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Sunday, February 13, 2011

Spicy Kimchi and Beef

One of my recent assignments for school was going to observe the communication style differences of a minority cultural group and compare it to mainstream Canadian culture. So I chose to go to a local Korean grocery store. I've been there many times, but this time I spent over an hour watching staff and patrons and writing down observations for my paper. So I had to buy something, right?

Given my love of ethnic food, I enjoy finding new ingredients to cook with. So I bought a few staples (Chinese five spice powder, Japanese pepper blend, organic edamame for the kids, ponzu sauce) as well as a few new things. I was super excited to find lemon rice vinegar, but unfortunately, I managed to drop my grocery bag and break the glass bottle before I got home.

I also decided to buy a huge bag of cabbage kimchi (marinated cabbage), which I have always enjoyed at Korean restaurants. I wanted to make Adam some red meat this weekend, in honour of Valentine's Day, and I thought it would go well with beef. It turned out great.

If you don't have access to a Korean grocery store or can't find kimchi, you can just slice up some fresh napa cabbage and toss it in.

1 lb grilled or broiled steak, medium rare, thinly sliced

1 tsp peanut or canola oil
2 lb kimchi or 1 head napa cabbage, thinly sliced
4 cloves garlic, minced
2 tbls finely chopped fresh ginger
1 can tomato paste
2 tbls soy or ponzu sauce
1/4 cup rice vinegar
1 bunch green onions, sliced
Crushed red pepper flakes, to taste (if you used plain cabbage and want some heat)

Add all ingredients to wok or skillet over medium heat and saute until hot and fragrant. Serve over brown rice.

I also bought some brown rice vermicelli at the Korean grocery store for tonights dinner (recipe to follow) and, I am so excited because I found organic brown JASMINE rice noodles! I had never seen them before!! Now I just have to figure out how I'm going to use them...

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