Some Things to do With Kimchi
When you get to the bottom of the kimchi jar, or it just starts getting a little too sour, what do you do?
Here are a couple of ways I use it up to make room for a fresh batch,
Kimchi Buchim (Kimchi Pancake)
1/2 cup kimchi
1/4 pound pork loin, loin chop, picnic shoulder, blade roast, or even ham
1 bunch of scallions, spring, or green onion
2 fresh red chili or jalapeno peppers
1 small white onion
Vegetable cooking oil as needed for frying
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar
Slice the pork into long thin strips, lightly salt, and let stand for 15 minutes
Slice larger scallion/green onion in half lengthwise, then cut to 1 inch lengths.
Slice the onion, then cut each slice in half and separate the layers.
Slice the peppers (discard seeds, or save for drying) into thin slivers.
Press excess moisture from kimchi. Save about 2 teaspoons of the juice to add to batter.
Toss together in a medium bowl
In a small bowl, mix all dip ingredients.
Stir well and set aside.
In a small mixing bowl:
Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
In a medium to large mixing bowl:
Mix dry ingredients (flour, starch, salt).
Add egg mixture, kimchi juice, and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)
Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Lightly oil griddle or skillet.
Add pork strips and lightly brown them. (30 to 45 seconds) Add to bowl with veggies and toss.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter cake) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal. Unused cooked pancakes may be frozen for later use.
To reheat - Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.
BeeGee (not the singing group). A korean soybean porriage and one of my favorite winter comfort foods. Soak soybeans overnight. Grind with liquid in a blender to somewhat find state (Not too fine: there is no wrong or right answer here). Sweat some fatty pork. Toss in the soupy ground soybeans. Cut up good amount of kimchi (best if the kimchi a bit on the ripe side) and cook long and slow. I do a slow cooker for half a day but you can keep it on a stove top for an hour or two. Season with salt and pepper and I sometime add some fish sauce. Have a large scoop over rice. Yum.
my kimchi fried rice recipe
very simple =)
first, make samgyupsal (three-layered pork belly) on the grill.
collect all the excess oil.. i know this sounds gross but.. it's so necessary..
put kimchi in the oil from samgyupsal, and almost deep-fry.
when kimchi is about to get crispy, put rice in, and let that sit (without stirring too much) until the bottom gets crispy, a la dol-sot bibimbap style.
make sure everything is crispy and crunchy. this will require a lot of the aforementioned samgyupsal grease.
the result will be very crispy, almost fried-chickenish kimchi fried rice.
practically everything tastes good when fried in pork fat, but kimchi really adds something extra.
Yum, kimchi fried rice :)
If you like it spicy, you can try using up to almost as much chopped up kimchi as rice--I think I go up to about 1:1 !! If it needs more seasoning, I just put in a little extra kimchi sauce. I like it with tuna, seafood sausage or spam/hot dog in it, and fried egg or a slice of cheese on top :)
You should see T day layouts at my place -
Kai Bi soup
Stir fried squid
up to 15 types of ban chan, including at least three types of kimchi
The turkey and ham sandwiches with kimchi the next three days are fantastic
Yum! Buchim and jjigae, and bokkeum bap are some of our standby's, too (Your buchim recipe looks great, I love the idea of potato flour to make it softer, that would probably help a lot in keeping it from being tough by the time it hits the lunchbox the next day)
Kimchi-tuna stew is also a good quick supper item-- or mixing some chopped kimchi into tuna salad for lunch.
Sometimes I also mix finely sliced sour kimchi with a new crunchy veggie, like cucumber pieces or (quick salt-pickled) radish slices, pour a bit of the kimchi juice and let sit for a combination pickle :)
I've also made kimchi-brussel sprouts (though without the bacon) ! They smell quite strong, though, so I find that it's better at home than as a lunchbox item...
re: Honey Bee
re: Honey Bee
KIMCHEE FRIED RICE!!!!!!!!
I'm no good with measurements for recipes, but if you are using your kimchee dregs you probably know how to make fried rice. I add:
egg...........and any random yummies in my fridge.......
old rice from cooker
touch of sesame oil
Add kimchee /juice at the end
Or I make kimchi soup/stew.
Kimchi Chiggae (Kimchi Stew)
(gimchi jjigae, kimchee chige, kimchi jjigae)
4 oz pork, chicken, or beef*
1 cup kimchi
5 oz medium or firm tofu
1 green onion
1 teaspoon fine ground red chili pepper (DO NOT USE THE MEXICAN CHILI POWDER BLEND)
4 cloves fresh garlic
2 cup water**
* Omit meat for vegetarian soup
** Replace water with 1 cup vegetable, beef, or pork soup stock for a richer flavor
Cut meat into small pieces.
Cut kimchi into 1/2 inch by 1 inch strips.
Thin slice the garlic from top to bottom
Cut tofu in half lengthwise, then slice into approximately 1/4 inch thick slices.
Cut green onion diagonally in 1/2 inch lengths
Place kimchi, meat, and water in a medium pot or large stone bowl over high heat and bring to a full boil.
Reduce heat to medium and cook for about 15 minutes.
Skim any oil/foam from the top.
Add tofu, garlic, and red chili pepper, return to full boil, and cook for about 10 minutes.
Add green onion just prior to serving.
YIELD: 2 or 3 servings