06/17/2011
Great news everybody! Arirang Kimchi had the pleasure of working with Liza De Guia of Food Curated (www.foodcurated.com). She claims that she loved our kimchi so much that she had to do a piece on us. When we were asked to do it, our prompt answer was a big, fat “YES!”. A big THANK YOU to Liza and we hope you enjoy the video.
On another note, please join us at the Grand Opening of The Northside Market in Williamsburg, Brooklyn (www.northside-market.com). We will be there along with other vendors providing goodies galore. Don’t miss out!
05/4/2011
Congratulations to Social Eatz for coming out the winner for GREATEST BURGER IN AMERICA! Who woulda thought to combine BiBimBap with the good ‘ol American burger??
Isn’t it great to know that Kimchi and Korean food is getting the attention that it deserves more and more everyday? The following is just a few of the Food Vendors/Designers that are trending and giving Korean food a yummy name.
Be sure to check them out!
Social Eatz
www.socialeatz.com
Kimchi Taco
www.kimchitacotruck.com
Korilla BBQ
www.korillabbq.com
Kogi
www.kogibbq.com
Danji
www.danjinyc.com
And for you vegetarians out there, Korean food has an ample amount of vegetarian dishes to choose from. Observe:
www.hangawirestaurant.com
07/12/2010
I’m always thinking of recipes to incorporate kimchi into. It’s such a versatile food that it can be used in a variety of ways. I’ve decided, however, to post general recipes and if they go with kimchi, I will include ways to eat it with kimchi. Just to let you know, I’m a “taste-as-you-go” person which means measurements will rarely be used. The one thing to remember when cooking is to always taste as you go.
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!
