kimchi

Kimchi Fried Rice, or Kimchi Bokkeumbap (볶음밥), is a simple, delicious fried rice recipe that&#x27;s made with mature kimchi, rice, and just a handful of other ingredients. The trick is in how the ingredients are combined, which can turn it into one of the most flavorful rice dishes ever.

Kimchi Fried Rice

kimchi ((1/2 cup packed, chopped))

kimchi juice

gochujang

soy sauce

sesame oil

cooked short-grain rice ((about 2 cups))

vegetable oil

scallion ((finely chopped))

sunny side up eggs

Before you measure out the kimchi, squeeze the juice out of it into a liquid measuring cup, this liquid is the &quot;kimchi juice.&quot;

Whisk the kimchi juice, gochujang and soy sauce together until the gochujang is completely dissolved.

Drizzle the sesame oil over the rice and use your hands to mix it, so each grain of rice is coated with oil, and there are big clumps.

Put the vegetable oil in a frying pan and heat over medium-high heat until hot. Add the chopped kimchi and stir-fry until the kimchi is starting to brown and is very fragrant.

Add the rice and stir-fry with a silicon spatula, pressing down on any clumps until the rice is uniform in color.

Pour the kimchi juice mixture over the rice, and turn up the heat to high. Stir-fry, tossing the rice occasionally until the rice starts to brown and doesn&#x27;t stick together quite as much.

Since kimchi varies in saltiness, taste the kimchi bokkeumbap and season with more soy sauce if needed.

When the fried rice is done, add the scallions and then plate. Top each serving with a sunny-side-up egg.

http://www.youtube.com/watch?v=hP8SPMX6MVk

Kimchi Fried Rice recipe (볶음밥) comes togeher from just a handful of ingredients, but the trick to making the best Kimchi Bokkeumbap is all in the technique.

This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some kimchi.

Kimchijeon (kimchi pancakes)

fully-fermented kimchi

scallions (Two if thin and small)

onion

tuna

cooking oil

all-purpose flour

gochujang (Korean chili pepper

water

vinegar

sugar

black pepper

Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.

In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang and egg, and water. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.

Add a little more water if the batter is too thick. The batter should flow easily from a spoon.

Stir in the kimchi, scallions, onion and the optional protein of your choice.

Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.

Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you’ll find it not that difficult to make good authentic kimchi at home.

Traditional kimchi (Napa Cabbage Kimchi)

Napa cabbage (about 5 to 6 pounds,

Korean coarse sea salt

Korean radish, mu or moo (무) (mu/moo)

Korean pear (배) (optional)

scallions

dashima (about 2 to 3 inch square) (Boil it

glutinous rice powder, 찹쌀가루

gochugaru, 고추가루, Korean red chili pepper flakes (- adjust to your taste)

shrimp

myulchiaekjeot (fish sauce, 멸치액젓)

garlic

ginger

sesame seeds (- optional)

water broth

bowls

colander

kitchen gloves

Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.

The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.

Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.

Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.

Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)

Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour over the kimchi.

Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge.

This kimchi recipe, made with napa cabbage, is a staple side dish in Korea and is delicious in kimchi stew and stir-fried rice.

Easy Napa Cabbage Kimchi (Kimchee)

(2-pound) napa cabbage

salt

cold water, plus more as needed

daikon radish,

Korean red pepper powder

fish sauce

garlic (from 6 to 8 medium cloves)

Korean salted shrimp, minced

A recipe for classic, spicy, traditional napa cabbage kimchi, called Tongbaechu-kimchi. It's so common and iconic among Koreans that we simply call it 'kimchi.'

Traditional Korean kimchi

(about 2.7 kg) napa cabbage

salt (2.5 ounces: 72 grams)

sweet rice flour rice

turbinado sugar (or brown or white sugar)

radish matchsticks

carrot matchsticks

green onions, chopped

chopped Asian chives (buchu),

water dropwort (minari), optional

garlic cloves (24 garlic cloves), minced

ginger,

onion,

hot pepper flakes (gochugaru)

Prepare and salt the cabbage:If the cabbage cores stick out too much, trim them off.

To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.

Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.

Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.

Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.

After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, and put them in a strainer over a basin so they can drain well.

While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you can make the porridge. Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.

Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.

Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you’re using them. Mix well.

Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi. Eat right away, or let it sit for a few days to ferment.

https://youtube.googleapis.com/v/eTucCw1w6Ak

How to make classic Korean cabbage kimchi

Traditional kimchi recipe

If you love kimchi, then you will want to make this homemade kimchi because it's so much more cost-effective to make at home than to get at the store!

Homemade Kimchi (Kimchee)

sea salt

sweet onion

garlic, (peeled)

red pepper powder

bundle green onions, (julienned)

Place cabbage in a very large bowl. Mix together sea salt and water and stir until sea salt has dissolved. Pour over cabbage and mix together with your hands. Let sit for 1.5-2 hours.

