Kim Chee Dip From Sheldon Simeon

Step 1

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.

Step 2

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.