The onescoopkimchi family spent the Easter holiday on the Big Island swimming, playing, going to the beach, and of course, eating. The first stop is the supermarket, but it’s always a tough call on what to buy when traveling for a short time to a place that has a kitchen. The essentials always include kimchi, but it’s never easy to finish a full jar. This time, I had a solution. I made up my own recipe on the spot and, judging from the reaction it got from the fam, it was a successful concoction.
Like many Americans, I’m a full-blooded mutt. I can trace my heritage to Poland, Lithuania, and Canada (French). I have never felt any particular connection to any of these cultural affiliations, but I have rather fond memories of grandmothers and great-grandmothers reminding me of my heritage, particularly the kinds of food they grew up consuming. At a very young age during visits to see them, they would prepare one or more of these dishes. I remember a few, but the one I remember most is what I knew as “greebies.” I recall greebies being slowly simmered mushrooms and onions, but I had no idea if the name was real or just a family thing my Lithuanian great grandmother created. I did some research and found that it is indeed real, but it’s not a recipe. The word grybas (pr. greebies I’m assuming) simply means “mushroom” in Lithuanian. Mystery solved.
So, what to do with a bunch of mushrooms, a stick of butter, and a jar of kimchi? Yep, Korean grybas. Our Saturday night dinner was steak, so I decided the K-grybys would be a delish topping/side dish/panchan. The recipe is as easy as it sounds. I slowly simmered a half-stick of butter, mushrooms, salt and pepper, and kimchi for about 2 hours. Perfection (IMHO 🙂
Not the best kimchi in the world, but did the trick
grybas!
simmer 2 hours
finis
- recommended accompaniment: raspberry lambic (actually, i just though the picture was cool)
one scoop kimchi 