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Dinner, Eggs, Kimchi, Korean, Lactose Free, Pasta, Ramen, Recipes

Kimchi Udon with Scallions

May 22, 2024

I made another batch of kimchi last week so here goes….kimchi udon with scallions and a silky egg yolk to top things off. This is a dreamy kind of noodle dish. The butter and egg yolk transform plain udon into extraordinary udon and the kimchi and gochujang sauce provides the perfect amount of spiciness to the springy noodles.

The original recipe calls for room temperature egg yolks. But I prefer to take an extra step to ensure the yolks I’m using are safe to eat. By pasteurizing the egg via sous vide, it is completely acceptable to eat without worrying about harmful bacteria. If you do not own a sous vide device, you can check your local markets for pasteurized eggs (not to be confused with pasture raised). I haven’t seen pasteurized eggs at any Maui markets so in this case I would suggest using a soft poached egg.

You will want to purchase fresh udon (or frozen) for this dish. Dried udon won’t have the same texture. It is much thinner and lacks that bouncy texture you find with fresh noodles. Here on Maui you can find fresh Sun Noodle udon at Island Grocery.

The kimchi, gochujang and butter (umami bomb!) are fried for a bit before adding the cooked noodles. You can use your favorite store-bought kimchi for this recipe.

The egg yolk mixed in with the hot kimchi udon creates a velvety sauce that makes this dish extra fancy. Grab your chopsticks and dive in to what may become your new favorite bowl of udon.

Kimchi Udon with Scallions
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Kimchi Udon with Scallions

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2 1/2 tablespoons Miyoko’s vegan butter or regular unsalted butter

  • 1/2 cup finely chopped kimchi, plus 2 tablespoons kimchi juice

  • 1 tablespoon gochujang

  • 1/4 cup low-sodium chicken broth, vegetable broth or water

  • 8 ounces fresh or frozen udon noodles

  • 2 pasteurized egg yolks at room temperature or substitute with soft poached eggs

  • 2 scallions, white and pale green parts only, thinly sliced on the diagonal

  • 1 teaspoon roasted sesame seeds

Directions

  • Bring a large pot of water to a boil and cook noodles according to package directions.
  • Meanwhile, heat 1 tablespoon Miyoko’s vegan butter (or regular butter) in a large skillet over medium-high heat. Add chopped kimchi and gochujang and cook, stirring occasionally , until kimchi is softened and lightly browned, about 3 minutes (adjust heat as needed). Add broth (or water) and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 2 minutes
  • Using tongs, transfer noodles to skillet with sauce and add remaining 1 1/2 tablespoons Miyoko’s vegan butter (or regular butter). Cook, tossing often, until sauce coats noodles, 1-2 minutes. Taste and season with salt if needed.
  • Divide noodles among two bowls and top each with an egg yolk. Scatter scallions and sesame seeds over the udon. Serve immediately.

Notes

  • Sous vide eggs at 135 degrees for 1 1/2 hours. Place in ice bath to cool, then transfer eggs to refrigerator if making in advance. Separate egg yolks from whites (save whites for another use) and let yolks come to room temperature before serving, about 30 minutes.

Dinner, Eggs, Japanese, Kimchi, Korean, Lactose Free, Pork, Recipes, Rice Dishes, Side Dishes

Kimchi Spam Musubi

March 17, 2024

I’ve been on a kimchi kick for a while now. It’s fun to incorporate this Korean staple into all sorts of dishes that not long ago I would have never considered. One of the best accompaniments for kimchi is rice. The soft and chewy grains of white rice show off the spicy and garlicky kimchi perfectly. Add some Spam and you’ve got yourself the best snack ever.

If you don’t make your own kimchi, pick up your favorite brand at the market. I always have a couple of cans of Spam tucked away in the cupboard. Sometimes I use it for Spam musubi, other times I fry pieces until super crispy and eat it with fried eggs and rice. Ono!

Spam straight out of the can is not exactly appetizing. A quick crisping up in a frying pan remedies that. For this recipe the Spam is fried then coated with a mixture of soy sauce and brown sugar. It’s the perfect seasoning for the salty Spam and works great for making kimchi musubi.

The kimchi is cooked with eggs and green onions then cut into pieces to fit the musubi mold.

The first layer is rice and a sprinkling of furikake.

The Spam goes on next, followed by the kimchi omelet.

One more shake of furikake over the kimchi omelet.

