Fortunately, Arirang Kimchi offers a most tasty vegetarian/vegan-friendly option. No seafood is included but we do put the same exact amount of Tender Loving Care into making it. It’ll be entering stores slowly but if you’d like to make an order online, just email us and ask. I had a couple of my very strict vegan friends be my taste-testers and they approve 100%. We expect many orders coming in very soon. Until next time, stay fresh, stay delicious!

Arirang Kimchi will be hosting a demo at The Brooklyn Kitchen on Saturday, 9/17 at 1:30pm. Free samples of our kimchi will be given out as well as some DELISH Arirang Kimchi fried rice with Spanish Chorizo. You definitely do not want to miss out on this one. Come by and say hi!

Photo Courtesy: http://eatingandliving.blogspot.com

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!

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

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!

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!!

The following is one idea and I’ll be listing some more in the following days:

Great use as a topping on a baked potato.
1) Preheat oven to 400 degrees. Clean and pat dry the potatoes. Brush some olive oil and salt onto the skin of the potato. Place in the oven for about an hour at 400 degrees.

2) While that’s baking, chop up the kimchi and some chorizos (any other meat or non-meat ingredient can be used). Use olive oil to saute them together (first put the chorizo in, then a few minutes later, throw the kimchi in with it) and because they both are such bold flavors, I needed nothing else. Keep warm.

3) After about an hour, take out the potatoes and cut out a long, slender pocket on the top of the potato. In it, please a slice of butter, lay a good portion of the kimchi-chorizo topping into it. Place a dollop of sour cream to sit on top and sprinkle with copped up chives. Again, the other ingredients are optional but I used a little bit of the sour cream and chives to add a bit of color (good for entertaining guests).

Enjoy!