Chicken and kimchi stir fry

How did I go from not liking kimchi as a child to loving it as an adult.  No, “not liking” isn’t strong enough – hating?  DETESTING.  Yes.  Ridiculing anyone who liked it?  Definitely. My dad used to bring home jars of the stuff for a period of time when I was in 5th and 6th grade.  From what I recall, someone who worked for him had a wife of Korean descent.  He loved getting a bottle of the stinky stuff.   The rest of the family hated it.  Ok, maybe just us kids.

Something has happened in the last 5 years that has caused me to just plain ADORE kimchi!!  Do our taste buds change chemistry or structure in our late 30s (ok, early 40s)? What is the mechanism that causes us to flip our tastes and likes so radically?   I could wonder for ever, but then that would get in the way of making delicious kimchi and cooking yummy dinners like the one I made tonight.

After making up a batch of kimchi, I couldn’t wait to make something with it.  This was super simple to make.

– 2 breasts of chicken, cut into bite sized pieces

– 1/2 jar of the large pint jar of kimchi, diced up

– 1 med sweet potato into small/med dice

– 1 tbsp of sesame oil

– 1 tbsp of soy sauce

Mix it all up and let it sit for 10-15 min.  Heat a pan or wok up so it’s super hot (technical term), add 1 tbsp of vegetable oil, and put the chicken/kimchi mix in the pan spreading it around.  Let cook for 2-3 minutes.  Move around and stir fry for another 5-7 min, letting it sit between stirs to get a nice caramelization on it.   Serve with some rice, or just by itself, but either way put a little fresh kimchi on top!    I had mine with some left over flour tortillas a friend who was in town the previous weekend had whipped up. Delicious!

Kimchi, from jar to bowl.

Kimchi, from jar to bowl.

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