Seoul Kimchi receipe

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    how to long-keep Seoul kimchi ?

    It will be good for at least a few months in the fridge. It does get more sour as time goes by,but I actually recommend you more fermented one. Also, sour kimchi is the basis for somedelicious Korean stews.

    Seoul Kimchi is just made kimchi, So it is very fresh taste. If you like the "Sour" taste, you

    should let it be outside of fridge for 1 or 2days more.(loosing the cap.)

    If you want to keep your kimchi viable for a long time, you should use a clean implementwhen taking kimchi from the jar. No eating directly out of the container with your hands or aspoon you just ate ice cream with.

    you can prevent it from going sour by packing the unused portion of the container in anothercontainer (jar etc) that has as little oxygen present as possible.

    There're restaurants in korea whose main attraction to fame is that they serve 3-year oldkimchi. They guarantee the kimchi in the jjigae to have been fermented at least a year.

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    Kimchi Jigae (Kimchi Soup)

    Kimchi Jigae( ). Depending on who you ask, you may see it transliterated as

    Kimchi Chigae, Kimchi Soup or Kimchi Stew, but it all refers to the same bubbling, red hotcauldron of soul satisfying soup made with kimchi, pork and tofu.

    This dish was conceived back in humbler times as a way to use old over-fermented kimchialong with a few scarce scraps of meat. Its a homely dish thats typically served in the potthat it was cooked it, and when paired with a bowl of hot rice, it will jump start your internalfurnace and chase away even the chilliest of chills.

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    Every family has their own secret family recipe for kimchi, the recipes for Kimchi Jigae varywidely by household. Here are the secrets from our house for making good kimchi jiggae:

    1. Use the kimchi juice, this is the red liquid that is released from the cabbge as its

    being pickled. Every package will have some at the bottom and you can squeeze thekimchi with your hands to get more.2. Add miso. I know, this is technically a Japanese ingredient, but it adds an earthy

    flavour that juxtaposes the tart kimchi nicely. If it makes you feel more authentic, feelfree to substitute doenjang, but in tests, Ive found that doenjang is a little too strongand overwhelms the kimchi.

    3. Add butter at the very end. This may sound really odd, but it thickens the soup andgives it a wonderful richness without being greasy. The key is to add it just beforeserving so it emulsifies in the soup (if you add it too early the milk solids and fat willseparate and make the soup oily).

    -Ingredients:

    1/3 lbs pork belly sliced very thin 1/2 small onion sliced 1 1/2 C loosely packed kimchi 4 cloves of garlic minced 1/2 C kimchi juice 2 C water 1/2 tsp dried ginger 1 Tbs cooking wine (such as mirin or shaoxing) 2 tsp gochujang (Korean chili paste) 2 tsp miso or dengjang

    2 tsp Korean soup soy sauce (or light soy sauce) 2 Tbs gochugaru (Korean dried chili flakes) optional 8 oz silken tofu sliced into cubes 2 green onions thinly sliced 1 tbs butter

    Heat a small laquered cast iron pot (like a Le Creuset) until hot, then add the pork belly andonion. Allow some of the fat to render out of the pork belly, then add the kimchi and garlic.Saute until the mixture is very fragrant, then add the kimchi juice, water, ginger, cookingwine, gochujang, miso and soy sauce, stirring everything together to combine.

    Bring to a boil and taste for spiciness. Add as much gochugaru to taste until its pleasantlytingly (I usually add about 2 Tbs, but this may be way to much for some people). Add thetofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork andkimchi are tender.

    When youre ready to serve, add the green onions and butter and give it a quick stir toincorporate. Put a trivet on the table and serve it straight out of the pot along with a bowl ofrice.

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    Kimchi Fried Rice (Bokumbap)

    Kimchi Fried Rice (Bokumbap) is humble food that is mostly enjoyed at home, but you mightalso see it in some casual Korean eateries. At home, it's a great way to use leftover kimchithat's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, andusually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchibokumbap is simple Korean home-cooking at its best.

    -Ingredients:

    1 cup kimchi, drained and chopped (preferably the kind made with Napa cabbage) 1/2 sweet onion, chopped 1 Tbsp finely chopped garlic

    1 Tbsp soy sauce 1 Tbsp butter 1/3 cup thinly sliced beef, spam, pork, bacon, or ham 3 cups cooked rice Salt to taste 1 Fried egg for each serving

    -Preparation:

    1. If using American bacon, saute briefly on an ungreased large pan and omit oil from nextstep. With any other meat or a vegetarian version, start with step #2.

    2. Kimchi and onion in a lightly greased large pan over medium heat for a few minutes.

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    3. When vegetables begin to look transparent, add Tbsp of butter, garlic, and soy sauceand saute for another 2-3 minutes.