A little more rice on the kimchi omelet before pressing together and folding with the nori.

Sriracha mayo is the perfect dip for this snack.

This is one of the best snacks I know of. I made Spam musubi for my grandson to take on the plane when he traveled back to the mainland. He adores Spam musubi and said to his mom “I just want to hug it!”

Kimchi Spam Musubi
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Kimchi Spam Musubi

Recipe by Kiyo
Servings

8

servings

Special equipment: Spam musubi mold

Ingredients

  • 3 rice cooker cups short or medium grain white rice, cooked according to rice cooker directions

  • 1 can original Spam, sliced into 8 pieces

  • 3 tablespoons light brown sugar

  • 3 tablespoons low sodium soy sauce

  • 4 large eggs, whisked

  • 1/2 cup chopped kimchi, drained and roughly chopped

  • 2 green onions, thinly sliced

  • 4 sheets sushi nori cut in half (on the long side) to make 8 pieces

  • nori-sesame furikake

  • Sriracha mayo (optional)

Directions

  • Once rice is done cooking remove to a bowl, cover and cool to room temperature.
  • Mix together the brown sugar and soy sauce. Set aside.
  • Fry Spam slices over medium heat until lightly browned. Turn heat down to low, add brown sugar and soy sauce mixture. Turn Spam pieces over to coat well. Let sauce thicken a bit (turn heat up if needed) before transferring Spam to a plate to cool.
  • Combine whisked eggs, kimchi and green onions in a small bowl. Place tamagoyaki (Japanese omelet pan) or small fry pan over low heat. Coat the pan well with canola or vegetable oil. Pour egg mixture in the pan and cook on low heat, flipping once to cook both sides evenly, trying not to let the egg brown (adjust heat if needed). Transfer to a cutting board. Cut into 8 rectangular pieces.
  • To assemble musubi, place musubi mold over center of nori (shiny side face down). Spoon a little rice in the mold then press firmly with the musubi mold press. Sprinkle furikake over rice. Place 1 piece of Spam over the rice followed by a piece of kimchi egg. Sprinkle a little furikake over the egg. Add more rice then press firmly. Remove musubi mold and wrap nori around rice tightly (be careful not to tear nori). Trim excess nori. Continue making the rest of the musubi. Serve with sriracha mayo.

Notes

  • I use a small piece of plastic wrap to cover the top portion (the press) of the musubi mold so the rice doesn’t stick to it when pressing down.
  • Musubi is best eaten right away or within a few hours. If you have leftovers, wrap each one in plastic wrap and store them in a freezer ziplock bag in the refrigerator for up to a day. To refresh musubi, remove plastic wrap and place musubi on a microwavable plate. Microwave for 15 seconds, flip over and microwave for another 10 seconds or until just warm.
Appetizers, Cheese, Dinner, Kimchi, Korean, Mexican, Recipes, Vegetarian

Kimchi Quesadillas

January 6, 2024

Mexican food is one of the most beloved cuisines in the world and for good reason. The wide variety of distinctive flavors used in Mexican cuisine create bold, flavorful dishes. This hybrid Mexican-Korean quesadilla is a tasty way to use some of your homemade kimchi. The fiery flavor of the kimchi combined with melted cheese in a warmed flour tortilla is delicious.

I try to keep a jar of homemade kimchi in the refrigerator at all times. There are so many dishes I love to use it in. Noodles, soup, kimchi & Spam fried rice make tasty meals.

Pan frying the kimchi in a dab of butter will help to decrease the liquid a bit.

Layer the ingredients then fold the tortilla over. It’s so easy to prepare and with minimal ingredients, this quesadilla is the perfect party appetizer. Prepare the quesadillas a few hours in advance and store in the refrigerator. Just before your guests arrive heat up your skillet and pan fry the quesadillas.

Allow some of the cheese to spill out into the pan. This creates the most delicious crispy-edged quesadilla.

Serve with crispy cabbage slaw or your favorite side dishes such as Mexican rice and refried beans. If you have leftovers, serve them for breakfast or brunch the following day along with fried or scrambled eggs.

