Kimchi Fried Rice with Shrimp and Whatnot
Hailing, as I do, from the nether regions of the African continent, the arcana of Korean cuisine have never really been my bag. As a consequence of later life travels in the Koreatowns of Trumpistan I have learned that the Han-In diaspora makes a good fist of chicken wings and their indoor barbecue is an innovation that I fully endorse. While I have had occasion to taste it on the restaurant circuit, expanding my use of buried, fermented vegetable matter has hitherto not been high on my kitchen experiments list. A Dutchman of this parish, with whom I compare occasional notes about cookery and home economics, has consistently extoled the virtues of Kimchi (a fermented cabbage matter, stewed in the hot sauce paste of the Korean people, and buried in their yards). Kimchi is, so the Hollander claimed, a cheap, versatile and healthy vegetarian snack one can store in the refrigerator for months without fear of tummy knack. What’s more, he has been known to say, it makes an excellent