This is a great weeknights meal – if you are vegan leave our pork belly. This is adapted from Food & Wine.
- 1/2 lb pork belly, cut into 1/2-inch pieces
- 1 lb jar kimchi, drained, 1/4 c liquid reserved
- 1/2 onion, thinly sliced
- 8 oz shiitake mushrooms, thinly sliced
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 bag baby spinach
- One 14-ounce container silken tofu
- Steamed short-grain rice, for serving
In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is
sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally,
until the onion is softened, about 5 minutes.
Add the reserved kimchi
liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.
Season stew with salt. Stir in tofu, breaking up and bring to a boil. Stir in spinach just before serving. Serve with rice.
Leave out the egg for a great vegan meal!
- 2 tbsp soy sauce
- 4 tsp ginger, minced
- 1 tbsp rice vinegar
- 1/4 c peanut oil
- 1 tsp toasted sesame oil
- Salad greens
- 4 eggs, poached
- 4 c warm, cooked rice
- 1 avocado, sliced thin
- 1 c kimchi, chopped
- Scallions, sliced thin
- Crumbles seaweed snack sheets
Combine soy sauce, ginger, vinegar and peanut oil in a small jar, shake to combine.
Toss greens with 1 – 2 tbsp of the sauce to coat. Divide remaining ingredients amount bowls and serve with dressing to spoon over the bowl.
Another winner from Melissa Clark.
1 bunch of kale, stems removed, leaves torn
2 tbsp peanut oil
2 pork rib chops
Salt and pepper
1/4 c sake or dry white wine
1 tbsp brown sugar
1/2 tbsp fish sauce
3/4 c kimchi, chopped
3 scallions, sliced thin
Cooked brown rice
Blanch kale and set aside.
Heat a large skillet over medium heat and add oil. Season pork chops with salt and pepper. Sear on both sides about 3 minutes and transfer to a plate.
Add sake or wine to the skillet, scraping up brown bits. Reduce then add sugar, fish sauce, kale and kimchi. Nestle pork into the kale/kimchi mixture and heat until cooked through 3 – 6 minutes.
Divide among plates and garnish with scallions.
Winner winner chicken dinner!! This one is a bit of work, but so worth it.
Jasmine Rice, 3 cups warm cooked white rice
1 1/2 tsp canola oil
2 tbsp olive oil
4 small bok choy, halved lengthwise
Salt and Pepper
1/4 c plus 2 tablespoons Kimchi
2 cups shredded roasted chicken or rotisserie chicken
Thai basil sprigs
1 whole chicken
Salt and pepper
Preheat oven to 500.
Generously salt the chicken inside and out. Season with pepper. Place in a roasting pan and roast for 50 – 70 minutues until it is 162. Cool fpr a few then carve and set aside.
3 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
3/4 c olive oil
2 tbsp kimchi
Blend with an immersion blender and set aside.
Preheat the oven to 375°.
In a medium bowl, mix 1/2 of the rice with the canola oil. Spread on a large rimmed baking sheet. Bake for 15 to 20 minutes, until crisp.
Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the bok choy cut side down and season with salt and pepper. Cook over moderately high heat until browned on the bottom, 5 – 7 min per side. Transfer to a plate.
In a bowl, toss the crispy rice with the remaining 2 1/2 cups of cooked rice and 1/4 cup of the vinaigrette.
Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette into the bowls. Garnish with basil.
Serves 4 – 6.
This crazy pizza just came to me last night! I really thought it would be fun to put kimchi on a the corn meal crust, and American cheese, spam and some fresh pineapple just seemed like the perfect accompaniment. Don’t hate me because I love spam.
1 cornmeal crust or regular pizza
4 – 8 slices america cheese
1/2 c kimchi, drained and chopped
1/2 spam, cubed and cooked crispy
1/2 c fresh pineapple, chopped
Preheat oven to 450.
If using regular pizza dough roll it out. Top with american cheese, kimchi, crispy spam and pineapple. Bake until cheese is melted and crust is crispy.
Serves 2 – 4.
This is not so much a recipe as a bringing together of food items. It is delicious and brings in a combo of some tasty Korean flavors. And yes, American cheese is what should be used for this one 😉
4 Chicken Sausages (I used the kimchi ones from trader joes), sliced in 1/2 and lengthwise
8 small Hawaiian rolls
1 jar of kimchi
8 slices American cheese
Mayo, preferable Kewpie brand
Heat a grill over medium high heat. Cook sausages about 3 minutes per side. Toast buns.
