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NFT: Kimchi

Bill in UT : 9/14/2021 8:51 pm
I've mentioned that I had kimchi once, several years ago, and didn't care for it. And that I saw some in Costco a couple of weeks ago and decided to give it another try. So I had some today on a taco with smoked turkey breast, cabbage slaw, and avocado, and it was really very good. Who's got some ideas for other uses?
Where is RC  
section125 : 9/14/2021 8:55 pm : link
when you need him...?
I love Kimchi  
Johnny5 : 9/14/2021 9:00 pm : link
And it's supposed to be pretty good for you.

I usually just eat it plain, but I also eat it with Eggs and also Udon Noodles.
Mmmmmm  
big_blue : 9/14/2021 9:07 pm : link
Kimchi. I love the stuff. Have three jars in my fridge at the moment .

I crush with rice egg and green onions fool. Gotta throw some gochujang on that too and little soy sauce and drizzle that sesame oil boom
I  
thomasa510 : 9/14/2021 9:09 pm : link
I like it plain but if you want to mute the flavor try in a pancake. Just google kimchi pancakes.

I sometimes add an Okonomiyaki sauce on top on the pancakes
Kimchi  
Producer : 9/14/2021 9:12 pm : link
goes with any Korean dish.

If you have never had bibimbap you are missing out. Go to a Korean restaurant immediately and order it, preferably hot stone, but cold is good too. And kimchi goes perfectly with both.

Kimchi also great in Korean soon tofu, a delicious spicy tofu soup. And of course Korean bbq.

You can add kimchi to many soups to spark them up and even some salads. You can also mess with rice bowls, with veggies and meats and add kimchi as a side.
I second that  
big_blue : 9/14/2021 9:19 pm : link
Hot stone bay be
My wife lived in S. Korea for 3 years (her dad worked for the Govt.)  
montanagiant : 9/14/2021 9:26 pm : link
She makes a Bibimbop that is to die for and she uses all kinds of different kimchi condiments.

Seriously one of my favorite Asian recipes
RE: My wife lived in S. Korea for 3 years (her dad worked for the Govt.)  
montanagiant : 9/14/2021 9:27 pm : link
In comment 15366965 montanagiant said:
Quote:
She makes a Bibimbop that is to die for and she uses all kinds of different kimchi condiments.

Seriously one of my favorite Asian recipes

Bibimbap not Bibimbop
My charcuterie friend Matt and I  
rnargi : 9/14/2021 9:28 pm : link
Make a variety of kimchis, my favorite is radish
RE: My wife lived in S. Korea for 3 years (her dad worked for the Govt.)  
Producer : 9/14/2021 9:38 pm : link
In comment 15366965 montanagiant said:
Quote:
She makes a Bibimbop that is to die for and she uses all kinds of different kimchi condiments.

Seriously one of my favorite Asian recipes


If there is an online recipe she likes, I would love to try it.

I've had it in Korean restaurants  
Del Shofner : 9/14/2021 9:38 pm : link
(second the bebimbop recommmendation), but I've never bought it for the home. Maybe I will - there are definitely local ones here in the Hudson Valley.

Question for Bill on the OP - cole slaw too? Isn't kimchi basically a form of slaw itself?
Gochujang and gochugaru  
Producer : 9/14/2021 9:41 pm : link
These are the red pepper paste (gochujang) and pepper flakes (gochugaru) that are a staple of Korean cuisine and critical to kimchi. They are both amazing and I use them liberally in other dishes.

Careful buying gochugaru as it can be hard to tell which ones are spicy when buying online.
RE: Gochujang and gochugaru  
Del Shofner : 9/14/2021 9:53 pm : link
In comment 15366975 Producer said:
Quote:
These are the red pepper paste (gochujang) and pepper flakes (gochugaru) that are a staple of Korean cuisine and critical to kimchi. They are both amazing and I use them liberally in other dishes.

Careful buying gochugaru as it can be hard to tell which ones are spicy when buying online.


Are those cayenne-type red peppers? I've got tons of them right now and am trying to figure out what to do with them.
I generally don't care for kimchi  
81_Great_Dane : 9/14/2021 10:00 pm : link
but that's a bit like saying "I generally don't care for pickles." There are many varieties, so if you don't like one, try another.

