Noodle cravings are satisfied and gut health boosted with this kimchi beef sweet potato noodle bowl. Ginger, kimchi, grass-fed beef, sweet potato noodles (I call them spoodles!) create a tangy bowl of healthy comfort. With so much goodness in one bowl, it’s not hard to see why I think spiralized noodle bowls make my paleo life possible. The protein in this noodle bowl can be swapped out for ground turkey, chicken or pork and zucchini noodles would do the trick if you don’t have sweet potato noodles.
Need help finding a paleo-friendly, gut-friendly kimchi? Read on for my tips on figuring out the good bacteria filled ones from the not-so-great versions.
What is kimchi?
Kimchi is a traditional Korean side dish. The deeper I dive into the world of kimchi the more I realise how many different styles of kimchi there are. The basic components of traditional Korean kimchi are salted and fermented cabbage, radish, scallion, Korean red pepper flakes (gochugaru) and garlic. The variations on kimchi are endless – an awesome local Toronto company, Mighty Fine Brine, even makes a small batch ramp kimchi when wild leeks are available that is just about the tastiest kimchi I’ve had my hands on.
WHAT SHOULD I LOOK FOR WHEN BUYING KIMCHI?
Kimchi can include soy, wheat and added sugar so be sure to check the ingredient list to avoid potential allergens or non-paleo ingredients. In this recipe, any kimchi will be fine but I like kimchi that is naturally fermented to benefit from all those helpful bacteria.
You can find naturally fermented, unpasteurized kimchi in the refrigerator section – I like the Wildbrine Kimchi, Pyramid Ferments Kimchi, and Green Table Organic Kimchi. The telltale sign that a product isn’t naturally fermented is the presence of vinegar as an ingredient.
Vinegar = Pickled.
Water + Salt + Time = Naturally Fermented.
You can make your own quick version of kimchi using the Serious Eats Quick Kimchi Recipe