Author: Jinny Sauer Bastianelli
Market Manager Barbara and I both noticed a recipe in the local newspaper the other day for a Kimchi Grilled Cheese. What a great idea! Kimchi provides great spiciness for satisfying cold weather dishes and we happen to have wonderful kimchi available at the Market. Here are a couple more delicious kimchi dishes you can make easily at home with fresh local ingredients from our vendors.
recipe from Taylor Jean Werges at All Recipes
- 4 eggs
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 2 tablespoons ginger paste
- 1 quart vegetable broth
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin (Japanese rice wine)*
- 8 ounces shiitake mushrooms, sliced
- 5 red bell peppers, thinly sliced
- 4 cups bok choy, chopped
- 3 green onions, thinly sliced on the diagonal
- 16 ounces ramen noodles
- 4 teaspoons chile-garlic sauce, or to taste
- ¼ cup kimchi, or to taste
- 4 radishes, thinly sliced
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
- Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
- Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
- While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
- Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings. Makes 4 servings.
* Sake, rice vinegar, sherry, balsamic vinegar, Chinese cooking wine, vermouth, white wine, marsala wine, and white grape juice all make good substitutes for mirin.
Ham and Egg Cups with Kimchi
- 6 thin slices of ham
- 6 extra large eggs
- 1/4 cup finely chopped kimchi
- 1/2 cup grated cheddar (or other cheese)
- Ground black pepper (optional)
- 2 teaspoons cooking oil or spray cooking oil
- Preheat the oven at 350F for 20 mins. – This is based on the fan forced setting.
- Lightly coat the 6 muffin cups with cooking oil. (Use an oil brush or spray oil).
- Gently place a ham slice in each muffin cup. Push it down to the bottom but up to the edge. Divide the Kimchi and cheese among the muffin cups. For Kimchi, a heaped teaspoon per muffin cup is about right.
- Break an egg into a small bowl. Then pour into a muffin cup. Repeat this for the remainder. (This process is to prevent the broken egg shells getting into the muffin cup.) Sprinkle some black pepper on top of the eggs.
- Bake it for 20 mins or until the egg is cooked per your liking. (20 mins cooking will result in hard egg yolk rather than soft runny yolk.) Take it out of the oven and cool down for 5 mins.
- Serve & enjoy! Makes 6 cups.
Check out more recipes from My Korean Kitchen – like kimchi pizza and kimchi spaghetti. And try the kimchi fried rice and pancakes from Corea Kimchi at the Market.