Kkaennip Kimchi Recipes

KKAENNIP KIMCHI

Steps:

• For the perilla: Line and stack the perilla leaf stems and cut off with scissors, leaving 1/4 to 1/2 inch of stem.
• Combine 5 cups of water and the vinegar in a large bowl. Add the perilla leaves and soak in the vinegar solution for about 5 minutes. Drain completely in a colander.
• For the sauce and vegetables: Meanwhile, whisk 1 cup of water with the gochugaru, fish sauce, soy sauce, sesame seeds, sugar, garlic and ginger in a bowl. Add the chives, carrot and onion.
• Lay 2 to 3 perilla leaves down in a single pile on a large rimmed plate. Spoon 1 teaspoon of the sauce mixture over the leaf pile (2 teaspoons if the leaves are large) and spread gently to cover. Lay down 2 to 3 leaves again and repeat with the sauce. Gently press down as you pile.
• Garnish with sesame seeds and serve immediately alongside rice, or transfer the leaves, neatly stacked, to an airtight container and refrigerate for 1 to 2 hours. After about an hour, liquid will pool in the container. Serve the kkaennip kimchi with the liquid and garnish with sesame seeds.

KIMCHI BIBIM GUKSU

Steps:

• For the kimchi bibim sauce: Bring a large pot of water to a boil.
• Mix the kimchi, kimchi juice or brine, sugar, sesame oil, gochujang, vinegar, soy sauce, garlic and gochugaru, if using, in a large bowl until combined. Set aside.
• Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles in a colander and rinse in a running bath of cold water, rubbing the noodles between your fingers and gently massaging them in the water. Drain and then rinse again, repeating 2 more times to remove excess starch. Drain completely.
• For the garnish: Add the noodles to the bowl with the sauce and toss until well coated. Divide the noodles between 2 large soup bowls and top them with the kimchi from the sauce. Divide and layer the cucumber, roasted seaweed, egg and sesame seeds on top of the kimchi. Drizzle with sesame oil.

SHEET-PAN KIMCHI FRIED RICE

Steps:

• Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
• Position a rack in the middle of the oven and heat to 425 degrees.
• In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
• Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
• Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.

TRADITIONAL KIMCHI

Steps:

• Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
• Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
• Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
• Transfer kimchi to airtight containers and refrigerate for 3 days.