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.
Spicy Red Chili Turkey & Napa Cabbage
Serves 4. Paleo, Gluten-free, Dairy-free, Grain-free, Low-glycemic, and wonderful.
- Ground Turkey from Savory Cupakes (the same spices work well)- here or here
- 1 head Napa cabbage, rinsed well and cut into quarters
- 1 cup red chili paste (found at Asian markets… or Korea. Sorry.)
- 1/4 cup Tamari (low-sodium, gluten-free soy sauce) or low-sodium soy sauce
- 1 tsp red chili flakes (optional)
- green onions, sliced
Prepare your ground turkey and set aside. Plate four plates with one quarter of the cabbage, each.
Combine the red chili paste and Tamari, adding in the red chili flakes if you love spice. Skip the flakes if you don’t. It’ll be spicy.
Evenly spread the chili paste mixture on each cabbage and into the turkey meat, or simply top the turkey meat. Spoon ground turkey next to the cabbage and sprinkle entire plate with green onions.
Serve hot. Or really hot with red chili flakes. Mmmmm…
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.