Korean Greens That Got Painted Red
August 6, 2018 | Recipes
We all remember the K-Craze that happened a few years ago. It started with K-Pop, went on to K-Dramas, slowly transitioned into K-Culture and finally, we arrived at K-Foods. Food like bulgogi, bibimbap, and topokki are now regular dishes world wide.
The traditional, staple side dish would without a doubt be Kimchi. It’s made by salting and fermenting vegetables, most commonly napa cabbage and Korean radishes, with an array of seasonings like chili powder, scallions, garlic, ginger, and jeotgal. It’s often enjoyed with rice, meat, noodles and even on its own. That’s not the only way to enjoy kimchi though. Here are a few recipes with a dash of kimchi to spice things up.
Roll in the new recipes
Spring rolls are typically made up of vegetables, so why haven’t people been adding kimchi into them? We know what you’re thinking – why didn’t I think of this before? Amplify your spring roll game with Kimchi Bulgogi Spring Rolls! Here’s what you’ll need:
– 1 pound ribeye, sliced into 1/4′ strips
– 1 pear, peeled
– 1/2 onion, peeled
– 4 cloves of garlic
– 1 tablespoon sesame oil
– 4 tablespoons soy sauce
– 2 tablespoons mirin
– 1 tablespoon sugar
– 1/2 cup scallions, chopped
– 1 tablespoon sesame seeds
– Egg roll wrappers
– Chopped kimchi
– Shredded cheddar cheese
– Vegetable oil
Here’s how you do it:
Blend the pear, garlic, and onions in a food processor or blender until smooth. Once done, put it into a big bowl and mix in the sesame oil, soy sauce, mirin, sugar, chopped scallions and sesame seeds. Toss in the beef and marinate for at least an hour. Then, grab a pan and cook the meat over high heat for about 6-8 minutes. After that, remove the pan from heat and let the beef rest at room temperature.
Now, it’s time to get your spring roll station set up. Get your bulgogi, cheddar, and kimchi in separate bowls. Place a generous amount of bulgogi on the lower part of your spring roll wrapper, followed by chopped kimchi and finally, the cheddar. Fold the bottom and sides of the spring roll and seal it with water. Fry the rolls until golden brown and drain any excess oil with paper towels.
You now have a snack that’ll make your tastebuds dance.
Kimchi is often added into main dishes like fried rice and and ramyun (Korean noodles) for added flavour. Kimchi Udon Stir Fry is a very similar take on that except it has a heavier body and the starch from the udon adds extra flavour to it. There are 3 parts to making this mouthwatering dish. For this, you’re going to need quite a few things but it’ll be worth it!
– 120g chopped beef bacon
– 1 cup chopped aged Kimchi
– 2 packs of udon noodles
– 50g onion, thinly sliced
– 30g green onion, thinly sliced
– Cooking oil
– 1 tablespoon Korean chilli flakes (gochugaru)
– 1/2 tablespoon Korean chilli paste (gochujang)
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 tablespoon raw sugar
– 1/2 teaspoon minced garlic
– 1 teaspoon sesame oil
– 2 eggs
– A few sprinkles of ground black pepper
– 1 tablespoon roasted sesame seeds
– 1 tablespoon green onion, thinly sliced
– A few strips of Korean roasted seasoned seaweed
How it’s made:
For starters, you’ll need to prep the sauce. Take all of the ingredients for the sauce and mix it well in a bowl. Next, boil the udon noodles following the instructions on the packet. While that’s happening, heat a pan on medium-high heat and add some cooking oil. Add in your beef bacon and cook for about 2-3 minutes while stirring occasionally. By now, your noodles would’ve finished boiling. Drain the water and set it aside.
Going back to the pan, add in the onions and kimchi and cook for about 1-2 minutes until they’re wilted. Now, add the sauce and mix well. Toss in your noodles along with some green onions and stir gently. Lastly, turn off the heat, put your beautiful creation into a bowl and top it all off with a runny egg, some black pepper, roasted sesame seeds, more green onions and a few strips of Korean roasted seasoned seaweed. And you’re done! A simple, healthy meal the whole family can enjoy.
Burgers are an essential part to foodie culture. Most countries have their own rendition of the classic American burger, and this, is one of them. The Kimchi Burger is a must-try! To make this one of a kind burger, you’ll need:
– 3 beef patties
– 3 large slider buns
– 2 cups chopped kimchi (drained)
– 2 tablespoons vegetable oil
– 2 cups mixed spring greens
– 1 tablespoon gochujang sauce
– 1/4 cup mayonnaise
What you’ll need to do:
First off all, prep your sauce by whisking the mayonnaise and gojuchang sauce in a small bowl until smooth and evenly coloured. Then, cover it with some cling wrap and refrigerate it until ready for use. Next, over medium-high heat, add the drained kimchi and ½ a tablespoon of oil into a pan and stir fry until it’s browned around the edges and starts getting fragrant. Transfer into a bowl and cover to keep warm.
After that, get your beef patties and season them with salt and pepper on all sides. Cook them on an iron skillet on medium heat. Let the burger cook for 3 minutes on each side before flipping them over. Once you’ve got your burgers done, slice the slider buns in half and brush the remaining oil on them. Pan sear the buns until golden brown. Lastly, spread a generous amount of spicy mayonnaise on the bottom of the buns followed by the spring greens. Rest the burger on top of the spring greens and spread some kimchi on the patty. Top it off with the burger bun and bon appétit, it’s time to eat!
Feel like channeling your inner oppa/unnie and trying out these scrumptious recipes? Grab all the fresh ingredients you need at your nearest Village Grocer.
Keep it fresh,
Your friendly neighbourhood grocer.