GARLIC KIMCHI RECIPES

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KIMCHI JJIGAE (KIMCHI SOUP) RECIPE - NYT COOKING



Kimchi Jjigae (Kimchi Soup) Recipe - NYT Cooking image

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law’s Kimchi and the author of “The Kimchi Cookbook.”

Provided by David Tanis

Total Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish

Steps:

  • Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
  • Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
  • Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
  • Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Nutrition Facts : @context http//schema.org, Calories 385, UnsaturatedFatContent 20 grams, CarbohydrateContent 8 grams, FatContent 35 grams, FiberContent 3 grams, ProteinContent 10 grams, SaturatedFatContent 13 grams, SodiumContent 707 milligrams, SugarContent 2 grams, TransFatContent 0 grams

KIMCHI FRIED RICE RECIPE - NYT COOKING



Kimchi Fried Rice Recipe - NYT Cooking image

Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.

Provided by Francis Lam

Total Time 30 minutes

Yield Serves 2

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
1/2 cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame seeds for garnish

Steps:

  • In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
  • Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
  • Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Nutrition Facts : @context http//schema.org, Calories 1061, UnsaturatedFatContent 15 grams, CarbohydrateContent 162 grams, FatContent 31 grams, FiberContent 3 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 973 milligrams, SugarContent 2 grams, TransFatContent 1 gram

More about "garlic kimchi recipes"

HOMEMADE KIMCHI RECIPE - BBC FOOD
Kimchi is surprisingly easy to make and makes a great addition to rice dishes or a pork sandwich. Please note, if mould forms on your kimchi at any point, discard the batch and start again. For this recipe you will need a large mixing bowl, colander, disposable or new clean rubber gloves, 1-litre/1¾-pint wide-mouthed clip-top jar and a large spoon.
From bbc.co.uk
Reviews 4.6
Cuisine Korean
  • You can begin to eat your kimchi right away, but it will continue to ripen and become more fully flavoured the longer it is fermented. You’ll get to know which degree of flavour you prefer. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two.
See details


KIMCHI FRIED RICE RECIPE - NYT COOKING
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine korean
Calories 1061 per serving
  • Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
See details


HOMEMADE KIMCHI RECIPE - BBC FOOD
Kimchi is surprisingly easy to make and makes a great addition to rice dishes or a pork sandwich. Please note, if mould forms on your kimchi at any point, discard the batch and start again. For this recipe you will need a large mixing bowl, colander, disposable or new clean rubber gloves, 1-litre/1¾-pint wide-mouthed clip-top jar and a large spoon.
From bbc.co.uk
Reviews 4.6
Cuisine Korean
  • You can begin to eat your kimchi right away, but it will continue to ripen and become more fully flavoured the longer it is fermented. You’ll get to know which degree of flavour you prefer. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two.
See details


JERUSALEM ARTICHOKES | VEGETABLES RECIPES - JAMIE OLI…
I love these crispy pan-fried Jerusalem artichokes with meat and fish or even in a warm salad
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 189 calories per serving
    1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
    2. To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.
See details


CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 102 calories per serving
    1. Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
    2. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
    3. Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
    4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.
See details


JERUSALEM ARTICHOKES | VEGETABLES RECIPES - JAMIE OLI…
I love these crispy pan-fried Jerusalem artichokes with meat and fish or even in a warm salad
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 189 calories per serving
    1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
    2. To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.
See details


CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 102 calories per serving
    1. Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
    2. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
    3. Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
    4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.
See details


KIMCHI FRIED RICE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
This recipe cannot be any easier: all you need to do is take store-bought kimchi, cooked rice, and spam and use it to whip up a delicious fried rice! To make this even more flavorful, let the kimchi ferment an extra few days.
From foodnetwork.com
Reviews 5
Total Time 30 minutes
Category main-dish
Calories 580 per serving
  • Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.
See details


KIMCHI FRIED RICE WITH BROCCOLI RECIPE | BON APPéTIT
Broccoli florets get lots of love, but this flavorful, sizzling dish is all about those stalks and leaves (also: kimchi).
From bonappetit.com
Reviews 3
  • Divide fried rice among plates and top each with a fried egg, some sesame seeds, and more kimchi; season with pepper. Season eggs with a dash of soy sauce.
See details