Kimchi Quesadillas
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Kimchi Quesadillas

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 4 medium flour tortillas (7-inch, I use cooked Tortilla Land flour tortillas)

  • 1 cup kimchi, drained and coarsely chopped

  • 2 teaspoons Earth Balance Buttery Sticks or regular butter

  • 4 ounces sharp cheddar, coarsely grated (about 1 1/4 cup)

  • 2 tablespoons diced onion

  • 1 medium avocado, sliced thinly into 16 pieces

  • 2 teaspoons canola or vegetable oil

  • 1/4 cup Green Valley lactose free sour cream or regular sour cream

  • 2 teaspoons sriracha

  • 1 teaspoon finely chopped cilantro

Directions

  • Heat butter in a medium pan (large enough to accommodate two folded tortillas) over medium heat. Add chopped kimchi and sauté just until there is no kimchi liquid left, about 2 minutes. Transfer kimchi to a small plate. Wipe pan clean.
  • Combine sour cream, sriracha and cilantro in a small bowl, set aside.
  • Evenly divide cheese onto one side of each tortilla. Top with onions, kimchi, and avocado. Fold the tortilla over and press very gently.
  • Heat a teaspoon of canola or vegetable oil in the pan over medium heat. Once hot, transfer two of the folded tortillas to the pan. Cook until nicely browned, allowing some of the cheese to spill out into the pan. You can also scatter a bit of cheese around the open edges of the tortillas to form a crispy edge. Flip and cook the other side. Transfer the tortillas to a plate and cover with foil while you cook the remaining two tortillas (heat another teaspoon of oil before adding tortillas to pan).
  • Slice each tortilla into three pieces. Serve with a dollop of sour cream sriracha sauce on each slice.
Dinner, Fish, Kimchi, Korean, Lactose Free, Recipes

Kimchi Tuna Salad

April 9, 2023

From the first time I made this kimchi tuna salad I knew it would become a regular on our lunch menu. Making kimchi has inspired me to use the spicy and crunchy Korean side dish in all types of recipes. Dishes such as fried rice, kimchi soup and cheesy kimchi ramen illustrate the versatility of this fiery fermented vegetable. In this dish it is paired up with tuna, fresh ginger, sesame oil, rice vinegar, and celery (for added crunch). You can have it as is, however, my favorite way to serve it is over soba or with rice.

A short list of ingredients make up this recipe adapted from NYT Cooking. Tuna in olive oil makes this extra luxurious but a good brand of tuna in water will work fine.

If homemade kimchi is not something you have in your refrigerator, use your favorite store-bought brand. There are so many to choose from these days, from mild to spicy (go spicy!).

Serve the kimchi tuna salad over rice or make onigiri (rice balls) to accompany the salad. A drizzle of sriracha adds extra spice.

Kimchi Tuna Salad
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Kimchi Tuna Salad

Recipe by Kiyo
Servings

2

servings

Adapted from NYT Cooking

Ingredients

  • 8 ounces kimchi + 2 1/2 tablespoons kimchi juice

  • 1 tablespoon unseasoned rice vinegar

  • 1 1/2 teaspoons toasted sesame oil

  • 5 to 7 ounce canned tuna (preferably oil-packed), drained

  • 1 celery stalk, thinly sliced

  • 1 (1-inch) piece fresh ginger, peeled and sliced into 1/8-inch matchsticks

  • 2 1/2 tablespoons mayonnaise

  • 2 teaspoons roasted sesame seeds

  • 1-2 tablespoons thinly sliced green onions

  • Nori furikake (optional)

  • Sriracha sauce (optional)

  • Cooked soba noodles or rice

Directions

  • Cook soba noodles or rice according to package directions. If serving salad with onigiri (rice balls), make these once the rice is cool enough to handle and wrap in plastic wrap until ready to serve. Set aside.
  • Place kimchi in a small colander set over a bowl and drain the kimchi. Reserve the kimchi juice. Coarsely chop the kimchi (you should have about 1 cup)
  • In a medium bowl, whisk together 2 1/2 tablespoons of the reserved kimchi juice, rice vinegar, sesame oil and mayonnaise. If you prefer a thicker sauce, add another 1/2 tablespoon mayonnaise. Gently stir in the drained tuna and celery, breaking up the tuna into large chunks.
  • Add the chopped kimchi and ginger, and gently stir to combine. Because kimchi batches taste different, adjust seasonings as needed by adding a bit more vinegar if the salad needs more tang or a few extra drops of sesame oil if you prefer a toasty flavor.
  • Serve over soba noodles or rice or alongside onigiri. Sprinkle salad with green onions, roasted sesame seeds, furikake, and sriracha sauce.

