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 ...

Bokum Bap (Korean-style fried rice)

We’ve already reached midsummer and are riding the huge wave of summer activities. Summer camp, swimming lessons, and just general mayhem. Then there are the not so pleasant surprises – new sump pump, french drain, getting rid of a dead tree, and other annoying home maintenance issues. Basically, I feel like I’m constantly treading water…

Homemade Tofu #SundaySupper

I found a couple of recipes for homemade tofu and for the past two weeks, I read them over and over. And each time, I grew more nervous as I tried to envision each step of the recipe – soak beans, purée beans, boil purée, strain purée, heat milk, add nigari, stir, scoop into molds,…

Korean Seasoned Dried Squid (Ojingeochae muchim) #SundaySupper

The typical Korean table setting includes banchan (pronounced bahn-chahn), the little dishes of food served along with rice. A brothy soup completes the table setting. Banchan accompanies every meal and the more formal the meal, the more banchan is served. If you’ve ever eaten at a Korean restaurant, these dishes are de riguer with any…

Summer of ’69 Kimchi

It’s pretty requisite that every Korean family has their own recipe for kimchi. There are so many variations distinguished by different regions, seasons, and ingredients. Hell, there’s even a museum (Kimchi Field Museum) in Seoul dedicated to the pickled delicacy. The most common type of kimchi is baechu or cabbage kimchi and is typically made…