Quick n’ easy Kimchi Tuna Spicy Sauce and Rice

January 25, 2011 By Anna 1 Comment

After recovering from my nasty flu, my appetite has come back and I am craving so much different foods. I think I'm going to gain too much weight if I eat EVERYTHING I am craving these days...my craving has been going international and out of control...

For lunch, I wanted something instant and fast...but still something with a kick. Spicy and salty...yes...Mmmm

When I went grocery shopping, I realized I haven't been eating canned tuna for a while, so I just grabbed a 4-pack canned tuna today.

I'm planning to go eat Jjajangmyun later tonight (one of my must-eats now) so eating rice will balance the noodle I'm going to eat later. I'm so planned out with meal plans. LOL.

So anyway...if you ever want to try this here are the things I used:
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Popularity: 7%

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How to store Homemade Kimchi

March 2, 2010 By Anna 5 Comments

Don't know how to store Kimchi that you just made?
Save those pickle jars like the one I found on eBay! The bigger the better! Those are the perfect types of jars to store kimchi. We usually use the gallon ones but feel free to use smaller ones if you make smaller amount.

On sale on Ebay:


Plastic containers like the following are good too, but just know that you should use those containers only for storing kimchi since it will leave some smell and reddish color even after you wash it (unless you let it out in the sun to dry).

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Popularity: 17%

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Non Spicy American Cabbage Kimchi Recipe

July 27, 2009 By Anna 2 Comments

I just found out that some call cabbage a "Cheap Doctor" since it's inexpensive and has lots and lots of health benefits.

My mom has been suffering from indigestion (something about acid problem) and can't eat too much of spicy foods, greasy, any other strong flavored foods anymore. One of her friends, who was having similar symptoms, told her that regular American (?) cabbage (not Korean cabbage) that you usually use for coleslaw is good for the stomach (acid and lining protection...etc..) and suggested the following EASY recipe.

Cabbages for your health

**When we lived in Denver, Colorado in 90's there weren't many Koreans back there and not enough Korean groceries either. However, Koreans NEED Kimchi and back then we learned that we could use the American Cabbage Kimchi. It does taste different from Regular Korean Kimchi but it had to do.**

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Popularity: 21%

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Moving days with Mom

May 10, 2009 By Anna Leave a Comment

Happy Mother's Day! Hope every mother out there had great day today!

I have really good memories with my mom. I always went wherever my mom went. I was my mom's "leech." I used to be (and still am *^^* ) shy that I didn't like to meet new people so I would always stick to my mom's leg to hide away from strangers. We still like to go shopping, eat, paint, or do something together whenever we can...(right mom?).

If you read my introduction, you know that I LOVE kimchi and one of my favorite mom and me memory is obviously with KIMCHI!

Well...our family used to move a lot. [Read more...]

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Kimchi Bokumbop (Kimchi Fried Rice) Recipe

February 27, 2009 By Anna 2 Comments

Kimchi Bokumbop (Kimchi fried rice) is a quick dish you can have for anytime of the day. Tasty and simple. If you have leftover rice and you are not sure what you want to eat, try making this. You will be pleasantly surprised! (If you don't know how to cook Korean style steamed rice, just click easy recipe for steamed rice in a pot link below on the ingredients section.) This is my youngest aunt's recipe. We all love her Kimchi Bokumbop.

kimchi fried rice

Following recipe makes about 4 servings:

Ingredients
2 quarter-head kimchi
1 cup frozen vegetables
3 Tbsp sesame oil(or olive oil, vegetable oil)
4 cups steamed rice
3 scallions-chopped

Well, Let's Start!
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Popularity: 24%

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Yeolmu MulKimchi-Young radish water Kimchi

December 15, 2008 By Young Leave a Comment

Yeolmu Mulkimchi
"Mul" means "water in Korean. Yeolmu Mulkimchi is a cold soup/liquid style Kimchi. It's very popular during summer for its cold soup and crunchy veggies. It's also good as the base for Yeolmu Mulnaengmyun too.  Yummy!

