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Making kimchi

m
misterpatrick Apr 23, 2010 12:52 PM

A lot of Korean recipes are quite simple to make. For example, kimchi jigae is one of my favorites to make and can be done in about 20 minutes. Here's a quick recipe. I'll often add a can of tuna. Also popular is adding pork belly.

Kimchi Jjigae (Kimchi Stew)


Ingredients
1 to 1.5 cups kimchi

kimchi juice

1 pack tofu

2 stalks green onions/scallions

1/2 of large onion
2 shallots

2 -3 cloves of garlic
2 tsp. 
oil

2 cups water

approximately 1/4 cup gochujang (red pepper paste)

2 - 3 tbsp gochugaru (red pepper flakes)

1 tsp. dashida (Korean dashi made with anchovies)- optional, you can get it powdered


Directions

Prior to cooking, prepare the following. 
Roughly chop kimchi into smaller chunks
Cube tofu into bite sized pieces
Slice scallions on a bias (on an angle) into 1-inch long slices
Chop onion into smaller slices
Mince garlic (use pre-minced if possible)
Slice chili pepper on a bias

In pot, add a little bit of oil. Add minced garlic and onion to flavor the oil. 

Add in kimchi chunks and cook for about 2 - 3 minutes (this will help the soup cook faster).  Add in water (approximately 2 cups serves 4 individual servings).  Bring heat up to high and boil for a few minutes.  Add one scoop (a little less than 1/4 cup) of gochujang (red pepper paste) and stir until dissolved.  Add a couple tablespoons of gochugaru (red pepper flakes).  Let it cook on medium heat for approximately 5  to 7 minutes (this will allow for the kimchi to cook through).  Stir occasionally.  Taste and if needed, re-season with kimchi juice and dashida.  Then add in tofu and let it cook for another 4 minutes or so before adding in the scallions. 

  1. s
    stymie Apr 23, 2010 01:17 PM

    mr. pat, any suggestions on preparing the pressed fish cake as found at Dong Yang (other than the instructions on the package)? Thanks

    2 Replies
    1. re: stymie
      m
      misterpatrick Apr 26, 2010 09:37 AM

      I actually cut them in strips and boil them in noodle soup for about a minute. I've never made them in the like they do in a lot of this dishes at Dong Yang. My guess is you just thaw and toss in whatever you're making as they are already cooked. Let me know if you find some other method that is tasty.

      1. re: stymie
        hannaone Apr 26, 2010 12:45 PM

        Here are a couple of ways to prepare fishcake -
        Odaeng (Sweet Fishcake)

        There are many different types of fishcake. This recipe works well with any flat sheet style of fishcake, however the roughly 6 inch by 9 inch by ¼ inch with the medium to dark brown "skin" and off white center is best.

        Servings: 10

        Ingredients

        2 Sheets flat Korean fish cake
        1 small onion
        1 small carrot
        blended sesame/soy bean oil (vegetable cooking oil)

        Stir Fry sauce:
        1 tablespoon Soy sauce
        1 tablespoon light brown sugar**
        1 teaspoon Refined rice wine
        2 cloves fresh garlic
        ¼ ounce fresh ginger
        1 teaspoon Sesame oil

        ** (May substitute sugar, honey, or corn syrup)

        Procedure

        Mix Sauce
        Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a smal mixing bowl and mix well.

        Prepare Fishcake
        Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
        Thin slice carrot and onion.

        Cooking
        Pre-heat wok or stir fry pan over high heat, add cooking oil, then add sliced fishcake and stir fry for 1 to 2 minutes.
        Add carrot, onion, and sauce, and stir fry for three to four minutes.
        Serve warm as a snack, or chill and serve as part of a ban chan array.
        -------------------------------------------------
        Spicy Odaeng (Spicy Korean Fishcake)
        오댕
        This recipe is a spicy version of Odaeng, and works well with any flat sheet style of fishcake, however the very thin fishcake sold in rolls is best. These are available in the refrigerated section of most larger and some smaller Asian stores.

        Servings: 10

        Ingredients

        2 sheets flat Korean fish cake*
        1 small onion
        1 small carrot
        1 each fresh red chile pepper
        2 each green or spring onion
        1 each hot green pepper
        blended sesame/soy bean oil (vegetable cooking oil)

        Stir Fry sauce:
        1 tablespoon Soy sauce
        1 tablespoon water
        2 teaspoons fine ground gochugaru (Korean ground red chili pepper)
        ½ tablespoon light brown sugar**
        1 teaspoon Refined rice wine
        3 cloves cloves fresh garlic
        ¼ ounce fresh ginger
        1 teaspoon Sesame oil

        ** (May substitute sugar, honey, or corn syrup)

        Procedure

        Mix Sauce

        Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a small mixing bowl and mix well.

        Prepare Fishcake

        Slice fishcake in half lengthwise, then cut into triangles with a base of about 2 ½ inches.
        Wash carrot and onion in cold water, then thin slice.
        Remove stem and slice peppers in half from top to bottom, then thin slice each half also from top to bottom.
        Trim top and bottom of green/spring onion, then slice in 1½ inch pieces.

        Cooking

        Pre-heat wok or stir fry pan over high heat, add cooking oil then quickly add carrot, onion, peppers, and sauce, and stir fry for two to three minutes. Add sliced fishcake green onion,and stir fry for 1 to 2 minutes.
        Serve warm as a snack, or chill and serve as part of a ban chan array.

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