My Korean Kitchenkimchi | My Korean Kitchen

Bulgogi Kimchi Tacos

sue — Wed, 16 May 2007 06:00:17 +0000

(Bulgogi Kimchi Tacos – Inspired by Eat, Drink & Be Merry)

Although I occasionally wrap Bulgogi with Kimchi on lettuce, wrapping them in a tortilla didn’t cross my mind until I read this post. As I placed those ingredients on top of the tortilla, I felt slightly awkward. It was quite nice for the first time but not long after that, the Kimchi started to overpower the taste. (Maybe I added too much Kimchi or I might losing some of my Korean identity. )

One thing, you need to make sure you drain the juice from the cooked bulgogi, otherwise it can be a soggy taco. Also the Kimchi as well.

A Bulgogi recipe is available from here.
I added BBQ sauce for one taco and honey mustard sauce for the other one.

Tell us if you like the Bulgogi Kimchi Taco and if you know other unique ways to enjoy Bulgogi or Kimchi. We would all like to hear about it from you.

Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)

sue — Sat, 11 Nov 2006 02:09:31 +0000

Kimchijjigae is one of the most common stews, along with Doenjangjjigae (Soybean paste stew). I used to make it a lot, but I was never good at making really good home style stew.

However it is kind of weird to complement your own food, but it really rocked. I was so touched with my own stew. I think pork made the difference (it worked as a broth I think), because I never used meat in Kimchijjigae before today.

So here is the rocking recipe.

Ingredients for 2 people

200 g pork (shoulder loin)
1 tbsp refined rice wine
3 sprinkles ground pepper
2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, however if your Kimchi is new, add 1 tbsp of vinegar into the Kimchi. It is like instant fermenting.)
1/4 onion
1/3 tofu
1/2 stalk of a spring onion
2 shiitake mushrooms
1 green chili
150 ml water

For Sauce (Mix them together.)

2 tsp Korean chili powder

1 tsp Gochujang

2 tsp soy sauce

1/4 tsp minced garlic

2 sprinkles ground pepper

Preparation

1. Rinse the meat in running cold water.

2. Marinade the meat with the refined rice wine and ground pepper. (for 15 minutes)

3. Thin slice the mushrooms, onion and spring onion.

4. Cut the tofu into medium size cubes.

5. Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.

Cooking (You will need a wok and a pot.)

1. Pre heat the wok then add some vegetable oil.

2. Add the Kimchi and stir it until it is cooked.

3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (Kimchi, mushrooms, onion, tofu, water and the sauce) except chili and spring onion.

4. Boil the pot on strong heat until it boils.

5. Add the chili and spring onion near the end of boiling.

6. Serve it.

I had garlic chives buchimgae as a side dish. It was delicious and crispy. I am planning on posting this recipe some other time, however you can refer to my current recipe from this blog.

Buchimgae (Korean Pancakes Reference)

Tuna Pancakes (Chamchijeon in Korean)

Squid pancakes (Ojingeo Buchimgae in Korean)

Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)

Fish Cake Soup (Eomuk-Guk in Korean)

Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean)

Kimchi

sue — Wed, 25 Oct 2006 04:37:20 +0000

One of the most common side dishes in Korea is Kimchi.
I don’t make Kimchi, because our household doesn’t consume enough to make it worth while.

This is what I buy at the supermarket usually (3,700 won for 500g, US $3.90). This one lasts me about 2 months. You can make soup, fried rice, etc with Kimchi.

You can learn more about Kimchi from wikipedia

Related Post

Thinly Sliced Radish Kimchi