What's for dinner: Korean stone pot meals
Monday, April 28, 2008
Korean food is my favorite comfort food. Luckily it's pretty healthy!
I moved this weekend, and my Korean stone pots have come out of hibernation. I'm excited to put them to use tonight.
I heat them on the stove (being careful not to touch them without using a pot holder) and heat them until sizzling. I add tofu, kimchi, various vegetables and a bit of cooked brown rice. When everything is almost ready, I add an egg and some hot pepper paste. Bibimbap (mixed rice) is ready! The stuff on the bottom gets crusty and caramelized... oh, it's so delicious.
Kimchi, if you haven't heard of it, is a staple in Korean cuisine. It's spicy pickled cabbage. The flavor is really complex and addictive. Napa cabbage is rubbed with ginger, garlic, onion, carrot, and hot pepper paste, then allowed to ferment for a few weeks. It's like a spicy sauerkraut. It's really good for you -- full of fiber and vitamins. Plus, because it is fermented, kimchi contains probiotics, which means it's very good for your gastrointestinal tract.
Mmm. It's an acquired taste, I'll admit, but there's always a five-pounds jar of kimchi in my fridge!