it — but I’m so flattered you like it!!! :):) You’re too sweet!

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