There was a place here in Los Angeles that made kimchi nachos. The recipe is online somewhere (look for "Komodo kimchi nachos"). The place closed, but those nachos were among the best snack-type foods I've ever had, anywhere, anytime.
RE: RE: Gochujang and gochugaru  
Producer : 9/14/2021 10:02 pm : link
In comment 15366986 Del Shofner said:
Quote:
In comment 15366975 Producer said:


Quote:


These are the red pepper paste (gochujang) and pepper flakes (gochugaru) that are a staple of Korean cuisine and critical to kimchi. They are both amazing and I use them liberally in other dishes.

Careful buying gochugaru as it can be hard to tell which ones are spicy when buying online.



Are those cayenne-type red peppers? I've got tons of them right now and am trying to figure out what to do with them.


No they are made from Korean red chilis. And unlike the Italian red pepper flakes we put on pizza they have no seeds, so it is a dark red color. I linked to the wiki and at the bottom they discuss gochugaru.

But you can still probably turn your cayenne peppers into flakes to sprinkle on pizza or pasta or soups, whatever. it just won't be the same exact thing.
Korean chili pepper - ( New Window )
^^^^  
Del Shofner : 9/14/2021 10:06 pm : link
thanks, yes I know how to do the latter and that was my plan. Just was wondering if I could go Korean with some of them. But it sounds like a different form of pepper. I have tons of three kinds right now - cayenne, shishito and poblano.
I'll see if I can find some seeds for the Korean type  
Del Shofner : 9/14/2021 10:08 pm : link
for next year, though. I know the condiments you're referring to and they're great.
RE: I'll see if I can find some seeds for the Korean type  
Producer : 9/14/2021 10:12 pm : link
In comment 15367001 Del Shofner said:
Quote:
for next year, though. I know the condiments you're referring to and they're great.


from my experience the flakes range greatly in hotness, from bland to very hot. Keep that in mind when you go shopping.
OK, wouldn't buy the flakes though -  
Del Shofner : 9/14/2021 10:18 pm : link
I grow my own peppers and cook or make things from them. This link looks like seeds for what we're talking about.
Link - ( New Window )
RE: OK, wouldn't buy the flakes though -  
Producer : 9/14/2021 10:21 pm : link
In comment 15367013 Del Shofner said:
Quote:
I grow my own peppers and cook or make things from them. This link looks like seeds for what we're talking about. Link - ( New Window )


yea.. i just meant when buying the seeds. Some will be hotter than the others, i assume. the wiki above says the flakes made from Cheongyang chili pepper are hotter. I don't really know I'm just repeating information.
RE: RE: My wife lived in S. Korea for 3 years (her dad worked for the Govt.)  
montanagiant : 9/14/2021 10:29 pm : link
In comment 15366972 Producer said:
Quote:
In comment 15366965 montanagiant said:


Quote:


She makes a Bibimbop that is to die for and she uses all kinds of different kimchi condiments.

Seriously one of my favorite Asian recipes



If there is an online recipe she likes, I would love to try it.
I will check with her in the AM my friend!.

Have you tried the new trend where people are using Chili Crisp hot sauce?
Here's a recipe, I'm going to make it this weekend:

Chili Crisp - ( New Window )
Outside of eating it straight out of the jar,  
smshmth8690 : 9/14/2021 10:52 pm : link
my favorite way to eat Kimchi is with beef. Love it rolled up in a tortilla with smoked short rib (or pulled pork), and especially love it on top of a grilled NY Strip.

A couple of years ago I had a Bloody Mary in Portland Maine, that ws topped with a skewer of Kimchi, and I'm pretty sure it was also pureed into the tomato juice component of the drink. Loved it.
RE: Outside of eating it straight out of the jar,  
Producer : 9/14/2021 11:40 pm : link
In comment 15367040 smshmth8690 said:
Quote:
my favorite way to eat Kimchi is with beef. Love it rolled up in a tortilla with smoked short rib (or pulled pork), and especially love it on top of a grilled NY Strip.

