Cold Kale Noodles with Radish Kimchi

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Christy Lee
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What is Budaechigae?

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Christy Lee
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Braised Kimchi Tofu

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Christy Lee

Ingredients

  • 1
    tablespoon Cooking oil
  • 1
    cup Kimchi
    Ripened
  • 2
    tablespoon Gochujang
  • 1
    teaspoon Sugar
  • 1
    tablespoon Soy sauce
  • 1
    tablespoon Sesame oil
  • 2
    cups Tofu
    Sliced 1/2 inch thickness
  • 1
    Scallion
    chopped
  • 1
    tablespoon Black sesame seed

Instructions

1
Braised Kimchi Tofu
2
Add 1 tablespoon Cooking oil 1 cup Kimchi (Ripened)2 tablespoon Gochujang 1 tablespoon Soy sauce 1 teaspoon Sugar Sauté in medium high heat for 5 minutes
3
Add 2 cups Tofu (Sliced 1/2 inch thickness ) Cook for 10 minutes in medium low heat. 1 tablespoon Sesame oil drizzle before turning off the heat.
4
Sprinkle 1 tablespoon Black sesame seed and 1 Scallion (chopped)
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Braised Kimchi Tofu

Simple ramen on a rainy day

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Christy Lee
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Chinese Skewer HotPot

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Christy Lee
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Stir Fry Fish Cake

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Christy Lee
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Fresh Strawberry Matcha Milk

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Christy Lee

Ingredients

  • 1
    pound Strawberry
    chopped
  • 2
    tablespoon Brown sugar
  • 1
    tablespoon Vanilla extract
  • 1
    teaspoon Matcha
  • 1
    cup Milk
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Steamed Live Crabs

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Christy Lee

Ingredients

  • 1
    tablespoon Vinegar
  • 3
    tablespoon Gochujang
  • 1
    teaspoon Sugar

Instructions

1
Buy live crabs from Critters Lobster in San Pedro, CA
2
Wash crab. Soak crab in one can of beer for 30 minutes.
3
Place a trivet inside the Instant Pit. Place crab on top of trivet. Add one cup of beer. Cook for 15 min and do 5 min NPR. Quick release.
4
Let crab cool before breaking it apart. In a bowl, add 3 tablespoon Gochujang 1 tablespoon Vinegar, 1 teaspoon Sugar OR Ottogi bibimsauce and vinegar.
5
Crack it, dip it, enjoy it!
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Buy live crabs from Critters Lobster in San Pedro, CA

Doenjang Jjigae

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Christy Lee

Ingredients

  • 2
    tablespoon Doenjang paste
  • 1
    tablespoon Gochujang
  • 1
    Potato
    chopped into small cubes
  • 1/2
    cup Zuchinni
    chopped into small pieces
  • 1
    Jalapeño
    sliced
  • 1
    cup Tofu
    chopped into small cubes
  • 4
    cloves Garlic
    Finely minced
  • 2
    Scallion
    chopped
  • 1/2
    cup Onion
    chopped
  • 5
    Dried anchovies
  • 2
    cups Water
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Kkakdugi Kimchi

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Christy Lee

Ingredients

  • 1
    whole Daikon
    Chopped into small cubes
  • 2
    Red pepper
    Take weed out and cut in half
  • 1/4
    cup Fish sauce
  • 6
    cloves Garlic
    whole
  • 1/2
    Onion
    chopped to quarter pieces
  • 1/4
    cup Salted shrimp paste Saewoojeot
  • 1/4
    cup Korean pear
    peeled and cut in half.
  • 1/4
    cup Pear
    peeled and cut in half
  • 1/4
    cup Water
  • 2
    Scallion
    Cut into 3 parts
  • 1/2
    cup Gochugaru

Instructions

1
Look for this radish at the market for best tasting daikons. The salted shrimp will be in the kimchi section. Adding pear will give a nice refreshing sweet taste. 1 whole Daikon (Chopped into small cubes) 1/4 cup sea salt. Mix the chopped daikon and sa
2
1/4 cup Pear (peeled and cut in half) 1/4 cup Korean pear (peeled and cut in half.) 1/2 Onion (chopped to quarter pieces) 6 cloves Garlic (whole) 2 Red pepper (Take weed out and cut in half) 1/4 cup Salted shrimp paste Saewoojeot 1/4 cup Fish sauce 2 Sca
3
Discard the water from the bowl. Sprinkle 1/2 cup gochugaru and mix well. Add in the remaining gochugaru if you’d like it to be spicier. 1/2 cup Gochugaru Add in the sauce from the blenders. Mix well. Taste and add 1 tablespoon fish sauce if it need
4
Store the kimchi in a big glass mason jar. Place a plastic over the top before closing it with a lid. Let this sit on the countertop for 18 hours before placing it inside the fridge.
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