I have a pretty rad stepmom. I credit her with introducing me to some life changing stuff - clothes that aren't oversized horse t-shirts, Meg Ryan movies, and pierced ears. Perhaps most importantly though, she introduced me to authentic Korean food and the amazingness that is kimchi.
If you're new to kimchi, I should probably warn you it's one of those love/hate kinda things. Kimchi is the Korean national dish. It is made by fermenting salted cabbage in a spicy sauce of Korean chili powder, fish sauce, garlic, ginger and other spices. During the fermentation process, bacteria break down sugar and starch, converting it to lactic acid. The process can range from a couple of days to months. If I remember the episode of No Reservations correctly (and given my love of Anthony Bourdain, I probably do), in Korea, kimchi is fermented in clay pots buried underground for up to a year. The result is spicy and sour, with some crisp pieces and others wilty. I love the wilted bits - my stepmom and I call it old kimchi.
If you've never tried kimchi, my description probably didn't sell you on it.
Would it help if I told you fermentation is, like, really hot right now? Fermented foods were on just about every list of top food trends for 2014. The popularity of the paleo diet has prompted a resurgence of this ancient method of preservation. Once relegated to health food stores, foods like kefir, kombucha and tempeh can now be found in most grocery stores. Last year, The Art of Fermentation won the James Beard award for reference and scholarship cookbooks. Dietitians and nutritionists are more aware of the health promoting properties of fermented foods, and are frequently recommending them to clients.
I kind of love this trend, not just because it's now easy to find kimchi (Trader Joes!), but fermented food has some amazing health benefits that have been unrecognized until recently. Fermented foods are a rich source of beneficial probiotics. The bacteria in fermented foods produces vitamin K2, a form of the vitamin that seems to be particularly beneficial for bone health, cardiovascular health and prostate cancer prevention. The fermentation process also increases the concentration of omega 3 fatty acids and B vitamins in foods.
Other fermented foods to include:
- Kefir
- Sauerkraut
- Kombucha (watch the sugar content!)
- Fermented pickles (they'll be refrigerated)
- Aged cheese
- Miso
- Tempeh
- Yogurt
- Fermented soy sauce
- Buttermilk
- Vinegar
And of course, kimchi! I often eat it by itself as a snack, but it's even better worked into traditional Korean dishes, like kimchi jigae (kimchi stew), kimchijeon (kimchi pancake), mandu (kimchi dumplings), or in this kimchi fried rice.
Kimchi Fried Rice
Serves 4
Adapted from Orangette
As simple as it is, this dish has incredible flavor. It's great for those days you're craving something greasy and not altogether healthy. You can find kimchi at most grocery stores now. I buy mine at Earth Fare or Trader Joes. If you're having a hard time finding it, check an Asian food market. Also, make sure you cook the rice the day before, otherwise the warm rice will get mushy as it cooks.
2 slices bacon, cut into 1/4-inch slices
2 cups kimchi, chopped
4 cups cooked short-grain brown rice, cooled completely
1 teaspoon organic butter
4 eggs
2 teaspoons sesame oil
Toasted sesame seeds, for garnish
Chopped green onions, for garnish
Place the bacon in a large skillet and set to medium heat. Cook, stirring occasionally, until the bacon is cooked, but not crisp, and fat is rendered. Add the kimchi and cook 4-5 minutes, until lightly browned and wilted.
Increase the heat to medium-high and add the rice. Cook, stirring occasionally, for 5-7 minutes, until browned in spots. Stir in the sesame oil.
Meanwhile, heat the butter in a medium skillet. Add the egg and fry, keeping the yolk runny.
Divide the rice between four plates. Top with a fried egg, sesame seeds and green onions.
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