Posts tagged kimchi

3 Notes

Bibimbap

Bibimbap

11 Notes

I made my own kimchi following Maangchi’s Easy Kimchi Recipe as a guide, but I didn’t add any squid, leeks, or radish as I didn’t have any of these available. Also, I didn’t make 10 lbs worth so I just estimated the amount of the ingredients by taste. Some reason it’s slightly bitter to me and I don’t know why. Hopefully, it’ll taste better after fermenting for a few days. 

19 Notes

When it’s freezing cold outside,  a hot bowl of Sul Long Tang or ox bone soup will certainly warm you right up! The Sul Long Tang served at Gahm Mi Oak Restaurant is served bland (intentionally) and they give you a bowl of salt and scallions for you to adjust the flavor to your liking yourself. The bowl of soup also has rice and slices of beef. The milky white soup is the result of simmering ox bones for hours. They only serve you cabbage kimchi and raddish kimchi for appetizers. So if you are expecting to get the various plates of banchan; you won’t get it here. We also ordered Mung Bean Pancakes and a huge plate of beef offals by accident because we didn’t actually know what it was; but oh well, we ate it anyway. 

Gahm Mi Oak Restaurant, 43 West 32nd Street (btw 5th and Broadway) Koreantown

3 Notes

Just made some Cubed Radish Kimchi for a snack. 
Ingredients:
6 Cups of Diced Korean Radish (Daikon Radish)
4 Stalks of Green Onion; cut into 1/4 inch pieces
1 Tbsp Sweet Rice Flour
1/2 Cup Water
4 Tbsp of Red Pepper Powder
3 Tbsp Fish Sauce
1 Tbsp Minced Garlic
1/2 Tbsp Grated Ginger
1/2 Tbsp Salt
1/2 Tbsp Sugar
Sprinkle the salt onto the radish and mix.  Let the radish soak in salt for 30 minutes. Leave to the side. Meanwhile, stir in water with the sweet rice flour into a bowl and microwave for 1 minute (or cook until thicken consistency) it will look like a clear glue paste. Next, prepare the kimchi sauce.  In a large bowl, mix in the sweet rice flour paste, the sugar, the pepper powder, the fish sauce, garlic, ginger.  When the 30 minutes is up; rinse the radish twice in cold water and drain.  Put the radish into the sauce and mix well.  Add the green onions.  Place radish kimchi in a glass container and leave out on counter at room temperature overnight.  Refrigerate after. 

Just made some Cubed Radish Kimchi for a snack. 

Ingredients:

6 Cups of Diced Korean Radish (Daikon Radish)

4 Stalks of Green Onion; cut into 1/4 inch pieces

1 Tbsp Sweet Rice Flour

1/2 Cup Water

4 Tbsp of Red Pepper Powder

3 Tbsp Fish Sauce

1 Tbsp Minced Garlic

1/2 Tbsp Grated Ginger

1/2 Tbsp Salt

1/2 Tbsp Sugar

Sprinkle the salt onto the radish and mix.  Let the radish soak in salt for 30 minutes. Leave to the side. Meanwhile, stir in water with the sweet rice flour into a bowl and microwave for 1 minute (or cook until thicken consistency) it will look like a clear glue paste. Next, prepare the kimchi sauce.  In a large bowl, mix in the sweet rice flour paste, the sugar, the pepper powder, the fish sauce, garlic, ginger.  When the 30 minutes is up; rinse the radish twice in cold water and drain.  Put the radish into the sauce and mix well.  Add the green onions.  Place radish kimchi in a glass container and leave out on counter at room temperature overnight.  Refrigerate after.