Kimchi Mamas

One Kimchi Jjigae Recipe to Rule Them All

Long time no talk, Kimchi Mamas!

Fall is here, my favorite time of the year!  In my house, that means a return to rich, warm, comfort food that sticks to your ribs and makes you want to kiss your mama.  

(And various fantasies of someone coating me in spices, searing me on all sides, and cooking me low and slow for hours until I melt.)

Ahem, now where was I?  Oh yes.

 

A video posted by Julie Kang (@juliejkang) on Oct 3, 2016 at 5:38pm PDT

Julie's Fancy, Low-and-Slow, Pork Rib Kimchi Jjigae

• 2 T oil
• 1 onion, sliced
• 1 rack (2.5-4 pounds) pork spareribs
• water
• 8 cups (1/2 gallon jar) kimchi, aged in the fridge for 2 weeks or longer so it’s sour/vinegary, chopped
• 2 t minced garlic
• 2 T gukganjang, "soup soy sauce" (lighter-colored and saltier than normal soy sauce, closest substitute is fish sauce, but probably 1T normal soy sauce + salt to taste might work as a substitute?)
• black pepper
• Optional, reserve for when you want someone to fall in love with you:
  • 1 block tofu
  • 2 stalks green onion, sliced into 2-inch chunks
  • 1-2 slices of AMERICAN cheese
  • handful of mushrooms

Directions:

1. Get a large pot that can accommodate a gallon of stuff. 
2. Brown spareribs and onion in the oil.
3. Add enough water to barely cover, pop on lid, bring to a boil, then reduce heat and simmer for about 10 minutes.
4. Meanwhile, chop 8 c. kimchi into 2-inch pieces (or buy the already-cut kind).
5. Add kimchi, along with any juice, into the pot.
6. Add the garlic, soup soy sauce, and a dash of black pepper.
7. All of these can also be left out since the kimchi by itself has a lot of flavor.
8. Simmer everything together for about 30-45 min.
9. Optional: in the last five minutes, add tofu (might water down the flavor, so taste first)/green onions/mushrooms/cheese (it will dissolve and thicken the soup).

Pro Tip: if your jjigae at this point tastes bland, that means your kimchi wasn’t stank enough.  You can atone for your sins by adding salt, fish sauce, powdered dashi, even some sort of bouillon.  In other words, bump up the umami.

This recipe will garner you one gallon of super-savory, umami-packed, porky goodness.  And lots of friends.  Maybe an extra lover or two.  Enjoy, ajummas!

~Julie

A Culinary Tour of Koreatown with Anthony Bourdain and a Couple Bros

Episode Two of "Anthony Bourdain: Parts Unknown," a new show on CNN that promises to "take you to exotic global destinations through Bourdain's unique lens," featured Los Angeles' Koreatown last week:

 

Anthony hung out with two famous Korean American "bad boys": Roy Choi of Kogi foodtruck fame and David Choe, street artist and newly-minted multimillionaire.  Roy and David took Anthony on a culinary tour of K-town, including surprising stops at Sizzler and Jollibee, as well as profiling their families' compelling stories.  Roy even gave an excellent breakdown of the 1992 LA Riots from the Korean community's point of view, a viewpoint that is not often explained so poignantly on mainstream media.

I really enjoyed the show, being a fan of all three gentlemen, and feeling more and more proud as they introduced Anthony to each new beloved haunt: the glories of Beverly Soon Tofu, the rohsu gui at Dong Il Jang, and this amazing-looking dumpling place called Myung In Dumplings which I now have made my life's goal to find and set up camp in.  The Koreatown they showed him was sexy, delicious, laid-back, and rife with gorgeous examples of the ever-fabled melting pot.  

One stick in my craw was the lack of a strong female Korean American voice.  David Choe's mom was featured quite heavily, which I appreciated, but if he's looking for "bad Koreans," he would have benefitted from getting to know some Korean renegade riot girls too!  I personally would have loved to have taken Anthony around Galleria market, fed him gamja tang, haemul jungol, and soondae, and drink him under the table at the noraebang!  Maybe next time, bro!

--Julie

A Korean Thanksgiving

How does a 1st generation Korean family do Thanksgiving? I remember the first few times, my parents and I quizzically poking at dry cafeteria turkey breast and grimacing at the new herb flavors in the stuffing.  I remember my uncle good-naturedly trying to swallow down mashed potatoes on his first Thanksgiving with us, then eventually caving in and asking for some kimchi to go with it.  

However, as the years passed and the more America we absorbed, we learned to adore this holiday and its feasting.  And we have blended it with some Korean favorites, which actually go really well with the more traditional dishes.

Kimchi instead of cranberry sauce...

