Recipes for "kimchi"

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.

Meanwhile, mix honey, soy sauce, Sriracha, and rice vinegar together in a bowl.

Cook bacon in a large pan over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add honey-soy sauce mixture, udon noodles, and sesame oil; stir well. Remove from the heat and transfer to a plate. Top with scallions.

Heat canola oil in large nonstick skillet over high heat. Add ground beef and white parts of green onion; reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.

Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.

Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.

Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)

Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.

Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.

Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.

For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.

Serve patties with steamed edamame and sauce. Top with green onion (if using).

Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C) with racks in top third and lower third positions.

Toss together fries and oil in a large bowl until well coated. Spread fries in a single layer on prepared baking sheets. Bake in preheated oven until golden brown and crisp, about 35 minutes, stirring fries and rotating pans front to back and between top and bottom racks twice during bake time.

Consolidate fries onto one baking sheet, arranging them into an even layer. Top fries evenly with mozzarella balls. Bake at 450 degrees F (230 degrees C) in top third of oven until cheese is slightly melted, 2 to 3 minutes.

Meanwhile, place cheese dip in a small microwave-safe medium bowl, and microwave on HIGH until warm and melted, about 45 seconds, stirring after 30 seconds. Add mayonnaise to cheese dip; stir until combined.

Evenly drizzle cheese dip mixture and hot sauce over french fry mixture and top with kimchi and scallions.

Divide between plates and serve immediately.

Preheat the oven to 350°F.

Add the bread into a large bowl. Pour the chicken broth and butter over the top. Then, add the kimchi (including the juices), onion, celery, walnuts, garlic, parsley, sage, rosemary, thyme, and black pepper. Using gloved hands or a wooden spoon, combine all ingredients until loosely tossed.

Transfer the stuffing from the bowl into the 9x13-inch pan. Do not press—let the stuffing pile high and have some air pockets for good crisping.

(If you want to make this a day ahead, this is the point where you’d put the pan in the fridge to bake the next day.)

Drizzle olive oil on top and cover with aluminum foil.

Bake the stuffing for 40 minutes. Uncover and bake an additional 20 to 25 minutes, until the top is lightly browned (Bake a bit longer if you like your stuffing crisper and more toasted).

Serve fresh out of the oven or slightly cooled as a side dish to your turkey or roast.

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.

Cut cabbage lengthwise into quarters, keeping the leaves attached to the core. Rinse cabbage with cold water and liberally sprinkle 3 tablespoons salt between the leaves. Place cabbage in a large bowl and add just enough water to cover. Set aside until leaves are soft, 4 to 5 hours.

Rinse the salted cabbage 3 or 4 times with cold water and drain in a colander for about 20 minutes.

Combine 1 cup water, radish, green onions, garlic, ginger, sugar, 1 teaspoon salt, vinegar, and red pepper threads in a bowl. Sprinkle radish mixture between all the cabbage leaves except for the large outer leaf of each quarter. Reserve the liquid from the radish mixture.

Peel back the large outer leaf of each quarter, without removing it from the core, and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and pack the cabbage quarters into a clean 1/2-gallon jar; pour in the reserved liquid from radish mixture. Seal jars and let sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.

Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.

Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.

Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.

Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

Bring a large pot of heavily salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 15 minutes; drain and transfer to a bowl.

Bring marinara sauce to a simmer in a saucepan. Add kimchi, chicken, onion, and red chile paste; stir until completely mixed and heated through, about 5 minutes.

Mix butter into pasta and toss to coat. Pour marinara sauce over pasta and top with scallions.

Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.

While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.

Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.

Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.

Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.

Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.

Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.

Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside.

Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.

Melt 3 tablespoons butter in microwave and mix with bread crumbs.

Heat milk in a saucepan over medium heat until warmed through.

Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly.

Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top.

Bake in the preheated oven until browned on top, about 20 minutes.

Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.

Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.

Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.

Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.

Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.

Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.

Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.

Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.

