I think this is interesting thing about kimchi. You know, kimchi is getting famous around the world. They even serve it on the plane. But because of its spicy flavor, some people can't eat a lot or kids don't like it much. But I found out this evening while watching tv that there are different kinds of food with kimchi flavor like chocolate kimchi, cheesecake kimchi, and a lot more. But what interest me more was the lemonade kimchi that is sold in Japan. It sounds strange but it's also good to know that kimchi is getting more popular not only in Korea but also around the world.
Showing posts with label kimchi dish. Show all posts
Showing posts with label kimchi dish. Show all posts
Friday, October 9, 2009
Thursday, September 11, 2008
Fried Pork in Egg Batter (Tonjon)
Fried Pork in Egg Batter (Tonjon)
Ingredients: 1/2 lb. ground pork, 1 cake bean curd, 1/2 cup flour, 2 cloves garlic, 1 large green onion, 1/4 lb. kimchi, parsley, sesame oil, 2 eggs, salt, black pepper, MSG, 1 tsp. ginger juice
Method:
1. Wrap the bean curd in a clothe, squeeze out the water and mash it.
2. Squeeze out the water from the kimchi. Chop the kimchi and green onion finely.
3. Mix the #1, #2, ingredients, ground pork, garlic, salt, black pepper, sesame oil and MSG and shape the mixture into round, flat patties.
4. Dip the patties into flour, then into beaten egg and fry them until golden brown. Garnish with the parsley and green onion cut into thin strips.
Hint:
1. Season the kimchi and bean curd and mix them thoroughly with a flat wooden spoon or with your hands so that the patties will be nicely shaped. You may used parboiled mung bean sprouts instead of the kimchi. When draining the fried food in a wicker tray, make only one layer.
2. Be sure to remove all the fat from the pork as it may otherwise be too greasy. Also, cook the pork well.
Ingredients: 1/2 lb. ground pork, 1 cake bean curd, 1/2 cup flour, 2 cloves garlic, 1 large green onion, 1/4 lb. kimchi, parsley, sesame oil, 2 eggs, salt, black pepper, MSG, 1 tsp. ginger juice
Method:
1. Wrap the bean curd in a clothe, squeeze out the water and mash it.
2. Squeeze out the water from the kimchi. Chop the kimchi and green onion finely.
3. Mix the #1, #2, ingredients, ground pork, garlic, salt, black pepper, sesame oil and MSG and shape the mixture into round, flat patties.
4. Dip the patties into flour, then into beaten egg and fry them until golden brown. Garnish with the parsley and green onion cut into thin strips.
Hint:
1. Season the kimchi and bean curd and mix them thoroughly with a flat wooden spoon or with your hands so that the patties will be nicely shaped. You may used parboiled mung bean sprouts instead of the kimchi. When draining the fried food in a wicker tray, make only one layer.
2. Be sure to remove all the fat from the pork as it may otherwise be too greasy. Also, cook the pork well.
Wednesday, September 10, 2008
Stir-Fry Pork with Kimchi on a camp
My hubby said he wanted to eat daejigogi kimchibokkum so I made some for lunch the day before we went camping. He said it was delicious so he told me to make more and bring some for our camp. So the night before we left, I cooked some kimchi bokkum and brought some. Although we ordered chicken for our lunch, my hubby said the kimchi bokkum was more delicious. We ate it for our dinner. I was so happy because I saw my hubby ate much on the food that I prepared.
Click here for daejigogi kimchibokkum recipe.
Saturday, September 6, 2008
Skewered Pork and Kimchi (twaejigogi kimchisanjok)
Skewered Pork and Kimchi (twaejigogi kimchisanjok)
Ingredients: 1/2 lb. pork, 1/2 lb. kimchi, 1 tbsp. sugar, 2 tsp. sesame oil, 10 small green onions, 1/2 cup flour, 1 egg, various seasonings, parsley, red radish
Method:
1. Cut the pork into 1/3"x1/3" strips and pound the pork strips with the back of knife to tenderized them. Marinate them in the seasoning sauce.
