I love Asian cuisines. But I also like bread, which is not a common menu item in Chinese, Japanese, or Korean cooking. I thought it would be interesting to make a bread that incorporates kimchi, but I’m not sure how it will affect the rise and crumb, or if I have to decrease the liquid to accommodate the wet pickles. I could, I suppose skip the actual kimchi and just use gochujang as a seasoning…
Does this even sound like a good idea? (Probably not, if you don’t like kimchi!).
Does this even sound like a good idea? (Probably not, if you don’t like kimchi!).