Our innate drive to spend three hours cooking after eight hours working has been stunted lately. We’ve been making lots of quick-fix meals of late, and this one was at the top of the list.
This recipe was inspired by the dregs of a jar of kimchee on the verge of spoilage and an elemental desire for umami. The dish requires little prep time and can be made in less than 20 minutes. The two more obscure items, shiso leaves and shimeji (or beech) mushrooms, can be found at most Asian grocers.