A couple of years ago I had a Bloody Mary in Portland Maine, that ws topped with a skewer of Kimchi, and I'm pretty sure it was also pureed into the tomato juice component of the drink. Loved it.


yumm
RE: RE: RE: My wife lived in S. Korea for 3 years (her dad worked for the Govt.)  
Producer : 9/14/2021 11:41 pm : link
In comment 15367025 montanagiant said:
Quote:
In comment 15366972 Producer said:


Quote:


In comment 15366965 montanagiant said:


Quote:


She makes a Bibimbop that is to die for and she uses all kinds of different kimchi condiments.

Seriously one of my favorite Asian recipes



If there is an online recipe she likes, I would love to try it.


I will check with her in the AM my friend!.

Have you tried the new trend where people are using Chili Crisp hot sauce?
Here's a recipe, I'm going to make it this weekend: Chili Crisp - ( New Window )


lovely..

i've bought chili crisp in the store but never made it..

looks like something i should try!
Honestly, it is freakin amazing on hotdogs  
sb from NYT Forum : 9/14/2021 11:58 pm : link
.
Chi ....  
short lease : 9/15/2021 2:42 am : link

is her last name?

Kim is beautiful ... I have been in love with her since the 3rd grade.
Forget the mustard/ketchup war...  
BMac : 9/15/2021 7:42 am : link
...put Kimchi on a hot dog and you'll never want one any other way again.
RE: Forget the mustard/ketchup war...  
John in Loudoun : 9/15/2021 8:34 am : link
In comment 15367139 BMac said:
Quote:
...put Kimchi on a hot dog and you'll never want one any other way again.


I've honestly never considered putting kimchi on hotdogs and I'm Korean. But it makes sense how that would go well together.
I was stationed in Korea with the Army...  
BamaBlue : 9/15/2021 9:06 am : link
Since we were near the DMZ next to a small village, we got a lot of local food (including Gaegogi - Dog).

I've enjoyed Kimchi ever since. There are countless varieties of Kimchi that go beyond the cabbage. Mul (water) Kimchi is more like a soup and is very good. My favorite is Turnip Kimchi... with a shot of Makgeolli (a potent fermented rice alcohol)
Kimchi changes flavor as you keep it  
Jim in Forest Hills : 9/15/2021 9:12 am : link
Fresh it will be a little bitter and sweetens as it ripens. One way to try it is with Pork belly, this is nothing new, but heat up the kimchi on the grill alongside the porkbelly and eat together warm. This will change your life!
Also recommend Oi sobeki or cucumber kimchi style  
Jim in Forest Hills : 9/15/2021 9:13 am : link
This is better than kimchi imo.
RE: I've had it in Korean restaurants  
Bill in UT : 9/15/2021 10:04 am : link
In comment 15366973 Del Shofner said:
Quote:
(second the bebimbop recommmendation), but I've never bought it for the home. Maybe I will - there are definitely local ones here in the Hudson Valley.

Question for Bill on the OP - cole slaw too? Isn't kimchi basically a form of slaw itself?


I'm not sure just what the definition of a slaw is, but yes, both the slaw and kimchi were cabbage. Very different flavor profiles, though, the "slaw" was just sliced cabbage with mayo, which I usually use on tacos, and which goes well with the turkey. I guess I could have just put some mayo on it :)
So, I just looked up slaw, and it's any shredded or chopped raw veggie in a vinegar base dressing, so kimchi would probably fit that.
RE: Forget the mustard/ketchup war...  
Bill in UT : 9/15/2021 10:09 am : link
In comment 15367139 BMac said:
Quote:
...put Kimchi on a hot dog and you'll never want one any other way again.


