ome scallions, carrot, celery and kimchi in a rectangle in the
rizzle of the sauce, some kimchi and more cheese between the
op bag, add the drained Quick Pickles and flour and shake
arlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork
ow pickled you like your kimchi to taste. Refrigerate after opening
Chop kimchi into small pieces.
Mix meat and seasonings together. Cook meat until brown.
Add rice and kimchi to meat in pan and stir fry for 2-3 minutes to heat rice and kimchi up. Serve with fried egg on top of each serving.
Add the oil.
Add kimchi and stir-fry for 1
he liquid out of the kimchi with your hands (or in
nd reserve the juice. Chop kimchi finely.
Combine egg, 3
Pour 1 jar of kimchi into a pot. Top with
one.
Cut up the kimchi into 2 inch pieces.
edium bowl, whisk to combine kimchi juice, tamari, sesame oil and
o bowls and serve with kimchi on the side.
Whisk kimchi juice, gochujang, and soy sauce
Drain kimchi over a pot, reserving the
Mix kimchi and onion together in a
Dice the kimchi, oyster mushrooms and spring onions into small pieces.
In a big bowl, mix the flour with water and the garlic and salt until batter is evenly blended.
Add the kimchi, spring onions and mushrooms to the batter and mix well.
Scoop a full ladle of the batter and fry the pancakes in a heated frying pan with cooking oil, making sure that both sides are cooked evenly until light brown. The pancakes should be about 5\" in diameter.
f skillet and add the kimchi. Saute both sides for several
Preheat grill to high.
In a small bowl, combine kimchi, honey and vinegar; set aside
Grill the hot dogs until brown and crisp.
Lightly grill the rolls until golden.
Transfer each hot dog to a roll and top with mustard and kimchi relish.
Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.