Notes

  • Kimchi tuna salad is best eaten the day it is made, however, any leftovers can be stored in the refrigerator for a few days.
Dinner, Kimchi, Korean, Lactose Free, Recipes, Soups, Vegetarian, Veggies

Kimchi Noodle Soup with Wilted Greens

December 30, 2022

Is there anything more delicious than a bowl of spicy kimchi noodle soup to warm you up? A riff on the beloved Korean dish jjigae (kimchi stew), this easy soup is quick to make and calls for just a handful of inexpensive ingredients. This kimchi soup is warm, spicy, hearty and has lots of umami flavor. Once you take your first bite, you won’t be able to stop until your bowl is completely empty.

I recently made a big jar of kimchi that was ready to be eaten and wanted to try it in a new recipe. I’ve made kimchi fried rice, cheesy kimchi noodles, and kimchi pancakes , but never kimchi soup. I found this recipe on one of my favorite sites, New York Times Cooking.

You’ll need just a few ingredients besides the kimchi. If you don’t have homemade kimchi, use your favorite store bought brand.

I am particularly fond of Sun Noodle’s fresh udon which are thick, chewy, and oh so delicious. They elevate any dish that calls for udon noodles. Here on Maui they are available at Island Grocery in Kahului so if you’re in the area stop by to pick up a package. Otherwise, feel free to use another brand of fresh or dried udon.

This recipe is pretty straight forward. Once you have all of your ingredients ready to go, the scallions, ginger and garlic are briefly cooked until fragrant. The kimchi and kimchi juice are then added to the pan followed by the stock, soy sauce and greens. Once the greens are tender, the soup is ladled over the udon noodles and garnished with more scallions and sesame seeds. Extra toppings such as a boiled egg and fresh sprigs of cilantro (if you are a fan) and crunchy garlic chili crunch for added heat transform this into a truly memorable bowl of soup.

Kimchi Noodle Soup with Wilted Greens
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Kimchi Noodle Soup with Wilted Greens

Recipe by Kiyo
Servings

2

servings

Adapted from New York Times Cooking

Ingredients

  • 6 ounces udon (fresh recommended)

  • 1 tablespoon neutral oil

  • 4 scallions thinly sliced, plus more for garnish

  • 1 (1 1/2-inch) piece fresh ginger, about 1 1/2 tablespoons finely chopped

  • 1 large garlic clove, finely chopped

  • 1/2 cup roughly chopped kimchi, plus 3 tablespoons kimchi juice

  • 2 1/2 cups chicken stock (or vegetable stock for vegetarian version)

  • 2 tablespoons less sodium soy sauce (Kikkoman recommended)

  • 2 cups roughly chopped baby bok choy (substitute with kale or spinach)

  • White roasted sesame seeds, boiled eggs, chili crunch, and roughly chopped cilantro (optional)

Directions

  • Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among two serving bowls.
  • In the same pot used for boiling udon, heat 1 tablespoon neutral oil over medium heat. Add the scallions, ginger, and garlic, and cook until they begin to soften and the garlic is fragrant, about 2-3 minutes. Stir in kimchi and kimchi juice and cook for 1 minute.
  • Add the stock and soy sauce and stir together to combine. Bring to a simmer and stir in your greens. If using baby bok choy, stir in the chopped stems and let simmer for a minute before adding the greens. Allow everything to simmer until the greens are tender and the flavors come together, about 5 minutes. Taste and adjust with salt if needed.
  • Ladle soup over the udon and garnish with scallions and other toppings to taste.

Notes

  • Using baby bok choy adds a nice crisp texture to the soup, however, feel free to use other greens such as spinach or kale.
  • Place the cooked noodles in a colander and run hot water over them to briefly warm them up before adding the soup to the bowl.
Dinner, Kimchi, Korean, Lactose Free, Pork, Recipes

Bo Ssam

June 11, 2022

Bo Ssam is the ultimate dinner party centerpiece.  It is a popular Korean pork dish that once cooked, is shredded and wrapped in vegetables (ssam) in this case, butter lettuce leaves.  The slow roasted pork butt (shoulder) comes out of the oven with a crisp exterior and meltingly tender, shreddable interior.  When brought to the table, all eyes will be focused on the Bo Ssam as it is absolutely stunning.  Mahalo to David Chang for sharing his recipe on the NYT Cooking site which inspired me to make this dish (numerous times).  

