Really. I could eat the stuff every day. I've even made it at home a few times, but have decided that fermenting cabbage is ill-advised in a small flat with no balcony option, so now I buy it (often) from a Chinese supermarket and travel agency. This pleases me. Kimchi and avocado are pretty much a match made in heaven. I could just take an avocado, stuff it with kimchi, and call it lunch. Sometimes I do. But kelp noodles make everything more exciting, so ...
If you set this up in the morning, it takes only a few minutes to put together when you get home in the evening. And it's ridiculously yummy. The kind of yummy where you get a little sad when you approach the bottom of the bowl because you never want the yum to end. But the good news is that you can make it again! I do this with kelp noodles because I am hopelessly in love with them. It would also work with bean thread noodles, in which case you can skip the whole marination brouhaha.
Kimchi kelp festival in a bowl.
1 orange worth of juice
2 tbs tamari or coconut aminos
1 large clove of garlic, chopped
1 tsp of fresh grated ginger (I use a lemon zester for this and the garlic)
1/2 -1 tsp reishi powder (optional, but fun)
2-3 tbs black sesame seeds, bashed around a bit in a mortar and pestle
1 tsp sesame oil
1 tsp of agave
Noodles and such:
1 package kelp noodles
big bunch enoki mushrooms (optional)
In the morning (or at noon - this is best if it marinates for a few hours), mix all the ingredients for the marinade together, rinse a package of kelp noodles, give them a few quick snips with some scissors, and then dump the kelp noodles in the marinade. Add the enoki. Mix until everything is coated with marinade. Forget about them for the day (leave them on the counter if your flat is cool, put 'em in the fridge if you live somewhere where temperatures occasionally rise high enough to allow you to walk about in short sleeves). You can sub peanuts or peanut butter for the sesame if you want. I won't tell anyone.
When you get hungry that evening, chop up:
1 red pepper in fiiiiiine slices. If you have a mandoline, this would be a good time to whip it out
2 heads of baby bok choy or other leafy green, chopped into lovely ribbons. If you feel fancy, call it "chiffonade".
Also, consider how much kimchi you want to eat. Considerations include: How much kimchi do I have? This usually answers the question for me. But sometimes I go further and ask: Am I going to be sweating and twisting in close proximity to people who are likely to be unimpressed with the metabolic byproducts of kimchi overconsumption wafting under their noses (ie - is tomorrow morning a yoga day?). I have a WHOLE PACKAGE of kimchi, and it's a Friday night. Ashtangis will understand what this means. The rest of you can Google.
Add the veg to your noodly mess. Stir. Get the noodly mess to your desired temperature (I eat this at room temp, but you could refrigerate it for a refreshing summer salad, or warm it in the dead of winter). Add
kimchi and some of the kimchi juice
1 avocado, chopped
Mix. Taste. Adjust seasonings. If your kimchi is extra hot or pungent, adding a little more agave is a good idea, or if you find yourself a little short on kimchi, you can add some chili flakes.
Devour while making little happy yum noises.
This serves two generously, and trust me, if you have a partner, it is best if you both eat this.
Rocking out with: the Muppets!