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?
I usually just eat it plain, but I also eat it with Eggs and also Udon Noodles.
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 sometimes add an Okonomiyaki sauce on top on the pancakes
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.
Seriously one of my favorite Asian recipes
Seriously one of my favorite Asian recipes
Bibimbap not Bibimbop
Seriously one of my favorite Asian recipes
If there is an online recipe she likes, I would love to try it.
Question for Bill on the OP - cole slaw too? Isn't kimchi basically a form of slaw itself?
Careful buying gochugaru as it can be hard to tell which ones are spicy when buying online.
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.
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.
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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 )
from my experience the flakes range greatly in hotness, from bland to very hot. Keep that in mind when you go shopping.
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.
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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.
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 )
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.
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
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In comment 15366965 montanagiant said:
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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!
is her last name?
Kim is beautiful ... I have been in love with her since the 3rd grade.
I've honestly never considered putting kimchi on hotdogs and I'm Korean. But it makes sense how that would go well together.
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)
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.
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.
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.
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.
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.
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.
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
But that would make it too easy, wouldn't it? :)
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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 )
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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
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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!
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
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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
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In comment 15367315 Bill in UT said:
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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.
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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.
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In comment 15367518 bigblue1124 said:
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In comment 15367315 Bill in UT said:
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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"
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In comment 15367951 Bill in UT said:
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In comment 15367518 bigblue1124 said:
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In comment 15367315 Bill in UT said:
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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?
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In comment 15367964 Producer said:
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In comment 15367951 Bill in UT said:
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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