In the meantime, blend together onion and garlic with 1/4 cup water to create a puree. Pour into a medium bowl then mix together with red pepper powder and green onions. If you are making a separate radish kimchi, save a bit of this mixture for the radish kimchi.

Once the cabbage has significantly wilted, rinse cabbage to get most of the salt water off. Place back into the very large bowl then toss the cabbage with the red pepper seasoning mixture until well-coated.

Place seasoned kimchi into a large mason jar and using your fist, punch down the cabbage to compress it all in the jar. Keep stuffing the jar until it's completely full and use another jar, if needed.

Tightly close the lid on the mason jar(s) and leave out at room temperature overnight. Taste the kimchi the next day and if you prefer to have it more sour, leave out for another day or more. If you think it tastes fine after it has sat out overnight the first night, place in the fridge.

Kimchi can last for a very long time in the fridge because it's a fermented dish. I would say probably no more than one year though, but that's just me haha ;)

Mixing mayonnaise into chicken salad is the most common way to add moisture, but it's not the only way. Vinaigrette works well too, like this tangy Korean-inspired rendition with kimchi, pine nuts, and lots of fresh ginger.

Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions Recipe

chicken

drained kimchi, chopped

celery (about 1 large rib)

pine nuts or sesame seeds

kimchi liquid

white vinegar

salt and black pepper

Sliced bread and frisee, if serving as a sandwich

In a large bowl, toss together all ingredients to combine thoroughly. Season with salt and pepper and serve as a light salad or on bread as a sandwich. Salad can be refrigerated in an airtight container overnight.

This fried rice recipe with kimchi and shrimp is quick and easy to make and tastes delicious.

Kimchi and Shrimp Fried Rice

peeled,

Kosher salt

Napa Cabbage Kimchi, drained and coarsely chopped (see What to Buy note)

Korean chile paste

white rice

eggs,

lime juice, plus more as needed

scallions,

lime,

<em>Looking for a way to spicy up your week? This spicy Korean chili with kimchi packs a punch of flavor and heat, thanks to the gochugaru, chipotle peppers, and cumin!</em>

Spicy Korean Chili with Kimchi

beef

Salt and pepper

red onion, finely chopped

garlic,

gochugaru

cumin

vegetable stock, divided

(14 tomato sauce

chipotle pepper chipotle peppers

sweet potato, diced

coconut yogurt

Brown the ground beef over medium-high heat in a large pot, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.

Add the onions to the pan with the remaining fat and cook over medium-high heat until soft. Add the garlic and kimchi and cook 2 minutes. Add the gochugaru and cumin – cook another 2 minutes.

Add 1 cup of veggie stock, scraping up any brown bits. Bring to a boil and then reduce the heat to medium-high and cook until reduced and thickened – approximately 10 minutes.

Return the beef to the pot and add the sweet potato, remaining veggie stock, tomato sauce and chipotle pepper, and 1¼ teaspoons salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 20-30 minutes – until you have reached the desired consistency.

Turned out great! I'm heading to Korea soon and will be cooking for friends. Bringing this one with me. Thank you.

This won me first place at a chilli cook-off - thanks!

I was at the event and refilled my bowl 3 times... so tasty!

This won me "Most Unique" at my companys chili cookoff!  (There were 25 entries so 1st place was tough to get)  Now I have to make a second batch for folks who didn't get any and a vegetarian girl.  Even my parents liked it and my parents don't like anything I make!

Thank you so much for this recipe!  It won me the "Most Unique" award at my company chili cookoff and there were over 35 entries!  Also, I only made one crockpot full and had 5 requests afterwards for more and one vegetarian (I used vegan kimchi and morningstar crumbles).  Thank you for this recipe!

Sorry!  I should've reiterated that this was for my same company but different department.  (Same vegetarian girl though... LOL!)  You are clearly my go to!  :-)

kimchi ((*see note),

g bacon ((5.3 ounces),

mushrooms

rice

x-large eggs (cooked sunny side up

tsp minced garlic

Tbsp sesame oil

Tbsp cooking oil

Tbsp toasted sesame seeds (to garnish)

green onion (to garnish, thinly sliced (optional))

seaweed (, shredded (optional))

On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.

Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.

Add the Kimchi and stir until 80% of it is cooked.

(Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.

Add the rice and the kimchi juice. Mix all of them together well and thoroughly.

Add the sesame oil and mix them well. Remove from the heat.

Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called Jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty.

Kimchi Soup

pork belly,

garlic cloves,

unsalted butter

kimchi, aged if possible, squeezed dry and chopped

Korean red pepper paste (gochujang)

Korean red pepper flakes (gochugaru)

Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.

Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.

Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.

Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Easy, 10-ingredient kimchi that's entirely vegan and packed with spicy, tangy flavor. A spicy, healthy side or snack that's the perfect addition to any Asian dish.

Easy Vegan Kimchi

head napa or savoy cabbage ((outermost leaves removed // well rinsed))

Tbsp sea salt ((plus

Tbsp tamari ((or soy sauce if not gluten-free))

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