Mix more salt into cabbage and set aside for another hour.

Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.

Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.

Transfer mixture into airtight containers and refrigerate for 3 days before serving.

Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.

Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.

Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.

Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.

Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.

Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.

Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.

Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

In a small bowl combine shredded chicken, kimchi, and mayonnaise.

Preheat a small skillet over medium heat. Spread ½ tablespoon butter on one side of a slice of bread. Place 1 slice bread butter-side-down in skillet; place 1 slice provolone and 1 slice Havarti cheese onto bread. Top with chicken mixture, then with remaining slice provolone and remaining Havarti. Butter second bread slice with remaining butter on one side and place butter-side-up on top of sandwich.

Cook sandwich in skillet until bread is lightly browned and flip over, about 2 ½ minutes per side.

If the dough is refrigerated, let it come to room temperature on your counter for about one hour. Divide the dough in half, place both halves in a large bowl, and cover the bowl with plastic wrap to keep the dough from drying out.

Simply Recipes / Alison Bickel

Position the oven rack in the center of the oven, and place a pizza stone or large sheet pan on it. Preheat the oven to 500°F for at least 30 minutes so that the pizza stone gets really hot.

Roughly chop the kimchi into 1/4-inch pieces. Using your hands (wear food-safe gloves, if you wish), squeeze the juices out of the kimchi so the dough doesn’t get soggy. (Don’t toss the liquid! Make this stew with it.)

Simply Recipes / Alison Bickel

Dust your countertop lightly with flour. Working with one portion (1 pound) of dough at a time, use a rolling pin to roll it into a 10- to 12-inch circle. You can also spread the dough out with your fingers. Don’t stress about being precise with the size or shape. It doesn’t have to be a perfect circle!

Simply Recipes / Alison Bickel

Spread a thin layer of cornmeal on your pizza peel and place the rolled-out dough on top.

Spoon half of the marinara sauce on the dough and evenly spread it to the outer edges with the back of a spoon. Sprinkle half of the cheese over the sauce. Evenly distribute half of the sausage and squeezed kimchi.

Simply Recipes / Alison Bickel

Carefully sprinkle some cornmeal onto the preheated pizza stone. Slide the pizza onto it and bake for 8 to 10 minutes, until the crust is golden brown and the sausage is cooked through.

While the first pizza cooks, assemble the second pizza with the remaining ingredients.

Simply Recipes / Alison Bickel

Remove the pizza from the oven, transfer it onto a cutting board and let it cool for a couple of minutes. Sprinkle with fresh basil, if you wish, and serve.

Bake the second pizza while you enjoy the first one.

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Simply Recipes / Alison Bickel

Aromatics: Heat the oil in a large skillet over medium high heat. Saute the garlic and ginger until fragrant.

Main Stuff: Add the rice, peas and carrots, kimchi, and soy sauce. Stir-fry for a few minutes or until everything is warmed and sizzling.

Eggs: Make a well in the center and add the eggs. Scramble the eggs in the center of the pan and then mix them throughout the rice.

Finishing: Serve with chili paste, sesame oil, sesame seeds, green onions, whatevs kinda thing you like.

Heat a large, heavy-bottomed skillet or wok over medium-high heat. Add the oil along with the Spam. Sauté until crispy around the edges, 3 to 4 minutes. Remove to a paper towel-lined plate.

Add the onion and carrot to the skillet with the Spam drippings. Sauté on medium-high heat until the onions turn translucent and the carrots soften and take some color.

Add the garlic and ginger and sauté until fragrant, 1 to 2 minutes. Add the kimchi, kale, and white parts of the green onions and stir fry until the kimchi and kale start to caramelize and the onions are translucent, 3 to 4 minutes. Add the kimchi juice and simmer until heated through.

Add the rice and toss until everything is combined evenly. Drizzle in the soy sauce and sesame oil as you continue mixing. Taste and adjust with more soy sauce, sesame oil, or kimchi juice if needed for flavor.

