Sounds like a plan!

Kimchicken Quesadilla

Salsa:
- Chop up (2) tomatoes and (1 avg-sized) onion and mix in a bowl
- Chop up cilantro. Add into bowl with tomato and onions
- Lastly, add a little s+p and lime juice ( a whole small lime should suffice)

Quesadilla:
Boneless chicken breast (I used 2 large breasts)
Onion, cut into little pieces (half of 1)
Garlic, chopped (1 large or 2 smaller cloves)
Kimchi, chopped ( about 8 oz.)
Shredded cheese (I used cheddar, but other cheeses can definitely be used)

- Cooking chicken is tricky. There’s a fine line between cooked and over-cooked and due to paranoia of stomach illness, I always tend to overcook it. Anytime you saute chicken, I would recommend first cooking the whole breast to medium rare (very pink on the inside) and then shutting the fire off. It will continue to cook for a couple of minutes after you shut the fire off. (At this stage, we want it to be a little undone because we will place it on the fire later on).
- Leave the chicken aside. Take chopped garlic and add it into about three tablespoons of Olive oil into a saute pan. Let garlic cook and marinade in the heated oil for about 5 to 10 mins (until it starts to brown just a bit).
- Add chopped onions and chopped kimchi into the garlic olive oil and saute until the onions look a little translucent.
- Cut half-cooked chicken into about 1″ long and 1/4″ thick pieces. Throw into the kimchi, onion, garlic saute. Mix everything around on low-med heat for another few minutes then shut fire off.
- Place another smaller pan on low heat and place a tortilla onto it. Heat up both sides and then sprinkle a little cheese onto one side.
- Onto one side of the tortilla, place some of the kimchicken saute onto it (not too much because you don’t want it spilling out when you fold it over). Fold the tortilla over. Press with spatula slightly on both sides until cheese looks melted.
- Take off fire and serve with salsa, guac, and sour cream. Enjoy!

Also, I will be posting recipes up shortly. If you’d like them beforehand, do not hesitate to contact me

Pork Belly Sandwich with kimchi mayo ( topped w/cilantro, spinach, sauteed onion & scallion)

Mac-n-Spamchi-eese

Kim-balls w/baked Parmesan-Reggiano cheese

Baked Potato disks topped with sauteed chorizo & kimchi w/a little sour cream and chives

Kimchisagna

And the finale…

YUM!

It’s been a while, eh? I’m back and Arirang’s back at Blue Apron Foods today from 12 to 3pm! Be sure to come by and check out a sample of our delicious kimchi served with roast beef. See you there!!

http://www.washingtonpost.com/wp-dyn/content/article/2010/01/19/AR2010011900887.html

Photo courtesy of Glamour.com

Check this article out in Glamour Health and Fitness! Kimchi for breakfast??
(Photo courtesy of Glamour.com)

http://www.glamour.com/health-fitness/blogs/vitamin-g/2010/01/breakfast-at-your-desk-a-fritt.html

KACIA creates scrumptious Korean dishes once a month and invites the public to share in the goodness for $8. This month, the students are serving kimchi bokeum bap (kimchi fried rice) and the infamous japchae (sauteed glass noodles). If you feel like taking a short road trip Upstate, be sure to stop by CIA in Hyde Park, NY and try some luxurious Korean cuisine.

Enjoy the trailer!

1) Salt the cabbage whole. Leave it for about 2 to 3 hours.

2) Meanwhile, make the sauce. Mix together the following ingredients:
salted shrimp
red pepper flake
scallion
garlic
radish (julienned)
ginger
sweet rice flour and water (mix together and bring to a boil to attain a gelatinous texture)

3) Rinse cabbage with fresh, unsalted water. Drain.

4) Finally, take handfuls of the sauce and place them evenly between the leaves of the cabbage until the whole cabbage is full of red kimchi sauce.

* The key to great tasting kimchi is to press and pack it tight into a jar. The least amount of air that gets into that jar, the better your kimchi will taste.

From here on out, the fermentation process takes place.

After the kimchi has been jarred, you want to let it sit for about 20 days in the fridge because the fermentation has started. If it’s consumed too early on, the acidity of the kimchi will not have set in and the taste of the cabbage will overpower your sauce.

Streptococcus (a genus of spherical Gram-positive bacteria belonging to the phylum Firmicute and the lactic acid bacteria group) actively grows in the early stage of fermentation. Pediococcus (a genus of Gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae) in the mid-stage. L. plantarum and L. brevis in the late stage, which could affect the ripening of kimchi.

Kimchi will never go bad in your fridge. Once it’s become too fermented, you can actually cook it any which way you want. Some recipes include: kimchi stew, kimchi sauteed with tofu, kimchi burger patties, kimchi goes well with any type of meat (steak, pork, chicken, etc).

The next entry will include some everyday recipes with a twist of kimchi so stay tuned and come back for more kimchi 101.

The following are two absolutely creative videos (thanks to Nari Kye and Granny Choe) to spread the pungency and keep people kimchi-happy !!

Nari Kye’s Nyam Nyam Episode 1: Buried Treasure, Kimchi! from Nari Kye on Vimeo.

One popular recipe that people crave in the summertime is “baek kimchi”. The term “baek” literally translates into “white”. Red pepper is not used for this refreshing recipe. Instead, it includes napa cabbage, radish, salt, salted shrimp, garlic, ginger, water, sugar, and scallion.

There’s also white kimchi that uses radish instead of cabbage and whole baby radish as well. The possibilities are endless!

On another note:
Another very popular item that I’d like to introduce on the list is the traditionally fermented kimchi (Aged Kimjang Kimchi = Aged Stored Kimchi). Back in the day, before stoves and fridges, before North Korea and South Korea, the people of Korea would salt and store away their veggies. Centuries later, they realized how much taste and flavor they can pack in by storing their veggies away for a season or two marinated in spices. Hence…the kimchi as we know it today. Arirang Kimchi carries a specialty kimchi that’s tightly packed in and stored away at ground temperature as it was done in traditional Korea. For more info, please contact us.