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.
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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.
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