Comments (0) Best Use of Kimchi - 2011
Danji
Kimchi-fried rice is a staple at most Korean restaurants, but at Danji, Hooni Kim's tiny Hell's Kitchen small-plates eatery, the dish reaches unexpected heights of deliciousness. Served on a sizzling hot platter, the starchy grains—bolstered with both bacon and chorizo, because one type of pork is never enough—turn brown and crispy, just like the Spanish staple, paella. The spicy fermented cabbage then lends the dish a hint of funky heat. But don't stop there—add a sunny-side up jidori hen egg for an extra $2, then crack the yolk over the rice and mix it all together for one hot mess of a dish that combines the best of breakfast with your Korean culinary fantasy. 346 West 52nd Street, 212-586-2880, danjinyc.com (10019)