Kimchi fried rice (try it with gravy on top)...

Korean moonshine made from backyard grapes and soju...

Three generations of silly, brilliant people

What are some elements of your own Korean American Thanksgiving?  Let us know in the comments below!

Making Kimbap

Like a good Korean ajumma, I usually buy kimbap from the local Korean store. But yesterday, I got with my friend Anya and we made kimbap together, with a little bit of help from our boys. 

Read Anya's lovely post about our day, complete with pictures, here.

While living in Korea, I got to eat all kinds of kimbap. Most of the kimbap stores had tuna kimbap, cheese kimbap, and one of my favorite, kimchi kimbap. I got some kimchi from the Korean store, chopped them up and put them in a few of the rolls. It turned out really yummy! The kimchi was nice and fermented.

The kimbap we made must have been even more delicious than the ones I buy at the Korean store because my son Christian isn't usually too big of a fan of them but these he gobbled up right away! They were a hit with the rest of the family too because I left four rows at home for dinner, and they were all gone when I got back!

Have you ever made kimbap at home? How did they turn out? What are your favorite things to put in the kimbap?

- Mary

You Know You Grew Up Korean/Korean American/Korean Candadian If . . .

The local Sunday paper had a fun article today that got me thinking about growing up Korean in the US. So I've come up with a list of "You know you grew up *Korean/Korean American/Korean Canadian if..." of my own. 

Please add your "you know . . . " in the comments.  =)

--Your mother ever gave you guilt about . . . well anything... (Bonus if she pounded her chest with a fist while doing so!)

--You had 2 fridges: one for food and another for kimchi (or else ALL your food tasted like kimchi).

--You ever had to translate a school note, explain a holiday project and/or had a hard time completing the 3rd grade family tree project because there were some family secrets/shame involved and/or there were a lot of branches on that tree with "eemo and samchun".

--Your friends NEVER spent the night.

--Roasting ghim over the flame on the stove.

--You roasted that ghim for ghimbap - which you ate on day-long, car trips, got out, took a look around, ate the ghimbap and got back in the car. You always returned the same night.

--You were a hobo, a clown or a ghost for Halloween more than once.

--You got hit on the back of the head (a lot).

--Your aunt or uncle would pass you a $5 bill and tell your parents "te-sah, te-sah." He or she was your favorite aunt or uncle.

--Your mom made you sweep the carpet, told you you would DIE if you slept with the fan on pointed in your direction and/or were told that women should never sit directly on the floor.

--Threw up from having "han yak". It was usually dark brown, liquidy and has been boiling for hours...Or your mom smeared honey on a piece of boiled ginseng - like it would make it taste better.

--"Fought" for the dinner bill or insisted on paying while out with your non-Korean friends and then was SHOCKED when they were like "ok!"

--Your dad would get drunk, sing sad Korean folksongs and reminsce about the "good times."

--Thanksgiving dinner included the turkey and mashed potatoes, but also yakimandu, kimchi and japchae.

--Your parents scheduled long distance calls to relatives in Seoul and Busan/Pusan/Busan/Pusan.

--Hotdogs have always been a part of jampong.

--You would rather go to school than be sick at home where your mom would make you clean the house.

--Dad smoked Marlboros or Camels and drank Coors light or Budweiser. Mom never smoked or drank, to your knowledge.

--You had a used station wagon or Buick.

--Going to college was NOT an option.

--There's a random collection of blue produce rubberbands in the house.

--Beef jerky was your parents' favorite American snack food.

--You couldn't have a dog (or a cat).

--Hated eating kimchi with almost every meal as a child, but craved it when you went to college.

--You've heard your mom say "why would I ___ for that? I can ___ that!"

--Two words: Korean School. After church lunch in the Fellowship Hall on Sundays.

So what's YOUR "you know if..."

Laughing about childhood because crying isn't as much fun!

--Angie in Texas

*The side note I'd like to add is that this will mostly apply to those of us who grew up Stateside in the 70's, 80's and 90's.

 

Happy New Year

It's the Solar New Year!

I hope everyone had a restful time off and spent lots of time enjoying their families... although I gotta say that taking care of both kids all day is way harder than being at work. Even if one of them looks this cute:



Anyway, anyone got resolutions for the new year?

I'm not one to make resolutions (anymore, since I never seem to be able to keep them) but I have one word themes for the entire year. The simplicity of one word seems to work for me. My word for this year is humility. I hope the lessons aren't TOO painful. Humble pie can taste rather bitter some times.

My word last year was love. I feel like I still have no clue what love is all about, but I think in some strange way, it helped me to show love to my kids more intentionally.

