Kimchi Jjigae (Kimchi Stew 김치 찌개)

Kimchi jjigae (Korean pronunciation: [kimtɕʰi tɕ͈iɡɛ]) is a variety of jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe.

Recipe

Serves 4 to 6

Ingredients:

• 2 tablespoons toasted sesame oil
• 1 pound pork belly, cut into 1/4-inch dice
• Coarse salt and freshly ground black pepper
• 1/2 large yellow onion, coarsely chopped
• 3 cups coarsely chopped kimchi with a bit of its liquid (use the most pungent, sour kimchi available for best flavor)
• 1 tablespoon fish sauce or dashida
• 1 slice American cheese (optional)
• 5 scallions, thinly sliced
• About ¼ cup thinly sliced gim for garnish

Directions:

Heat the sesame oil in a large soup pot over medium heat. Add the pork belly, season with salt and pepper, and cook, stirring now and then, until rendered, browned, and crispy, about 10 minutes.

Add the onion and kimchi and stir to combine. Add enough water to nearly cover the pork mixture (5 or 6 cups), cover, and bring to a boil. Immediately reduce the heat and simmer until the onion and kimchi are softened and the soup is quite thick, about 20 minutes.

Stir in the fish sauce (or dashida), American cheese (if using), and scallions. If it’s too thick for your liking, thin the stew with water. Cover the pot and simmer for 10 minutes to combine the flavors. Serve steaming hot sprinkled with gim.

Note: Gim is pressed and toasted sheets of laver seaweed. Japanese nori makes a good substitute.

Kimchi Fried Rice (김치 볶음밥)

Kimchi bokkeumbap (Korean pronunciation: [kimtɕʰi bok͈ɯmbap]) is a variety of bokkeumbap (Hangul: 볶음밥, fried rice dishes), a popular dish in South Korea. Its name literally translates as "Kimchi fried rice". Kimchi bokkeumbap is made primarily with kimchi and rice, along with other available ingredients such as diced vegetables or meats.

Recipe

Serves 4

Ingredients:

• 2 tablespoons toasted sesame oil
• 1 1/2 cups finely chopped onion
• Pinch of coarse salt
• 2 cups sour kimchi, coarsely chopped, plus 1/4 cup kimchi juice
• 4 cups day-old cooked rice, at room temperature

Directions:

Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the onions and salt. Cook, stirring now and then, until beginning to soften and brown, about 3 minutes. Add the kimchi and cook for 1 minute to combine nicely with the onion. Add the rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Serve hot.

Haemul Jeongol (해물 전골)

Jeongol is a category of elaborate stews or casseroles in Korean cuisine. It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient (such as kimchi jjigae or sundubu jjigae), while jeongol usually contain a variety of main ingredients.[1] An additional difference is that jeongol (like gujeolpan) was originally a dish for upper-class Koreans and members of the royal court, while jjigae was a simpler dish for commoners.

Haemul jeongol (해물전골) - made with seafood

Recipe

Serves 6

Ingredients:

• 3 cups coarsely chopped extra-sour kimchi
• 1 onion, coarsely chopped
• 4 cups thinly sliced white radish (moo or daikon)
• 1/4 cup Umma Paste (See below)
• 2 tablespoons fish sauce
• 1/2 teaspoon coarse salt
• 10 cherrystone clams, scrubbed
• 1 large lobster, halved lengthwise
• 6 scallions, cut into 2-inch pieces
• 6 squid, bodies cut into 1-inch rings, tentacles left whole
• 1 dozen mussels, scrubbed
• 1 dozen cockles, scrubbed
• 1 dozen shell-on medium shrimp
• 2 handfuls of watercress

Directions:

Combine the dried shiitakes and hot water to cover in a small bowl and set aside until softened, about 20 minutes. Drain, discard the tough stems, and thinly slice the caps.

Combine the soy sauce, soju, soda, sugar, pear, chopped onion, garlic, black pepper, and 2 tablespoons of the sesame oil in a blender and puree until smooth. Transfer the puree to a large bowl and stir in the sesame seeds, mushrooms, sliced onion, and steak slices. Cover tightly with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.

When you’re ready to eat, heat the remaining 2 tablespoons sesame oil in your largest skillet over high heat. Working in batches (so as to not crowd the pan and so the meat develops delicious, caramelized edges), add the beef and marinade and cook, stirring now and then, until cooked through, 4 to 5 minutes.

Note: Pre-sliced steak is sold in Korean grocery stores as bulgogi. In a non Korean store, ask your butcher to slice it for you. Or if that isn’t an option, put the steak in the freezer for 30 minutes (to make it easier to cut) and then slice it as thinly as possible with your sharpest knife.

Bulgogi (불고기)

Bulgogi  is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. Bulgogi literally means "fire meat" in Korean, which refers to the cooking technique—over an open flame—rather than the dish's spiciness. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), although the seasonings are different.

Recipe

Serves 4
Ingredients:

• 3 dried shiitake mushrooms
• 1/4 cup soy sauce
• 1/4 cup soju, sake, vodka, or water
• 1/4 cup lemon-lime soda (such as Sprite)
• 3 tablespoons sugar
• 1/4 Korean (Asian) pear, peeled and coarsely chopped
• 1/4 yellow onion, coarsely chopped, plus 1 small yellow onion, thinly sliced
• 6 garlic cloves, peeled
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 1 1/2 pounds ribeye steak, sliced nearly paper thin

Directions:

Combine the dried shiitakes and hot water to cover in a small bowl and set aside until softened, about 20 minutes. Drain, discard the tough stems, and thinly slice the caps.

Combine the soy sauce, soju, soda, sugar, pear, chopped onion, garlic, black pepper, and 2 tablespoons of the sesame oil in a blender and puree until smooth. Transfer the puree to a large bowl and stir in the sesame seeds, mushrooms, sliced onion, and steak slices. Cover tightly with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.

When you’re ready to eat, heat the remaining 2 tablespoons sesame oil in your largest skillet over high heat. Working in batches (so as to not crowd the pan and so the meat develops delicious, caramelized edges), add the beef and marinade and cook, stirring now and then, until cooked through, 4 to 5 minutes.

Note: Pre-sliced steak is sold in Korean grocery stores as bulgogi. In a non Korean store, ask your butcher to slice it for you. Or if that isn’t an option, put the steak in the freezer for 30 minutes (to make it easier to cut) and then slice it as thinly as possible with your sharpest knife.