Recipes

New recipes!

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!

Kimchi Party!!

A couple of weeks ago, my friends and I decided to get creative and throw a “kimchi party”! What does that mean, you ask? Basically, it means to think of a recipe (non-Korean) and kimchi MUST be an ingredient in your dish. The following are the yummy creations that everyone came up with (tell me these look scrumptious!!):

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!

The infamous kimchi-mushroom-tofu mini skewers!

Yesterday, many people enjoyed the mini skewers we brought for the in-store demo at Blue Apron Foods. I was often asked how to make it because it made a perfect appetizer, snack, or dish to entertain guests. They’re easy, delicious and healthy! The following are the general steps to making these kimchi-mushroom-tofu skewers:

1) Soak dried shiitake mushrooms in warm water for 30 minutes. Drain.
2) Soak in boiling water for about 5 minutes. Drain, rinse and let it soak. Leave aside.
3) Use firm tofu and cut the whole block of tofu into cubes. Lightly pan fry the cubes of tofu in olive oil until they turn to a golden color. Set aside.
4) Return to the mushrooms and be sure to thoroughly squeeze out the excess water in each mushroom (this step is important as you do not want excess water leaking out as one bites into it).
5) Cut mushrooms into bite size pieces.
6) Whisk the following ingredients together to taste: soy sauce, a little sugar, sesame oil, minced garlic, and chopped up scallions.
7) Marinade the mushrooms with your sauce. As with any marinade, you can leave it overnight if you have the time, but it’s not necessary.
In a wok or large saucepan, saute the mushrooms with olive oil until tender, a little glossy, and chewy to the bite. (You will know that it is NOT done if you eat one of the mushrooms and some water comes out in the bite.)
9) Finally, use toothpicks to hold the tofu, mushroom, and kimchi together. Serve on a plate.

Enjoy!!