Kimchi? Yes Please!

Kimchi is starting to get popular in the food community.  A few years back Panko was the big new thing…but come on Panko is OLD news! I think it is hilarious that these chefs and food exploring are presenting kimchi like its new and that they are geniuses to have found this delicious treat.         

Kimchi my dears is nothing but pickled cabbage…I know, I know; this sounds disgusting but don’t get discouraged to try it.  I know exactly what you are thinking friend, “Hey Glennie! Is this like that last time when you promised us an adventure of climbing the mountain terrain scavenging the landscape all for the prospects of finding enlightenment while losing weight; but ended up lost and dying from dehydration and when rescued gaining an extra 50 pounds of safety fat?” No my friends this is not like that one time and get over it that was freaking 2 months ago in the middle of winter, this time I promise that nothing bad will happen to you…well nothing a little water and pliers won’t fix!!! I swear on everything that I love Kimchi; my mom used to make it but it is too much of a hassle especially when the store bought stuff is so good. 

So for those of you who have never had it please try it over rice and you will be hooked. Guy Fieri just had a recent episode where her served kimchi as his side dish.

Here is his recipe

Ingredients

• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 teaspoon garlic chili sauce
• 2 teaspoons peeled and diced ginger
• 2 garlic cloves, chopped
• 1 tablespoon honey or agave syrup
• 1 pound pork tenderloin, silver skin removed, cut in 4 by 1/2-inch strips
• 1/4 cup green onions, sliced on the bias 1/4-inch thick
• 2 cups fresh spinach, washed, stems trimmed
• 1 jar store-bought kimchi
• 1/3 cup chopped cilantro leaves
• 1 tablespoon canola oil
• 1/2 teaspoon hot chili oil, optional
• 4 cups prepared brown rice (2 cups raw)

Directions

Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag. Add the pork and let sit at room temperature for 20 minutes or refrigerate up to 1 hour.

While the pork is marinating, chop the vegetables and set aside. Strain the kimchi reserving the liquid.

Drain the liquid from pork and reserve.

Heat a wok or large heavy skillet over medium-high heat. Add the canola oil and when smoking, add the pork and cook until just crisp, about 3 to 5 minutes, being careful not to overload the wok or pan, or the meat will steam. Remove the pork to plate and keep warm. Add the onions, spinach and kimchi and 1/2 of each reserved liquids (the pork marinade and kimchi liquid). Add more if you like extra sauce. Cook until pork is still tender and spinach is just wilted, about 3 to 4 minutes more. Transfer the pork mixture to a serving dish.

Garnish with cilantro and a drizzle of hot chili oil, if using. Serve with rice.

I know dear friends; I know what you are thinking. You are asking yourselves, “Come on Glennie, this is too much! Why are we going to make all of that to eat Kimchi?” My dear friends I would never leave you hanging. Was I not there when you laid on a park bench contemplating your life, not being able to move because you failed your life mission of finding the ever anticipated never actually seen purple and pink unicorn? So of course you can count on me now to lead you to the kimchi promise land.

If you want more than just kimchi and rice eat it with that shoyu recipe I already gave you, or with fried chicken…really it is just about good with everything that is eaten with rice! That being said you have no reason not to try it; but remember to eat it with the good rice. You remember right?