Oi Kimchi (Cucumber Kimchi)


 

INGREDIENTS

12 Kirby cucumbers
2 tsp salt
Kimchi sauce
 

METHOD

(1)  Rinse cucumbers, and dry with paper towels.
(2)  Quarter the cucumbers lengthwise, leaving one end intact. 
(3)  Put the cucumbers in the mixing bowl, and sprinkle with salt.
(4)  Leave aside for 30 minutes.
(5)  Mix the kimchi sauce together in separate bowl, and stuff the sauce into each cucumber.
(6)  Enjoy fresh, or keep in the refrigerator up to 1 week.
 
 

Korean Bok Choi Kimchi


I just love homemade kimchi, fresh and tasty.  Best part is that I can adjust the saltiness and spiciness to my liking.  I use bok choi and cucumber (next post) in this recipe.


INGREDIENTS

2 lb Bok Choi
1 onion, sliced
1 red pepper, seeded and sliced
2 green onions, roots trimmed and cut into 2 inch long
1/2 Korean radish, peeled and sliced thinly
1/2 cup salt
2 tbsp toasted white sesame seeds
 
Kimchi sauce:
Refer to “Poggi Kimchi
 

METHOD

(1)  Separate bok choi leaves and wash thoroughly.  Place in salad spinner, and dry them in batches. 
(2)  Place bok choi in a large mixing bowl, and sprinkle salt generously over each leaf. 
(3)  Add water enough to cover bok choi, and leave aside for 1 hour. 
(4)  Drain and rinse thoroughly to remove salt.
(5)  Mix all the kimchi sauce ingredients in a separate bowl.  Add sliced onion, red pepper, green onion, radish and sesame seeds and
 mix thoroughly.
(6)  Add bok choi and evenly apply the sauce to the leaves. 
(7)  This kimchi is best enjoyed fresh and can be kept in the refrigerator (very cold setting) for up to 2 weeks.
 

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Poggi Kimchi (Napa Cabbage Kimchi – Traditional Korean style)


It has been months since I wrote my last cooking blog!  Apologize for my long absence, as I am busy taking care of my baby.  She is our new addition to Lee family! Jamie is born in March 2012, and she is 5 months old now.   I am thankful for my mother who spent 6 months staying with me, so life is alot easier until she left last week!  Before both my daughters Joanne and Jamie wake up from their nap, I better hurry writing up this recipe of homemade Kimchi for my devoted followers.

Although my husband is Korean (he does not cook), it is almost impossible for him to find me a decent Korean Kimchi recipe.  Why depend on someone else?!?!  I can do it myself!  I spent times researching different recipes (and I am not Korean!), and I succeeded in making decent kimchi at last!   I can say that it is “successful” as my Korean husband gave a thump up (or thumbs)?  hehe

INGREDIENTS

1 napa cabbage
1 handful of mustard leaves, cut into 2 inches
1 handful of watercress, cut into 2 inches
1 Korean radish, shredded
5 green onions, cut into 2 inches
1 cup sea salt (coarse salt)
 

Kimchi sauce (combine all ingredients in a large bowl)

1 cup red pepper powder (adjust according to your spice level)
3/4 cup sweet rice paste (see below)
1/4 cup minced garlic
1/4 cup fish sauce – omit for vegetarian version
1/4 cup salted shrimp (available in a jar) – omit for vegetarian version
1/4 cup sugar
2 tbsp salt
3 cups water (increase if mixture is too thick)
1 onion, grated finely
 
sweet rice paste:
1/2 cup sweet rice flour
1 cup water
Combine both ingredients in a pot.  Boil over high heat and whisk till mixture thickens.  Turn off the heat, and let the mixture cool down. 

METHOD

(1)  Slice the napa cabbage into half.  Slice each half of cabbage into halves.  You should get 4 pieces of cabbage.
(2)  Wash the cabbage thoroughly, making sure that there is no soil or dirt inside the cabbage leaves.
(3)  Using a large deep container, sprinkle the salt between each cabbage leaves (more salt the better!). 
(4)  Pour in enough water to cover the cabbage.  Using heavy weight stone (or pot), put on top of cabbage and leave overnight (at least 8 hours).
(5)  Drain and wash each cabbage under running water for few times.  Drain and set aside.
 

Making Kimchi sauce

(1)  Combine all ingredients in a large bowl, and add cut vegetables (mustard leaves, watercress, green onions and radish).  Mix well and set aside.
 

Making the KIMCHI

(1)  Place one cabbage quarter inside a large bowl.  Spread the kimchi sauce between each leaf and outside of leaf.  Repeat for the remaining cabbage.
(2)  Put the stuffed cabbage in a kimchi container (available in Korean market) or any plastic container.  Have the cabbage facing upward to keep the ingredients inside the cabbage.
(3)  Use 1 large container to contain all cabbages or use 2 separate containers.  Make sure to fill the cabbage only up to 80% full to avoid overflow! 
(4)  Pour in the remaining sauce (if any) and close the lid. 
(5)  The kimchi must be kept in the refrigerator.  You can enjoy the fresh kimchi after 36 hours of fermentation.  The kimchi can be kept up to 2 months. 
 

