Kimchi Recipe?

Question

Hi, I was wondering if anyone has a very good recipe for kimchi that they always use/follow. Thanks!

Please don't just get one randomly off a webpage because I can simply do that. Matter of fact, I did, but it didn't taste as great as ones I've tried before. =P

Answer 1

Korean Kimchi Jigeh Stew [4 serv; ready in 25 min]

6 cups water
3 cups napa cabbage Kim Chee, brine reserved
2 cups cubed fully cooked luncheon meat (e.g. Spam)
3 tablespoons chili powder
salt, to taste
ground black pepper, to taste

In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.
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Stewed Kimchi (Kimchi Jji Ge) [4 servings]

1 lb pork, thinly sliced (I usually use boneless pork loin chops, but do not trim the fat)
2 tablespoons korean red pepper paste (kochujang)
3 cups water
1 cup kim chee
1 teaspoon soy sauce
1 tablespoon korean red pepper powder (kochugaru)
2 tablespoons garlic, minced
2 green onions, sliced on the bias
1/2 lb tofu (medium or firm)
2 hot green chili peppers, chopped (optional)
salt, to taste
pepper, to taste

Spray a medium size pot with non-stick spray and set over medium-high heat.
Add pork and saute for a minute or so.
Add Korean red pepper powder (kochujang) and cook until meat becomes white.
Add the water and kimchi. Bring to a boil, then reduce heat to a simmer. Add soy sauce, Korean red pepper powder (kochugaru), and garlic.
Cook for 20-30 minutes.
Add chilies, green onions, salt and pepper.
Cook for another minute.
Serve with rice.

Answer 2

There are so many kinds of kim chee. But most folks mean the basic cabbage kind so here goes.
about 4 lbs chinese cabbage chopped to the size you like.
1/4 cup salt
Toss the cabbage with the salt and set aside for about 30 min to 1 hr.
rinse with cold water to remove excess salt and drain.
about 1 cup green onion or leeks coarsly chopped
2 carrots sliced thin, about 1 cup ( or daikon or turnips )
3-5 tabelspoons chile flakes ( or more )
I use just a small amount of dried shrimp or ground dried fish powder. Ok not to.

Put all the vegetables in a gallon jar or crock. Put a weight on top. I use a small saucer with a piece of brick in a plastic bag. Cover the jar with a cloth to keep bugs out. Allow to ferment. I like a week at least. It will smell! Skim the liquid in the jar if any scum develops during this time. It is now ready to eat.
I use the same metod for Na-Bak kim chee ( daikon radish ) and I also like turnip greens with the baby turnips. It has a tangy mustard flavor and turnips give it crunch.

Answer 3

Answer 4

Here's a tako kim chee recipe I learned from my aunt.

About a 1/2 lb of cooked tako (octopus) thinly sliced
1 lb or more baby bok choy chopped
Kim chee mix
Chochujung mix (red hot sauce)

Mix all together and set aside to chill and let flavors set in.

Basically the amount of ingredients depend on you and your taste.

Just thought I'd share something new aside from a lot of the regular kim chees out there. :-)

Answer 5

http://www.epicurious.com/recipes/recipe_views/views/233839