Kimcheelicious!

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A Fermented Affair

A Fermented Affair

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My name is Antonio Limuaco. I’m graphic designer from the field of publication and communications living in Brooklyn, New York. Kimcheelicious is a project that encompasses my professional life and my passion for good food and home cooked meals. I was born and raised on Guam, an island where Korean, Japanese, Chinese, Filipino, Portuguese and Spanish culture have crossed paths at most of our tables. My cookbook concept is inspired by the savory, piquant, tangy flavors of Korean kimchee and the many foods with which I grew up. Kimcheelcious is an ongoing project that explores innovative ways for making and cooking with kimchee. Since 2004 I’ve been the holiday grill master at Freddy’s Bar. Every Memorial Day, July 4th and Labor Day BBQ I serve up my bulgogi sliders, kimchee burgers, chili-spiced corn and cheese dogs with kimchee relish. So if you’ve been at my grill you have in fact eaten my kimchee.

Kimchee is a semi-raw fermented food—rich in vitamins and beneficial microbes (probiotics). It has an intense savory flavor that pairs well with meats, sea food, fine cheeses, wine and beer. In Korea it’s an essential part of every meal.

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