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Korean Deep Fried Seaweed Rolls stuffed with JapChae Noodle (KimMaRi)


Last month, a friend of mine introduced this Korean street food to me.  She bought a box of KimMaRi from her friend whom she knew online.  I had few bites, and loved the taste of it.  I tried searching online for the recipe, but unable to find one written in English.  I remembered the look and taste of KimMaRi, so I decided to give it a try on my own.   After my first attempt, my husband tried it and loved the taste.  He said it is very close to Korean Street Food “KimMaRi”.  A success!

INGREDIENTS

few sheets of dried Seaweed sheets, cut into 5 inches wide
Japchae noodle, follow this recipe
1/2 package of Tempura mix 
Tempura dipping sauce
vegetables oil for frying
 

METHOD

(1) Prepare JapChae according to recipe, and let JapChae cooled down on a plate.
(2) Prepare dried seaweed sheets, and cut them into 5 inches wide.  
(3)  Place 1 sheet of dried seaweed on a clean plate.  Take 1 tbsp of Japchae and place on the bottom of seaweed sheet.
(4)  Roll them up like sushi rolls, and seal the end with little water.
(5)  Prepare batter according to package instruction.  Take a seaweed roll and dip carefully into the batter.  Drip off excess batter. 
(6)  Heat oil in a frying pan, and add 2 to 3 rolls in hot oil.  Fry till crispy.
(7)  Serve hot and enjoy with tempura dipping sauce. 

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Korean Seasoned Dried Cuttlefish (Ojingeochae Bokkeum)


I received 2 huge bags of dried cuttlefish from my Korean mother-in-law in Pusan.  Dried cuttlefish tastes so good, especially those from Pusan.  We usually eat them as snack with beer or soju.  I personally love having cuttlefish as one of the side dishes, by marinating these cuttlefish as illustrated in this recipe.

INGREDIENTS

1 lb cuttlefish
2 tbsp cooking oil
dash of white sesame seeds
 
Seasoning sauce:
2 tbsp Korean red pepper paste (Gochujang) – adjust accordingly
2 tbsp Korean Corn Syrup
1 tbsp sugar
1/2 tbsp soy sauce
1 tbsp cooking wine
dash of ginger powder
dash of garlic powder
2 tbsp water
 

METHOD

(1) Combine all seasoning ingredients in a bowl.
(2)  Add 2 tbsp of cooking oil in a pan and heat under medium low heat.  
(3)  Pour in the seasoning sauce, and cook for 10 minutes or the sauce turns bubbly.
(4)  Add dried cuttlefish  and toss to coat evenly.
(5)  Remove and place in a shallow dish.  Sprinkle with toasted sesame seeds.
(6)  Serve as side dish and enjoy!
 

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Korean pickled Jalapeno (pickled pepper)


INGREDIENTS

1 lb of jalapeno (adjust quantity according to the size of pickling jar)
2 cups white vinegar
1 cup distilled water
2 tbsp sugar
1 tsp sea salt
 

METHOD

(1)  Slice jalapeno thinly with mandolin. 
(2)  Combine vinegar, water, sugar and salt.  Stir till the sugar is dissolved.
(3) Pour pickling sauce into a jar.  Add all jalapeno slices. 
(4)  Close jar tightly, and let it pickle for 3 days or more.
 

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Kkakdugi (Korean Radish Kimchi)


INGREDIENTS 材料


3 lbs Korean Radishes (cut into 1 inch cubes)
2 green onions, cut into 2 inch pieces
½ tsp artificial sweetener or sugar
2 tbsp salt
Marinate sauce:
½ cup fine red pepper powder (use less for milder version)
¼ cup sweet rice paste (stir ½ cup sweet rice flour and 1 cup water in a pot. Whisk and boil under high heat. Stir till the mixture thickens. Set aside to cool.)
1 tbsp ground salted shrimp (available in Korean market)
2 tbsp minced garlic
½ tsp minced ginger
¼ cup water
1 tsp salt

METHOD

(1)  Mix all sauce ingredients in a bowl and set aside.
(2)  Place the radish cubes in a large mixing bowl. Add salt and sweetener. Mix well with hand, and leave for 4 hours (in room temperature).
(3)  Drain the radish and add the sauce. Mix well together with hand. Add the green onion and mix again.
(4)  Put the finished kimchi in a sanitized jar. Close the lid tightly and keep for 2 days. After 2 days, the kimchi has to be kept in refrigerator and can be kept up to 6 weeks.

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