I 'created' this 'recipe' back in Vancouver, when we could buy kimchee at the corner store on Davie & Thurlow - oh those were the days! Winters in Vancouver are notorious - while they don't get the snow of the prairies (or here!), the rain is incessant, and the wind blowing off the ocean was just cruel. This recipe was the result.
Now we've resorted to paying an exorbitant price for our kimchee, from a Korean lady at a Japanese restaurant in Penticton! Note to self - next time we're in Kelowna (which is rare), look for Asian market.
This is all done in the slow cooker - add a bunch of stewing beef (2 packages?), the kimchee (about 3 cups worth?), a bunch of shredded cabbage, and a large can of chopped tomatoes - stir, cover and simmer for ages. I know, it reeks of laziness and goes against the rules of cooking (what, she didn't brown the meat?) - but seriously, that's how simple it is - and the end result is outstanding - serve over brown rice, and enjoy! (If you don't have a slow cooker, I'm sure you can attain similar results in a dutch oven)
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