My kitchen hasn't gotten a lot of use lately -- unless you count the refrigerator. That appliance has been running full-tilt, stuffed with leftovers from meals eaten in preparation for our annual Best of Denver issue, which comes out next week.
But as soon as I start cooking again, I know just what I'm going to make. See also: - First look: Bop & Gogi, Denver's first fast-casual Korean restaurant - Best Korean Restaurant 2012: Han Kang - The chicken at La Polleria is a real bird in the hand
And that would be the roast chicken and kimchi smashed potatoes from this month's issue of Bon Appetit. (Find the recipe here.)
I dog-eared the page a few weeks ago, intrigued by the combination. I know that kimchi tastes good on its own. Roast chicken, too. But together? I'll have to wait a few more days to see. What I don't have to wait for is some really tasty kimchi -- not the jarred stuff called for in the recipe, but scratch-made radish or cabbage kimchi from Bop & Gogi, a fast-casual Korean restaurant in Centennial.
Find out if the rest of the food at Bop & Gogi is as good as these fermented staples when my review is posted here tomorrow.
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And in the meantime, for really good roast chicken, try La Polleria, the Peruvian chicken spot I reviewed last month. It's also located in Centennial, which is becoming something of an ethnic-food enclave these days.