How to Make Nice Korean Kimchee

Korean Kimchi (sometimes spelled kimchee) has become very popular worldwide. It is fairly expensive to buy in stores, however, you can make your own for a fraction of the costs. Best of all, when you make your own you can adjust the flavors to suit your own taste. It is quick and easy to make.

So, what is kimchi? It is fermented cabbage that has been seasoned with salt and hot pepper flakes. Many people add other flavors such as garlic, sugar or fish sauce. Chinese cabbage or Napa cabbage is generally used although I have made it with ordinary cabbage and it comes out very good. But, you really should use Napa cabbage since that is the traditional way. Most all varieties of cabbage are relatively low cost and available year round.

Traditional kimchi is salty and spicy however since you are making your own, you can have it any way you prefer. If you do not like spicy food just eliminate the hot pepper in the recipe. Or if you like a little or lot spicy simply adjust the amount of ingredients.

Here is the recipe:

Ingredients
* 1 large head of Napa cabbage, chopped into 2-inch pieces
* 1/3 cup sea salt, or kosher salt
* 3 cloves of garlic, minced
* 1/2 inch piece of ginger, peeled and minced
* 1/3 cup Korean dried Chile flakes (you can substitute crushed red pepper flakes)
* 3 or 4 green onions, sliced length way

Directions
You will need one large bowl, a smaller bowl, a colander and a glass jar for storage.

1. Put the cabbage in a colander set over a bowl, or in the sink. Toss the cabbage with the salt using your hands. Let the cabbage set undisturbed for one hour. The cabbage will reduce in size and sweat liquid.
2. Pour off any accumulated liquid and rinse off the excess salt.
3. In the small bowl, mix the remaining spice ingredients.
4. Pour the spice mix over the cabbage in a large bowl and toss the cabbage to coat thoroughly with the spice mix.
5. Pack the cabbage in a large glass jar and seal.
6. Store in the refrigerator

To enhance the flavor you may try adding a teaspoon of sugar into the mix, some Asian garlic Chile paste, and/or a teaspoon of fish sauce.

Your kimchi can be eaten the next day but the longer it sets the more flavor will intensify and some fermentation will develop. Store in the refrigerator below 40 degrees F.

Be aware that this kimchi is not preserved like canned food in a hot water bath. Generally, it will lasts in the refrigerator longer than you can resist eating it all but, as with any food, if an unpleasant odor or off color develops toss it out. Note that kimchi has an unusual odor even when fresh so be sure to familiarize yourself with the normal odor of fresh kimchi.

Finally, do not be afraid to experiment a little. If you ruin a batch, you have not lost a lot. You can make as little as one pint just to experiment with. I have tried adding dill weed, cinnamon, chili powder, fajita seasoning, bread and butter pickle mix and various other concoctions...most of which I threw out. My personal taste favors the recipe above with a pinch of sugar.

Korean Sushi Recipe - How to Make Gimbap

Gimbap is the Korean version of the traditional Japanese dish, sushi. Gimbap is literally "seaweed rice" in Korean. You can have a variety of ingredients and it's simple to make. You can also get a lot of people together to make it. In Korea, it's traditional for mothers to have some quality talk while making gimbap. Here's how to make this dish.

For this version of gimbap, we will use the following ingredients: rolling seaweed (the other type of seaweed is brittle and is not suitable for gimbap, rice, crab meat (in the Korean dish, imitation crab meat is more widely used because real crab meat is too expensive), spinach, pickled radish, sausage(or spam), fishcake, carrots, and a bamboo mat.

Before we start cooking, we need to prepare the ingredients. The imitation crab meat we can leave alone because it's already prepackaged. As for the spinach, blanch the spinach and chop it into small pieces. As for the pickled radish, sausage, fishcake, and carrots, thinly slice them so that you can put a little bit of each into each roll.



Now it's time to actually make the gimbap. Take out a sheet of seaweed and spread rice over it. Leave about and inch and a half on the top of the seaweed so that you can roll it up easily. Put a little bit of each ingredient on a single line and roll it up using your bamboo mat. To keep the ingredients from spilling out, hold them in with your thumb as you are rolling the seaweed.

