Cucumber Kimchi Workshop & Rice Farmers’ Lunch

Cucumber Kimchi

Sinto Gourmet & SFMade.org present Cucumber Kimchi workshop

in my beautiful commercial kitchen!!!

Cucumber Kimchi workshop (Hands-On)

You will take your Cucumber Kimchi home with you


Rice Farmers’ Lunch

Kimchi pancake

Cloudy Rice Wine (Makgeolli)

Steamed Rice

 Pickles & Banchans


Tasting of Kimchi from Sinto Gourmet 

*Vegetairan option available

** Bring about a half gallon jar to take Cucumber Kimchi home with

***Bring your own knife if possible

 

Eventbrite - Cucumber Kimchi Workshop & Rice Farmers' Lunch

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Kimchi Mandu (Dumpling) for Lunar New Year !

 

Happy Lunar New Year! 

During the Lunar New Year holiday,
it’s my family (actually a lot of Korean families) tradition
to make Kimchi dumpling soup and celebrate getting a year older with each other.

Why don’t you join me this year and be a part of this fun, yummy,
and unique cultural experience of Korea?

We will first roll up our sleeves and drink house made
Mae-Sil Ju [aka Ume- ju]

Then, move on to gearing up our cooking spirit by cooking and eating;
Nokdu-Jeon [Mung Bean Pancake]
*Drinking Mae-Sil Ju continues…..

Head to head, hands to hands,
we’ll work as a team and make the beautiful and delicious
Kimchi Dumplings [Kimchi Mandu ]

Finally, we’ll reward our labors with
Kimchi Dumpling soup and an assortment of Kimchi & Pickles.

Oh! One more thing….
I will make Su Jung Gwa
a sweet dessert punch with cinnamon and ginger.

It’s February 1st
at 5pm
in my newly built kitchen.
1760 Cesar Chavez St. # H
San Francisco, CA, 94124

To sign up and for more information
please go to

Eventbrite - Let's make 'Kimchi Dumpling' for Lunar New Year !

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Aloha Kimchi Dip

DSC_0369

I was in Hawaii in November and got inspired by Kimchi Dip sold in local stores.
A mix of cream cheese and chopped Kimchi will do just fine but I decided to take it to another level of flavor and richness by adding other kinds of cheese and baking it.
I modified a basic cheese dip recipe  from the classic Better Homes and Gardens Cookbook, a gift from my mother in law a long time ago.

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Summer Cucumber Kimchi

 

Cucumber Kimchi-13

One day I was flipping though a Korean temple cookbook and came across a cucumber Kimchi made without any red pepper powder or fish sauce. Whole cucumbers stuffed with white radish and chives looked so refreshing and earthy.  Hmmmm…how interesting?  Over time, I became a big fan of this crunchy and refreshing Kimchi and have been making it every summer, stuffing it with different vegetables.  Since I live in Northern California , the possibilities are endless on what to stuff in these cucumbers.

For this recipe I used an Asian pear, watermelon radish, and Korean chives.  If you can’t find Korean chives, you can substitute green onions or kale.  I did workshops this past summer at the Farm to Fermentation Festival and San Francisco Library.  Many people asked me for the recipe so here it is…

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Kimchi Relish ; Add a big flavor to your condiment collection!

I usually keep a big batch of this 'Kimchi Relish' in the refrigerator all the time because it's so versatile. A few spoonful thrown on rice, scrambled egg, taco, or salad, the flavor of the entire dish gets lifted to another level. Especially during the summer, when people spend a lot of time outside cooking on the grill,make this 'Kimchi Relish' and serve it on hotdog and hamburgers, (Tofu or mushroom if you prefer) your guests will be much appreciative with this unique and fun condiment.

 Kimchi Relish Makes about 1 cup 1 cup Spicy Napa cabbage Kimchi drained, chopped 1T Apple Cider Vinegar 2/3T Sugar 1/2 t Sesame Oil 1/2 T Extra Virgin Olive Oil Mix all the ingredients in a bowl and chill it for at least 30min. in the refrigerator before serving.

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Kimchi Mango Salsa with Pan Seared Salmon

I have mentioned this dish to quite a few people.
One thing Kimchi is very good at is balancing your meal in many 
different ways such as flavor,texture, and color.
I like pairing Kimchi with richer proteins.
It's widely praised that Kimchi and pork are match made in heaven.
One very lazy Sunday evening, I was cooking salmon but didn't want
to chop up all the vegetables for salsa to pair with.
So, I just topped the fish with my White Kimchi and was pleasantly
surprised how well both are paired. 

The crunch texture and acidity of the Kimchi stayed in the middle of
the richness of the salmon and really brought the whole dish together.
Kimchi Mango Salsa
Makes about 2cups of salsa
1 cup      White Mild Kimchi drained, chopped
1/2 cup    English Cucumber chopped
1/2 cup    Mango chopped
2T         Extra Virgin Olive oil
2T         Lemon Juice

To cook salmon
2          Salmon fillet, 6-8oz each.
2T         Extra Virgin Olive Oil
Salt & Pepper

1. Add Kimchi, cucumber, mango in a bowl and mix with oil,
   and lemon juice. It will take about 30minutes for flavor to come
   together. Keep it chilled
2. Coat salmon with olive oil and sprinkle evenly with salt and
   pepper on both sides of fillets.
3. Heat a skillet or saute pan over high heat. When the pan is hot
   but not smoky, place the salmon fillets in the pan.  
   Cook for 2 minutes  before flipping each fillet over and cooking
   for an additional 2 minutes.
   (This is how I get perfect medium rare salmon but cook 1-2 minutes
    longer if you prefer more doneness.)
4. Place cooked salmon in the middle of the plate and top each
   serving with a big spoonful of Kimchi Mango Salsa. Enjoy!
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Kimchi Dumpling Soup [Mandu-Guk]

