KIMCHI BASED RECIPES RECIPES

Name: Kimchi Jjigae (Kimchi Soup)
Total time: 40 min
Yield: 6 to 8 servings
Cuisine: korean
Ingredients: 1 pound fresh pork belly, cut in 1/2-inch pieces; 4 garlic cloves, minced; 1 tablespoon grated ginger; 2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon fish sauce; 2 tablespoons unsalted butter; 1 medium onion, chopped; 2 cups kimchi, aged if possible, squeezed dry and chopped; 3 tablespoons Korean red pepper paste (gochujang); 1 tablespoon Korean red pepper flakes (gochugaru); 1 cup kimchi juice; 8 cups water (for a richer soup, use chicken, pork or beef broth); 8 ounces soft or silken tofu, cut in large cubes; 8 scallions or Korean chives, chopped, for garnish

KIMCHI JJIGAE (KIMCHI SOUP) RECIPE - NYT COOKING

Kimchi Jjigae (Kimchi Soup) Recipe - NYT Cooking image

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. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law’s Kimchi and the author of “The Kimchi Cookbook.”

Provided by David Tanis

Total Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish

Steps:

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.

Nutrition Facts : @context http//schema.org, Calories 385, UnsaturatedFatContent 20 grams, CarbohydrateContent 8 grams, FatContent 35 grams, FiberContent 3 grams, ProteinContent 10 grams, SaturatedFatContent 13 grams, SodiumContent 707 milligrams, SugarContent 2 grams, TransFatContent 0 grams

KIMCHI FRIED RICE RECIPE - NYT COOKING

Kimchi Fried Rice Recipe - NYT Cooking image

Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.

Provided by Francis Lam

Total Time 30 minutes

Yield Serves 2

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
1/2 small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
1/2 cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame seeds for garnish

Steps:

In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Nutrition Facts : @context http//schema.org, Calories 1061, UnsaturatedFatContent 15 grams, CarbohydrateContent 162 grams, FatContent 31 grams, FiberContent 3 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 973 milligrams, SugarContent 2 grams, TransFatContent 1 gram

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