The Kimchi Rice with Uncured Bacon had me with "kimchi" and "bacon." Even though I have virtually unlimited access to the former thanks to a huge vat made by my husband who excels at producing his own homemade version of Korea's national condiment. And speaking of my significant other, "That smells really good," was the first thing he said when I peeled the plastic off the package hot from the microwave. The delightful fragrance happily matched the strong fatty pork flavors and fermented tang of the kimchi, both of which imbued the softened grains of short rice. I could have easily eaten a triple portion, and for the adventurous, I suggest dropping in a raw egg, stirring, and then letting it cook in the juices.
At some point in my life, specifically, when I was working India, I could stand a high level of spice. Distance from that experience has significantly lowered my tolerance, so I braced myself for potential heat from the Spicy Chicken with Potatoes. However, not unsurprisingly, Suji didn't run the risk of alienating mainstream American palates by turning it up too much, and I detected only very low notes of black and red pepper. Unfortunately, that meant in the absence of other strong herbs, the dish was lacking any flavor other than just generic soy. This dish does get points for well-cooked chicken and the sprinkling of sesame seeds (just add more!).