The pork and sauces are wrapped in a crisp lettuce leaf then folded before consuming.  Steamed white rice or onigiri and kimchi are the perfect sides to go along with this dish.  

For this recipe you’ll want to have a nice layer of fat on one side of the pork.  If you purchase one that has an extra thick layer of fat, trim some of it off.  The pork cooks fat side up and becomes the most delicious, crispy, salty and sweet crust you will ever encounter. 

The pork is cured in a mixture of kosher salt and white sugar.  This will create a very moist and flavorful Bo Ssam.  Plan a bit in advance as the pork needs to be cured overnight (minimum 6 hours).  

Ssamjang is a Korean soybean paste and is the basis for the Ssam sauce.  I once tried replacing it with miso paste since I did not have ssamjang on hand.  It was  fine but after making the sauce with ssamjang I understood how important this ingredient is in order to create an authentic sauce for the Bo Ssam.   All Korean markets as well as Amazon carry ssamjang.

While the pork is roasting and filling your home with the most incredible aroma, prepare your sauces for the table.

The scallion ginger sauce is so refreshing.  It is the perfect accompaniment to the rich, flavorful pork.  Make a double batch for leftovers.

Look at this gorgeous pork roast.  Can’t wait to eat!

I found these little bao buns at Island Grocery here on Maui.  Many Asian markets carry them either stored in the freezer or fresh on the display counter.  They are optional for this meal but make for a tasty addition to lettuce.  However, butter lettuce is essential so purchase the freshest available.  Crisp them up in an ice water bath if you feel they need a quick refresh.

Bo Ssam
 
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Adapted from David Chang, NYT Cooking
Author:
Serves: 6-8
Ingredients
  • Pork Butt: 4-5 pound bone in pork butt (pork shoulder)
  • ⅓ cup kosher salt (I used Diamond Crystal)
  • ⅓ cup white sugar
  • 3 tablespoons light brown sugar
  • Ginger-Scallion Sauce: 1¼ cups thinly sliced scallions, both green and white parts
  • ¼ cup very finely minced fresh ginger
  • 2 tablespoons neutral oil
  • ¾ teaspoon soy sauce
  • 1 scant teaspoon sherry vinegar
  • ¼ teaspoon kosher salt
  • Ssam Sauce: 4 tablespoons ssamjang paste
  • 2 tablespoons gochujang
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 teaspoons sherry vinegar
  • 2 scallions, thinly slcied
  • 1 small garlic clove, finely minced
  • 2 teaspoons roasted sesame seeds
  • Accompaniments: steamed short or medium grain white rice
  • butter lettuce, leaves separated, washed and dried
  • steamed bao buns (optional)
  • kimchi
Preparation
  1. Special ingredients: Ssamjang paste, sherry vinegar
  2. Place the pork in a large, shallow glass baking dish. Mix the salt and white sugar together in a small bowl. Rub the mixture all over the pork. Cover with plastic wrap and place in the refrigerator for at least 6 hours, or overnight. I put my pork in the refrigerator the evening before I served it, for a total of about 14 hours.
  3. When you are ready to cook the pork, heat oven to 300 degrees. Remove the pork from the refrigerator and brush off any excess sugar and salt mixture with paper towels. Discard juices collected in the pan. Place pork skin side up in a roasting pan (heavy duty foil lined pan makes for easy clean up). Cook for 6 - 6½ hours, basting hourly with pan juices. The cooking time will depend on the size of your pork. The meat should easily pull apart with the tines of a fork when done. At this point, you may remove the meat from the oven and allow to rest for up to an hour.
  4. Meanwhile, make the ginger-scallion and ssam sauces. Combine sliced scallions, minced ginger, oil, soy sauce, sherry vinegar, and salt in a medium bowl. Cover and refrigerate until ready to serve. For ssam sauce, whisk together the ssamjang and gochujang paste, honey, sesame oil, and sherry vinegar. Stir in the scallions, garlic and sesame seeds. Cover and refrigerate until ready to serve.
  5. Just prior to serving, set oven rack to middle position and preheat to 500 degrees. Rub the brown sugar all over the cooked pork. Place in the oven for about 6-8 minutes, or until a dark caramel crust has developed (watch for burning). Transfer to a large platter. To serve, shred some of the pork and place on the side of the platter. Allow everyone to make their own lettuce (and bao buns if using) wraps with pork and sauces. Serve steamed white rice and kimchi on the side.

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