Text 22275, 93 rader
Skriven 2007-11-04 15:40:00 av JIM WELLER (1:123/140)
Ärende: Kimchi 8
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kimchee Chigae
 Categories: Korean, Soups, Spice, Pork, Pickles
      Yield: 1 Servings
 
           Water
      1 lb Pork on the bone*
      1    To 2 cups kimchee with juice
           Korean peppers, fresh**
           Sugar to taste
      1 ts (or more) black pepper
      2 tb Sesame oil***
 
  *   Pork chops are fine, as are fleshy ribs.
  **  A bit of creativity is called for here -- red serranos or
  jalapenos would be OK, as would any other red, fleshy chile.  I'd
  guess that habaneros would be overkill, but, then, I haven't tried
  it yet. If there's nothing fresh available, you might want to use
  some ground Korean chile powder, which will be available wherever
  you bought the kimchee, or you could cheat and use cayenne.
  *** This is nice, dark, Asian sesame oil, rather than that insipid
  stuff they sell in supermarkets and suburban "natural foods"
  stores as a cooking oil.
  
  This is a good way to use up old kimchee that has passed its
  prime.
  
  Put a 4 quart pot on the fire, and bring it to a boil.
  
  Add the pork.  Let it boil for two hours, until very tender.
  
  Remove the pork from the pot.  Dice the meat and return it to the
  boiling broth.  Lose the bones.
  
  Get the broth back to a boil, and turn the heat down to a simmer.
  Add the rest of the ingredients.
  
  Boil 5 minutes, then simmer over low heat for 15 or 20 minutes.

  From: Dan Co
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kimchi Fried Rice (Kimchi Bokkum Bap)
 Categories: Korean, Pork, Rice, Pickles, Chilies
      Yield: 4 servings
 
           Rice for one person
      2    Stalks of kimchi
    1/4    Onion
     50 g  Minced pork
      3    Roots of green onion
      1 ts Ground garlic
      1 ts Soy sauce
      1 tb Sesame salt
      1 ts Sesame oil
           Salt
           Pepper powder
           Cooking oil
 
  It is better to use a little under-cooked rice, or if there is
  any, cold rice. Take out the insides of kimchi and cut them into
  small pieces. Chop onions and green onions into small bits and
  mince the garlic. Season the minced pork with soy sauce, minced
  garlic and pepper powder. Saute the pork with cooking oil in
  frying pan. When the pork is cooked, put the onion and kimchi and
  cook more. After five minutes, put in the minced garlic and green
  onion. Cook a little more and turn off the heat. Mix well after.
  After mixing kimchi and pork with rice, turn on the heat again and
  taste with salt and pepper. Finally put a little bit of sesame
  salt and sesame oil. Put the rice into the dish and sprinkle
  sesame salt. It maybe served with crushed toasted seaweed.
  
  Cooking Point - If you keep cooking in high temperature, rice and
  spices can burn easily, so it is important to control the heat
  well.
  
  in courtesy of yorizori.com
 
MMMMM

Cheers

YK Jim


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