dd kimchi and stir-fry for 1 minute.
Add rice, kimchi juice
For the dipping sauce:
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.
e wood chips in water for 30 minutes, then transfer
he liquid out of the kimchi with your hands (or in
Bake sweet potatoes at 375 for 60 minutes, skin, and mash.<
Cut up vegetables, kimchi and tofu and set aside.<
Mix kimchi and onion together in a
inegar and stir for 2 minutes. Add kimchi and saute for 3 minutes
till on medium, add the kimchi and garlic. Cook until fragrant
In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.
killet and add the kimchi. Saute both sides for several more minutes
Drain kimchi over a pot, reserving the
nd yeast and set aside for 5 min to proof.
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.
Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.
Drain and gently squeeze the kimchi of its liquid and process
Place green onion and garlic in simmering broth.
Add Kimchi and other ingredients to broth.
Bring soup to boil and simmer for a few minutes.
Reserve half of the stems for another use. Slice the remaining
Heat up the olive oil and sesame oil.
After it is nice and hot at a high flame, throw in the red pepper flakes, ginger, garlic and scallions. Saute them for two minutes.
Toss in the tofu, saute it for two minutes. Pour in the soy sauce and oyster sauce. Saute for two more minutes.
Toss in the pureed kimchi and water. Bring it to boil.
Crack the egg open in the mixture and stir it inches When the egg is cooked, your food is done.
Serve over rice.