Browsing Tag

Homemade Kimchi

Dinner, Eggs, Japanese, Kimchi, Korean, Lactose Free, Pork, Recipes, Rice Dishes, Side Dishes

Kimchi Spam Musubi

March 17, 2024

I’ve been on a kimchi kick for a while now. It’s fun to incorporate this Korean staple into all sorts of dishes that not long ago I would have never considered. One of the best accompaniments for kimchi is rice. The soft and chewy grains of white rice show off the spicy and garlicky kimchi perfectly. Add some Spam and you’ve got yourself the best snack ever.

If you don’t make your own kimchi, pick up your favorite brand at the market. I always have a couple of cans of Spam tucked away in the cupboard. Sometimes I use it for Spam musubi, other times I fry pieces until super crispy and eat it with fried eggs and rice. Ono!

Spam straight out of the can is not exactly appetizing. A quick crisping up in a frying pan remedies that. For this recipe the Spam is fried then coated with a mixture of soy sauce and brown sugar. It’s the perfect seasoning for the salty Spam and works great for making kimchi musubi.

The kimchi is cooked with eggs and green onions then cut into pieces to fit the musubi mold.

The first layer is rice and a sprinkling of furikake.

The Spam goes on next, followed by the kimchi omelet.

One more shake of furikake over the kimchi omelet.

A little more rice on the kimchi omelet before pressing together and folding with the nori.

Sriracha mayo is the perfect dip for this snack.

This is one of the best snacks I know of. I made Spam musubi for my grandson to take on the plane when he traveled back to the mainland. He adores Spam musubi and said to his mom “I just want to hug it!”

Kimchi Spam Musubi
Print

Kimchi Spam Musubi

Recipe by Kiyo
Servings

8

servings

Special equipment: Spam musubi mold

Ingredients

  • 3 rice cooker cups short or medium grain white rice, cooked according to rice cooker directions

  • 1 can original Spam, sliced into 8 pieces

  • 3 tablespoons light brown sugar

  • 3 tablespoons low sodium soy sauce

  • 4 large eggs, whisked

  • 1/2 cup chopped kimchi, drained and roughly chopped

  • 2 green onions, thinly sliced

  • 4 sheets sushi nori cut in half (on the long side) to make 8 pieces

  • nori-sesame furikake

  • Sriracha mayo (optional)

Directions

  • Once rice is done cooking remove to a bowl, cover and cool to room temperature.
  • Mix together the brown sugar and soy sauce. Set aside.
  • Fry Spam slices over medium heat until lightly browned. Turn heat down to low, add brown sugar and soy sauce mixture. Turn Spam pieces over to coat well. Let sauce thicken a bit (turn heat up if needed) before transferring Spam to a plate to cool.
  • Combine whisked eggs, kimchi and green onions in a small bowl. Place tamagoyaki (Japanese omelet pan) or small fry pan over low heat. Coat the pan well with canola or vegetable oil. Pour egg mixture in the pan and cook on low heat, flipping once to cook both sides evenly, trying not to let the egg brown (adjust heat if needed). Transfer to a cutting board. Cut into 8 rectangular pieces.
  • To assemble musubi, place musubi mold over center of nori (shiny side face down). Spoon a little rice in the mold then press firmly with the musubi mold press. Sprinkle furikake over rice. Place 1 piece of Spam over the rice followed by a piece of kimchi egg. Sprinkle a little furikake over the egg. Add more rice then press firmly. Remove musubi mold and wrap nori around rice tightly (be careful not to tear nori). Trim excess nori. Continue making the rest of the musubi. Serve with sriracha mayo.

Notes

  • I use a small piece of plastic wrap to cover the top portion (the press) of the musubi mold so the rice doesn’t stick to it when pressing down.
  • Musubi is best eaten right away or within a few hours. If you have leftovers, wrap each one in plastic wrap and store them in a freezer ziplock bag in the refrigerator for up to a day. To refresh musubi, remove plastic wrap and place musubi on a microwavable plate. Microwave for 15 seconds, flip over and microwave for another 10 seconds or until just warm.
Appetizers, Cheese, Dinner, Kimchi, Korean, Mexican, Recipes, Vegetarian

Kimchi Quesadillas

January 6, 2024

Mexican food is one of the most beloved cuisines in the world and for good reason. The wide variety of distinctive flavors used in Mexican cuisine create bold, flavorful dishes. This hybrid Mexican-Korean quesadilla is a tasty way to use some of your homemade kimchi. The fiery flavor of the kimchi combined with melted cheese in a warmed flour tortilla is delicious.

I try to keep a jar of homemade kimchi in the refrigerator at all times. There are so many dishes I love to use it in. Noodles, soup, kimchi & Spam fried rice make tasty meals.

Pan frying the kimchi in a dab of butter will help to decrease the liquid a bit.

Layer the ingredients then fold the tortilla over. It’s so easy to prepare and with minimal ingredients, this quesadilla is the perfect party appetizer. Prepare the quesadillas a few hours in advance and store in the refrigerator. Just before your guests arrive heat up your skillet and pan fry the quesadillas.