Oh, did ya'll eat ttuk gook? 떡국? I swear, it's the easiest meal and we probably eat it at least once a month. Leftover rotissarie chicken carcass makes the best soup base too!

- Brought to you by, ramblin' Mary

Little Prince Kids Restaurant Review

Five words for you: Meet me at Little Prince!

Little Prince is a Korean-born chain of kid-centered cafes, and it is basically the healthier, cleaner, saner alternative to Chuck E. Cheese's.  Instead of cacophony, consumerism, and chaos, kids can play in a variety of settings: an indoor jungle gym and ball pit for the more active tykes, a dress-up and pretend play area, and a library.  All areas are supervised by attentive staff who speak both Korean and English, and you can also keep an eye on your little ones from your table thanks to the video camera feeds displayed in the dining area.  Littler kids can stay close to their parents by playing in the middle of the dining area in a quieter, more padded zone.

The menu is eclectic, highlighting Korean-style cafe food.  There is pizza, pasta, and house-made chicken nuggets for the kids, and more sophisticated fare for the parents such as hamburger steak, galbi, ddukbokki, and "grown-up" pastas.  My personal favorite is their kimchi fried rice with cheese, washed down by a couple glasses of their iced coffee.

I am not exaggerating when I say that Little Prince has greatly expanded my social life.  It's the perfect spot to meet up with old or new friends who are in town. 

Do your friends have other kids that aren't quite the same age level as your own?  Send them all on their merry way to play with the unnis/nunas/oppas/hyungs at their own pace.  Chances are, they will start playing with each other as well.  

Is your friend childless, but they would like to meet your kids and hang out with you?  Again, perfect venue: your kids can be around to say hello and be hugged and adored, but then they can zoom off without either party being antsy or nervous.  Then you and your friend can catch up in peace.

They also offer packages for birthday parties, and I think it would be a perfect venue for a dol, or any year up to about age 6.  It's especially handy if you expect a mixed crowd of kids, older and younger siblings, and adults without children.

Food is pretty pricey, but the servings are HUGE.  In addition, you pay a per-hour fee per child.  So, if you are in the southern CA area, you should definitely try it out.  Awesomely enough, Living Social is offering a deal with Little Prince right now (and for the next 6 days).  You get $25 credit for $12, which amounts to 52% off!

So, am I going to see you there?  We can do plan a formal Kimchi Mamas meet-up or just keep it small.  Let's discuss.

Little Prince Kids Restaurant
5300 Beach Blvd. #118
Buena Park, CA 90621 
714-690-1432 

Little Prince website
Facebook page 
Link to Living Social deal

--Julie
(No disclaimer needed; I'm promoting them purely because I've been there a half-dozen times and I love them.)

Kimchi Mama Honor Roll: Sonya Thomas

This past Fourth of July Weekend, the annual Nathan's Hot Dog Eating Contest held a womens division for the first time.  The inaugural champion was Sonya Thomas, aka "The Black Widow," a 43-year-old Korean American, who won by eating 40 hot dogs in 10 minutes.

This is the first I had heard of The Black Widow, and I am a bit ashamed to admit that, because this was by far not her first competitive eating victory. In fact, since her debut in 2003, she has set and broken many world records, defeated men who are household names like Takeru Kobayashi and Joey Chestnut, and is currently ranked the #6 competitive eater in the world.  It is also worthy to note that Ms. Thomas achieves all this despite weighing in at 98 pounds.

After reading a few news articles, I was smitten.  I knew we Korean gals can pack it in like no one's business, but other than brief mentions on where she grew up in Korea, there was no mention of how being Korean helped or hindered her at all.  Here's the backstory, in her own words, to winning 29 competitive eating world titles.

Kimchi Mamas: Are your parents back in Korea aware of your competitive eating success, and if so, how do they feel about it?

Sonya Thomas: I think lots of Koreans feel negatively towards competitive eating, they think of it as a bit foolish: why do this instead of using your brain?  They also worry about my health, if my stomach will explode or something.  My parents were the same way when they first heard about it.  In fact, I didn't actually eat that much as a child, so they were totally surprised.  They were worried, but after they saw me on the news, they were happy for me.  Now, they're not exactly proud, but they know their daughter did something special.

KM: That sounds like the best you can ask for with any Korean parent.  Was there anything from your childhood that helps you at all today? 

ST: From childhood to now, I have always been competitive, I always want to be the best, to show people I'm special.  I'm not really outgoing, kind of shy, but anything active, I'm determined to show people I "have it."

KM: Oh wow.  Where does that drive come from?

ST: I was born in 1967, and it was a hard time for Korea, and my family was very poor.  My parents, 2 brothers, my sister, and I lived in a 1 room house.  Not a lot of people could afford to eat white rice, so they would mix their rice with barley.  But our family's rice was all barley!  The American government also gave us flour...so we had noodles everyday.  

