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 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!

Hump Day Links

Kristen Chase over at Motherhood Uncensored gives some perspective to the perception of Dads and our roles as Moms. (Did you know she's a Kimchi Mama? Probably explains her HAWTNESS.)

 

Speaking of sexy: I guess women of colour aren't sexy anymore? According to VS we're not . . . When I grow up I want to be Jen and Diane at Disgraisan.

 

Is the kid in this video Kimchi? Someone help me out here.

I *heart* this video because:

1. I love Green Day - don't care what you say, takes me back to high school and college

2. I love that this kids gets to play on stage with the band

3. I wish I had muscical skillz...

 

--Angie in Texas is going to practice her trumpet now. (Because trying to learn a new instrument at 30-something is FUN and not TOTALLY FRUSTRATING, okay?!

 

 

 

"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.

The Kimchi Chronicles and OTT

The Kimchi Chronicles advertised as A look at the new PBS series on Korean food featuring Marja Vongerichten, the chef Jean-Georges Vongerichten's wife.

This looks like it'll be really fun (and mouth watering) to watch. 

I'm just learning about the amazing lady who hosts the whole series.  She's a Korea-born former actress and model currently living in NYC.  Apparently, she's awesome at cooking up the Korean deliciousness so she really knows her stuff.  She's a true fellow Kimchi Mama!

And it's Open Thread Thursday.  I've never put one of these up, but thought I would since I had this cool PBS  series on my mind and wanted to share it.  What's on yours?

Open Thread Thanksgiving

Happy Thanksgiving Kimchi Mamas!

Don't forget kimchi goes so well with turkey.

What are you thankful for today?

 

- Kimchi Mamas

Open Thread Thursday

 
How about some Namja Kimchi?

What's on your mind today?

--The Kimchi Mamas

4/20 Pork Belly Kimchi Tacos

I had a huge craving this afternoon for some spiciness. And since necessity is the mother of invention, I created this recipe with some leftovers I had in the refrigerator.  Korean fusion cuisine is easy-peasy if you remember a couple things: Kimchi + pork = 2getha 4eva, and Korean side dishes (ban chan) makes pretty much anything taste more lively (or, dare I say it, exotic).  And let me just add that its name and culinary daredevilry aside, these tacos were not invented under the influence of actual 420.  It's more of an homage, let's say.

I believe this is the first recipe I've ever posted, so that should show you how religious this eating experience was for me.  I washed it down with Black Beer Stout made by Hite (yes, a Korean stout!!!) which is basically Guinness Lite and is my new favorite beer.

 

Julie's 4/20 Pork Belly Kimchi Tacos

8-10 slices of pork belly (samgyupsal), sliced vertically into 1/4-inch strips
2 large king oyster mushrooms (or 1 pack of normal mushrooms), sliced similarly to pork belly
1-2 cups kimchi, roughly chopped (depending on whether you want it to be mostly meat or mostly kimchi)
1 T butter or bacon grease
Chili flakes (gochugaru) to taste, optional
salt and pepper to taste
Corn tortillas
Taco fixin's: I used seaweed salad and crumbled tofu, but the more "traditional" shredded cabbage/salsa/queso fresco combo would be excellent as well.  Another possibility would be bibim-bahp toppings if you have them handy.

1. Heat a pan over medium-high heat.  Throw the pork belly strips in and let them brown.  Season with salt and pepper (watch the salt, since kimchi is naturally salty).

2. After 2 minutes, throw in the mushrooms and saute for 3-4 minutes.  Add 1 T butter or bacon grease for flavor and lubrication.

3. Throw in the kimchi and chili flakes!  Saute (but mostly leave it be) for 8-10 minutes, or until done.  The kimchi will release their juices after a few minutes; let that evaporate and caramelize.  The kimchi's done when it is slightly yellow in color and floppy.

4. Warm up your tortillas, and scoop in your filling and toppings.  Disfrutenlos, amigos!

Feeds 2+

Note: I didn't include sesame oil in the recipe because I personally hate the taste of it with kimchi, but include it if you wish.

 

--Julie

Extreme Makeover: Kimchi Edition

We all know how hectic life gets after your first, second, or eighth son is born, and being the selfless women we are, we often let our femininity fall by the wayside.  If I had a 100-won for every time I left the house with bedhead and no make-up, I'd be able to buy a 5th Gucci purse.  Sigh.

However, although I hardly ever wear make-up anymore, people are always so curious to know how I preserve my creamy Asian skin.  At least that's what I think they want to know, because they can't keep their hands off of it!  Well, the key word is preserve.  Let me explain.

We all know how delicious kimchi is, especially when eaten with a steaming bowl of lice, I mean, rice.  But did you know that the microorganisms responsible for making this cabbage-y concoction so delectable can also help you fill in those fine lines and wrinkles?  That's right!  The Fountain of Youth has been in hiding in your refrigerator this whole time!  At least that explains the smell.

Introducing...Kimchi Beauty Face!!!

Free picture collage personalized with Smilebox

For flawless skin, I recommend 2 cups of kimchi applied to your face weekly.  Feel free to try out different kinds of kimchi too!  I've found that buchu kimchi is great for minimizing pores, and kkakdugi also works for all-natural hair removal.  Don't ask me how I know that.  Let's just say I haven't had to get a Brazilian ever since.

Double Happiness Beauty Good Luck To YOU!!!

Warning: The actions depicted and/or described in this post are potentially dangerous, yet delicious. Julie is an experienced fermentationary professional. Results (and beauty) like Julie's are not guaranteed to everyone. Avoid the eye area.  Always wear the appropriate safety gear.

Cross-posted on Kimchi Mamas!

Kimchi (making) Virgin

Picture is stolen from http://korean-cuisine.blogspot.com.

So, yesterday, I made kimchi for the first time.  Actually, I made khak-doo-ghi, not kimchi. Khak doo ghi is pickled moo/daikon/radish (whatever you want to call that vegetable).

It was really fun!

I followed the recipe from Korean Cuisine and maangchi . They both seem like DA BEST Korean cooks, don't they?

To be honest, I actually made khak doo ghi before... but I just guessed the recipe.  Needless to say, it turned out disastrously and I ended up throwing the entire batch away.  I am really really hoping that this batch will turn out good.  Currently, it is fermenting in my garage.  I will share the results in the comments.

It was somewhat cathartic to put my plastic gloves on and mix up the ingredients... I don't know... it was like I was getting a kimchi hand massage.  =)  And only a few pieces fell on the floor.  Note to self for next time: use a LARGE container when mixing.

My 2 year old LOVES washed out kimchi so I hope he'll like washed out khak doo ghi too.

Have you ever made your own kimchi? Share your experience with us!  =)

-Mary