    4. Add meat or pork and continue to saute until meat is cooked.

    5. Turn heat off but keep pan on burner.

    6. Add rice and rest of butter, mixing to combine.

    7. Salt to taste and top with fried egg to serve.

    1/2 pound ground beef or beef sirloin, cut into thin strips 2 tablespoons soy sauce 3 cloves garlic, peeled and crushed 2 tablespoon vegetable oil

    1/2 teaspoon sugar 1 medium onion, diced 1/2 pound firmly packed, sliced kimchi 4 cups cold cooked rice, preferably short-grain rice 1 small capsicum, diced (optional) 3 scallions, thinly sliced 1 green chili, sliced 1 tablespoon sesame oil Black or white sesame seeds, to garnish

    First, you need to get Seoul Kimchi from AK Food.

    1. Mix soy sauce and garlic in a bowl. Cut sirloin beef into strips, if using.

    2. Soy sauce mixture into a resealable storage bag and marinate ground beef or cutsirloin steak for 30 minutes in the refrigerator.

    3. Discard marinade. Heat 1 tablespoon cooking oil in a skillet over high heat. Sautebeef beef and add sugar, kimchi and onion, about 2 minutes.

    4. Transfer beef mixture to a plate. Reserve.

    5. With the same skillet, add the another tablespoon cooking oil and wait until smoking.

    Put in the cooked rice and stir fry for 30 seconds, turn heat down to medium half waydone cooking the rice.

    6. Return beef mixture to skillet, mix well with the rice. Add scallions, capsicum and chilipepper. Cook until ingredients are heated through.

    7. Remove from heat and kimchi fried rice on a large platter. Drizzle sesame oil andsesame seeds on kimchi rice while serving.

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    Kimchi Pajeon (Kimchi Pancake or Pizza)

    Kimchi pajeon is a Korean kimchi pancake or pizza that is similar to the Japaneseokonomiyaki.

    In its base form a pajeon is made with eggs, flour and green onions and from there you canadd whatever you want. In this case the obvious next ingredient is the kimchi. Kimchi adds aton of flavour to the pancakes and gives them a nice bit of heat.

    Like most pancakes you are going to need some liquid that makes this the perfect way touse up any excess kimchi juice at the bottom of the container. With that you have the simpleversion of the kimchi pancake. I like to add some bacon as it goes really well with kimchi andwhen I am looking for something healthier. I like to add grated zucchini, squash or sweet

    potatoes.

    Once you have the pancakes you can top them with various garnishes and/or serve themwith dipping sauces. You can really do whatever you want.

    -Ingredients :

    1 cup kimchi, chopped, 1 egg, 1/2 cup of flour, 1/3 cup of water, salt to taste, 2 tbs oil

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    -How to make it

    1. mix all ingridients,

    2. on a heavy skillet add oil

    3. add mixture on the cold skillet and oil as thin as possible

    4. turn stove to medium heat cook for around 3 minutes

    5. flip, and cook the other side for another 3 mins

    6. make sure the pancake is cooked through, serve

    -Sauce-Ingredients : 1 tablespoon ssamjang, 1/2 tablespoon gochujang, 2 tablespoons sherry,

    vinegar, 2 tablespoons vegetable oil

    -Directions : Mix everything until smooth.

    Tofu Kimchi (Dubu Kimchi)

    Many Koreans seem to relate Tofu Kimchi with Soju a lot, which implies that it is popular as

    a drinking snack. But I made this meal as a side dish to have with some rice. At a restaurant

    they add some pork as well, but I didnt have any available in the fridge. I will show you the

    tofu Kimchi with some meat some other time. However it still tasted really nice without any

    meat.

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    -Ingredients (for 2 people)

    Tofu 210 g

    Sliced Kimchi 1/2 cup (It doesnt quite work well with freshly made Kimchi.Recommend to use at least 2-3 weeks old Kimchi)

    Sugar (I used dark brown sugar) 1tsp

    Sesame oil 1 tsp

    Parched sesame 1 tsp

    Olive oil 1 tbsp

    -Cooking1. Pre heat the wok for about 10 seconds.

    2. Add the olive oil.

    3. Add the Kimchi and sugar, stir it well until it cooks.

    4. Add the sesame oil and parched sesame. (Cooking the Kimchi is done here)

    5. Boil the tofu in a pot for about 3 minutes.

    6. Slice the tofu into medium size pieces.

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    7. Serve the tofu with the Kimchi.

    -How to eat :

    Put some Kimchi on top of the tofu, and eat them together (eating when the tofu is still warm

    is the best).

    Tofu and Kimchi match each other well. Tofu is mild and Kimchi is spicy to some people. So

    the mild taste and spicy sour taste compromises well. Also some people dont like tofu on its

    own because it has a unique tofu smell. However, in this meal, Kimchi that is seasoned with

    sesame oil overpowers the tofu smell. So it works really well together.