Turn the heat down slightly and let the rice continue to cook, stirring occasionally, until some crispy bits can be seen on the bottom. Stir in the Spam and most of the green parts of the green onions.

Serve the rice topped with the rest of the green onions and a sprinkling of toasted sesame seeds. Top each serving with a fried egg, if desired.

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Melt 1 1/2 tablespoons butter in a cast iron (or other relatively stick-free) pan on medium-high heat. Add the kimchi and spread out in an even layer over the pan. Cook for 5 to 6 minutes, flipping halfway. Remove from pan.

Add half of the remaining butter to the pan and swirl it around on the bottom. Add one of the flour tortillas and flip it to coat both sides with a little butter.

The let it heat in the pan to the point that you see a few bubbles welling up in the center of the tortilla.

Add half of the grated cheese and half of the sautéd kimchi.

Fold the tortilla over (like an omelette) with a metal spatula. Press down with the spatula. After about 30 seconds or so, flip to the other side. The flour tortilla should be nicely browned.

When the cheese has clearly melted remove from pan and repeat with the other tortilla and the remaining cheese and kimchi.

Open up the quesadilla and lay slices of avocado over the kimchi. Sprinkle with a little lime juice and chopped fresh parsley or cilantro. Fold the quesadilla over again.

In a medium saucepan over medium-low to low heat, combine the rice and water. Cover the pot and cook for 25 to 30 minutes. Check the pot about 10 minutes in to make sure it’s not boiling over. If so, lower the heat and continue cooking.

Turn the heat off and keep the lid on until ready to serve.

In a medium Dutch oven set over medium heat, add the pork and cook, stirring occasionally, until it starts to render fat, about 10 minutes. It should lose most of its pink color but it should not brown. You can add a little oil in the pot to get it started but I don’t find it necessary.

Using your hands, squeeze the liquid (the brine) out of the kimchi into a small bowl. You should have about 1/4 cup of kimchi brine. If not, scoop some out of the kimchi jar. Set the brine aside.

Chop the kimchi into bite-size pieces.

Add the chopped kimchi, gochujang, gochugaru (add to taste if you prefer a less spicy stew), and sugar to the pork and mix well. Cook, stirring often, until the mixture looks glossy and saucy, about 3 minutes.

Add the reserved kimchi brine and the water and bring to a boil. Reduce the heat to maintain a simmer for about 20 minutes for the flavors to meld.

Taste the stew and if you’d like, add a drizzle of soy sauce or fish sauce to taste.

Arrange the tofu, slightly shingled, on top of the stew. They may sink completely into the stew but that’s fine. Let it heat through, about 3 minutes.

If using, drizzle with sesame oil and top with sesame seeds and scallions. Fluff the rice with a a spoon or a fork and serve alongside the stew.

Stir together the minced kimchi with the grated veggies, scallions, cilantro, and salt. Let this sit for at least 10 minutes for the flavors mingle. Taste and add more salt if needed.

You can make this slaw up to a day in advance and refrigerate it, covered, but it will start to break down if you make it much earlier than that.

Whisk together mayonnaise with Gochujang chili paste and lime juice. Start with three tablespoons of the chili paste, then taste and add more if you want it spicier.

Heat a gas or charcoal grill to medium heat (about 350°F) and grill the hot dogs and the buns over direct heat. I grill the hot dogs for 4 to 5 minutes, turning once until they have nice grill marks. The buns need just 30 seconds to crisp up a bit.

Top each hot dog with a generous amount of slaw and drizzle with the sauce. Serve immediately!

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Make the Tuna Salad: Mix tuna, kimchi, and mayo. Add any of the extra mix-ins you like for flavor. DONESO!

Make the Wrap: Serve room temp or chilled. Spread the wrap with the avocado, throw the cucumber on top, and drizzle with chili crisp. So good!

