Ingredients:
For the Kim Chee Dip:
8 ouncescream cheese, at room temperature
1/4 cupsour cream
6 ouncescabbage kim chee, roughly chopped (about ¾ cup), with juice reserved
1 teaspoonsugar, plus more as needed
1 tablespoonParmesan cheese
2 teaspoonsfresh lemon juice
1 teaspoonkochugaru (Korean chile flakes, also spelled “gochugaru”), plus more to taste
Kosher salt
1 tablespoonfried garlic (recipe follows)
Wonton chips, crackers, Doritos (Cool Ranch preferred), Fritos, Tostitos, or any other available -ito, for serving
For the Microwave Fried Garlic:
1 heaping tablespoon minced garlic (about 4 cloves)
Neutral oil
Kosher salt
Sugar
Directions:
In a medium bowl, stir together the cream cheese and sour cream, adding kim chee juice as needed to achieve a smooth Velveeta-like texture. Fold in the chopped kim chee, sugar, Parmesan, lemon juice, and kochugaru. Adjust the seasoning with salt and sugar to taste. Transfer the mixture to a serving bowl and top with the fried garlic and an extra sprinkle of kochugaru. Serve with chips.
Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is deep gold. (This could take between 2 and 4 minutes total, depending on your microwave. In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.