Best Korean Kimchee Recipes

KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW

Steps:

• For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
• For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
• Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
• For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
• Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
• Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
• Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.

TROY'S KOREAN GLAZED CHICKEN BREAST WITH KIMCHEE FRIED RICE

Steps:

• Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
• Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
• (A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
• Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes.
• Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well.
• Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
• Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.

KOREAN STYLE FRIED RICE WITH CHICKEN AND KIMCHEE (POKKUNBAP)

Steps:

• Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
• Wash,chop,and mince all ingredients,.
• Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
• Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
• add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
• Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
• remove to a serving platter and garnish.

KOREAN KIMCHEE

Steps:

• Chop or slice cabbage into bite size pieces.
• Put in a large bowl.
• Add salt to about 2 cups water.
• Stir to dissolve; pour over cabbage.
• Add more water--enough to cover all cabbage and let stand overnight and all the next day.
• Drain & rinse cabbage.
• Add about 1 cup water the garlic and pepper flakes.
• Let stand 2 more days then put in the fridge to chill and then eat.

KIMCHEE (KOREAN VEGETABLE PICKLE)

Steps:

• Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
• Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.

KOREAN SHORT RIBS WITH CUCUMBER KIMCHEE

Steps:

• Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean BBQ Marinade, and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty).
• Prepare an outdoor grill with a high-heat fire.
• Remove the ribs from the marinade. Brush the grill grate lightly with oil. Place the ribs on the grill meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes. Serve with Cucumber Kimchee.
• A day before serving, halve the cucumbers crosswise, set them upright on the cut end, and slice lengthwise into quarters, stopping about 1/2 inch from the cut end. Mix the scallions, garlic, ginger, sugar, salt, and red pepper and stuff about a tablespoon of the mixture into each cucumber. Put the cucumbers in a small non-reactive baking dish, cover with plastic wrap, and refrigerate overnight.
• Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.

GGAKDUGI KIMCHEE (KOREAN PICKLED RADISH/DAIKON)

Steps:

• Peel and cut your daikon into 1-inch chunks. Wash thoroughly. In a big bowl evenly mix 2 tblsp of salt all over the daikon. Then fill up the bowl with water until the daikon is covered. Put a plate over the daikon and something heavy to weigh it down. I use my mortar. Leave overnight at room temperature. The next day, drain the brined daikon into a colander and rinse. With your hands, squeeze out excess moisture. Now it's time to make your seasoning mixture for the spicy version. Take a knob of ginger and a few garlic cloves and mince it in the food processor. Dump it into a big bowl and add a few tsps or so of shrimp paste, a tblsp or more of Korean chili paste (Actually, I use a whole lot more, but my spicy level is pretty high.), and 2 tsp sugar. It must be the bright red Korean chili flakes and/or paste. Other chilies won't taste the same. To me, Korean gochujang has a slight sweetness and isn't as spicy. Mix thoroughly and taste. Make adjustments if necessary. Add any scallions or greens, then the drained daikon. Use gloves if you don't want your hands to get smelly. Mix thoroughly. Then pack the kimchee into jars about 75% full. You don't want to fill it to the brim as the kimchee will actually bubble as it ferments and may pop the top if it's too full. But do pack the kimchee into the jar tightly so that it can ferment better.