Alice Waterson - Savory Kimchi Recipes: A Complete Cookbook of Fantastic Korean Kimchi Dish Ideas!
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Savory Kimchi Recipes
A Complete Cookbook of Fantastic Korean Kimchi Dish Ideas!
Introduction
How can you integrate kimchi into your recipe repertoire at home?
Can you seek out the different varieties of the ingredient youll need to make these dishes?
Are you curious about the various ways in which kimchi can make your recipes tastier?
Kimchi is used commonly used in traditional Korean cuisine as a side dish or condiment, with Korean barbeque dishes, or with steamed rice or noodles. It adds extra zest to ramen noodles, but it can also perk up most any meal, even your breakfast eggs.
In this cookbook, youll discover how to use kimchi in 30 different dishes.
Read on and try out some of these tasty recipes. You may even find more dishes that can benefit from the inclusion of ingredients from the Korean taste palate.
Kimchi for Breakfast? Yep! Check out these tasty choices
1 Kimchi Omelet
Even if you dont crave kimchi often, you can include it in this irresistible omelet. Kimchi is so flavorful, and its fermented cabbage flavor is enhanced in this dish by the sour cream, eggs and cheddar.
Makes 1 Serving
Cooking + Prep Time: 25 minutes
Ingredients:
- 2 slices of cheddar cheese, sharp
- 3 beaten eggs
- cup of chopped kimchi Napa cabbage
- Sliced pale green and white parts of 1 green onion
- 1 tsp. of sesame oil, toasted
For garnishing
- Sesame seeds, roasted
- Sour cream
Instructions:
1. Heat medium saut pan on med-high. Add tsp. of sesame oil. Add kimchi. Stir and cook until the kimchi begins turning brown. This will take two or three minutes.
2. Heat a non-stick skillet on med. heat. Add tsp. of sesame oil to that pan as well. Swirl oil around pan. Beat eggs and add them.
3. Cook eggs. Lift edges gently so that uncooked eggs will flow underneath cooked eggs. When eggs are nearly cooked all the way through, put cheese on top of them. Cover pan. Remove it from the burner.
4. After cheese melts, place the kimchi mixture over of omelet. Tip omelet from pan and fold neatly in on a plate.
5. Finally, top omelet with spoonful of the sour cream and sprinkle over with the sesame seeds. Serve.
2 Kimchi & Egg Rice Breakfast Bowl
Having kimchi and eggs for breakfast is a great way to get good cholesterol that your body needs to work well. For the best flavor, you can break that yolk, then mix it with rice, right before you eat it.
Makes 4 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
- 2 tsp. of sesame oil, toasted
- 2 sliced green onions
- 1 peeled, pitted, sliced avocado
- 4 eggs, large
- 1/3 cup of vinegar, rice wine
- 2 cups of kimchi
- 6 cups of brown rice, cooked
- 1 tsp. of oil, vegetable
- 4 strips of bacon, lean
- Salt, kosher
Instructions:
1. Combine cup of water with kimchi and vinegar in food processor. Process until mixture is quite smooth.
2. Toss together tsp. of salt, plus rice and of kimchi sauce from step 1 in medium-sized bowl. Cover. Place in microwave for a couple minutes. Open door and stir when it starts to warm. Microwave til hot. This should take four to five minutes.
3. Cook bacon in skillet on med. heat. It needs to be crispy and browned. Transfer bacon to a plate lined with paper towels to absorb grease. Chop the bacon.
4. Wipe out skillet used for bacon. Add vegetable oil. Place on med-high burner. Crack eggs into skillet. Salt each lightly. Cook just until whites have set and yolks are a bit runny. Remove from burner.
5. Divide hot rice in four bowls. Top each one with bacon, avocado, one egg, remainder of kimchi sauce & green onions. Drizzle bowls with tsp. each of sesame oil. Serve.
3 Kimchi Spicy Breakfast Frittata
Korean cuisine is a good match with breakfast frittatas. They are somewhat home-styled, and the preserved cabbage and eggs create a humble dish you may find you love.
Makes 2 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
- 2 tbsp. of green onions, diced
- cup of shiitake mushrooms, sliced
- 2 tbsp. of kimchi, chopped
- 5 large eggs
- cup of milk, low fat
- 2 tbsp. of oil, olive
- 2 tsp. of pepper, ground
Instructions:
1. Preheat the oven to 350F.
2. Add a tbsp. of the olive oil to medium pan. Saut and whisk milk, pepper and eggs together. Pour this egg batter into small stoneware or cast-iron dishes. They need to be ovenproof.
3. Place the green onions, kimchi and mushrooms atop frittata and bake in the oven only until the eggs set. Serve warm.
4 Kimchi and Porridge
This porridge gets a spicy little twist from the kimchi, and the egg Makes it a hearty dish that is well-suited to breakfast.
Makes 4 Servings
Cooking + Prep Time: 55 minutes
Ingredients:
For the porridge
- 2 tbsp. of butter, unsalted
- 1 cup of barley
- 1 oz. of grated Parmesan cheese
- Sea salt & black pepper, ground
For eggs & kimchi
- 1 cup of kimchi, Napa
- 1 tbsp. of oil, vegetable
- 4 eggs, large
Instructions:
1. Pulse the barley in food processor until it is chopped coarsely, but not yet a powder. Combine with four cups of water in large pan on med-high heat. Use salt & pepper to season.
2. Bring mixture to boil. Lower heat and allow to simmer while you whisk occasionally until the barley is tender and the mixture has thickened. This usually takes between 20 and 30 minutes.
3. Add butter and Parmesan cheese and whisk. Add water a little at a time if you need it, to loosen the mixture.
4. Cook the eggs in small pan with boiling water for about six minutes. Transfer them to ice water in a bowl. Allow to set until barely warmed. Peel and slice lengthways in half.
5. Heat the oil in skillet on med. heat. Cook and toss kimchi until warmed all the way through and a bit darkened in color. This only takes a minute or two.
6. Divide the porridge among individual bowls. Place eggs and kimchi on top. Serve.
5 Barley & Kimchi Pancakes
Did you know that kimchi can cure a hangover? Ok, so its not a proven medical fact, but our stomachs and brains are programmed so that kimchi pancakes taste great and work well the morning after a night on the town.
Makes 2 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
- 3 to 4 tbsp. of oil, grape seed
- 1 egg, large
- cup of water, filtered
- 2 tbsp. of kimchi juice
- 1 & cups of chunked, bite size kimchi
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