kimchi MOM ™

Eggs in Hell (Poached Eggs and Kimchi) #BrunchWeek

May 12, 2017

Eggs in tuna kimchi jigae for #BrunchWeek.

This post - Eggs in Hell (Poached Eggs and Kimchi) - is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. We have a great #BrunchWeek giveaway, scroll down to enter! H-E-double hockey sticks! This dish is for my spicy fiends; for lovers of heat; and for all the kimchi fans! Need something to wake you up? Serve this up and it'll have everyone jumpin'! Make sure you use aged kimchi because you want it funky and tangy for maximum flavor. And the tuna adds a ton of flavor and enhances the umami of the dish. Add eggs and you have brunch! I finished off the dish with some grated sharp cheddar by Cabot Cheese because I couldn't resist. Eggs in Hell (Poached Eggs and Kimchi) #BrunchWeek Cooking oil2 teaspoons minced garlic1 small onion (thinly sliced)1 Korean green chili pepper (thinly sliced)2 cups <a ...

Kimchi Bloody Mary #Brunchweek

May 8, 2017

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. We have a great #BrunchWeek giveaway, scroll down to enter! This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. As with most cocktails, the origins of the Bloody Mary are not clear. Sometime in the early 1920's Fernand Petiot, a bartender at Harry's New York Bar in Paris, claimed he invented the drink. Hemingway Bar at The Ritz Paris and New York's 21 Club both lay claims to the invention of the Bloody Mary as well. In the 1960's Petiot reaffirmed his claim to the creation of the Bloody Mary when he spoke to The New Yorker claiming he refined the cocktail while working at The St. Regis New York's King Cole Bar. (source: ...

Easy to Make Cabbage Kimchi (Mak Kimchi) #SundaySupper

May 8, 2016

Thank you to Sarah Bates of The Chef Next Door for hosting today's Hot and Spicy #SundaySupper event! Have you heard of the 10,000-hour rule? Author Malcolm Gladwell theorizes that to truly master something, you will have had to log in at least 10,000 hours of practice. This theory was based on a study by Swedish psychologist Anders Ericsson. So what does this have to do with kimchi? Well, I feel like kimchi-making requires some level of practice to get to a point where it's easy to make and, most importantly, it consistently tastes awesome. When I first posted a recipe for this same dish, I had only made it a few times and it turned out a decent kimchi...50 percent of the time. Now 5 years later, I've made this particular kimchi a little less than 100 times. And if we're following the 10,000-hour rule, I've got about 9,900 hours become an expert kimchi maker. But I feel like after 5 years or about 100 hours, I've got this dish down. I've gotten rid of a couple of steps, streamlined ...

Perilla Pancakes

October 1, 2020

Originally published September 11, 2011. I thought I'd revive this recipe for Chuseok! Happy Chuseok! The cool fall weather is here to stay and school is in full swing. It is also the end of the season for kaenip (perilla) and the leaves are fading into a yellowish light green hue. The other weekend, I plucked the remaining leaves and decided to do a few experiments after speaking with my mom. She mentioned that the older leaves tend to be a less tender and a little tougher. Sometimes she steams a bunch of leaves and makes ssam (wraps) or chops them up and makes jun (pancakes) or jang dduk, a special recipe that my mom culled from her mother that sounded really hearty and quite simply, yummy. The recipe incorporates a spoonful of dwaen jang into the batter. (I know, dwaen jang!) I've never actually had the dish before or even heard of such a thing, but the combination of the pungent salty, nutty dwaen jang, and the strong peppery, minty kaenip sounded enticing. If you ...

Bitterness Can Be a Good Thing

Acrid, resentful, biting, distasteful. All words that describe or define the word bitterness. But it’s not always a negative trait. Bitterness can be a good thing….in the form of broccoli rabe! The bite and bitterness of of these greens are the qualities I crave in this vegetable. Raw and unbridled, they are almost unpalatable, but…

Gochujun #SundaySupper | www.kimchimom.com

Gochujun (Korean stuffed pan-fried peppers) #SundaySupper

Gochujun is a perennial favorite often served with saeng sun jun (pan-fried cod). It takes a bit of time to make a huge batch, but it is always a hit. It is even more perfect as a make-ahead dish that can be stored in the freezer to enjoy later. They are great for dinner parties…

Sing it with me…SEOLLANGTANG!

Way back when, seollangtang was the perfect antidote after an evening of one too many martinis and one too many “Livin’ on a Prayers” at Toto. At the time, the best seollangtang was at Gahm Mi Oak on 32nd Street and it would be packed at 3 a.m. on any night of the week. (As a side note…

I Heart Kimchi Jigae

Continuing with the theme of “The Nine Lives of Kimchi”… I actually saved the same jar of percolating kimchi that I used last time. Surprisingly enough, it was still usable and it had actually reached perfect sourness for kimchi jigae. Awesome. I have made various versions of kimchi jigae in the past 20 or so years of my…