And For Desert...

OK. I like Kimchi. I like many varieties of Kimchi. I have a Kimchi recipe book or two. I have eaten it with eggs, in soup, and wrapped up in tortillas with beef and cheese. But this one seems a bit much. I know Korea has been having all sorts of contests to internationalize Kimchi, and trying new fusion Kimchi recipes, but Kimchi Napoleons??? (or, if you want to be fancy like KBS World Radio, "Light Pastry Cream Kimchi Mille-feuille.") I am both aghast and inexplicably drawn to the concept. Perhaps it is more like the tamarind rolled in hot pepper and sugar I had from Thailand - odd sounding but oddly tasty. Or maybe it is just the idea of "candied kimchi" that is made as a step toward having these lovely looking Kimchi Napoleons. Who knows. But the more I think about it, the more likely I am to try to make these.