I had to be brave, more brave then than now.  My first day of elementary school, I walked there by myself, and registered myself.  After that, I always tried to help my parents earn money.  I remember one time, I was 8 or 9, and we went to the ocean to catch clams.  I kept pushing myself to work faster and faster, and I dug up more than my mom!  About 40 pounds of clams!  Afterwards, as we opened the shells, I was the fastest.  I was the third child, but I was the boss!  [Laughs]

KM: You sound like you'd be the perfect athlete.

ST: During school, I competed a lot in sports, but I wasn't that good.  I wasn't a fast runner, I was too short and not a good enough shooter for basketball, and my reflexes were too slow for badminton.  But I still wanted to be the best at something.  Competitive eaters aren't only competitive in eating; we must be competitive in other things.  I was born like that, always wanting to do something special all the time, something different from other people.  Eating is one of my skills.  In others, if I'm not that great, i just give up and try something else. 

KM: That is so Korean!

ST: [Laughs] Yes, it's very Korean: very competitive, very "hurry hurry,' no patience.

KM: Sonya, thank you so much for taking the time out to talk to us.  Best of luck, and FIGHTING!!!

Sonya Thomas' next competition will be at the Buffalo Wing Festival in Buffalo, NY during Labor Day Weekend.

Sonya Thomas' homepage

Sonya Thomas on Wikipedia

Article from the Chosun Ilbo

"Kimchi Chronicles" on PBS

Marja Vongerichten, wife of three-star Michelin chef Jean-George Vongerichten, has created a series that seems tailor-made for us Kimchi Mamas.  Part travelogue, part documentary of self-discovery, part cooking show, "Kimchi Chronicles" takes the Vongerichtens around Korea, highlighting all the different dishes and culinary traditions, then interpreting them for the home kitchen with the help of...Hugh Jackman.  Here is a clip of Marja introducing the rest of the gang to what looks like 육개장 (yukgaejang).

An extra-long preview of the series can be seen on the New York Times site.  There, you will be bombarded with image after image of HD deliciousness...I can't watch it without drooling!

Marja will also be publishing a cookbook in August, and it's already up for preorders on Amazon.  Just think about it: authentic Korean recipes adapted for the western home kitchen, written in English, from a Michelin-star family...I can't wait to get my hands on it!  Here are some pics:

The show will make its nationwide debut in July, but it is currently running in New York (you lucky bums).  If you have seen it, please let us know what you thought below!  How's the cinematography?  Does it accurately portray Korea and Koreans?  How much does Marja's personal life story come into play?  Is it  food porn, and/or Hugh porn?  Enquiring minds would like to know!

--Julie

PS: Later this summer when they are released, we will be giving away DVD sets of the series as well as the cookbook, so stay tuned!!!

PPS: All throughout writing this, I kept misspelling "Hugh Jackman" as "Huge Jackman."  Freudian much?

PPPS: Man...I am HUNGRY.

Rice talk.

Lately, it seems like brown rice is all the rave.

I think brown rice is an abomination. It makes me cringe when I am told that it is a "healthier" alternative to the glutenous short grain rice. For a long time, I thought it was just me. Maybe all the brown rice I've ever had were cooked wrong. I mean, is it really supposed to be that dry and textured? To me, white rice is sacred. To change my rice, is like... well, there isn't even an equivalent to it in the American cuisine. If you change the rice, you change the entire Korean cuisine... because almost everything is meant to be eaten with rice.

I cook my rice using a very very basic pressure cooker. The kind that you put on top of the stove... not the electric kind. I had a smaller five cup one, but it kind of broke due to years and years of use... so now I have a 10 cup one. I love the pressure cooker because it makes the rice all chewy and super glutenous. Just like the way I am told is bad for me. The cooker makes a "tchee tchee tchee" noise as the steam comes out rattles the metal bell like thingy. I always make more than double the amount we eat for dinner. I scoop out the leftover rice and put it in the fridge for later. I reheat it in the microwave and it tastes like almost like I just cooked it.

I got an electric rice cooker a while back. It's a Sanyo. It got great reviews so I thought it'd be OK. Boy, was I wrong. The rice came out terrible. Every time. It was dry and unevenly cooked... and it took a long time. And it didn't even keep well... the rice would turn yellow in a day. I use it for steaming or as a crock pot now but mostly it goes unused.

I refuse to be converted to brown rice. No matter how "good" it is for me, no matter how others can dress it up with some grated cheese on top, I will stay true to my sticky short grain rice. I will proudly say, over and over again, "I hate brown rice."

What kind of rice do you eat and how do you cook it?

- Mary