Kimchi

 

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Kimchi Fried Rice

2 Tbs              Grapeseed oil

1 each            Large Egg (optional)

1 clove           Garlic, minced

¼ each           Onion, small diced

2 cups             Steamed White Rice

½ cups            Biota Napa Kimchi

1 Tbs               Kimchi Brine

1 Tbs               Wooden Boat Nuoc Cham

1 Tbs               Sesame Oil

½ tsp               Black Pepper

1 each             Scallion, cut on a bias

  • Heat up a wok or frying pan with 1/2 Tbsp sesame oil and cook the egg sunny side up. Remove from pan and set aside.
  • Pour the remaining oil into the same pan and sauté the onion and garlic until clear and aromatic. Add in the rice, let heat for 30s before adding in the kimchi and kimchi juice. Stir until combined. Add the remaining ingredients and stir constantly until hot. Bowl up and top with the egg.

Pro Tip: Fried rice is always better with day old rice. Put those leftovers to work!

 

 

Kimchi Soup

Kimchi Soup

3/4 Cup         Biota Napa Kimchi, sliced

1/4 Cup         Onions, sliced

2 each           Green Onions, sliced

225 g             Medium Firm Tofu, diced

4-6 each        Dumplings* (Optional)

4 Cups           Broth, Mushroom or Chicken (or Water)

2 tsp              Oil

1 Tbs             Soy Sauce

1 Tbs             Gochujang

1 Tbs             Mirin

1/4 tsp          Garlic, chopped

1/2 tsp          Black Pepper

1/4 tsp          Salt

1 tsp             Korean Chili Flakes (optional)

  • Put on a pot of steamed jasmine rice.
  • Combine the Soy Sauce, Gochujang, Mirin, Garlic, Pepper, Salt and Korean Chili Flakes.
  • In a medium sized pot heat Oil until it is hot.
  • Add the Onions and cook for about 30 seconds.
  • Now add the Kimchi, Green Onions, Tofu and Broth. *And Dumplings
  • Bring to a simmer and cook for about 15 minutes.
  • Finish with Soy Sauce mixture, season to taste and serve with rice.