Argentina Meets Korea in Sun Basket’s Crazy Good Kimchi-Chimichurri

When you saw kimchi chimichurri on next week’s menu, you may have wondered how Korean fermented cabbage ended up in a steak sauce from Argentina. Thanks to the imagination of Chef Justine, and executive R&D Chef Alan Li, and with some guidance from our favorite kimchi producer, Sun Basket’s kimchi chimichurri was born. 

We spoke with Chef Justine about the inspiration behind the star component of our Pork Chops with Kimchi Chimichurri and Sweet Potato recipe:

Mother-in-Law’s kimchi has become our go-to brand. It’s vegan as well as paleo (the sugars in the ingredient list are converted to lactic acid during fermentation, reducing the carbohydrates in the cabbage) but most importantly, it’s the most delicious kimchi we’ve found.

Kimchi chimichurri wasn’t our innovation. Alan and I found the idea in Mother-in-Law’s cookbook, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi. We gave it the Sun Basket treatment by adding lots of fresh cilantro and lime juice to lighten up the pungent fermented cabbage. It may not seem like Argentinian and Korean flavors would work well together, but both countries eat a lot of grilled meats, and their flavor profiles meld well with each other. 

If you’re unfamiliar with chimichurri, it’s a traditional herb sauce from Argentina that’s served with the country’s famous grilled meats. It’s typically made with finely chopped parsley and oregano, garlic, olive oil, red pepper flakes, and vinegar. We chose cilantro for this recipe because it goes so well with the salty, spicy Asian flavors in this dish. We’re always looking for ways to make our food taste bolder and brighter.