Sauerkraut is also fermented cabbage, so you'd think kimchi would go well on a dog. Just a little more heat and tang than kraut.
Thanks, guys  
Bill in UT : 9/15/2021 10:13 am : link
some great suggestions. Question- I had some real bad abdominal pain last night. Could it have been from the kimchi? I only had about a tablespoon of it and I've had other fermented products, like sauerkraut, before with no problem. But now I'm a little nervous going forward, lol
btw, this isn't what I made last night, but  
Bill in UT : 9/15/2021 10:23 am : link
might be of interest. From Judy Joo


Ingredients
ASIAN-STYLE SLAW:
1/4 cup Kewpie mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 tablespoons toasted sesame oil
1 teaspoon gochugaru (Korean chile flakes)
Kosher salt or sea salt
4 cups tightly packed thinly sliced cabbage
1 cup julienned peeled tart apple or Asian pear
1/2 cup thinly sliced red onion
PORK:
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon mirin or lemon-lime soda
2 garlic cloves, grated or minced
1 tablespoon toasted sesame seeds
1 tablespoon gochugang (Korean chile paste)
Kosher salt or sea salt
One 1-pound pork tenderloin, partially frozen then thinly sliced crosswise
1 tablespoon vegetable oil
16 small (6-inch) corn tortillas
Cabbage kimchi, drained and finely chopped
Avocado, thinly sliced
Cherry or grape tomatoes, quartered
Sour cream
Fresh chives, finely chopped

Directions
Step 1
For The Slaw: In a large bowl, stir together the mayonnaise, sour cream, lemon juice, sesame oil, chile flakes and salt to taste. Add the cabbage, apple and onion and toss to coat. Cover and refrigerate.

Step 2
For The Pork: In a large bowl, stir together the soy sauce, sesame oil, mirin, garlic, sesame seeds, chili paste, a pinch of salt and the pepper. Add the pork and toss to coat. Let marinate for about 1 hour at room temperature or cover and refrigerate up to overnight.

Step 3
Before cooking, heat the tortillas on a hot skillet or griddle, flipping halfway through until puffed and blistered in spots, 4-6 minutes. Keep warm wrapped in a clean kitchen towel.

Step 4
In a large skillet, heat the vegetable oil over medium-high heat. Add the pork mixture and cook, stirring often, until the pork loses the pinkness, about 3 minutes. Transfer the pork to a platter and serve wit the tortillas, Asian-style slaw, kimchi avocado tomatoes, sour cream and chives.
The recipe is for  
Bill in UT : 9/15/2021 10:24 am : link
Korean-Mexican Tacos
I have been making my own the last few years for my wife & I  
bigblue1124 : 9/15/2021 10:33 am : link
I am allergic to all seafood and shellfish and most on the market contain either fish sauce or shrimp paste. So, I started making my own and enjoy it every ounce in a while but my wife loves it.

Some dishes I have used it in are
Fried tater tots topped with kimchi, ssamjang aioli, crispy fried shallots and bulgogi skirt steak.
Ramen bowl with brisket, beef stock, black garlic oil, kimchi, scallions, dehydrated shitake mushrooms reconstituted and use the liquid in the broth, vegan gochujang.
Pork belly bao buns with kimchi, scallion aioli and sriracha the pork I have done a few ways char siu style, Bulgogi and a spicy braised ponzu style.
Sorry forgot  
bigblue1124 : 9/15/2021 10:38 am : link
In the Ramen I also do a soft boiled egg in it.
I've got 3 bibimbap recipes  
Bill in UT : 9/15/2021 10:50 am : link
2 are with sliced beef, 1 with ground beef. Preferences?
Bill  
CRinCA : 9/15/2021 12:02 pm : link
Costco also sells ready to cook bulgogi, a Korean beef dish. Over near the chickens. Kimchi is great with bulgogi- wrapped in a tortilla for me.
Kimchi is delish and good for you  
sshin05 : 9/15/2021 12:48 pm : link
You guys are making me hungry

kimchee health benefits

I second grilled kimchee with any bbq meats, super good. Not just hot dogs, you can try it on hamburgers, sandwiches, almost any mexican dish, nearly all bbq meats, and probably tons of other foods I haven't imagined. Kimchi is such a stable in Korea that most families have two fridges, one of which is dedicated to kimchi.
RE: I've got 3 bibimbap recipes  
bigblue1124 : 9/15/2021 1:34 pm : link
In comment 15367315 Bill in UT said:
Quote:
2 are with sliced beef, 1 with ground beef. Preferences?


