KIMCHI SAUCE 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 GRILLED CHEESE RECIPE - NYT COOKING

Kimchi Grilled Cheese Recipe - NYT Cooking image

Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won’t burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection.

Provided by Ali Slagle

Total Time 15 minutes

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 slices bread, either soft sandwich bread or large rustic slices, not more than 1/2-inch thick
1 tablespoon mayonnaise
1/2 cup grated mozzarella, Cheddar or other mild, semifirm cheese
1/4 cup drained and coarsely chopped kimchi

Steps:

Heat a heavy skillet over medium-low heat. Thinly spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise. Place the bread, mayonnaise-side-down, in the skillet and divide the mozzarella evenly over the slices.
When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side-down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.

Nutrition Facts : @context http//schema.org, Calories 435, UnsaturatedFatContent 15 grams, CarbohydrateContent 32 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 9 grams, SodiumContent 834 milligrams, SugarContent 4 grams, TransFatContent 0 grams

More about "kimchi sauce recipes"

KIMCHI GRILLED CHEESE RECIPE - NYT COOKING

Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won’t burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine american, korean
Calories 435 per serving

When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side-down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.

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