Oyster Kimchi for the Soul

Kimchi and turkey are a match made in heaven, but it seems like very few people know that.

Oyster Kimchi for the Soul

Kimchi and turkey are a match made in heaven, but it seems like very few people know that.

by Dennis Lee

It’s just before Thanksgiving, and I’m on my computer, trying to get some last-minute writing done before I cut out early for the holiday, when my mom texts me. She always texts me in Korean. “Are you home today?”

“Yes,” I respond, somewhat impatiently, in English. “I’m always home. I work from home now.”

“Okay,” she texts back. And that’s all.

I need to leave the apartment shortly to pick up the prepared Thanksgiving feast I’ve purchased for my fiancée and me. My desk is next to the window, and I’ve been staring at the rain all morning.

The day before any other Thanksgiving, I’d be preparing one or two dishes to bring to our extended family’s gathering, which is usually a huge potluck. Imagine a dining room table lined with dishes such as turkey, stuffing, and mashed potatoes—a spread many of you are undoubtedly familiar with. Then look around and see an assortment of kimchi and other banchan in between.

Kimchi and turkey are a match made in heaven, but it seems like very few people know that. There’s that slight gaminess to turkey that lends itself to being friends with the bright, acidic bite of kimchi. I only know this because our typical Lee family Thanksgiving spread spans continents’ worth of food. Next time you’re sitting on some turkey, try having a bite of kimchi, too. You can thank me later.

You don't have access to this post at the moment, but if you upgrade your account you'll be able to see the whole thing, as well as all the other posts in the archive! Subscribing only takes a few seconds and will give you immediate access.

Tags:

Dill Magazine

A magazine for erudite consumers of Asian food.

More posts from this author