A Craving for Kimchi

Talk about consuming passions. No, not the usual man-woman thing, but a deliciously spicy passion, an intense addiction, an ecstatic love gratified morning, noon and night with—kimchi.

I’ve not met anyone with more devotion to this fiery hot, garlicky Korean pickle than my friend Clark Akers. Not even the Koreans I know speak of it with such awe.

Clark always had kimchi on hand at home. He would eat it for breakfast with bacon and eggs, at lunch with a sandwich or soup and at dinner instead of a salad. He adored it so much that I think he would have eaten it even with apple pie.

When we would meet for lunch in Koreatown, Clark would demolish all the kimchi that came with the banchan, ask for more, then order more to go. One of the highlights of his life was when a Korean friend brought him a jar of his mother’s homemade kimchi.

Clark has now moved on to other realms where, I hope, the kimchi is as heavenly as he deserves. I never eat Korean food without thinking of him, and I prize the one tangible memento that I have—his recipe for kimchi soup. Clark brought me a taste one day, and it was as good as he claimed. Luckily, I asked for the recipe.

Here it is, in memory of my friend, Clark Edgar Akers.

CLARK'S KIMCHI SOUP

1 quart water
1 carrot
1 stalk celery
½ small red bell pepper
2 to 3 green onions, including some of the tops, thinly sliced
1 slice bacon, cut in bite-size pieces
2 tablespoons frozen green peas
2 mushrooms (any type), sliced
1 beef bouillon cube
1 (3-ounce) package ramen noodle soup with seasoning packet
1 1/3 cups cabbage kimchi, cut in short lengths if in long pieces

Place the water in a large saucepan and set aside.

Cut the carrot in half lengthwise, then crosswise in ¼-inch slices. Cut the celery stalk in half lengthwise, then crosswise in ¼-inch slices. Quarter the bell pepper lengthwise, then cut crosswise in ¼-inch slices.

Add the carrot, celery, green onions and bacon to the saucepan of water. Bring to a boil, then boil gently, uncovered, 15 minutes.

Add the bell pepper, peas, mushrooms, the bouillon cube, the  ramen noodles and their seasoning.  Cook 3 to 4 minutes.

Add the kimchi and cook until heated through, about 2 minutes.

Makes 4 side dish servings or 3 servings as a main dish.

Comments

[Disneyhollic]

Yep, I'll miss my grandfather, but I'm glad that in some way he continues to bring smiles to people's faces, and fire to people's mouths.