Bill IMO beef close to the bone is always better than ground beef regardless of mix when it's rendered down during cooking you lose the flavor of the meat. I would suggest brisket, tri-tip or short ribs for the best flavorful dish. With that said if you are looking for a leaner meal ground would be the way to go but lose the depth of flavor you are really looking for.

The only ground product I use in Asian style food regardless of region is pork primarily in Thai pork larb and I sometimes use kimchi in that as well. either as a bowl our lettuce wraps with butter lettuce.
Bill go to a Korean restaurant, order the bulgogoi  
gtt350 : 9/15/2021 1:44 pm : link
they will bring you a few types of kimchi.
I've been to Korea on business 3 times when i got home I just opened my suitcase but didn't unpack. The next morning my wife thought there was a dead animal in the house
RE: Bill  
Bill in UT : 9/15/2021 2:50 pm : link
In comment 15367392 CRinCA said:
Quote:
Costco also sells ready to cook bulgogi, a Korean beef dish.


But that would make it too easy, wouldn't it? :)
RE: RE: My wife lived in S. Korea for 3 years (her dad worked for the Govt.)  
montanagiant : 9/15/2021 6:21 pm : link
In comment 15366972 Producer said:
Quote:
In comment 15366965 montanagiant said:


Quote:


She makes a Bibimbop that is to die for and she uses all kinds of different kimchi condiments.

Seriously one of my favorite Asian recipes



If there is an online recipe she likes, I would love to try it.

This is the one she likes best:

Link - ( New Window )
By the way, Kimchi is also  
montanagiant : 9/15/2021 6:23 pm : link
Excellent when put into Pho
RE: RE: RE: My wife lived in S. Korea for 3 years (her dad worked for the Govt.)  
Bill in UT : 9/15/2021 6:26 pm : link
In comment 15367865 montanagiant said:
Quote:
In comment 15366972 Producer said:


Quote:


In comment 15366965 montanagiant said:


Quote:


She makes a Bibimbop that is to die for and she uses all kinds of different kimchi condiments.

Seriously one of my favorite Asian recipes



If there is an online recipe she likes, I would love to try it.



This is the one she likes best: Link - ( New Window )


Thanks, Monty, copied it to my tablet
RE: RE: RE: My wife lived in S. Korea for 3 years (her dad worked for the Govt.)  
Producer : 9/15/2021 6:51 pm : link
In comment 15367865 montanagiant said:
Quote:
In comment 15366972 Producer said:


Quote:


In comment 15366965 montanagiant said:


Quote:


She makes a Bibimbop that is to die for and she uses all kinds of different kimchi condiments.

Seriously one of my favorite Asian recipes



If there is an online recipe she likes, I would love to try it.



This is the one she likes best: Link - ( New Window )


Thanks montana!

I will definitely try this recipe when I have some time.. buy some stone bowls first!

RE: Bill go to a Korean restaurant, order the bulgogoi  
Bill in UT : 9/15/2021 7:39 pm : link
In comment 15367546 gtt350 said:
Quote:
they will bring you a few types of kimchi.
I've been to Korea on business 3 times when i got home I just opened my suitcase but didn't unpack. The next morning my wife thought there was a dead animal in the house


lol. I'd have to go up to Phoenix or Scottsdale to find a Korean restaurant. I'll check it out
RE: RE: I've got 3 bibimbap recipes  
Bill in UT : 9/15/2021 7:40 pm : link
In comment 15367518 bigblue1124 said:
Quote:
In comment 15367315 Bill in UT said:


Quote:


2 are with sliced beef, 1 with ground beef. Preferences?



Bill IMO beef close to the bone is always better than ground beef regardless of mix when it's rendered down during cooking you lose the flavor of the meat. I would suggest brisket, tri-tip or short ribs for the best flavorful dish. With that said if you are looking for a leaner meal ground would be the way to go but lose the depth of flavor you are really looking for.

The only ground product I use in Asian style food regardless of region is pork primarily in Thai pork larb and I sometimes use kimchi in that as well. either as a bowl our lettuce wraps with butter lettuce.


