i's classic kim chi recipe calls for two Chinese cabbages
ccur, about 2 days. Refrigerate kimchi after the 2 days.
ater. Add 1/2 cup kimchi juice for the blade to
mall bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning
Cut up vegetables, kimchi and tofu and set aside.<
Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal
Spray a medium size pot with non-stick spray and set over medium-high heat.
Add pork and saute for a minute or so.
Add Korean red pepper powder (kochugaru) and cook until meat becomes white.
Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochujang), and garlic.
Cook for 20-30 minutes.
Add chilies, green onions, salt and pepper.
Cook for another minute.
Serve with rice.
Sprinkle Korean red chili powder on both sides of the pork.
In a medium sized saucepot/saucepan, put in the pork and pour in the soy sauce, water, vinegar, gochujang, kimchi juice & garlic.Cover. Do NOT mix.
Cook over medium fire for about 25 to 30 minutes until the pork is cooked and the sauce is thickened. It should be simmering, NOT boiling.
Uncover and put in the kimchi, sesame oil and tofu.
Cover and cook for 5 more minutes.
Serve with steamed white rice.
Actual cooking video: http://www.youtube.com/watch?v=fBlNLfJi-RA.
Toss daikon chunks in a bowl with salt and 2 tablespoons sugar; let sit for 1 to 2 hours. Drain.
Combine remaining sugar, chili powder, ginger, garlic, fish sauce, shrimp and soy sauce; stir. If very thick, add a little water.
Stir in scallions, onions, carrots and drained daikon chunks. Serve right away or cover and refrigerate; kimchi will keep for 1 to 2 weeks and become stronger over time.
Whisk kimchi juice, gochujang, and soy sauce
arlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork
Combine buchimgaru, kimchi, kimchi juice, water, onion, egg, half of the red pepper, and half of the green pepper together in a bowl. Mix thoroughly until batter is pancake-like in consistency, adding more buchimgaru or water if needed.
Heat oil in a nonstick skillet over medium-high heat. Ladle batter to make 1 large pancake or several smaller ones; cook until slightly golden brown, about 5 minutes. Sprinkle the remaining red pepper and green pepper on top; flip and cook until set, 1 to 2 minutes more.
Add the oil.
Add kimchi and stir-fry for 1
he bag.
Let the kimchi ferment in a cool place
ite-sized pieces.
Saute kimchi, garlic cloves, and scallions in
Heat sesame oil in a large saucepan over medium-high heat. Add pork and cook until no longer pink in the center, 5 to 7 minutes. Stir garlic into pork mixture and cook until fragrant, about 1 minute.
Stir dashi stock and kimchi into the pork mixture; bring to a boil. Stir in gochujang and gochugaru; simmer until stew is thickened slightly, about 20 minutes.
Stir tofu, zucchini, onion, and green chile peppers into the stew; cook until tender, about 5 minutes. Remove from heat and garnish with green onion.
3 to 5 minutes. Add kimchi and onion; stir-fry until
edium bowl, whisk to combine kimchi juice, tamari, sesame oil and
Drain kimchi over a pot, reserving the
one.
Cut up the kimchi into 2 inch pieces.