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Entries tagged with 'kimchi'

Kimchi Chicken and Cabbage Stir-Fry

Serious Eats Yvonne Ruperti 3 comments

This spicy, Korean-inspired chicken, kimchi, and napa cabbage stir-fry comes together in about 10 minutes. More

The Food Lab: Homemade Shin Cup-Style Spicy Korean Ramyun (Beef Noodle Soup)

The Food Lab J. Kenji López-Alt 27 comments

A homemade version of the wildly popular (and wildly delicious) Shin Cup Ramyun Korean instant noodle, flavored with beef and spicy chilies. More

Brussels Sprouts and Kimchi from Roy Choi's 'L.A. Son'

Cook the Book Kate Williams Post a comment

Roy Choi's recipe for brussels sprouts and kimchi in his new cookbook/memoir, L.A. Son, is a prime example of his effortless expertise in Korean fusion. He throws sprouts, butter, kimchi, lemon, and shiso all together in a hot pan for a dish that looks like a miss-mashed stir-fry but tastes like a dish that's been made by countless cooks for generations. More

Brussels Sprouts and Kimchi from Roy Choi's 'L.A. Son'

Serious Eats Kate Williams 1 comment

Roy Choi's recipe for brussels sprouts and kimchi in his new cookbook/memoir, L.A. Son, is a prime example of his effortless expertise in Korean fusion. He throws sprouts, butter, kimchi, lemon, and shiso all together in a hot pan for a dish that looks like a miss-mashed stir-fry but tastes like a dish that's been made by countless cooks for generations. More

Dinner Tonight: Kimchi Fried Rice With Sautéed Squid and a Poached Egg

Dinner Tonight Nick Kindelsperger Post a comment

I realize now that I haven't been adding enough of the liquid from the kimchi jar when I make kimchi fried rice. It makes all the difference. More

Kimchi Fried Rice with Sautéed Squid and a Poached Egg

Serious Eats Nick Kindelsperger 3 comments

I realize now that I haven't been adding enough of the liquid from the kimchi jar when I make kimchi fried rice. It makes all the difference. More

Eat This Now: Kimchi Fries With Pulled Pork From Banh Mi Boys in Toronto, ON

Michael Nusair 6 comments

As the name implies, Banh Mi Boys is known primarily for their take on banh mi sandwiches. However, the best thing on the menu, surprisingly enough, is not a sandwich at all -- it's fries. Specifically, kimchi fries, a decadent creation that finds a healthy portion of French fries topped with pulled pork, mayo, green onions, and of course, kimchi. More

From the Archives: Sweet Barbecue Kim-Cheese Burgers

J. Kenji López-Alt 6 comments

The Transitive Property of Associated Taste Sensation (or T-PATS for those who like to throw down the lingo), states that "if a tastes good with b and b tastes good with c, then a tastes good with c." Let's apply this property to kimchi, cheese, and burgers and see if we can't come up with a delicious solution. More

Dinner Tonight: Squash, Shiitake, and Kale Kimchi Stew

Dinner Tonight Nick Kindelsperger 2 comments

I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day? More

Squash, Shiitake, Kale, and Kimchi Stew

Serious Eats Nick Kindelsperger 4 comments

I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day? More

Dinner Tonight: Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw

Dinner Tonight Nick Kindelsperger 2 comments

The cucumber and carrot salad provides a crisp and acidic counterpoint to the kimchi and bacon, and it's all housed in a steamy and super soft bun, which is "airy" in a way few foodstuffs can ever hope to be. More

Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw

Serious Eats Nick Kindelsperger 1 comment

The cucumber and carrot salad provides a crisp and acidic counterpoint to the kimchi and bacon, and it's all housed in a steamy and super soft bun, which is "airy" in a way few foodstuffs can ever hope to be. More

The Pizza Lab: Why Don't We See More Kimchi on Pizza?

Slice J. Kenji López-Alt 15 comments

It doesn't necessarily sound like it's going to be great, but once you try it, the combination of spicy, garlicky, pickled kimchi and ooey, gooey cheese is tough to turn your back on. More

New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms

Serious Eats J. Kenji López-Alt 5 comments

Pizza with spicy kimchi, soppressata, and scallions on a soft and crisp New York-style crust. More

Grilled Cheese with Kimchi

J. Kenji López-Alt 13 comments

Getting back to basics here. The Grilled Kimcheeze is a modern classic, playing off the whole Korean/American fusion thing. Turns out that kimchi belongs in a grilled cheese about as much as a slice of American cheese belongs in a bowl of kimchi jjigae. (That is, a lot.) More

Grilled Cheese with Kimchi

Serious Eats J. Kenji López-Alt 4 comments

A grilled cheese sandwich stuffed with spicy tangy kimchi. More

Bar Bites: Kimchi Frito Pie

Marvin Gapultos 6 comments

A quick sauté or stir-fry of ginger, garlic, beef, and chopped kimchi goes remarkably well when poured atop a pile of Fritos. While some may see this version of Frito Pie as sacrilege, I see it as a nice change of pace for your Super Bowl party. More

Kimchi Frito Pie

Serious Eats Marvin Gapultos Post a comment

A quick sauté or stir-fry of ginger, garlic, beef, and chopped kimchi goes remarkably well when poured atop a pile of Fritos. While some may see this version of Frito Pie as sacrilege, I see it as a nice change of pace for your Super Bowl party. More

Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook'

Kate Williams 3 comments

In this broth, kimchi brings the funk and spice to enhance the creamy brininess of the mussels. More

Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook'

Serious Eats Kate Williams 1 comment

Mussels are one of those easy dinners that can so easily get overlooked when bombarded by quick-cooking fish fillets and chicken breasts at the market. But mussels are just as quick and easy (if not easier) to prepare than fish, and they're a year-round sustainable source of seafood. Pop them in a pot of flavorful broth, and they'll be done before you can set the table. Adding even more reason to pick up a couple of pounds of shellfish is the Red Curry Mussels with Kimchi from Lauryn Chun's new Kimchi Cookbook. Here, she swaps in kimchi for more traditional lemongrass in a coconut-red curry sauce. The kimchi brings funk, spice, and salinity to the broth, enhancing the creamy brininess of the mussels. More

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