kimchi MOM ™

Recipes and stories from a Korean American kitchen

Eggs in Hell (Poached Eggs and Kimchi) #BrunchWeek

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 ...

Read More »

Kimchi Bloody Mary #Brunchweek

Kimchi Bloody Mary #BrunchWeek

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: ...

Read More »

Easy to Make Cabbage Kimchi (Mak Kimchi) #SundaySupper

Easy to Make Cabbage Kimchi (Mak Kimchi) #SundaySupper

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 ...

Read More »

Perilla Pancakes

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 ...

Read More »

Some Korean Flavor…

Manil Jangatchi (Pickled garlic cloves) and Giveaway Winners

The summer after I graduated college, I enrolled in a language program at Yonsei University, i.e. party time in Seoul. It was quite a summer and while I did return home speaking Korean fluently, it was not because I went to class everyday (I did), but because I spent the weekends with my relatives where…

Read More »

Don’t let your parsley turn into black goo!

  Parsley used to play the role as a limp garnish tossed carelessly on a plate. Then parsley’s PR group tried to get people to eat parsley by touting it as a breath freshener. Now parsley is elbowing its way to the forefront. Well, at least in this country. We love tabbouleh, parsley salad, pesto,…

Read More »

My Favorite Kimchi: Kkaenip Kimchi

Every now and then I wonder why I bother with this blog and Facebook page. The food blogging event I attended a couple of weekends ago has revived the passion and desire, but what can I do with it if I don’t have the time and space? My parents visited us recently. I was especially…

Read More »

Korean Short Rib Soup (kalbi tang) #SundaySupper

This Sunday Supper Event is all about sharing your favorite comfort food. I’m sharing my recipe for kalbi tang! Don’t forget our hashtag #SundaySupper.  ********** Comfort food. Uncomplicated. Familiar. Personal. Soothing. I actually had a hard time pin pointing my favorite comfort food. I have so many. Obviously, I grew up with my mom’s cooking…

Read More »

More Posts from this Category

Recent posts…

Eggs in tuna kimchi jigae for #BrunchWeek.
Kimchi Bloody Mary #BrunchWeek
Easy to Make Cabbage Kimchi (Mak Kimchi) #SundaySupper
Strawberry Mochi # FLStrawberry #SundaySupper