Kimchee and Pork Stuffed Korean Sweet Potatoes: I am a chicken

I am a chicken...and not in that "you are what you eat" sort of context, which would imply that I love chicken.  I do in fact, love chicken and eat it more often than other protein, but that is not what this post is about. I am talking about how things scare me.  Freak me out.  There are certain things I avoid and will for the rest of my life, simply because I am a big huge chicken.

1.  I never ever ride rollercoasters that go upside down.  I can handle the old style roller coasters that weave and whirl around (truthfully not totally into this either) but the ones that make me see the world from a whole new angle, I won't.

2.  I refuse to kick up to a handstand.  Friend SH is constantly after me to try and I know I have the strength to do it (as I can do a headstand, and a lunge against the wall, and handstand facing the wall) but I'm chicken.  There is something about the whole kicking up thing that FREAKS ME OUT and makes me cluck.

3.  Scary movies.  Please no.  Never.  Even scary scenes in movies.  Friends in college will attest that NO ONE wanted to EVER sit next to me in ANY movie because in variably I would scream, squeeze my eyes tightly shut and hold on tightly to someone's arm and give them bruises.  Horror movies, thrillers, super suspense all get my stomach churning and my fears a-racing.  There was a time when Husband watched the movie "The Sixth Sense" and I begged him not to.  I ran into the bedroom, and sat inside with my ears plugged and my eyes squeezed tightly shut as I tried to block out everything of the movie.  Later, Husband really wanted me to see it (so we could discuss it), so offered to watch it with me, where he would pause right before anything that was slightly scary or terrifying, explain what I would see and then play the movie.  I watched "The Sixth Sense" but I will NOT be watching it again, thank you.

4.  Haunted Houses.  I don't go.  Enough said.

The four areas listed above are pretty much a no fly zone for me.  However, I want to get over my fears, think about them, process them, and get over my fears for the sake of my children.  I want them to think of me as brave, fearless and an awesome mommy.  (As a side note, I can kill bugs with my bare hands and that makes Children think I'm pretty darn brave.  But I think it will only go so far as they get older.)

Now - I know that there are many who are chicken of the kitchen.  (ooooh - almost rhymes.)  Chicken about cooking.  Chicken about trying new things.  Chicken about trying a new dish for fear that it fails.  Chicken about the look on their family's face when they see something that is unfamiliar, and I challenge you - do not be chicken.  Because the benefits from conquering your fear of the kitchen?  They are tremendous and intangible.  Do not be scared.  Do not fear the space and get in there and TRY.  

This dish is a result of friend SH encouraging me to explore the options of kimchee with Korean sweet potato.  After I had introduced her to the basic combination, she pushed me to think about it in more advanced ways. When I bounced this idea off her, she said, "Why not!!  Don't be afraid!!"  The result?  Really good.  If you love the idea of a baked potato stuffed with yumminess, this is very similar, only it's a Korean sweet potato stuffed with kimchee yumminess.  It has a very satisfying fill, with the pork and the sweet, salty, spicy combination.  Now get in that kitchen, and knock this one out!

Kimchee and Pork Stuffed Korean Sweet Potatoes
Serves 4

Ingredients
4 to 8 (depending on the size) good sized Korean sweet potatoes (gogooma 고구마). Purple sweet potatoes work as well.

2 tablespoons oil (I use Canola because of Son, but a mixture of canola and sesame oil is fine)
¼ lb pork belly, chopped into bite-sized pieces. (the Korean market sells it pre-sliced so I just chop it into small pieces.)
1 tablespoon of chopped garlic
1 tablespoon of grated ginger
2 cups of kimchee chopped into bite-sized pieces, the "riper"(more fermented), the better

Optional garnishes:
chopped scallions
sesame seeds

Method
Preheat oven to 400. Place washed sweet potatoes in oven, cooking for about 30 to 40 minutes until they give a bit when you squeeze.

While potatoes are baking, prepare filling. In a large fry pan or wok, over medium high heat add oil, chopped pork belly, garlic and ginger. Cook and saute until pork is almost cooked through and fat has rendered, about 3 minutes. Add kimchee and cook until kimchee is translucent and cooked through. This time will vary as the riper the kimchee the less cooking time it will need. The more "fresher" kimchee will require more time for it to reach translucent stage, anywhere from 7 to 10 minutes.

Slice potatoes in half, fill with kimchee pork mixture. Serve and sprinkle with a bit of chopped green onion and sesame seed.

Printable recipe

Come on!  You know you want it!