Allow some of the cheese to spill out into the pan. This creates the most delicious crispy-edged quesadilla.

Serve with crispy cabbage slaw or your favorite side dishes such as Mexican rice and refried beans. If you have leftovers, serve them for breakfast or brunch the following day along with fried or scrambled eggs.

Kimchi Quesadillas
Print

Kimchi Quesadillas

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 4 medium flour tortillas (7-inch, I use cooked Tortilla Land flour tortillas)

  • 1 cup kimchi, drained and coarsely chopped

  • 2 teaspoons Earth Balance Buttery Sticks or regular butter

  • 4 ounces sharp cheddar, coarsely grated (about 1 1/4 cup)

  • 2 tablespoons diced onion

  • 1 medium avocado, sliced thinly into 16 pieces

  • 2 teaspoons canola or vegetable oil

  • 1/4 cup Green Valley lactose free sour cream or regular sour cream

  • 2 teaspoons sriracha

  • 1 teaspoon finely chopped cilantro

Directions

  • Heat butter in a medium pan (large enough to accommodate two folded tortillas) over medium heat. Add chopped kimchi and sauté just until there is no kimchi liquid left, about 2 minutes. Transfer kimchi to a small plate. Wipe pan clean.
  • Combine sour cream, sriracha and cilantro in a small bowl, set aside.
  • Evenly divide cheese onto one side of each tortilla. Top with onions, kimchi, and avocado. Fold the tortilla over and press very gently.
  • Heat a teaspoon of canola or vegetable oil in the pan over medium heat. Once hot, transfer two of the folded tortillas to the pan. Cook until nicely browned, allowing some of the cheese to spill out into the pan. You can also scatter a bit of cheese around the open edges of the tortillas to form a crispy edge. Flip and cook the other side. Transfer the tortillas to a plate and cover with foil while you cook the remaining two tortillas (heat another teaspoon of oil before adding tortillas to pan).
  • Slice each tortilla into three pieces. Serve with a dollop of sour cream sriracha sauce on each slice.
Dinner, Kimchi, Korean, Lactose Free, Recipes, Soups, Vegetarian, Veggies

Kimchi Noodle Soup with Wilted Greens

December 30, 2022

Is there anything more delicious than a bowl of spicy kimchi noodle soup to warm you up? A riff on the beloved Korean dish jjigae (kimchi stew), this easy soup is quick to make and calls for just a handful of inexpensive ingredients. This kimchi soup is warm, spicy, hearty and has lots of umami flavor. Once you take your first bite, you won’t be able to stop until your bowl is completely empty.

I recently made a big jar of kimchi that was ready to be eaten and wanted to try it in a new recipe. I’ve made kimchi fried rice, cheesy kimchi noodles, and kimchi pancakes , but never kimchi soup. I found this recipe on one of my favorite sites, New York Times Cooking.

You’ll need just a few ingredients besides the kimchi. If you don’t have homemade kimchi, use your favorite store bought brand.

I am particularly fond of Sun Noodle’s fresh udon which are thick, chewy, and oh so delicious. They elevate any dish that calls for udon noodles. Here on Maui they are available at Island Grocery in Kahului so if you’re in the area stop by to pick up a package. Otherwise, feel free to use another brand of fresh or dried udon.

This recipe is pretty straight forward. Once you have all of your ingredients ready to go, the scallions, ginger and garlic are briefly cooked until fragrant. The kimchi and kimchi juice are then added to the pan followed by the stock, soy sauce and greens. Once the greens are tender, the soup is ladled over the udon noodles and garnished with more scallions and sesame seeds. Extra toppings such as a boiled egg and fresh sprigs of cilantro (if you are a fan) and crunchy garlic chili crunch for added heat transform this into a truly memorable bowl of soup.

Kimchi Noodle Soup with Wilted Greens
Print

Kimchi Noodle Soup with Wilted Greens

Recipe by Kiyo
Servings

2

servings

Adapted from New York Times Cooking

Ingredients

  • 6 ounces udon (fresh recommended)

  • 1 tablespoon neutral oil

  • 4 scallions thinly sliced, plus more for garnish

  • 1 (1 1/2-inch) piece fresh ginger, about 1 1/2 tablespoons finely chopped

  • 1 large garlic clove, finely chopped

  • 1/2 cup roughly chopped kimchi, plus 3 tablespoons kimchi juice

  • 2 1/2 cups chicken stock (or vegetable stock for vegetarian version)

  • 2 tablespoons less sodium soy sauce (Kikkoman recommended)

  • 2 cups roughly chopped baby bok choy (substitute with kale or spinach)

  • White roasted sesame seeds, boiled eggs, chili crunch, and roughly chopped cilantro (optional)

Directions

  • Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among two serving bowls.
  • In the same pot used for boiling udon, heat 1 tablespoon neutral oil over medium heat. Add the scallions, ginger, and garlic, and cook until they begin to soften and the garlic is fragrant, about 2-3 minutes. Stir in kimchi and kimchi juice and cook for 1 minute.
  • Add the stock and soy sauce and stir together to combine. Bring to a simmer and stir in your greens. If using baby bok choy, stir in the chopped stems and let simmer for a minute before adding the greens. Allow everything to simmer until the greens are tender and the flavors come together, about 5 minutes. Taste and adjust with salt if needed.
  • Ladle soup over the udon and garnish with scallions and other toppings to taste.

