Kimchi is a crunchy, spicy, tangy, fermented cabbage and vegetable mix that comes from Korea. It is one of my most favorite things in the world, and something I could sit and eat a whole container of all by myself and not feel ashamed of it. Seriously, kimchi is that freaking good! You can eat it on its own, on top of other foods or cooked with them. Whatever you put kimchi on/in will turn into pure awesomeness.
Sometimes I think my husband worries about my inability to eat just a small serving of kimchi. I can’t help myself, I have to eat seconds…or thirds — and large servings too. I think I have a problem…I think I’m addicted to kimchi. Hubby also loves it, well maybe not as much as I do. He was the one who made my life much better by introducing me to kimchi. I love him for that. To show him how grateful I am that he came into my life just to introduce me to kimchi, I share a little bit of the large packages I buy from the local Asian food store. But, I really don’t like it when he helps himself to my kimchi. He’s nice and respects that. To reward him I decided to make this plate of kimchi awesomeness for us to share.
- 500 gm or 1 lb. skirt steak, all excess fat removed and cut against the grain and cut into thin strips
- 1 small yellow/brown onion, cut in ⅛ths
- small piece of ginger, sliced into matchsticks or minced
- 4 garlic cloves, minced
- 200 gm or 1 cup of kimchi
- broccoli florets, about 2 cups full or around 250 gm
- soy sauce to taste
- 1 tbsp extra virgin olive oil or oil of choice, extra if needed
- steamed rice of choice (I used red Thai rice)
- This recipe cooks quickly so please make sure you have all the ingredients at hand and ready to proceed. If serving with rice, get the rice started before cooking the beef.
- Heat the oil and cook the onion until it begins to soften, then add the meat and cook all the way through. Next add the ginger, garlic, kimchi and broccoli florets. If desired add a splash or two of soy sauce. Cook until broccoli is to desired tenderness. Serve over rice or noodles if desired.
How can I describe to you how delicious this recipe tasted…it’s awesome! You can taste the kimchi so it’s a tad spicy and the beef and broccoli worked wonderfully with it. All I can say is that you simply must make this dish. You’ll crave it often and you can’t beat the minimal effort it takes to prepare this meal. Enjoy!
Thanks to all of you for sharing your great rice cooking tips, I’ve put some to use. I’m getting better at cooking the red Thai rice perfectly. See how good it looks in the photos?;) You can read my previous post about the rice here and make sure to read over the comments for cooking tips.