Posts Tagged ‘kimchi’

Mentaiko Kimchi Udon Recipe

Mentaiko kimchi udon is one of my noodle obsessions. If I see it on a menu-which is rare-it’s a must order. Chewy, toothsome noodles tossed with creamy mentaiko and crunchy spicy-sour kimchi is true noodle heaven. My obsession got to the point that I would be going to a particular restaurant weekly just so I could get my noodle fix. It couldn’t go on forever though, so it’s a good thing I figured out a way to make mentaiko kimchi udon at home.

Read the rest of this entry »

Crispy Rice Pizza Recipe

Sometimes leftovers are the best part of a good meal – you can go to sleep happy, knowing that something delicious awaits you the next day. Some leftovers are more versatile than others, but generally, the minimal amount of effort you need to put in to make something new is amazing.

Read the rest of this entry »

Pork and Kimchi Dumpling Recipe

Growing up, there were always dumplings at home. We would eat them for breakfast, lunch, dinner, and snacks. Even now, if I head over to my parent’s place and take a look in the freezer, I can pretty much guarantee that there are at least two bags of frozen dumplings. My mom’s big on frozen dumplings, mostly because the convenience of store-bought frozen dumplings is too alluring to pass up.

Read the rest of this entry »

Ko Kimchi Consommé with Pork Belly, Napa Cabbage and Oysters

The Ko kimchi consommé is supposed to be an up-scale take on the bo ssäm, which I’ve yet to make, but if it tastes even a fraction as good as this dish, I’ll be happy. The Ko chapter talks a lot about the perfection of food. The word soigné is thrown around a fair bit, the food at Ko is supposed to be refined, polished and elegant.

Read the rest of this entry »

Pork Belly for Ko Kimchi Consommé

I know it sound sacrilegious, but a lot of people I know are disgusted by pork belly. They think the discernible layers of meat and fat are disturbing. On the other hand, I have friends who love pork belly – sometimes it’s the only thing they order.

Read the rest of this entry »