Kimchi Dumpling Soup [Mandu-Guk]
Makes about 40-45 dumplings
To make wrapper
3cups		All purpose flour
1Tbsp	Kosher Salt
1Tbsp	Oil
3/4 cup	Water
1. Put flour, salt, and oil in a food processor and spin it for a few seconds.
2. Add water mixture into a food processor and process until well mixed. 
   If necessary, add a table spoon of water each time you process it.
   You want to have a firm but still soft dough.
3. Put dough in a bowl and kneed several times to make dough more smooth.
4. Take a small chunk of dough from a bowl and shape into a cylinder about
   the thickness of a cucumber. Cut it into half inch thick small medallions.
5. Using a roller or empty wine bottle, roll out each medallion on floured surface,
   make round flat wrappers in about 4 inches diameter.
* You can use ready made dumpling wrappers sold at grocery stores. 

 To make filling
1cup		Spicy Kimchi made with napa cabbage, chopped
1cup		Ground pork
½ cup		Ground beef
½ cup		Yellow Onion, fine chopped
½ cup	Firm or extra firm tofu,
water wiped out and minced using fork or side of knife blade
1tsp	Kosher salt
1Tbsp	Soy sauce
1/2tsp	Sesame Oil
1. Put all the ingredients in a bowl and thoroughly mix it.
Can be made a couple of days in advance and refrigerated.



To assemble dumplings
  1. Place about a tbsp of filling in the center of wrapper. After moistening edge of wrapper with water, fold it in half to make half-moon shape.  With forefinger and thumb, pinch dumpling closed, pressing out any air pockets.
  2. Hold half moon in your hands, bring both ends together and glue them together using your fingers.
To cook dumplings
1. Take any type of broth (chicken usually works best) your prefer and bring it to boil.
2. When the broth starts boiling, add dumplings and cook as you would cook ravioli
3. If the water is boiling too harsh, lower the heat as dumplings can break.
4. After about 4-5 minutes, dumplings are cooked and will float in the broth.
5. If you like, add slices of rice cake together with dumplings
6. Serve dumpling soup garnished with roasted nori and sliced green onions.

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Kimchi Jjigae [Kimchi Stew]

Jjigae means “stew”or “soup” in Korean and I dare to say that this “Kimchi Jjigae” is the “King of Jjigae”.  The ingredients can’t be simpler and it is so easy to make.  The Kimchi itself is very well seasoned and you don’t need to do mincing, chopping, or peeling of dozens of other ingredients.

If I remember correctly, this “Kimchi Jjigae” was selected by The New York Times as the best winter soup dish a few years ago.  Perfect for the cold weather, this dish will warm you up, spice you up, and lift you up.

 Use Kimchi that is as ripe as possible. The older Kimchi has a more deep, earthy, developed flavor that will enhance the dish.  Are you a vegetarian? Use vegetable stock or dashi stock and skip the pork.  Simmer Kimchi with stock for at least for 30 minutes. I highly recommend adding some mushroom as it makes Jjigae more savory.

 INGREDIENTS

1Cup                Spicy Napa Cabbage Kimchi, drained with Kimchi  juice reserved
2/3cup            Pork butt, sliced thin, about 1”x 1”
2                        Green Onions, chopped
1 ½ cup          Water
1tsp                  Sugar
                           Salt & Pepper

     
    1. Stir fry pork in a pot over high heat until about 2/3 cooked.

    2. Add Kimchi and stir fry together, about 5-7 minutes

    3. Add water, ¼ cup Kimchi juice, and green onion. Simmer for about 30 minutes.

    4. Add sugar and season to taste with salt and pepper, if necessary.

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    It takes a whole village to get Kimchi going!

    Last saturday, I had a very interesting experince at the Fermentation Food Festival up in a beautiful small town, Freestone.
    I had no idea that such a festival existed (it’s the 3rd annual).  Nor did I know that there would be so many people coming to learn, taste, and experience everything about fermented foods.

    It was such a beautiful day and my husband and I really enjoyed the scenery driving into Freestone.
    I have been to Sebastopol and Occidental before.  Those two towns are very well known.  But Freestone?
    You have to take a day one weekend and visit this town to see what I mean.  

    I didn’t expect so many people coming to try my Kimchi.  The amount of Kimchi I prepared for samples was not enough and I had to open many jars of packaged Kimchi for sale. 

    This is a photo of me being interviwed. One of the questions he asked was “Is there a Fermented Foods Festival in Korea?”
    Well… there might be, but growing up in Korea I had not heard of such a festival.  I guess Koreans have been eating fermented foods for centuries and it’s just a part of daily life.  There isn’t any special reason to celebrate it.  Do you like my answer?

    The reason I liked the festival so much is because not only were there plenty of fermented foods to sample and purchase, but also,there were so many educational programs.  A kimchi making class (above) was one of them.

    No festival is complete without music and dancing.  It is too bad that I was so busy and didn’t have time to look around.  According to the photo taken by my husband, there seems to be a lot I missed.  Next year, I am going to prepare well in advance and find time to interact with the other vendors and the programs.

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    Finally, my Kimchi is at Rainbow Grocery!!

     

    Today, I delivered the first batch of Kimchi to the Rainbow Grocery. My kitchen is so close to the store that I just walked 4 blocks carrying an ice cooler containing 2 cases of Kimchi. I am very excited and nervoused.Will people like my Kimchi?
    Well, I will soon find out.

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