Basically, just like all the other Kimchi recipe, veggies will be pickled, washed, and mixed with spices at the end. Do you start to see the pattern?  So let's start!
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Popularity: 14%

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Korean Cuisine vs Korean Economy

October 21, 2008 By Anna Leave a Comment

KimchiKimchi is affecting Korea Economy. According to Straitstimes.com, Korea's Kimchi trading has dramatically gone down and hurting Korea. These days economy is very unstable everywhere and Korea is not an exception. So, Korea is trying to tell the world that Kimchi is not the only thing that represents Korean cuisine. But I'm sure anyone who is reading this should (or will) know that there's more to Korean food. Some very unfamiliar and some very familiar. Meats, veggies, mixture, seafood, noodles, soups, etc....So many to explore!
Namul-Veggie salad
Unlike other cuisines, Korean food cannot be categorized into only one kind. Spices are used differently for different dishes to have a VERY different tasting dishes. Many might think Korean food is all spicy. But that's just a part of Korean Cuisine. You need to know that not every Korean loves spicy, spicy, and spicy. Also, some Koreans CAN'T EAT Kimchi!!!! Moreover, if there's one spicy dish, Koreans usually get something not so spicy to balance out.

JunsSpicy food certainly defines Korean cuisine but there's more to Korean food than all spicy. For example, Jap Chae is a stir fried noodle with lots of veggies, Namul is different veggie salads, Juns are fried mini pancakes(check out our posts of Hobak-Squash Jun and Donguranddaeng-meat Jun), various soups or Gook/Jjigae made with bean sprouts, radish, or beef broth and Kimbap, the rolls. There are so much more. We shall explore them one by one.

Popularity: 1%

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Easy Fast Version (Quick Cut Napa) Kimchi Recipe

September 11, 2008 By Anna 3 Comments

Mahg Kimchi is a baechu (Napa) Kimchi cut in smaller bites. Ingredients are very similar to a pogi Kimchi recipe EXCEPT you don't need to put radish in this one and you don't need to 'stuff' but just mix everything together at the end. So this recipe is considered the easier version of Kimchi recipe. You'll realize steps will be very similar to pogi Kimchi recipe but we'll post images again for you. Good luck!
mahg kimchi

Ingredients

1 whole Napa Cabbage (Medium-size)
3 scallions, cut into 1 inch lengths
1/2 oz ginger root, peeled and minced
2 tsp finely chopped garlic, purchase from a store or chop it at home
1/4 cup 'morton' salt (for pickling)
1 tsp 'morton’ salt (for mixing)
1/2 cup hot chili pepper flake
1 tbsp fish sauce
1 tbsp sweet rice power OR flour

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Popularity: 37%

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Homemade Kimchi vs Store-Bought Kimchi

August 31, 2008 By Anna Leave a Comment

These days it seems like everything must be easy, simple, or convienient. And I can't deny that I, too, prefer such shortcuts in basically every aspect of my life. My family and friends are very busy people too and they often call Kimchi "Keumchi" (Keum/Geum means Gold in Korean) meaning that Kimchi is that valuable to busy Koreans. Kimchi is part of a life for a Korean and Kimchi is not the easiest thing to make. It takes time to make at home and it is expensive to buy at a store.

SohnMahtBut we always miss homemade cooking during our busy lives. Don't we? At least I do. I really get sick of eating out and just miss homemade meals.
I miss that special taste you just can't get it from the store bought ones. I'm sure you know what I mean. Koreans call such taste mom's "Sohn Maht." Sohn means 'hand' and Maht means 'taste.' It describes the wonderful taste of homemade cooking that everyone loves. The term implies that whoever cooks for their own family, traditionally the mother of a family, transfers love and care into a unique taste while cooking (with hands). That's why your mother's cooking is always so good!! Mothers want to feed their children something healthy and tasty and we can taste her love. It's her Sohn Maht!

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Traditional Whole Napa Cabbage- Pogi Baechu Kimchi Recipe

August 21, 2008 By Anna 7 Comments

Pogi Kimchi is the traditional way of making Kimchi. Although Pogi Kimchi is usually meant to be stored longer than other kinds, you can still eat it before it is fully fermented. So you might want to try it in different stages of fermentation and find out your favorite period of fermentation (Just remember to not eat all of it before it is even fermented!) There's no right and wrong time to eat your Kimchi as long as you love the taste. And when it gets too fermented to eat it 'as is,' it would be the perfect Kimchi for Kimchi Jjigae (Kimchi Stew).

kimchi

Basically, we will be pickling a napa cabbage and stuff daikon stuffing mix between the pickled Napa leaves. Daikon stuffing mix is all the ingredients combined together.
Let's start!

You will need the following:

Ingredients
Pickling
1 whole Napa Cabbage (Medium-size)
1/2 cup 'morton' salt
4 cup water
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Popularity: 73%

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