this is a page for
Browsing Tag: Korean
Here is a delicious side dish from Korea that really shines. I had some baby bok choy available and found this recipe from KimchiChick, which really intrigued me. It seems so simple and it looks incredible. So, I made it and enjoyed it with glass noodles and stir-fried chicken breast. I let this dish be the primary flavor and wow, what flavor! I will definitely make this again… and soon! Save Print Bok Choy Namul Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 1 Ingredients 2 – 3 baby bok choy heads 1 clove garlic, minced 1 tbsp gochujang (more or less to suit your tastes) 1 tbsp peanut oil (or other neutral oil) 2 tsp soy…
Last night’s dinner was another Korean dish I recently encountered while doing some research. I have enjoyed this wonderful dish at my Korean friends’ parties and honestly, I just had to pare and simplify this recipe down for one. Or two, depending on how hungry you are. From the recipe I used as a base, I had to find a way to make this easier so I broke out the components of this dish. Marinated stir fried beef. That is easy enough, I have done that several times in the past. Stir fried vegetables. Same. Korean glass noodles. Well, that is a new one for me. I have read several ways to prepare these sweet potato starch noodles – from what I can tell one…
While researching something new and different to make with pork tenderloin, I cam across this Serious Eats recipe for Daeji Bulgogi. If the description was not enough to convince me to try this dish, the pictures sure were. Also, this dish allows me to use my new Korean BBQ grill pan if the weather does not allow me to use the grill – which was the case. I really enjoyed this simple grilled pork tenderloin dish. The robust heat from the gochujang and kimchi paired very nicely with the briny sweetness of the pickled carrots. The lettuce made a perfect wrap while the rice added just the right amount of body to really satisfy. Overall this dish is super simple to make – provided you plan it a…
This dish comes from New York’s Momofuku Ssam Bar by way of Sam Sifton and the NY Times. I saw this dish in a recent email and thought ‘dang, that looks good!’ and upon reading more, I just knew I had to make it. Chefs David Chang and Tien Ho have created a deeply flavorful fusion of Korean, Chinese and Italian cuisine with this dish. Of course, I made a few minor adjustments in order to cook this dish for one. This dish follows closely on the tails of its distant cousin Italian recipe – Pasta Genovese – the slow cooked onion sauce with beef. Except for needing to cook the onions a lengthy time, the similarities stop there. The rest of this dish…
“What?” you say? Well, last night I tested something I have wanted to try for a while. Based on the ever popular London Broil, I slathered a top sirloin in Korean gochujang and cooked it sous vide style before grilling it as a finish. The results – amazing! My pairings with this dish are a bit of a hack based on what I had available. I had Brussel sprouts, so I made some as balsamic glazed and the rest shredded with rice vinegar and sriracha as a fake kimchi. Rest assured, I will create a post for this recipe (and more appropriate side dishes) in the future, but I could not resist sharing the photos of my ‘experiment’ with all of you! Enjoy! Save…
As promised last week when I made kimchi, I came up with a radical new dish that uses it. I am taking liberties with my earlier Rouladen recipe by marinating some thin beef round steak in bulgogi marinade that will be wrapped around the kimchi and then seared. Served simply with steamed rice, more kimchi, and green onions as a garnish, I want this rouladen to be the star. Are you ready for a German/Korean fusion dish? I am… so let’s get cooking! Save Print Bulgogi Rouladen Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 1 Ingredients 1 6oz thinly sliced beef round steak, approximately ¼ inch thick 2 tbsp soy sauce 1 tbsp…
Tonight I am going way out on a limb. I have never made kimchi before, but I had some napa cabbage to use up so I thought, “what the heck, why not?”. I found several recipes online and from them I settled on the tweaked recipe below. I have to say the process for this ‘easy kimchi’ was fun. And do you know what the best part is… I can say I made it! Now, I wonder what fun things I can make with my kimchi later this week? Save Print Preparing Kimchi Prep time: 120 mins Total time: 2 hours Ingredients 1 lb napa cabbage, cored and cut up into 1 inch slices 3 oz daikon radish, julienned 1…
Fried rice… one of my favorite dishes. There are so many ways to make this easy and delicious dish. Tonight, I am going simple with a quick chicken kimchi fried rice. I added some stir fried vegetables to the recipe because we should all be eating our vegetables, right? This recipe makes a very healthy portion so you may end up with some leftovers. But don’t worry because if you do, this fried rice is delicious the next day. One tip for those of you buying kimchi for the first time… open the jar slowly over the sink. The kimchi is fermented and can bubble over so you don’t want to make a mess in the kitchen (well, more of a mess…
Back in the What? Prepare a weekly menu! Are you crazy? post, I mentioned using pulled pork and kimchi leftovers for a pork kimchi fried rice. For those of you that have been waiting (or wondering if I would make that dish!), your wait is over. Today I made this recipe for lunch – I hope you enjoy it as much as I did! Pulled Pork and Kimchi Fried Rice 1 1/2 cups of pulled pork, cut as desired 1 cup of kimchi, cut (using scissors in a glass bowl to save your cutting boards!) 1 egg, whisked 2 dashes Ichimi togarishi 1/2 red pepper, diced 1 stalk celery, sliced 1 tsp garlic, minced 1 tbsp peanut oil 1 tsp sesame oil 2 tsp Tabasco spicy…
With some of the hottest days of the year this week, let’s face it – no one wants to be inside cooking dinner. So tonight, it is hamburgers on the barbecue. But not just a boring or everyday hamburger, this one has pizzazz! Introducing the kimchi cheeseburger!!! Just think of how perfect this burger is. No lettuce, no pickles, no onion – but all those flavor aspects are there in the kimchi. And this is a quick dinner to make. While the grill was getting warmed up, I seasoned the ground beef patties, prepared the kimchi with my kitchen shears, and spread mayo on the buns for tasty toasting. Kimchi cheeseburgers Ingredients: 2 ground beef patties 1 cup of kimchi 2 hamburger buns 2 slices…