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
CATEGORY: Meat
COOKING METHOD: Stir-fry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 20 min
INGREDIENTS: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
HOW TO:
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!
IN JAPANESE: Buta Kimuchi
CATEGORY: Meat
COOKING METHOD: Stir-fry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 20 min
INGREDIENTS: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
HOW TO:
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!
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