FROM KIMCHI TO SAUERKRAUT: RECIPES THAT ARE GOOD FOR YOUR …
Mar 20, 2022 · 3-4 garlic chives, chopped; 4 garlic cloves, peeled; 2 1/2 tbsp paprika 1/8 cup fish sauce (substitute algae powder for vegetarians) Instructions. Quarter the cabbage, …
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KIMCHI JJIGAE (KIMCHI STEW) - MY KOREAN KITCHEN
Jan 24, 2022 · Meat. 180g (0.4 pounds) skinless pork belly, cut into bite size pieces; 1 Tbsp rice wine (mirin); 3 sprinkles ground black pepper; Kimchi & Others. 3/4 cup aged (at least 2 to 3 weeks old) kimchi…
From mykoreankitchen.com
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RECIPES - NASOYA
We’ve got you covered from breakfast to dinner with our simple and mouth-watering plant-based recipes ... Fast & Fresh Garlic & Herb Tofu Salad. Lemon Pepper Tofu Grain Bowl. ... Vegan Kimchi …
From nasoya.com
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SPICY CABBAGE KIMCHI RECIPE | ALLRECIPES
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WHAT IS KIMCHI AND HOW IS IT USED? - THE SPRUCE EATS
Jul 30, 2021 · What Is Kimchi? Kimchi is a traditional Korean dish whose components can vary but usually include some combination of vegetables, garlic, ginger, chili peppers, salt, and fish sauce. The mix is pickled and fermented, which was originally a way to preserve the vegetables for the winter months. Cabbage is the most common vegetable used to make kimchi …
From thespruceeats.com
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KKAKDUGI (CUBED RADISH KIMCHI) RECIPE BY MAANGCHI
Aug 01, 2011 · Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).. I posted a video about how to make kimchi in 2007, when I had just started using YouTube. I showed how to make both baechu kimchi …
From maangchi.com
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RECIPES - COOKING KOREAN FOOD WITH MAANGCHI
BBQ (11 recipes). The Korean method of grilling beef, pork, chicken, or other types of meat, usually involves having a grill right on (or sometimes in) the table, where people can talk, cook, and eat at the same time.Usually the meat is already cut into small pieces before grilling, and are then wrapped into bite-sized lettuce leaf packages (ssam) with garlic…
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WHAT IS KIMCHI AND HOW IS IT USED? - THE SPRUCE EATS
Jul 30, 2021 · Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. With a complex flavor and a variety of uses, kimchi's appeal is broad and deep. Made from vegetables, garlic…
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KKAKDUGI (CUBED RADISH KIMCHI) RECIPE BY MAANGCHI
Aug 01, 2011 · Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).. I posted a video about how to make kimchi in 2007, when I had just started using YouTube. I showed how to make both baechu kimchi …
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RECIPES - COOKING KOREAN FOOD WITH MAANGCHI
BBQ (11 recipes). The Korean method of grilling beef, pork, chicken, or other types of meat, usually involves having a grill right on (or sometimes in) the table, where people can talk, cook, and eat at the same time.Usually the meat is already cut into small pieces before grilling, and are then wrapped into bite-sized lettuce leaf packages (ssam) with garlic…
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KIMCHI 101: HOW TO MAKE KIMCHI (NO FISH SAUCE) - LIVE EAT LEARN
Mar 01, 2022 · Kimchi Ingredients. Napa Cabbage: Otherwise known as Chinese cabbage, this will form the base of the kimchi.; Non-Iodized Salt: Aim for iodine-free or kosher salt (iodized salt may …
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Feb 16, 2022 · Now you’re going to whizz up the good stuff. Garlic, ginger, the white parts of scallions, Korean Red Pepper Powder*, fish sauce, unsweetened pear or apple juice, miso …
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Apr 21, 2022 · Cut both ends off the cucumber. Cut each cucumber into quarters and cut each quarter into three pieces (about 1.5 inches each). Add cucumbers to a bowl, add the salt, …
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KIMCHI FRIED RICE (KIMCHI BOKUMBAP) RECIPE - THE SPRUC…
Jul 31, 2021 · Quick, easy, and cheap to make, kimchi bokumbap is simple Korean home cooking at its best. Kimchi fried rice (bokumbap or bokkeumbap) makes for a simple meal that helps you use two items commonly found in Korean pantries and refrigerators—rice and kimchi…
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KIMCHI RECIPE | ALTON BROWN | FOOD NETWORK
To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1 ...
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WATCH: HOW TO MAKE KIMCHI IN 5 EASY STEPS - RECIPE BY CHEF AN…
Mar 25, 2022 · According to the World Institute of Kimchi , kimchi includes lactic acid bacteria that comes from the raw ingredients (used in the recipe), such as cabbage, garlic, ginger etc. Considering the popularity, we bring you a super easy recipe that will help you prepare kimchi …
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Recipes On this Recipe page, you will find all my recipes presented in various categories. You can look for a recipe using the recipe dropdown tabs or by clicking on the popular categories or the latest recipes …
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OI KIMCHI (CUCUMBER SALAD) | RECIPES | AGUPDATE.COM
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WATCH: HOW TO MAKE KIMCHI IN 5 EASY STEPS - RECIPE BY CHEF AN…
Mar 25, 2022 · According to the World Institute of Kimchi , kimchi includes lactic acid bacteria that comes from the raw ingredients (used in the recipe), such as cabbage, garlic, ginger etc. Considering the popularity, we bring you a super easy recipe that will help you prepare kimchi …
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