Three Convenient and Delicious Menus with Kimchi - Information

There is always old Kimchi at refrigerators at most Korean home which they sometimes feel as head ache how to dispose. We would like to introduce three excellent Kimchi menus you could easily and conveniently prepare best convenient and delicious Kimchi menu with this old Kimchi without any special materials, Kimchi Jjim, nick name as Babdoduk – rice stealer, Kimchi Filaff – welcome and love to most children and Kimchijeon, snack or good side dish to drink together.

1.    Kimchi Jjim

Kimchi Jjim is normally made with well fermented and soured old Kimchi with fresh pork belly or pork neck without any process like appropriate cut. You should well boil down together until Kimchi is sufficiently well done and soften which takes longer times. If you prepare marinated pork and meat or fish and kelp broth, you could simply boil down Kimchi and pork with this broth. If you could buy readymade dried and kelp broth at Korean Supermarket near around, you could take easy cooking process like that.

 

1-1)         Prepared Materials for Two Personnel:

l  Main Materials : Well ripened Kimchi; full one piece (800g), Kimchi Pork Neck : 400 g. If you like pork, you could add more.

l  Marinated Materials for Pork : Some red pepper powders, Kimchi reside liquid; two big spoons, some cooking rice wine, chopped garlic; 1 big spoon, chopped ginger; 1/s spoon, some black pepper.  ,  

l  Marinated Materials for Kimchi : Some sesame oil, sugar; 1 spoon, Kimchi residue liquid; 1/2 cup. Dried fish broth; one cup.

l  Material for Kimchi Jjim Soup : Kimchi Residue soup; 1/2 cup, onion; half piece, green onion; 1/2 piece, dried fish and keip broth; 2 cups.

1-2)         Cooking Process
1-2-1) Mix Kimchi with Kimchi margination and keep for more than 20 minutes.

1-2-2) Cut Pork Neck as 2~3 pieces and mix it with margination for more than 20 minutes.
1-2-3) Add Kimchi margination materials and mix well.
1-2-4) Cut onion with big pieces and green onion with cross section cut by 2 ~3 pieces.
1-2-5) Lay onion and green onion at bottom and put pork and Kimchi on the bottom layer and pour Kimchi Jjim soup materials and boil down until Jjim soup becomes half quantity under closed cover and low heat condition.
1-2-6) When Kimchi becomes well-done, please check salt level and add salt, if needed. Please pick up pork bulk piece and cut it with proper piece for convenient eat like photo

1-2-7) Put cut pork pieces on proper dish and add Kimchi and Jjim soup and serve   

■ Check Point: If you could not buy readymade dried fish and kelp soup, please boil dried and sliced walleyed Pollack, dried anchovy, kelp and laddish. When it comes boil up, please remove the kelp and continuously boil down under low heat for about half an hour. As finish the boiling, please pour soup and remove all remaining materials. we are going to use remaining radishes which we could use bottom materials at Kimchi Jjim soup and becomes unique taste along with other materials.

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2. Kimchi Filaff

People could feel Kimchi Filaff is very special menu when they hear some unfamiliar menu “Filaff”. But it is very simple menu which we could simply top Italian cheese on Kimchi fried rice. We could adjust salt level at Kimchi fried rice with Gochujang (red pepper paste and Ganjang (Soya sauce) in order to make less greasy coming from cheese on top.

 
2-1) Materials for Two Personnel:

Kimchi; 200g, Potato; 1/2piece, onion 1/2 piece, carrot; 1/3 piece, bacon; 2 pieces(you could replace it with ham), some cocktail shrimp, some refined rice wine, some olive oil. Some pizza cheese, cooled rice; two bowl, some Gochujang, some oyster sauce; 1 spoon, cheddar sliced cheese; 2 sheet, some parsley powder, sugar; 1 spoon, some sesame oil and flying fish roe.
2-2) Cooking Process
2-2-1) Remove Kimchi fillings and properly chop it for convenient size and also chop onion, potato, carrot and bacon (or ham).

2-2-2) Parboil cocktail shrimp under refined rice wine additives which remove fish smell and remove water on the shrimp

2-2-3) pour olive oil on the pan and fry potato, onion, carrot. When potato is cooked, please add chopped Kimchi along with bacon and keep frying all until Kimchi is cooked and finally add sugar..
2-2-4) You could now add cool rice to fried Kimchi and others and continue to fry all materials together until sufficiently cooked and add pour 2 ~3 drops of sesame oil.

2-2-5) Please add Gochujang, oyster sauce and flying fish roe and fry for a while. s

2-2-6) Take all materials at 2-2-5) in the heat resistance ware and topping pizza cheese,  sliced cheddar cheese and parsley powders and cook it on microwave until cheeses are properly melted.

■ Check Point: When you add sugar to fried Kimchi, the sugar would somewhat take role of neutralize acidic taste at the Kimchi and give shiny for encouraging diet. When you fry the cool rice along with Kimchi and others, please add sesame oil to rice first and fry all materials under vertical standing spatula so that rice is not much diminished. As you do topping, you should sufficiently cover cheese on top of fried rice which give you cheese taste going well with fried Kimchi rice.

3.    Kimchi Jeon – Kimchi Pan Cake 

We used rice powders instead of normal pancake powders and found this rice powder is better digestion and lessening wheat starch adverse effect. This rice powders are normally more wet and sticky. Please either reduce quantity of rice powder or add dried sticky rice powder for proper wet and sticky. If you like to enjoy crisp taste, you may add some potato powder to rice powders. If you like to try to enjoy good Korean taste, you could add Gochujang instead of red pepper powders as traditional Korean Gochujang Tteok (pan cake)..       

3-1) Materials for Two Personnel
Kimchi; 4 leafs, squid; 1/2 piece, some chopped shrimp, green chili pepper; 1 piece, potato; 1 piece, stirred eggs; 2~3 eggs, chopped garlic; 1/2 spoon, Gochujang (red pepper paste); 2~3 spoons, refined rice wine; 1 spoon, rice pan cake powders; 1 big spoons, water; 1/4 cup, some salt, some black pepper, some olive oil and some ingredient soya sauce (Soya sauce; 2 spoons, vinegar; 1 spoon, properly cut onion)

3-2) Cooking Process
3-2-1) Remove Kimchi fillings and properly chop it for convenient size and cut green pepper.

3-2-2) Clean squid and parboil it with some salt and pick it up and chop in small size.

3-2-3) Mix all materials like chopped Kimchi, green peppers, chopped squid and grated  potato.
3-3-4) Add all sub materials like stirred eggs, chopped garlic, Gochujang, refined rice wine, pancake rice powders to above 3-2-3) and make knead dough under pouring water some by some and step by step. Please add black pepper and salt depend on individual.
3-3-5) Pour olive oil on pan until the pan is fully and sufficiently covered. Please drop knead dough with suitable size on the oily pan and bake it upside down until panned cake skin turn out as yellow skin, crispy.

■ Check Point : Please sufficiently over olive oil on the pan and cook the knead dough under low heat and slow cooking until edge of pancake turn out as yellow and trun upside down so that you could prevent it from possible breakdown of pan cake during upside down works.

Cut Cooked Pork Neck before Serving

Finished Kimchi Jeon

Finished Kimchi Jjim

Finished Kimchi Filaff