Saturday, October 07, 2006

Kimchee Pork

August and September were really busy for me. Since I started working in June, and I come home late around 8pm, my wife has been cooking 90% of the time, and on the weekend, we were out on BBQ or outdoor festivals. There were also lots of weddings and we were traveled to Las Vegas, Vancouver and Detroit.

Finally things have slowed down, and we are ready to get back to our normal life. After all those traveling, my wife and I were a bit worn out, so I decided to make some kimchee (kimchi) pork. While I was in Japan, a lot of people told me that if I was feeling weak, I should eat kimchee pork. I never really found out why, but I assumed kimchee gave more energy. Now that I think about it, I recall reading some article about some university in Korea was doing a research feeding kimchee to mice (I'm serious). The study found that mice that ate kimchee on a regular basis were healthier and had much smoother skin. Has anyone else heard about this?

IN JAPANESE: Buta Kimuchi
SERVES: 2 people

5-6 thin sliced pork
Half a container of kimchee (about 7 oz/200g)
5-7 leaves of lettuce (iceberg or leafy, your choice)
1/2 TBsp sesame oil
1/2 TBsp vegetable oil
1 TBsp sake

Warm up your wok and pour 1/2 table spoon of sesame oil and vegetable oil. I like to mix oils like that since that gives better flavor. Keep the heat to medium-high.

After the oil is well heated, cook the thinly sliced pork until mostly cooked (when not much pink is seen), and then add a tablespoon of sake. This will keep the pork from becoming too tough.

While the sake is still evaporating, add kimchee to the wok. If you have the kind that came with a lot of juice, pour some of those in for more flavor.

When the kimchee is mostly heated, add leaves of lettuce teared into size of your palm (remember they shrink a lot, so you don't need to tear them too small!). Lettuce only needs abuot a minute to cook, so mix well quickly so the kimchee flavoring is spread throughout the wok.

Serve with a bowl of rice and get energized! But remember to have some gum or Altoids afterwards since it can leave quite a stench in your mouth!


Anonymous said...

I wonder if you are aware that kimchee is a Korean dish?

Anonymous said...

I cooked that to impress my japanese girlfriend and man, the receipt was perfect and the taste awesome, she was so impressed that now she cooks for herself from time to time ^^

Thanks for your detailed explanation!

Anonymous said...

Kimchi may be Korean but so much in both Japanese and Korean food are similar - seaweed, kelp and fish stocks, miso/bean pastes, tofu! Etc!

The two cultures may be different but the similarities are still there - so what difference is it -REALLY- when someone Japanese cooks with kimchi and someone Korean cooks with miso paste? Everything leads back to China at the end of the day.

In Australia, there are restaurants which are both Japanese as well as Korean - meaning they are under the same roof and serve both food.

I guess with your kind of questioning, we should be asking if Australians realise that when they make pate... they should realise it is actually French?? Hah!

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