KimChi Soup

2 Chinese cabbages 
5-10 spring onions 
Sea salt or other non-iodized salt, at least 100 g 
4 heaped tablespoons (about 20 g) Korean chili powder 
2-3 cloves garlic, crushed 
2 tablespoonfuls sugar 
Small piece of ginger (5 g), crushed 

Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side. 

Place the cabbage in a clean plastic bag or equivalent and sprinkle salt over each layer.This will create a brine solution with the cabbage juice. 

To ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary. 

Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. 

Add the chili powder. Unsurprisingly, the best chili powder for kim chi can be found at a Korean grocery store, which has a bright red color. It is possible to use other kinds of chili powder, or puréed or thinly sliced chili peppers if this is unavailable. If you use hot chili powder, you might want to reduce the amount. Add two tablespoonfuls of sugar. 


Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn’t seem dark enough, add more chili powder. 

Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator.


by Jelibean

Pork and Kimchee casserole

225g boneless pork chop (must have a bit of fat) 
400g kimchee 
3 cups beef stock (I used Japanese katsuo dashi from Daiso, add water become instant stock) 

Marinate for pork 
½ t instant stock 
¼ t crushed garlic 
Salt 
Ground chili pepper (must get from Korean supermarket, keep in fridge) 

340g tofu 
4 dried mushrooms, soaked in water 
1 green onion 
3 T salad oil 
1 stalk of thick green onion 

1. Slice pork into 0.5cm, cut kimchee into 0.3cm. 
2. In a pan over medium heatin hot oil, cook and stir pork. 
3. when the meat is nearly done, stir in drained Kimchee. Reserve the Kimchee liquid 
4. stir in liquid and continue to cook, add beef stock, bring to a boil, remove from heat. 
5. In a shallow saucepan arrange cut up toufu, mushrooms and sliced green onion. 
6. Add (4) and heat, when toufu begins to shake, can off fire. 

This is from the book. 



Mine is short cut, I marinate the pork one day in advance, than I fry it with oil, after they are done, I will put the meat in the pot with the Kimchee and other ingredients and let them boil until I feel the toufu is done. I also don’t use beef stock, too leh che, I use instant dashi stock, very fast. 
This is quite a big pot of casserole, so do be prepared.

by TCS1

Kimchi stew

100g sliced beef 
1T sesame oil 
3 small clove garlic chopped 
2Cups kimchi, chop into small pcs 
1T gochujang 
1T korean chilli pepper 
1T soya sauce 
4-5C water/stock 
a bit of sugar 
chinese/silken tofu 
spring onions 

Stir fry sliced beef with 1/2T of sesame oil till brown and add the kimchi, stir fry till fragrant. Add the chopped garlic and balance sesame oil, mix well, add the water/stock followed by the gojuchang, chilli pepper and soya sauce. Simmer till it boils then throw in the tofu and spring onions. Simmer for about 10mins and off, serve. 

If you omit the gochujang and chilli pepper, you can ignore the soya sauce.


by Zuraini

Kimchi

Ingredients: 
2 WongBok (Preferably AUS) } 
$1 Spring Onions } To be soak together 
1 Radish (cut into long strips) } 

1 Carrot (cut into long strips) 
1 Yellow Onion (Sliced) 

150g Chilli powder

½ cup of Rice flour 
3 cups of Water 
¼ cup of sugar 

Seasoning: 
1 Big handful Garlic
2 Thumbsize ginger
½ bowl chinchalok (u may want to reduce this a bit)
3tbsp Korean Fish Sauce

Method: 
1. Put a layer of vegetable and sprinkle some salt. Put another layer and repeat the same. 
2. Soak them for about 1hr or until the veg taste is gone and the stem of the wongbok is almost soft. 
3. Rinse the salted cabbage and radish with tap water 3 times. 
4. Drain the cabbage and mix well. 
5. Add in the onions and carrot. 
6. Now mix all the veg with the kimchi paste. 

Making Kimchi paste: 
1. Put ½ cup of rice flour (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium- high heat, stirring constantly. 
2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down. 
3. Blend garlic & ginger then add in chinchalok and blend. Add Fish sauce and mix well. 
4. Place the cooled down porridge into a big bowl. Now you will add the seasoning and chili powder. 
5. Mix all ingredients well and your Kimchi paste is done.


by misspiggy

Taiwan Style Instant Kimchi 台式速食泡菜

Ingredients A:
Cucumber : 150g (cut into 4, shredded, remove seeds)
Red Chilli : 20g (remove seeds, shredded)
Carrot : 80g (remove skin, shredded)
Cabbage : 150g (washed, shredded)

Ingredients B:
Garlic : ½ tsp(minced)
Salt : ½ tsp
Sugar : 3 tbsp
Vinegar : 2 tbsp
Sesame oil : 1 tbsp
Fried white sesame seeds : 2 tbsp

Method:
1) Place Ingredients A into a mixing bowl
2) Add in Ingredients B, combine well with chopsticks, serve or place in the fridge for storage