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Old 11-10-2004, 03:01 PM   #11
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My favorites are the traditional cabbage and the dikon radish.

Straight up from the jar.

Or...........

On hot dogs, the cabbage kimchee cannot be beaten.

Or on cheese and crackers.

Or on a cracker with a bit of peanut butter.

Or on a melted cheese sandwich.

Or cook some Spam and add kimchee. Really good with eggs for breakfast.

OK, I'll stop. We really love kimchee.
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Old 11-10-2004, 03:02 PM   #12
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ooh, i forgot radish. btw, good ideas aunt dot, thanks...
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Old 11-10-2004, 04:05 PM   #13
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Quote:
Originally Posted by buckytom
deb, next time you are in the city, c'mon up and visit me at the broadcast center on west 57th. gonna have to go downtown to check out little korea


Oh Oh ....

you are right near Japas55, a notorious and hysterical kareoke bar!!!!


I have eaten kimchi there but don't remember much ...

If you haven't been there, you must go at least once. 55th between Bwy and 8th

:P
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Old 11-10-2004, 04:07 PM   #14
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thanks jennyema, i will check it out. not much of a singer tho.
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Old 11-27-2004, 11:59 AM   #15
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Gee, you guys just reminded me that I made a batch of kimchee last week and it came out too salty, so bought some more cabbage, but it's all sitting in the fridge (got pre-empted by Thanksgiving) so need to mix it in. In Hawaii, kimchee was a staple. I've seen everything done with the basic cabbage kimchee, omlettes, soup, stews, etc. I've also seen virtually everything make into kimchee -- even potatoes (talk about a twist on your American staple of potato salad). But typically you go to a Korean restaurant or home, and are served a variety of kimchee, pickles and salads (I think all refered to as Kimchee) in small bowls-- I've been presented with a dozen. The basic, well known one is the cabbage, but my favorite is cucumber. I don't care for it once it has fermented, like it fresh, so I make my own rather than buy it (yes, even in Dubuque you can buy it at WalMart!). I doubt a month goes by without me making either cabbage or cucumber kimchee. I also doubt there is a human being in this town who would eat it. Boo hoo. Bring on the bulgogi, kal bi, and chop chae!! Yum!
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Old 11-27-2004, 07:12 PM   #16
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Claire,

Please share your recipes with us.

Thanks, SC :)
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Old 11-27-2004, 09:10 PM   #17
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My recipes are mostly adapted from experience and a cookbook called The Korean Kitchen by Copeland Marks and Manjo Kim.

Bulgogi:

1 1/2 lbs thinlysliced beef
4 tsp sugar
1/4 c soy sauce
3 barlic cloves, finely chopped
3 green onions, sliced
1/4 teaspoon hot pepper flakes
1 tsp sesame oil

mix beef and sugar, let rest for a few minutes. I cannot emphasize this step more -- if you leave it too long, believe it or not the sugar will OVER tenderize the meat until it is mush. I learned the hard way how strong sugar can be as a tenderizer. After a few minutes (I mean five may be too many, go 2 or 3), add the rest of the marinade, mix well, and from there you can refridgerate for up to overnight.

These are very, very thin slices of meat. You need a hot fire very close to your grill, and you put them over the fire and turn over, and eat.

Kal bi is essentially the same recipe, but it is beef ribs cut across the bones, very thin.

Chop chae is basically 'mung bean noodles' (clear noodles that you can buy most places these days). Cook according to instructions on the package, being very careful because they go from not done yet to overcooked goop in seconds. Err on the side of under cooking, because you're going to stir fry them next.

coat the bottom of a large frying pan or wok with vegetable oil. stir fry any of the following:
spinach
grated carrots
green onions
other types of onions
any kinds of peppers
mushrooms

as with fried rice, almost any veggie will be good in this.

Toss the noodles into the oil and veggies, and pour on:

2T soy sauce
2 tsp sugar
1 tsp sesame oil
dry hot pepper flakes to taste
1/2 tsp toasted sesame seeds

toss until coated and serve

the chop chae will go very fast, so make sure you have your mis en place.

I've noticed Korean food getting a lot of press in the gourmet magazines this year. I've never understood why it isn't more popular, because it is essentially grilled meat. Kimchee has a bad rep because it can be pretty smelly when you go for the fermented stuff.
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Old 11-27-2004, 10:10 PM   #18
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Many thanks, Claire, for the recipes. 8)
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Old 11-28-2004, 03:39 PM   #19
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My friends have an asian market and make their own kimchee. Yummy :!:
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Old 02-24-2006, 09:14 PM   #20
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Wow.. this is a great site. I have found other Kimchee lovers!!! I have been trying to find a recipe book just on Kimchee. I saw one in a discount book catalog but, have misplaced the catalog. Does anyone know of the book I am talking about?

I use Kimchee with most any and everything. Eggs, eggsalad, tuna salad and I love it with any pork dish.. it's a great change from saurkraut.

Someone mentioned a soup using it, could you share that recipe? I love making soups.
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