That's it for making gimbap. It's inexpensive to make and filling. Teach this easy recipe to your friends so that they can each make their own gimbap.

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Easy Korean Soup Recipes

Koreans eat soup or stew for every meal, which means they have plenty of variety. A lot of the stews are hearty and spicy and the soups might be clear broth or miso-based. Korean bean sprout soup is refreshing and light. It is healthy because it is low in calories but high in vitamin C. Add some kochukara (Korean red pepper flakes) to liven it up if you like. The following soup recipe, which serves four, is supposedly good for colds and hangovers.

Bean Sprout Soup

What you will need:

6 cups water
3 cups bean sprouts
1 teaspoon salt
1 tablespoon sesame oil
2 minced cloves garlic
1 tablespoon red pepper flakes (optional)
2 tablespoons soy sauce
Chives or green onion, for garnish
How to make it:

Wash the bean sprouts and trim the roots. Saute the garlic in the sesame oil and soy sauce for a few minutes, then add the bean sprouts and water and bring the mixture to a boil. Turn the heat down to low and simmer the broth for half an hour. Add the red pepper five minutes before you take it off the heat. Stir in some chives or scallions and serve.

Korean Kimchi Soup



Another popular soup in Korea is this one and it is hot, spicy and the perfect winter warmer. You can adapt this recipe however you like. Adding mushrooms, zucchini, or potatoes works well. Kimchi is a traditional Korean dish made with seasonings and vegetables. There are many kinds but the most common ones are made with green onion, napa cabbage, cucumber, or radish. This is the most common side dish in the country too.

Kimchi from the north of the country are less spicy and less salty than their southern counterparts and they do not contain brined seafood. Southern style kimchi uses lots of chilies, salt, and seafood like fermented anchovy or brined shrimp.

This recipe also calls for gochujang, which is a hot pepper paste, and kochykaru, which is a red pepper powder. If you cannot find these in an Asian food store, you can use any kind of hot sauce and a regular chili powder instead.

This recipe serves four people. If you want to use beef, tenderloin is good. Alternatively, you can use a tougher cut like stewing beef and simmer the soup for a longer time. If you prefer pork, try bacon or belly pork.

What you will need:

2 cups roughly chopped napa cabbage kimchi
3/4 lb sliced pork or beef
1/2 chopped onion
3 cups water
1/2 cubed block tofu
1 tablespoon soy sauce
1 tablespoon kochukaru or red pepper flakes
1 tablespoon gochujang or hot sauce
2 chopped green onions
2 finely chopped cloves garlic
1 tablespoon sesame oil
How to make it:

Saute the meat in half the sesame oil for a few minutes. Add the kimchi and stir fry for five minutes. Add the rest of the oil, along with the onion, garlic, gochujang, and kochukara. Add the water and bring the broth to a boil, then turn down the heat and let it simmer. Cook for ten minutes. Add the tofu and cook for fifteen minutes more. Stir in the scallions and serve.

Easy Barbecue Recipes

A lot of people misuse the term barbeque by using it to define something that is cooked on a grill or an oven having a spicy tomato sauce applied on it. But barbecue isn't a dish, it's a cooking technique and there's a vast difference among grilling and barbecuing. Grilling is done straight more than the heat but is a lot more healthy option than barbecuing because additional oils along with other fats are seldom used.

Barbecuing, it usually includes cooking meat at low temperatures for long periods of time. The term barbecue or barbeque may be originated in the term barbecue which can be part of the Caribbean language. There are various barbecue recipes available and every of these is unique in a single way or even the other. Some of them are Dry spicy barbecue rub, Korean BBQ Chicken Marinade; BBQ Beef rub and Barbecue baby back again ribs.

There are numerous methods of preparing barbecue recipes that are prevalent in numerous components from the world. The most typical technique is the traditional American one created with tomato sauce. Besides that, today you will find numerous other ingredients which are being used to put together the sauces for the barbecue. These include strawberries, apples, raspberries, honey and even mustard. All the quality recipes are very easily accessible on the internet and cookbooks. There are no limits towards the type of recipes that may be created on barbecue and a single can try various types of veggies, meats and other items which one can barbecue.

