Kimchi. That deliciously aged spicy cabbage, first created in Korean then used to make this unholy fusion. Kimchi tends to scare a lot of people away at least in America. I think it should be embraced and added to recipes that often call for cabbage for some extra spice. I mean what's more boring than shepard's pie? It's just meat and potatoes. That's why I wanted to try this combination and believe me it definitely paid off. The sweetness of the Japanese yams combined with the beef and tangy kimchi works perfectly together. If you're curious about kimchi and want to branch out I recommend starting with this recipe and then exploring more kimchi opportunities until you start putting it on everything.
- 1 lbs. Ground Beef
- 1 lbs Spicy Kimchi
- 1 tablespoon Olive Oil
- 1/3 cup Onion diced
- 2 cloves Garlic minced
- 1/2 teaspoon Salt
- 2 medium Japanese Yams peeled and cubed
- 1 tablespoon Seaweed or Kombu if you have it
- 1 tablespoon Whole Milk
- 2 tablespoons Unsalted Butter
- Throw the seaweed into 6 cups of water in a large sauce pan. Bring to a boil. Add the yams. Cook until fork tender.
- Preheat the oven to 375°
- In a separate pan add the olive oil and heat over medium. Saute the onions and garlic until caramelized. Add the beef and salt. Stir until all the beef is slightly browned. Dump the kimchi into the beef pan. Reduce to low heat and stir occasionally while preparing the next step.
- Using a food processor or a potato masher turn the cubed yams into a nice puree consistency. Add the butter and milk continue mashing or blending until all the ingredients are incorporated.
- Using a slotted spoon scoop the kimchi beef into a small casserole pan. Try not to add the juices to the pan. Using a rubber spatula evenly spread the yams over the beef and place in the oven. After 5 minutes switch the broiler on high and cook until the edges start to brown.
- Enjoy! I served mine with fried pineapple!
Photos by Katy Weaver!