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.
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
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
I like to throw old kimchi into ramen with some pork belly. I also throw in any vegetables and scallions.