or, just plain pork belly?

A Korean ajumma once told me that butter was the secret to excellent 김치볶음밥. Not the healthiest, but butter does make it yummy.

beloved, I used to add Gochujang and squeezed Kimchi as well, but I think this recipe turned out so much better than my old style. It had a fresh and light taste. I haven’t tried it with butter yet, but I will. I know some restaurants add margarine in Korea and I know it is totally horrible. I don’t know why they do it, the only thing you can taste from it is margarine. yucky.

Your dish looks delicious can’t wait for saturday. Although I am bit on the dieting side of things recently, I intend to substitute lean sirloin for the bacon, hoping it would lessen the sodium content (hoping the calories too….)

Great recipe and more power to you!

Thanks in advance.

Kimchi Ramen would simply be boiling instant noodles and adding as much kimchi to it as you want.

I hope that answer is sufficient.

Oh okay, It’s a simple mix I guess. By scratch I mean ready made kimchi, ramen plus other ingredients. I was thinking on what broth should be used, like that of instant packs found in ramen bags. I don’t think they sell that separately.

Thanks again Regards.

Oh, in that case, I can demonstrate it for you.
I haven’t done it myself yet from scratch like that, but just give me some time. I will do a post about it.
By the way, my example for the past comment, I meant you need to add instant noodles, kimchi and powder sauce from the packet.
Take care.

Its okay about the ramen recipe, I would prefer if you could teach me the recipe for Kimchi Jigae Soup (or is Chigae)?

Tried to scan your pages but found other soup recipes….although maybe I may have missed your other pages?

Regards.

Here is the link to the recipe. The recipe includes some pork meat, but it really gives a deep taste. Many other people gave two thumbs up.
Yet, if you are on a diet you might need to change it a bit.
I hope you like it.

http://mykoreankitchen.com/2006/11/11/pork-and-kimchi-stew-dwaejigogi-kimchijjigae-in-korean/

Question though…..what is Gochujuang? I intend to pass by a nearest korean grocery, just would like to know in advance what Gochujuang is.

Thanks again.

PS. - No diet for now, with this stew, pork is a MUST! Hehehehehe…

Gochujang is a type of condiment that is very essential for cooking Korean food. It is a chili paste.
The link below is about gochujang I am using and in that post I also linked to what is Gochujang is.

http://mykoreankitchen.com/2006/09/25/gochujang-sauce/

I do believe we have this…..it’s sort of dark red in color and kinda thick. I will ask my father in law if this is the one he bought before. We have lots of korean stuff at the house, including the griddle pan that we use when frying pork bellies. We use the gochujang when wrapping the pork with korean lettuce. Boy that’s really good…..

Regards.

The Stir Fried Kimchi Rice at our favourite Korean restaurant is very yummy, but your version is so much better. It was BEAUTIFUL! I’ve always wanted a recipe for this and it will be made regularly in our house. Thanks again.

I am so flattered. Thank you so much.

We had my parents over for dinner tonight and I made a few Korean dishes which everyone seemed to enjoy. My parents said “We’ll come back to this restaurant again”. An unexpected compliment. We had a feast of Tuna Rolls (Chamchi Kimbap) with Bibimbap sauce (used for dipping, thought I’d try a different sauce this time), Stir fried Kimchi Rice (Kimchi Bokkumbap), Dakgogi (marinated bbq chicken) wrapped in lettuce leaves. I ran out of time today to make Hoddeok, so for Dessert we had Korean snacks & grapes. Everyone had a full tummy. Good healthy food. YUM-O!

Thanks again for your beautiful recipes.

My Dad, also my Mother-in-law can’t handle spicy Korean food but do like Korean food in general. The best food in the world is Korean!