916 korean gut churi kimchi Recipes

chinese cabbage, vinegar, garlic, salt, hot pepper, sugar, soy sauce

asian short-grain white or sushi rice, water, flat-leaf spinach , stems discarded, fresh soybean or mung-bean sprouts, trimmed, carrots, zucchini, trimmed, drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional), vegetable oil, fresh shiitake mushrooms , stems discarded and caps cut into very thin slices (2 cups), chopped garlic (from 4 cloves), salt, asian sesame oil, sesame seeds, toasted and coarsely chopped, eggs, korean hot-pepper paste (sometimes labeled gochujang ), by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors, accompaniments: packaged cabbage kimchi (korean spicy pickled cabbage) or other vegetable kimchi

kimchi, finely sliced, sesame oil, gojuchang (korean chilli paste), teaspeoon of sugar, vinegar, roasted sesame seed

kimchi, drained, chopped, steamed rice, sesame oil, korean chilli paste, korean paprika powder, salt and pepper to taste

kimchi chopped, rice, garlic minced, ginger minced, eggs, sesame oil, soy sauce, olive oil, red chili flakes (gochugaru), green onions, (green part only) diced

kimchi, tuna drained, green onion, chopped garlic, sesame oil, fish sauce, optional but recommended, water, ground red pepper (gochu-garu), chopped garlic, chopped ginger

korean soy sauce, sugar, vegetable oil, sesame oil, toasted sesame seeds, garlic cloves (crushed ), green onions (chopped , including greens), sirloin, korean soy sauce, rice vinegar, fresh ginger (grated ), crushed toasted sesame seeds, cayenne pepper, sweet paprika, sugar

korean-style short ribs (beef chuck flanken), cut into 3-inch segments, water, soy sauce, garlic, minced, onion, sliced, rice wine, brown sugar, carrots, cut into chunks, potatoes, cut into chunks, fresh shiitake mushrooms, sliced, light corn syrup, asian (toasted) sesame oil, chestnuts, peeled (optional), dates, pitted (optional), sliced green onion

korean radish (mu), cut into about 1/2 inch cubes, vinegar, water, white sugar, salt to taste (optional)

miyeok (korean dried soup seaweed)-rehydrated, alreay cut into small pieces., soy sauce, salt, sugar, minced garlic, skinned cucumber, washed ,julienned, sliced onion , half amount of julienned cucumber, spring onion,thinly sliced, teaspon red pepper flake, sesame oil, sesame seeds, a pinch of salt, to tasty, white vinegar

pork loin (omit for vegetarian), rice wine, black pepper, sour kimchee (cut into 1x1, reserve juice), white onion , cut into slices, green onion, sliced, mushroom (regular or shiitake), sliced anaheim green chili peppers, tofu (extra firm , cut into 1/4-inch slices), water, vegetable oil , to coat small pan, korean chili flakes (gochugaru), korean chili paste (gochujang), soy sauce, minced garlic (fresh or bottled, just not dried ), black pepper

pork belly*, sliced into 1/4 or a bit larger pieces (uncooked bacon can be used in a pinch, but if you can get pork belly - please use it. ), oil, kochujang (korean chili paste), minced garlic, kimchi (sometimes i add a little bit more because i adore ), broth (use your favorite - i tend to use homemade chicken or veggie for this recipe), green onions , slice in a bias (save some for garnish), kochu (hot green chili), thinly sliced (save some for garnish), heaping tbsp kochukaru (korean pepper powder), soy sauce, salt and pepper to taste, pack dooboo (tofu) - i use the soft variety, cut into 1-inch cubes, sticky rice (i like to serve this soup with it), at my asian supermarket , woo sung, this is in the frozen meat section and it is sliced in packages like thick cut bacon. pork belly is not a smoked meat (like bacon) - and is really delicious. like i said, you could use bacon - or i think pancetta would work well here, too.

butter (if more is needed, feel free), onion, diced, ham (if you re a vegetarian or you just don tsp want to use meat, feel free to just use vegetables. korean ) or 1 cup pork (if you re a vegetarian or you just don tsp want to use meat, feel free to just use vegetables. korean ) or 1 cup any other meat, cooked and diced (if you re a vegetarian or you just don tsp want to use meat, feel free to just use vegetables. korean ), kim chee, cut into small pieces, kim chee liquid, cooked rice (me and my family eat sticky rice), dashi stock, sesame oil (optional)

sesame oil, canola oil, pork, cabbage kimchi (also use 1/4-3/4 cup of juice from kimchi to taste), dashida (more or less according to your taste), water, salt

korean rice cakes , tube shaped (ddeok bok ee ddeok), korean red pepper paste (kochujang), korean red pepper powder (kochugaru), garlic, minced, sugar, soy sauce, pepper , to taste, onion, roughly chopped, napa cabbage, roughly chopped, carrot, sliced, sheet fish cake, cut into bite size, green onions , sliced on bias, sesame seeds, for garnish

korean pears, sugar, greek yogurt, vanilla extract, ginger juice, lemon juice

korean chili paste (gochujahng), soy sauce, water, white sugar, mirin or 2 tbsp sake, onion, pureed (done in a mini prep chopper is perfect), ginger, garlic, boneless skinless chicken thighs, green onion, sliced thin (to garnish )

vegetable oil (part sesame gives a good flavour), kim chee, cut small and squeezed or drained, garlic clove, minced, prepared rice (preferably korean or japanese), green onions , sliced on bias, sheet korean fish cake, cut in bite-size pieces, sesame seeds, soy sauce, salt and pepper, to taste