1. In a small bowl, mix together the butter, sesame seeds, and garlic.

2. Spread the outside of each slice of bread with sesame garlic butter. On the inside of half of the slices of bread, spread with Gochujang, then evenly layer the cheeses, kimchi, and basil. Add the top piece of bread, buttered side facing up.

3. Place the sandwiches, one at a time, in the skillet and cook until golden on each side, about 3-5 minutes per side. Serve topped with chives, honey, and sea salt.

Cook the bacon in a large pan over medium high heat until crisped and fat is rendered. Add the kimchi to the pan with the brown sugar. Pan fry for a few minutes, leaving it undisturbed for a few minutes at a time so it dries out and gets a little bit caramelized. Season with black pepper. Transfer to a bowl and wipe the pan clean.

Layer your sandwiches: a slice of sourdough, two slices gruyere cheese, kimchi mixture, two slices American cheese, and a second slice of sourdough. Spread butter or mayo over the top and bottom of the sandwich.

Heat the same skillet to medium heat; add the sandwich and cook for a few minutes on each side until golden brown. Cut and serve. Magic.

Place the cabbage in a large bowl and sprinkle the salt over it. Mix until combined and add water until just covered (about 3 cups). Let sit for 2 hours, mixing it a couple of times to be sure it is salted evenly, and the cabbage has gone limp.

Reserve 1 cup of the salt water and set it aside (you may not need to use it, but it's good to have it just in case). Drain the remaining water from the cabbage and rinse well with cold water. Place the cabbage back into the same large bowl.

In another large mixing bowl, add the radish, scallions, garlic, ginger, chili powder, sugar, and fish sauce. Use your gloved hands to fully combine the ingredients.

Using gloved hands, massage the flavor into the cabbage and mix well until all of the cabbage is covered in the seasoning.

Pack the cabbage mixture into 2 quart-sized glass jars, pressing down to get rid of any air bubbles and to pack tightly. Pour a little bit of the reserved salty water to cover the cabbage and leave an inch of headspace to allow for expansion.

You can place the kimchi in the refrigerator right after packing the jars to ferment or a milder flavor or you can leave it on the counter in a cool, dark place with the lids slightly ajar for up to two days before transferring it to the refrigerator for a stronger flavor.

Once two days have passed or you’ve opened the jar, place it in your refrigerator.

Serve on the side of any Korean meal with rice or salad.

Peel and slice the Korean radishes into very thin, 1/8-inch-thick half-moon shapes. In a medium bowl, toss the radishes with the salt and honey and let sit for 1 hour while you make the brine.

Simply Recipes / Cynthia Christensen

Place the pear, apple, onion, ginger, and garlic in a blender or food processor with 1 cup of cold water. Blend until smooth. Line a wire mesh strainer with a double layer of cheesecloth and set over a large bowl. Pour the blended ingredients into the strainer to catch all the liquid in the bowl. Gather the edges of the cheesecloth and squeeze to get as much liquid from the purée as possible into the bowl. Discard the cheesecloth with the dry purée.

Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Drain and rinse the radish slices to remove as much of the salt and honey as possible. Place in the bottom of a 2-quart container with a lid along with the sliced green onions and pepper (if using). Pour all of the strained liquid from the purée along with the remaining 3 cups of cold water on top of the radishes.

Cover and store at room temperature for at least 48 hours, or until you can see bubbles on top of the liquid. Transfer to the refrigerator, where it will keep for a few months. It never really goes bad, but the flavor is best in the first 3 months.

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Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Heat 1 tablespoon of the oil in a large nonstick skillet. Saute the onion, garlic, and ginger until soft and fragrant.

Add another 1 tablespoon oil to the pan and add the vegetables. Saute until tender-crisp. Season generously with salt and pepper.

Add the rice and 1 tablespoon oil (if needed). Stir fry until heated through and/or lightly browned. Season with salt and pepper. Serve with lime (or calamansi, if in the Philippines) and soy sauce.