Spicy Red Chili Turkey & Napa Cabbage

January 4, 2012

Let me start this post with OMG THIS WAS GOOD.

Now let me explain the dish a bit.

My boyfriend’s parents went to Korea and brought back the foodies (myself and the boy) a large container of authentic Asian red chili paste. It’s eaten in massive quantities in Korea, on everything. And tasting it myself, I can see why.

It’s slightly spicy, has a smokey chili flavor, and seasons everything it touches perfectly.

However, the chili paste has gone somewhat unnoticed in the back of the refrigerator for the last few weeks. Until I happened upon a little show called, Diners, Drive-Ins, and Dives. Guy ventured upon one restaurant that was makes Kimchi Burritos.

First off, let me tell you, I LOVE Kimchi. Homemade is best but I’m not picky and I’ll take whatever I can get. (Side note, someone knew this and gave me a fermentation pot for making sauerkraut and kimchi- you lovely soul, you)

To make truly authentic Kimchi you take a whole head of Napa cabbage, sprinkle it, inside and out, with salt, and then smother it with red chili paste. My Kimchi is always pretty good but the one thing I’ve been missing is that chili paste. Well… I have it now!

So, when I saw that Kimchi Burrito oozing with nice thick pieces of Kimchi, red chili sauce, and meat, I knew I had to make it. But only Paleo style.

I didn’t have the patience to wait weeks to ferment the cabbage so instead I made a sauce to spread over my food.

And I’m slightly in love with the turkey in the Chimichanga Savory Cupcake so that’s what I made…

And enjoyed every last bite.

Note to self: After enjoying every bite, don’t go running after.

 

It’s sorta like the Kimchi Burrito, only healthier. MUCH healthier. And yummy.

And you can rest assure I’ll be making some real Kimchi very, very soon. Just as soon as my kraut is done in 3 weeks! Yay!

P.S. Have you grabbed your Resolution Recipes yet?? A portion of proceeds go towards the National Eating Disorder Association… and you get some healthy recipes to rock for reaching New Year’s goals.

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And have a great day. 🙂

{ 4 comments… read them below or add one }

Stephanie January 5, 2012 at 7:52 AM

I’m from Korea and I definitely LOVE gochu-jang. It goes best with beef, but I also like it slightly fried with tuna, and onions. It’s awesome wrapped in nori with rice! It gets seriously addicting…just to tell you 😉

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Pure2raw twins January 5, 2012 at 6:51 AM

looks delicious! I bet it was damn good too haha
Kimchi is the best! we make our own sauerkraut but still need to spice it up some and make some kimchi!!

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Reid January 5, 2012 at 4:18 AM

Oh my goodness… I can’t wait to make this! Definitely going on my list for next grocery trip!
Fermentation Pot?- I may have to look into one of those! Thanks for all your great posts. 🙂

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Christin@purplebirdblog January 4, 2012 at 9:26 AM

I need a fermentation pot! I had all the perfect veggies delivered in my CSA last week for fermenting – cabbage and daikon, and I had some carrots in the fridge – but alas I cooked everything instead… I am dying to get my ferment on!

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