Korean Kimchi

I just started doing my own Kimchi because it's pretty hard to find a good Korean restaurant around San Antonio, TX. Anyways, mine turned out to be really delicious. You can store this for months and they still taste awesome. Maybe one day I want to try making fried rice kimchi... I'm not sure how it will taste, but I guess it'll be worth of a try, right? Here's how I do my Kimchi.

I normally add squid on my Kimchi, but I have to prepare it a head of time because it needs time to be fermented

10 small pieces of clean squids
1/4 cup of kosher salt
Let it ferment inside the refrigerator for a week.
after a week, take it out from the fridge and wash a couple of time.

2 lbs of Napa
1 cup of kosher salt
Let it sit for approx 3 hours, you'll see that the Napa will reduce in half
Wash a couple of time to get rid of the the salt

sauce
1 tablespoon of sweet rice flour
1 teaspoon of sugar
1 cup of water

boil the sweet rice flour with water, then add sugar. keep stirring.
Put this mixture on a container.
let it cool off, then add these ingredients:
1/2 of cup red hot pepper powder ( add as much as you want)
5 tablespoons of fish sauce
squid (from the recipe above)
a bunch of green onion
a bunch of chives
garlic paste*
1/2 medium onion paste*
1 inch of ginger paste*
blend all together to get a paste

optional: add some sesame oil and sesame seeds

Mix everything together, then add the vegetable and mix them all.

Always keep this refrigerated!!

Happy Cooking...

Reduced in size

Use it as a side dish

Spicy Korean fried chicken

This is definitely one of my favorite Korean dish. This is really crunch and the sauce is delicious. We like to eat this during the weekend because it's just a great weekend dish.... Love it!! It's pretty simple to make this and the taste it's incredible. Here's my recipe:

6 pieces of drumstick
marinated with salt + pepper for 30mins

Coating
1/4 sweet rice flour
1/4 corn starch
1/4 tapioca starch
1 egg
salt + pepper + garlic powder

Coat these boys and fry them for 10mins. Then let it rest for 5 mins and fry them again for another 10mins. This is how you get the chicken to be really crunchy.

Sauce
1 tablespoon of vegetable oil
1 teaspoon of garlic
3 tablespoon of ketchup
3 tablespoon of corn syrup
1 teaspoon of rice vinegar
1.5 tablespoon of hot red pepper paste
1 teaspoon of hot red pepper powder

On another pan fry the garlic and add all the ingredients until it's boiled.
Once the chicken finish frying, transfer them immediately to the sauce pan while the chicken still hot and has a bit of oil. Mix everything together.

Enjoy!!

Korean style tofu side dish

I just made this dish today for my lunch... I am trying to be a vegetarian for few hours...haahahaha I know that will never happen. I am a meat lover... :)
I don't cook tofu too often because my husband doesn't really eat them. I don't feel like eating these tofu all by myself...lol I'm gonna become obese. This is really delicious though... and I am going to eat this by myself...uughh! I just can't help it.

Here's my recipe:
1 box tofu (extra firm)

coating
3 tablespoon corn starch
1 tablespoon bread crumbs (i used my homemade bread crumbs)

sauce
1 tablespoon honey
1/4 cup of soy sauce
1 tablespoon of sesame oil
1/2 tablespoon of hot red chili pepper paste
1 tablespoon of hot red chili pepper powder (add more if you like spicy)
1 teaspoon of garlic paste
1 tablespoon of rice vinegar
3 tablespoon of water
2 spring onions (1 for garnish)
sesame seeds (garnish)

Fry the tofu until it's golden brown


Mix all the sauce ingredients on a bowl except for the sesame seeds
Add the spring onion at the end
On a pan cook the sauce mixture until it is boiled.

Let it sit for 15mins

mix all the ingredients

Let it shimmer

You can put your sauce like this or on a side

OR you can mix it all

Enjoy!