The recipes I have suggest ribeye or sirloin. I guess I'll stay away from ground. Thanks
RE: RE: RE: I've got 3 bibimbap recipes  
Producer : 9/15/2021 7:48 pm : link
In comment 15367951 Bill in UT said:
Quote:
In comment 15367518 bigblue1124 said:


Quote:


In comment 15367315 Bill in UT said:


Quote:


2 are with sliced beef, 1 with ground beef. Preferences?



Bill IMO beef close to the bone is always better than ground beef regardless of mix when it's rendered down during cooking you lose the flavor of the meat. I would suggest brisket, tri-tip or short ribs for the best flavorful dish. With that said if you are looking for a leaner meal ground would be the way to go but lose the depth of flavor you are really looking for.

The only ground product I use in Asian style food regardless of region is pork primarily in Thai pork larb and I sometimes use kimchi in that as well. either as a bowl our lettuce wraps with butter lettuce.



The recipes I have suggest ribeye or sirloin. I guess I'll stay away from ground. Thanks


Yes the beef in bibimbap is almost always sliced steak or shredded. Ground beef is inauthentic.
RE: RE: I've got 3 bibimbap recipes  
Producer : 9/15/2021 7:49 pm : link
In comment 15367518 bigblue1124 said:
Quote:
In comment 15367315 Bill in UT said:


Quote:


2 are with sliced beef, 1 with ground beef. Preferences?



Bill IMO beef close to the bone is always better than ground beef regardless of mix when it's rendered down during cooking you lose the flavor of the meat. I would suggest brisket, tri-tip or short ribs for the best flavorful dish. With that said if you are looking for a leaner meal ground would be the way to go but lose the depth of flavor you are really looking for.

The only ground product I use in Asian style food regardless of region is pork primarily in Thai pork larb and I sometimes use kimchi in that as well. either as a bowl our lettuce wraps with butter lettuce.


gosh larb is soooo good. Though I get chicken larb (sometimes spelled laab). The combination of lime, cilantro, red onion and chilis is a knockout.

RE: RE: RE: RE: I've got 3 bibimbap recipes  
Bill in UT : 9/15/2021 7:58 pm : link
In comment 15367964 Producer said:
Quote:
In comment 15367951 Bill in UT said:


Quote:


In comment 15367518 bigblue1124 said:


Quote:


In comment 15367315 Bill in UT said:


Quote:


2 are with sliced beef, 1 with ground beef. Preferences?





Yes the beef in bibimbap is almost always sliced steak or shredded. Ground beef is inauthentic.


The only reason I took it seriously is that the recipe is from Judy Joo, who is Korean and an "Iron Chef"
RE: RE: RE: RE: RE: I've got 3 bibimbap recipes  
Producer : 9/15/2021 9:19 pm : link
In comment 15367977 Bill in UT said:
Quote:
In comment 15367964 Producer said:


Quote:


In comment 15367951 Bill in UT said:


Quote:


In comment 15367518 bigblue1124 said:


Quote:


In comment 15367315 Bill in UT said:


Quote:


2 are with sliced beef, 1 with ground beef. Preferences?





Yes the beef in bibimbap is almost always sliced steak or shredded. Ground beef is inauthentic.



The only reason I took it seriously is that the recipe is from Judy Joo, who is Korean and an "Iron Chef"


I'm sure it's delicious. But try the real mccoy before branching out.

Are there any good Korean places near you where you can try it out?
RE: RE: RE: RE: RE: RE: I've got 3 bibimbap recipes  
Bill in UT : 9/15/2021 10:00 pm : link
In comment 15368042 Producer said:
Quote:
In comment 15367977 Bill in UT said:


Quote:


In comment 15367964 Producer said:


Quote:


In comment 15367951 Bill in UT said:


Quote:


In comment 15367518 bigblue1124 said:


Quote:


In comment 15367315 Bill in UT said:


Quote:


2 are with sliced beef, 1 with ground beef. Preferences?





Yes the beef in bibimbap is almost always sliced steak or shredded. Ground beef is inauthentic.



The only reason I took it seriously is that the recipe is from Judy Joo, who is Korean and an "Iron Chef"



I'm sure it's delicious. But try the real mccoy before branching out.

Are there any good Korean places near you where you can try it out?


I'm 45 minutes to an hour from any good restaurants, so I'll have to check it out
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