KIMCHEE RECIPE - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!
Total Time 24 hours
Prep Time 24 hours
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop cabbage coarsely and place in a large dish.
- Sprinkle cabbage with salt; let stand 3-4 hours.
- Squeeze cabbage dry with hands and place in another bowl.
- Add remaining ingredients except sesame oil, and mix well.
- Refrigerate at least 24 hours before serving.
- Sprinkle with a few drops of sesame oil on each serving, if desired.
Nutrition Facts : Calories 41.1, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1909.8, CarbohydrateContent 6.9, FiberContent 1.7, SugarContent 3.2, ProteinContent 3.5
THREE'S RAMEN BOWL RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 4 hours 15 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 45
Steps:
- In a medium saucepot, combine the Three's Traditional Ramen Broth and Chicken Soy Sauce, and bring to a boil.
- Meanwhile, bring a large pot of salted water to a rolling boil. Drop the kale in for a few seconds to wilt, then remove with a slotted spoon and set aside. Drop the noodles into the boiling water and cook until they float, 2 to 3 minutes. Drain in a colander and set aside.
- Set out four large noodle bowls and divide the chicken fat between the bowls. Pour the hot seasoned broth in the bowls and then add the noodles. Working counter clockwise from 12 o'clock, garnish each bowl in equal sections with the kale, followed by the corn, Pickled Kimchee Shiitake Mushrooms, green onions, three slices of Braised Pork Belly, half of a 6-Minute Marinated Egg and 2 pieces of nori. The colors of the toppings should look evenly distributed and beautiful.
- Preheat the oven to 400 degrees F. Place the pork knuckle bones in one roasting pan and the chicken backbones in a second roasting pan. Brush the miso paste over the pork knuckles. Transfer both pans to the oven and roast until the bones are dark golden brown, about 45 minutes.
- Carefully drain off the chicken fat and reserve the fat for the ramen bowl. Set aside one-third of the chicken backbones for the Chicken Soy Sauce.
- In a large stockpot, place the remaining backbones and the pork knuckles plus any drippings from the pan. Deglaze the roasting pans with the mirin and sake, and pour into the stockpot. Add the mushrooms, peppercorns, green onion whites, garlic, carrots, celery, ginger, kombu, white onions and radish. Add cold water to cover. Bring to a boil, then reduce the heat and cook at a low simmer for 12 hours. Remove the mushrooms and reserve for the Pickled Kimchee Shiitake Mushrooms. Strain the stock.
- Place the roasted backbones and soy sauce in a medium saucepot and bring to a boil over high heat. Reduce to low and simmer for 45 minutes.
- Place the mushrooms in a small bowl and add the vinegar, kimchee sauce and sugar. Stir to combine and marinate covered overnight.
- Preheat the oven to 225 degrees F. Spray a shallow roasting pan with vegetable oil and place the pork belly in the pan. In a small bowl, whisk together the teriyaki sauce, mirin, sake, sesame oil and sambal, and pour over the pork belly. Sprinkle the garlic, ginger and onion on top. Cover the roasting pan tightly with foil and roast until the pork is fork tender and pulls apart easily, about 6 hours.
- Carefully pour off and reserve the pork belly drippings for the 6-Minute Marinated Egg. Place a clean piece of parchment paper over the pork belly, followed by a clean roasting pan and a weight to press down the pork -- a couple of cans will do fine. Refrigerate until chilled. Slice into 3-by-1/4-inch pieces.
- Bring a small pot of water to a rolling boil. Gently lower the eggs into the pot and cook for 6 minutes. Immediately plunge eggs into a large bowl of ice water and chill thoroughly. Carefully peel the eggs and place in a shallow bowl. Pour the reserved pork belly drippings over the eggs and marinate overnight. If the eggs float, use a small plate to keep them submerged.
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THREE'S RAMEN BOWL RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 4 hours 15 minutes
Category main-dish
Reviews 5
Total Time 4 hours 15 minutes
Category main-dish
- Bring a small pot of water to a rolling boil. Gently lower the eggs into the pot and cook for 6 minutes. Immediately plunge eggs into a large bowl of ice water and chill thoroughly. Carefully peel the eggs and place in a shallow bowl. Pour the reserved pork belly drippings over the eggs and marinate overnight. If the eggs float, use a small plate to keep them submerged.
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Fill your plate with leafy veg and turn this beautiful brassica into a stunning side or main course, whether you use Savoy, red or white cabbage, brussels sprouts or pak choi.
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HOW TO MAKE EASY KIMCHI (SIMPLE FROM-SCRATCH RECIPE ...
From thekitchn.com
Reviews 4.4
Total Time 2700S
Category Pickle, Side dish, Jam, Condiment
Cuisine Korean, Asia
Calories 69 cal per serving
Reviews 4.4
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Category Pickle, Side dish, Jam, Condiment
Cuisine Korean, Asia
Calories 69 cal per serving
- Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
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HOW TO MAKE EASY KIMCHI (SIMPLE FROM-SCRATCH RECIPE ...
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Reviews 4.4
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Category Pickle, Side dish, Jam, Condiment
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Reviews 4.4
Total Time 2700S
Category Pickle, Side dish, Jam, Condiment
Cuisine Korean, Asia
Calories 69 cal per serving
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See details
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KIMCHI JJIGAE (KIMCHI STEW) - KOREAN BAPSANG
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