
- For the Kim Chee Dip:
- 8 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 6 ounces cabbage kim chee, roughly chopped (about ¾ cup), with juice reserved
- 1 teaspoon sugar, plus more as needed
- 1 tablespoon Parmesan cheese
- 2 teaspoons fresh lemon juice
- 1 teaspoon kochugaru Korean chile flakes, plus more to taste
- Kosher salt
- 1 tablespoon fried garlic
- 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
- For the Microwave Fried Garlic:
- 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.