Kim Chee!

For many years I've been a little skeptical about kim chee.  I envisioned sitting down to a meal and spooning up a portion as a side dish and couldn't muster much enthusiasm.  The few times I've tried it, I've thought it was interesting . . but certainly not anything that rocks my world.  Recently, though, I've had one of those "aha" moments that's made me realize it's something I've underestimated.

Out with a group of co-workers, I found myself curious about a menu item in an Asian food court.  "Kim Chee Fried Rice".  Kim chee is practically the national dish of Korea and thousands of people feel passionate about it.  Sure enough, with this meal it finally made its mark on my palate.   I may not yet be sitting down to a bowl for a snack, but kim chee used as a an ingredient in stir fry or marinade is radically different from kim chee as a side dish.  It's like the difference between that glass of wine you had with dinner and beef borguignon.   Kim chee fried rice is now a firm part of my own home repertoir.  

The other night, with friends to dinner, I made kim chee stir-fried green beans.  They were amazing, and everyone was fascinated to know there was kim chee in the sauce.  I think I'm finally getting it.  I'm hoping soon I'll appreciate it all on it's own.  The next step, home-made kim chee!

Kim Chee Fried Rice

1/3 cup vegetable oil
11/2 tablespoons finely chopped ginger
4 garlic cloves, minced
1 medium-sized brown onion, finely diced
1 finely diced carrot or sweet red pepper
1/2 cup thinly sliced Chinese sausage (lup chong) or 8 oz.  ground pork or 8 oz. tofu, drained and cubed
5 cups cooked medium-grain white rice
4-6 sliced green onions
1 cup fresh or thawed frozen green peas

1 teaspoon white sugar
2 tablespoons rice wine
1 teaspoon sesame oil
1/4 cup light soy
1/4 kim chee, chopped fine

sliced green onions, sesame seeds, sliced fresh chilis and/or cilantro for garnish

Mix final six ingredients together in a bowl to make a good goop, set aside.  Prepare everything else that needs to be sliced or diced and have it ready to go.  Get the oil good and hot in your wok or large skillet.  Add the ginger and garlic, stir with a spatula just a few times and add the onion.  When the onion starts to become translucent, add your carrot or pepper, stir fry for a minute or two, add your protein.  When your protein is starting to brown nicely, or in the case of the tofu, have a few browned spots, add your rice, and mix it all to combine.  Pour your goop over the top, stir fry until your starting to seem some nicely browned rice here and there.  Scoop out into a serving dish, top with your garnishes and enjoy. 

Kim Chee Green Beans

The same six ingredient sauce from the recipe above can be added to stir-fried green beans with great results.

2 tbsps. veg. oil
4 cloves garlic minced
1 tablespoon minced ginger
2 pounds green beans, rinsed and destemmed

Heat oil in wok or skillet, add garlic and ginger, stir fry a few moments, add green beans, stirfry about three minutes, add sauce, stir fry another minute and then begin tasting beans.  When they've reached a texture you like, turn out into a serving dish.  Garnish with sesame seeds.