Emergency Kimchi - Maangachi

Emergency Kimchi - Maangachi

Friday, November 12, 2021

Ingredients:

•  Cabbage, 
• kosher salt, 
• hot pepper flakes, 
• fish sauce, 
• sugar, 
• garlic, 
• green onions, and carrot. 

Directions 1. 

• Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl. 
  
  
• 2. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage. 
  
  
• 3. Set aside for 10 minutes. 
  
  
• 4. Make kimchi paste by mixing these ingredients in a bowl: ⅓ cup hot pepper flakes, 1 tbs sugar, ¼ cup fish sauce, ¼ cup minced garlic, 3-4 stalks of
   chopped green onion (⅓ cup worth), ¼ cup’s worth of julienned carrot 
  
  
• 5. Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
  
  6. Mix the kimchi paste into the cabbage thoroughly.
  
  7. Put the kimchi into a container, jar, or plastic bag.
  
  8. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
  
  9. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.

Grilled pork belly Samgyeopsal-gui 삼겹살구이

Grilled pork belly Samgyeopsal-gui 삼겹살구이

Friday, August 28, 2020

 

Ingredients

(for 4 servings)
3 pounds of pork belly (fresh or pre-sliced frozen)

Green onion salad (pajeori):

• 14-16 green onions (about 5 cups), sliced thinly
• ¼ cup soy sauce
• 2 teaspoons sugar
• 1 tablespoon toasted sesame seeds
• 1 tablespoon toasted sesame oil
• 2 tablespoon hot pepper flakes (gochugaru)

Doenjang-gochujang dipping sauce (my special kind of ssamjang I make for samgyeopsal-gui):

• ¼ cup doenjang
• 1 green onion, chopped
• 1 garlic clove, minced
• 2 tablespoon gochujang
• 2 teaspoons sugar
• 2 teaspoons toasted sesame seeds
• 1 tablespoon toasted sesame oil

Vegetables:

• 1 bunch of lettuce, washed and drained
• 2 dozens of perilla leaves (optional), washed and drained
• 2 carrots, cut into bite size sticks
• 1 English cucumber, cut into bite size sticks
• 7-8 green chili peppers, chopped
• a dozen of raw garlic, sliced
• 1 large onion, cut across into ¼ size pieces

Directions

1. Slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.

Make green onion salad

1. Soak shredded green onion in cold water for 5 minutes. Rinse and drain.
2. Combine soy sauce, sugar, sesame seeds, toasted sesame oil, and hot pepper flakes in a small bowl. Mix well and set aside.
3. Portion the green onion into small serving bowls, and put some sauce on top of each. Set aside.

Make ssamjang (dipping sauce)

1. Combine soybean paste, hot pepper paste, sugar, green onion, garlic, sesame seeds, and toasted sesame oil in a bowl and mix well. Set aside.

Prepare vegetables:

From the left: onion, garlic, green chili peppers, cucumber, carrot, and perilla leaves

How to cook:

1. Heat up your grill plate or pan. Put a little toasted sesame oil on the hot plate for flavor.
2. Cover the grill plate with pork belly. Grill them and turn them over when the bottoms get a little crispy. Keep cooking and turning them over until both sides are crispy.
3. As the pieces get ready to eat, take them off the grill and put them on a small side plate. People can take the pieces from this plate, or if they’re too hungry they can take them right off the grill!
4. Eat, but keep cooking!

Doenjangjjigae (Korean fermented bean paste stew: 된장찌개)

Kongnamulmuchim (Soybean sprout side dish: 콩나물무침)

How to eat:

1. Put a piece of lettuce on a plate or in your hand. Add a piece of perilla leaf and a piece of cooked pork.
2. Add ssamjang, cooked onion or garlic, and some green onion salad on top.
3. Fold the lettuce leaf over so you have a little package.
4. Pop it into your mouth in one shot. Don’t bite it in half, it will break open! One-shot!