Barbecue recipes remind you from the good old country life, the rustic raw really feel of the clean country air and the simplicity associated with them. The elements used in all of the recipes are basic spices and typical veggies. Barbecuing is really a widespread and honored tradition that is in practice since a log time now. Majority from the households in America have heir personal barbecue grill plus they use it nearly once in a week Barbecued Spare Ribs are a classic American barbecue meal, created from pork.

It's just not the taste only that make barbecue recipes stand out but also the fun that is related to it whilst cooking. Barbecuing is among the favourite outside boiling activity and is fun whilst you are having a friends or loved ones gathering. The smell of meat on an outside grill is ultra divine and requires a single into another globe. You should encounter the barbecue cooking by yourself.

Having food that you've exerted work in cooking is really worth everything. Barbecuing meals are long time supply of boiling meals within the United States and is also a way for that people get together within their backyards and fairgrounds to enjoy the beauty that summer has to offer. Most from the individuals take benefit from the warmer climate and does barbecue boiling for a party. Whether you grill ribs, steaks, chicken, hamburgers, hotdogs, along with other meats to barbecue on charcoal or gas grills, these barbecued items would lavishly shared by everybody. So barbecue isn't limited to foods itself but has given a whole new meaning to existence of the American people.

Korean Braised Tofu Recipe

Ok, so this is yet another recipe my mom picked up from her Korean cooking class (hey what can I say - they're good!). But let me tell you, this by far is my most favorite recipe out of all the ones she learned. It's savory, salty sweet, oniony, garlicky, gingery, and not so spicy. It is topped with basically raw garlic, ginger, and scallion - but don't worry. Their flavors marry so well together and with the braised tofu that somehow the garlic tastes less breath damaging, the ginger less biting, and the scallion less like...well...a scallion. Many times I even end up just eating the garlic ginger scallion topping by itself because it's so lip-smacking tasty!

On the serving plate, it's the perfect combo of juicy tofu, soy sauce, and sweet thinly sliced garlic, ginger, scallion, and red pepper. Not only is this my favorite Korean dish from the cooking class, it's also the most appetizing. As they say, we eat with our eyes first. And as soon as you see this dish, your eyes will be stuffing themselves silly! Before I say any more that might possibly bore you out of trying this - here's the recipe:

Braised Tofu

1 pack firm tofu

2 Tbsp starch

1 tsp salt

2 Tbsp vegetable oil

¼ oz peeled ginger

¼ oz peeled garlic

¼ oz scallion

¼ oz cleaned red pepper

3 Tbsp soy sauce

1 Tbsp cooking wine

1 Tbsp sugar

1 Tbsp rice wine

Cut tofu in half (not lengthwise) and then into ½ inch thick square slices. Pat tofu dry with paper towel. Sprinkle salt over one side. Coat all sides in starch and shake off the excess. Heat oil in a skillet and add tofu. Cook on both sides until golden brown. Turn off the stove. Julienne ginger, garlic, scallion, and red pepper. Mix soy sauce, cooking wine, sugar, and rice wine - this is for the sauce. Sprinkle the julienne ginger, garlic, scallion, and red pepper evenly over the tofu in the pan and pour in the sauce. Cook the tofu in the skillet over medium heat for 2 minutes. And enjoy!

Korean Healthy Diet Recipes

Meal preparation is a bit exciting, cool and mind blowing chore. But there's nothing compared to knowing what recipe captures dieters' taste, consequently giving them shocking drop in weight. There are various diet and recipe available everywhere, one could find through patient and resourceful searching.

Lots of healthy and weight losing recipes everywhere and to reach the needs of most dieters, here are some flavorful, savory and mouth-watering recipes.

Kimchi Diet and Recipe



Kimchi is a famous Korean dish which is often referred to fermented Napa cabbage stuffed with various spices and pastes like garlic, red paste mixture, chili, and fish sauce and is stocked in a thick huge pot, fermented in the sun and is set aside for several months for savory result.

Not only Koreans are hooked up with this savory and peppery recipe. In fact, even Westerners like to order kimchi in Asian and Korean themed restaurants. But how kimchi consider a great weight losing diet? Kimchi is found to be effective prevention to obesity, unbelievably dropping pound and pounds of fats. The credit goes to its ingredients. Kimchi has complete natural and organic ingredients such as cabbage and spices known to have antioxidants and a great immune system booster. Napa cabbage which is mostly the ingredient in cabbage kimchi is very low in calories, making it an ideal ingredient to whatever diet.

Kimchi is also easy to prepare. Despite of its long preparation, this Asian dish can be devoured even without undergoing the process of fermentation, but of course it taste best when fermented. Usually, the fermentation process takes 2 to 3 days. So for those planning to have kimchi included in their diet, here are the simple steps in preparing it.

For Cabbage Kimchi:



1. Wash the Napa cabbage then slice it into four parts and in lengthwise. Take out the sagged cabbage leaves and rinse it in a large dish full of water to thoroughly wash out the dirt and unnecessary substance. Leave it soaked and sterilized for about 20 to 30 minutes.

2. Take out the leaves and squeeze as much water out of it and chop the cabbage into one inch square piece and put it in a clean, dry and large dish.

3. Sprinkle appropriate amount of salt and toss each coat piece until it is evenly lathered with salt.

4. Soak the cabbage kimchi for twelve more hours in the fridge and leave it hibernated for 2 to 3 days.

5. While waiting for the marinated Napa cabbage to ferment, prepare the spices for kimchi stuffing. Rinse green onions and chop them up into thin lengthwise strips, peel cleaned and crushed garlic, grate the peeled ginger and shred the peeled and cleaned carrot into thin strips. Mix all ingredients and stuff the fermented cabbage with these spices.

To add more facts about this renowned Korean recipe, pickled kimchi allows lactic acid to break in the food, letting the bad bacteria fighter lactobacillus kimchii form. Experts prove that lactic acid improves endurance, promotes healthy and appropriate metabolic functioning, and regulates proper digestion. As kimchi has various natural and organic ingredients, this also improves blood circulation and consequently producing fat antioxidants that play big role in losing weight. Kimchi is one of the many diet solutions proven effective and a great choice for those looking for ultimate diet plan.

Healthy Korean Recipes - Korean Crab Stew

Korean crab stew is similar to a Western style bouillabaisse which originated in the port city of Marseille, France. Korean crab stew, like bouillabaisse, is made with a reduced fish stock but only contains crab not several different types of cooked fish and shellfish with a wide variety of herbs and spices. There are fewer spices and vegetables in the crab stew yet boiled together produces a rich distinct flavor. Korean crab stew is a stalwart recipe and easier to make than bouillabaisse meaning you don't have to be a master French chef to enjoy this simple yet delicious recipe.

Korean Crab Stew (Koatgaetang)

Basic Ingredients:

2 crabs, ½lb radish, ⅓lb zucchini, 1/2 onion, 2 green onion (or shallots), 2 red chili, 1/2 a root of green onion, one ounce anchovy, 1 piece of sea tangle, 2 tablespoons of ground garlic, 4 tablespoons of soy bean paste, 1 teaspoon of chili powder, sea salt

Recipe:

1. Make Anchovy/Sea Tangle Stock

Put enough water in a pot and put in the prepared anchovy and sea tangle. Boil for a while.

2. Preparing Crabs

Take off the hard cover shell. Wash the ends of the leg clean and chop it.

3. Preparing Vegetables

Radish should be cut into ½ in×½ in ×⅛ in size and the zucchini should be cut rather thickly in semi-circled shape. Cut the onion into bite sizes. Green chili, red chili and green onion should be cut diagonally.

4. Dissolve some soy bean paste in the stock make in 1. Put the radish and boil. When it is cooked, put the crab and boil. When it boils, put in chili powder, zucchini, onion, green onions and root, red chili, and garlic then add sea salt. Garnish with parsley.

Anchovy/ Sea Tangle Stock: Boil 10 dried anchovies, a 4x4 inch piece seaweed (dashima), and a 1x2 inch piece Korean radish in 10 cups water for 20 minutes. Strain before using.