Non Spicy American Cabbage Kimchi Recipe

July 27, 2009 By Anna 7 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: 9%

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Beef Miyuk Gook/Seaweed Soup Recipe

April 6, 2009 By Anna Leave a Comment

From my previous post about Miyuk Gook, I discussed about how Koreans started eating Miyuk Gook for their birthdays. In short this soup is healthy, healthy, healthy. And today, the recipe!
The Birthday Soup
This soup can be reheated couple times and will taste good for days so if you really like this soup, don't be afraid to make more than you can eat at once!

Ingredients (Following makes about 4 servings)
40g dried seaweed
200g beef (any beef used for stew/stock is fine)
2tsp salt
1tsp Dashida (Beef Stock Powder)
1/2 tsp ground/minced garlic
1tsp sesame oil

Ok, Let's Start!
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Popularity: 8%

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Mandu, a Korean Dumpling Recipe

January 10, 2009 By Anna 11 Comments

steamed Mandu
Mandu is a Korean dumpling. It could be a family activity. It could turn out to be a family contest. And top of it all, it's yummy!!

So shall we start?
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Popularity: 25%

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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: 5%

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White Non-Spicy Kimchi Recipe

November 30, 2008 By Young 1 Comment

White Baek Kimchi
If you are not a big fan of fishsauce or spicy stuff there is an alternative non-spicy Kimchi style. It's called Baek Kimchi (White Kimchi). This Kimchi is not spicy and has a clean cool taste. It has its own unique taste that you gotta try. Even if you like spicy red Kimchi, this white kimchi can be another style of side for you.
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Popularity: 12%

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Jhuck-Special Occasion Bulgogi-Korean BBQ beef

October 30, 2008 By Young Leave a Comment

Juck
Jhuck...I've never heard of it before my mom actually made it for us. Hah. And not many Koreans know about this either. This is supposed to be a very traditional Korean type of bulgogi which was only made for a special occasion. I guess my mom thought one day was SPECIAL enough. But I guess you can make any day SPECIAL..right?
So here it goes...
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Popularity: 4%

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Mini Ground Turkey pancake-Banchan/Sidedish Recipe

October 14, 2008 By Anna Leave a Comment

juns
Today we will make one of Juns (pancakes), Donguranddaeng, mini Korean pancake. In the picture, Donguranddaeng is the one on the left. The middle one is Tofu simply fried with some salt sprinkled. And the right Jun is Hobak Jun, fried Zucchini.

Donguranddaeng uses turkey, tofu, and other vegetables that it tastes good and healthy. Rare combination~ Nice.

Let's start!

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Popularity: 2%

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Korean Zucchini Jun-Banchan/Sidedish Recipe

October 13, 2008 By Anna 2 Comments

Like zucchini (Hobak)? Let's make some Hobak Jun (Fried Zucchini).  Just grab one zucchini, 2 eggs, salt, and flour. Oh and some vegetable oil or olive oil (your preference). If you want to make more, just grab some more.
zucchini jun

Got everything? OK. Let's start!
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Popularity: 11%

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Easy Fast Version (Quick Cut Napa) Kimchi Recipe

September 11, 2008 By Anna 4 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: 17%

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Traditional Whole Napa Cabbage- Pogi Baechu Kimchi Recipe

August 21, 2008 By Anna 9 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: 47%

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