Spread mayo on buns, top with sausage, cheese and kimchi.
These are from F&W and quite tasty if info say so myself!
SOY-SESAME DIPPING SAUCE
2 tsp sugar
1/4 c soy sauce
2 rice wine vinegar
2 tsp jarred kimchi liquid
1 tsp roasted sesame seeds
3 TBSP jarred kimchi liquid
1 tsp black bean sauce
1 1/2 tsp salt
1 tsp canola oil
3/4 c all-purpose flour
1/2 c chopped drained kimchi
4 scallions, cut into 1-inch lengths
MAKE THE DIPPING SAUCE
In a bowl, whisk 1 TBSP of warm water with the sugar until dissolved; whisk in the remaining ingredients.
MAKE THE PANCAKES
In a large bowl, whisk 1/2 c plus 1 TBSP of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil. Add the flour and stir just until a batter forms. Fold in the kimchi and scallions.
Spray a non stick skillet or griddle and heat over medium heat. Pour batter onto skillet in 1/2 c quantities. Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes. Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer. Transfer the pancake to a paper towel–lined plate to drain; serve with the soy-sesame dipping sauce.
What could be better on a brisk rainy evening than a hot bowl of spicy kimchi stew? Not much.
16-oz firm tofu, cut into 1” pieces
1 TBSP vegetable oil
4 c gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 TBSP gochujang (Korean hot pepper paste)
16 scallions, cut into 1” pieces
2 TBSP reduced-sodium soy sauce
1 TBSP toasted sesame oil
6 large egg yolks
2 TBSP toasted sesame seeds
2 TBSP black sesame seeds
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper.
Ladle stew into bowls; top each with an egg yolk and sesame seeds.
This recipe is from Food & Wine Magazine and it is amazing!! I made a couple modifications; I added more kimchi and green onion, omitted the tofu and upped the amount of pork.
1/4 c soy sauce
1 TBSP white vinegar
1/2 TBSP gochugaru (Korean chile powder) or crushed red pepper
1 tsp sesame seeds
1 TBSP sugar
10 oz ground pork
6 scallions, minced
1/2 c drained kimchi
3 garlic cloves
1 inch piece peeled ginger
1 egg, lightly beaten
1 TBSP soy sauce
1 tsp kosher salt
30 round wonton wrappers
1 1/2 TBSP cornstarch
3 TBSP canola oil
MAKE THE DIPPING SAUCE Mix all of the ingredients until the sugar dissolves.
MAKE THE DUMPLINGS In a food processor combine kimchi, garlic, and ginger until finely chopped. Mix all of the ingredients except the wrappers, cornstarch and oil. Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. Brush the edges of the wrappers with water and drop 1 TBSP of the filling in the centers. Fold over one side of the wrapper to form a half moon, pressing the edges together. Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings.
In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water.
Heat 1 TBSP of the oil in an 8-inch nonstick skillet. Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space). Cook over moderate heat until golden on the bottom, about 3 minutes. Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute. Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes. Carefully invert the dumpling pancake onto a plate. Repeat to make 2 more pancakes. Serve with the dipping sauce.
Makes 3 large pancakes.
This recipe is adapted from Food & Wine. The big change I made was, I bough pork belly that was cooked from Trader Joe’s and I made my own rice grits. Rice grits are just pulverized rice so into the food processor the rice went and voila rice grits. The link is above in case your Trader Joes does not have the pork belly.
I love the kimchi flavored girth with the crispy pork belly – yummy yummy!!
1 package trader joes cooked pork belly, sliced about 1/2 inch thick
4 c chicken stock
1/2 tsp sugar
1/4 c unseasoned rice vinegar
1/2 c thinly sliced radishes
1 c rice grits
1/2 c finely chopped kimchi
1/2 c half and half
Crushed roasted peanuts, for garnish
In a shallow bowl whisk together sugar and vinegar, add radishes and chill for at least 15 minutes.
In a saucepan, combine the rice grits and the chicken stock and bring to a boil. Add a generous pinch of salt, cover partially and cook over moderately low heat, stirring, until the grits are tender and become suspended in a creamy porridge, 20 to 25 minutes. Stir in the kimchi and half and half and season with salt and pepper. Keep warm over very low heat, adding 1 or 2 tablespoons of water if the grits become too thick.
In the large skillet, heat 1 TBSP of oil until shimmering. Add the pork belly and cook over moderately high heat, turning once, until crispy, about 4 minutes.
Spoon the grits into shallow bowls and top with the crispy pork belly. Garnish with crushed peanuts and the pickled radishes and serve.