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Kimchi Adds Healthy Component to Delicious Weeknight Dinner

Kimchi forms the flavor base for simmering shrimp, tofu, and fresh vegetables.
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Kimchi Adds Healthy Component to Delicious Weeknight Dinner
The brothy skillet meal boasts bold flavors from the kimchi. JeanMarie Brownson/TCA
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Kimchi answers the call to eat more probiotics for gut health. The funky, spicy fermented Korean cabbage specialty tastes great straight from the jar, but it’s even better as part of a brothy, lean-protein-packed skillet meal.

All that being said, I cook and eat for pleasure but keep a close eye on health considerations so I resist overindulging. Moderation in all things. But not in flavor.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.