4 Easy Kimchi menu

Posted by Admin on Saturday, April 7, 2012 0

1. Kimchi Fried Rice (김치 볶음밥)

Ingredients

3 tsp sesame oil, 1 cup chopped kimchi, 1/4 cup kimchi juice, 2-3 cups cooked white rice (leftover rice works great), 1 tsp toasted sesame seeds

Recipe

In a large pot, put sesame oil and add kimchi and rice. Simmer for 20 minutes stirring occasionally and add kimchi juice. Add the sesame seeds and mix all the ingredients together.

2. Kimchi Stew (김치 찌개)

This spicy kimchi stew is served bubbling hot and makes good use of leftover or older kimchi. a Fiery hot, hearty, and full of flavor, kimchichigae is great for cold winter days but Koreans can eat it anytime, anywhere. There is a lot of room for variation in this dish, and everyone has their favorite combination. My favorite additions include potatoes, zucchini, and mushrooms.

Ingredients

1/2 lb lean pork or 1 can of tuna, adjust according to preference (more meat than kimchi or vise versa), 2 cups kimchi, 1 Tsp sesame oil, 1 Tsp Korean chili pepper paste, 1 Tsp minced garlic, *4 Pyogo a/k/a Shiitake mushrooms, 1 block water packed bean curd, 2 scallions, 1 onion (marked ingredient is optional.)

Recipe

Cut pork in bite-size chunks or strips. Cut kimchi into 1 inch pieces. In a pot, add the pork, sesame oil, Korean chili pepper paste and minced garlic. Stir and cook over a medium high heat until the pork is nearly cooked through. Add kimchi, some kimchi juice and 3 cups water. Bring to boil. In the meantime, cut the mushrooms, bean curd and scallions. Lower the heat, and add the remaining ingredients. Let it simmer for 1-2 minutes until bean curd is heated through. Serve immediately.

3. Kimchi Pancake (김치부침개)

Ingredients

1 1/2 cups all-purpose flour, 1/2 cup water, 1 egg, 10 oz chopped kimchi (preferably aged), 1/4 cup kimchi juice, 4 oz scallions (finely minced using the greener parts), 2 green hot peppers (sliced, optional), vegetable oil for cooking Dipping Sauce: 2 tsp soy sauce, 1/2 tsp Korean chili pepper powder,1 tsp sesame seeds, 1/2 tsp rice vinegar

Recipe

Combine the flour with the water and egg and mix. Add kimchi, kimchi juice, scallions and peppers. Using 1 tsp of vegetable oil, cook 1 thin pancake at a time over a medium flame. The batter will make 4 pancakes.

4. Kimchi Soup with Rice (김칫국) 

Ingredients

10.5 oz kimchi, 2 1/2 cups white rice (left over will be good), 1 piece of laver, 1/3 scallion, soy sauce, a dash of salt and black pepper, 5 cups anchovy broth, 1 Korean chili pepper, 1 green hot pepper, 1 egg Anchovy Broth: Boil for 30 minutes 10 anchovies and 6 cups water

Recipe

Cut kimchi into 1-inch length pieces, and slice scallion diagonally. Slice Korean chili pepper and green hot pepper. Mix anchovy broth with kimchi and add soy sauce and salt to your taste. When it boils, add rice and scallion. Add Korean chili pepper, green pepper, laver and egg.