Notes

  • Using baby bok choy adds a nice crisp texture to the soup, however, feel free to use other greens such as spinach or kale.
  • Place the cooked noodles in a colander and run hot water over them to briefly warm them up before adding the soup to the bowl.
Dinner, Eggs, Japanese, Kimchi, Korean, Recipes, Vegetarian

Cheesy Kimchi Noodles

January 23, 2022

Cheesy Kimchi Noodles

Recently I started making homemade kimchi and have been in love with it ever since.  I’ve always enjoyed kimchi but the store-bought brands available here are not particularly exciting.  Homemade kimchi tastes so fresh and has the perfect spiciness level that I crave.  Kimchi is wonderful as a side dish that compliments many meals.  A regular bowl of rice, kimchi and a fried egg suits me just fine.  So this recipe from NY Times Cooking just hits the spot.  The surprise ingredient (grated cheddar) makes this dish “out of this world” delicious.  Add a sunny side up egg and you will have a truly satisfying meal.  Even though you may not make kimchi at home, a good kimchi with a nice level of spiciness will work well.

Homemade Kimchi

I love the gorgeous color and flavor of the Korean gochugaru pepper flakes.  It adds a subtle heat and a slightly smoky flavor to dishes and is the star of kimchi and other Korean dishes.Kimchi, Cheddar Cheese, Green Onions, Sesame Seeds, Ramen

This is a relatively simple recipe with very inexpensive ingredients (= the bomb!).  We use our homemade sriracha in the sauce but the popular Huy Fong sriracha will work well too.

Sautéing Kimchi, Green Onions, Garlic & Sesame Seeds

Kimchi, scallions, garlic and sesame seeds are quickly sautéed before adding the sauce and the cooked ramen.  

Ramen Added to Kimchi

Using dried instant ramen noodles is very appealing as they are readily available, shelf stable, and cheap.  For this recipe you will want cook the ramen for half the time instructed on the package.  This will ensure they are not overcooked for the final dish.

Grated Cheddar Added to Kimchi Noodles

Homemade Kimchi

Yum! Homemade kimchi will keep well in the refrigerator for months.  

Cheesy Kimchi Noodles

Cheesy Kimchi Noodles
 
Save Print
Adapted from NY Times Cooking
Author:
Serves: 2
Ingredients
  • Noodles: 7 ounces dried instant noodles such as Sapporo Ichiban instant ramen (2 packets, 3.5 ounce each, discard seasoning packets)
  • 1½ tablespoons canola oil
  • 2 eggs
  • 5 green onions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
  • ½ cup packed kimchi, sliced into thin strips or chopped
  • 1 large garlic clove, peeled and finely chopped
  • 1 tablespoon black or white roasted sesame seeds, plus more for serving
  • ½ cup finely grated cheddar cheese
  • Sauce: 1 tablespoon sriracha (more if you prefer extra spicy and if kimchi is not very spicy)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • 1 tablespoon medium dry sherry or shaoxing wine
Preparation
  1. Bring a medium saucepan of water to a boil over high heat. Add the noodles and cook until tender but springy. I cooked the Sapporo Ichiban noodles for 1½ minutes instead of 3 minutes. Drain and rinse under cold water right away to stop the cooking. You may toss the noodles with a splash of canola oil to prevent sticking, or just give them a quick rinse to loosen the noodles before adding back to the pan.
  2. Meanwhile, prepare the sauce: In a small bowl whisk the sriracha, soy sauce, sesame oil, water and sherry or shaoxing wine. Set aside
  3. Set a medium nonstick skillet over medium-high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce heat to medium or medium low and cook until the whites are done and the edges are browned, 2 to 3 minutes. You can cover the pan for 30 seconds or so to help the whites set but only for a short time or the yolks will become cloudy and loose their beautiful bright yellow color. Transfer eggs to a plate.
  4. In the same skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the green onions, kimchi, garlic and sesame seeds and cook for 1 minute stirring frequently. Turn heat up to medium-high and add the drained noodles and most of the sauce. Toss to combine using tongs, for 30 seconds (any longer and the noodles will become too soft). Add more sauce if needed. Stir in the grated cheese until it melts. This will take just a few seconds. Turn off heat. Transfer noodles to serving bowls, top with fried eggs (salt and pepper eggs) and garnish with reserved green onions and extra sesame seeds. Serve immediately.
Follow

Get every new post delivered to your Inbox

Join other followers: