In honor of the finely tuned cultural sensibilities of Clipper owner Donald Sterling, tonight's pre-game meal dispenses with the typical peasant/bachelor fare and moves to a cuisine more familiar with post-game blowouts: Korean! For those of you who are upset with this development, we're going to borrow a page from The Sterling and tell you that you'll take what we give you because we're going to continue to post Korean recipes whether you like it or not.
Tonight's ditty is one of my favorites: Kimchiguk, or kimchi soup. It's super simple and it's one of those recipes that is perfect for a cold Minnesota winter or a cold LA real estate developer's heart. Here's what you'll need:
For the pork slices:
- 1 T vermouth
- 1 clove diced garlic
- 3 chopped green onions
- 1/2-1 T soy sauce
- same amount of sugar
- 1 T ginger juice (or 1 T of chopped fresh ginger)
- 1 T sesame oil
- 4-6oz fatty pork, sliced as thin as possible
For everything else:
- veggie oil for frying
- 5-6 cloves garlic, diced
- shrooms of your choice (I like shiitake and I use the same volume as pork)
- 4 green onions, chopped
- 1 small jar of store bought lettuce leaf or cabbage kimchi (Cub actually sells a pretty good brand)
- 4 cups of chicken stock
- 8 oz of tofu, frozen, drained, and cut into small cubes
Mix all of the pork seasonings together and toss with the pork. In a heavy stockpot or dutch oven, heat the veggie oil over medium high heat and saute the garlic, shrooms, and seasoned pork. Saute until the pork is no longer pink. Add 1/2 of the green onions and kimchi and continue to saute for 3 more minutes. Add the stock and bring to a gentle boil. Add tofu season with S&P. Jack up the heat as high as it will go for 1 minute and remove from heat. Sprinkle with remaining green onions, serve with rice and enjoy.
Our blogging buddies for the evening are over at Clips Nation. Be excellent to one another.