There are many types of kimchi (Korean preserved vegetables), but spicy napa cabbage kimchi is the most popular and the best version for this recipe. It can be found at Asian markets and in the produce section of some large supermarkets.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Steamed Sushi Rice, a short-grain variety, makes a good accompaniment to this dish.
Excellent just as written. I'll make it again; the only change I might make is to use more mushrooms, just because that can't be bad.
I used fresh Nappa cabbage instead of kimchi. We loved it and it was a fast/easy prep.
Not bad, but will substitute chicken for pork and use HOT kimchi if I make it again. Lacked flavor and seemed flat, for lack of a better word.
This was delicious and very easy to make. Husband isn't too crazy about kimchi but he thought this dish was tasty and has requested it for future meals.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?