2. Cut the kimchi into 3" lengths, and squeeze out the water. Season it with the sesame oil and sugar.
3. Cut the small green onions into 3" lenghts.
4. String the pork, kimchi and green onion strips alternately on skewers. Dip one side of the skewered food into flour.
5. Dip the #4 skewered food into beaten egg and fry it until golden brown.
6. Garnish with the parsley and red radish and serve with the seasoning sauce for dipping.
Hint: A tasty variation is angelica shoots instead of kimchi.
Ingredients: 1/2 lb. pork, 1/2 lb. kimchi, 1 tbsp. sugar, 2 tsp. sesame oil, 10 small green onions, 1/2 cup flour, 1 egg, various seasonings, parsley, red radish
Method:
1. Cut the pork into 1/3"x1/3" strips and pound the pork strips with the back of knife to tenderized them. Marinate them in the seasoning sauce.
2. Cut the kimchi into 3" lengths, and squeeze out the water. Season it with the sesame oil and sugar.
3. Cut the small green onions into 3" lenghts.
4. String the pork, kimchi and green onion strips alternately on skewers. Dip one side of the skewered food into flour.
5. Dip the #4 skewered food into beaten egg and fry it until golden brown.
6. Garnish with the parsley and red radish and serve with the seasoning sauce for dipping.
Hint: A tasty variation is angelica shoots instead of kimchi.
Saturday, August 2, 2008
Stir Fry Pork with Kimchi (Twaejigogi kimchibokkum)
Stir Fry Pork with Kimchi (Twaejigogi kimchibokkum)
Ingredients: A 2/3 lb. pork (with fat and skin remaining), 2/3 lb. kimchi, 2 Korean green peppers, 1 red pepper, 1/2 round onion.
B 3 tbsp. red ppepper paste, 1 tbsp. chopped green onion, 1 tsp. sugar, sesame salt, black pepper, sesame oil, 1/2 tbsp. chopped garlic
Method:
1. Cut the pork into flat pieces.
2. Combine the B ingredients to make the seasoned red pepper paste.
3. Add the #2 aseasoned paste to the pork, mix well and allow it to stand for a while.
4. Remove the stuffing from the kimchi squeezing out the water. Slice it into flat pieces.
5. Halve the green peppers to remove the seeds and cut them into thick strips.
6. Cut the round onion into thin strips.
7. Fry the pork lightly first and then add the #4, #5, #6 ingredients and stir-fry once again.
Hint: This food is delicious served with hot bean curd cut into small pieces.
Ingredients: A 2/3 lb. pork (with fat and skin remaining), 2/3 lb. kimchi, 2 Korean green peppers, 1 red pepper, 1/2 round onion.
B 3 tbsp. red ppepper paste, 1 tbsp. chopped green onion, 1 tsp. sugar, sesame salt, black pepper, sesame oil, 1/2 tbsp. chopped garlic
Method:
1. Cut the pork into flat pieces.
2. Combine the B ingredients to make the seasoned red pepper paste.
3. Add the #2 aseasoned paste to the pork, mix well and allow it to stand for a while.
4. Remove the stuffing from the kimchi squeezing out the water. Slice it into flat pieces.
5. Halve the green peppers to remove the seeds and cut them into thick strips.
6. Cut the round onion into thin strips.
7. Fry the pork lightly first and then add the #4, #5, #6 ingredients and stir-fry once again.
Hint: This food is delicious served with hot bean curd cut into small pieces.
Saturday, April 28, 2007
kimchijjim
There is this newly opened restaurant called nolboo near my place so i told hubby to go in that restaurant and have some kimchijjim - fresh kimchi is served along with big chunks of braised pork, that's been simmered for hours and some slices of tofu. What i like to it is that the kimchi is well-fermented and the pork is super-tender. hmmm...my mouth is watering while posting this.
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