Korean Chili Con Carne
Red Beans, Kimchi, Shishito Peppers
Sesame Garlic Yogurt, Yellow Pickled Radish, Scallion
How’s your Korean food vocabulary? Gochujang, gochugaru, kkwarigochu, pat, kimchi, danmuji, pachae, chamgireum and bokkeun-kkae are some of the ingredients that transform a traditional chili con carne into this super-flavorful Korean Chili with a unique topping.
Gochujang and gochugaru are sold in varying degrees of spiciness. For this recipe, I use medium-hot heat level as shown on the packaging. Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers. Gochugaru, also made from sun-dried red peppers, is a coarse-ground chili powder. Together, they give this chili its distinctive Korean spiciness. Kkwarigochu (shishito) are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. But beware, every once in a while, there’s a hot one in the bunch! Kkwarigochu stand in for green bell pepper used in standard recipes.
The usual Western chili toppings of onion, cheese, and sour cream are replaced with a Korean flair. Pachae (curled green scallion) stands in for the diced white onion. Yellow cheddar is replaced by danmuji, a yellow pickled radish that is sweet, sour and crispy. Thick tangy yogurt gets a punch from garlic and rich toasty notes from sesame oil. Finally bokkeun-kkae (toasted sesame seeds) add visual appeal, nutty notes, they are a common Korean garnish.
Korean Chili con Carne with Red Beans and Kimchi Recipe
Kimchi Bacon Cheddar Quiche
Napa cabbage kimchi and sharp cheddar cheese is one of my favorite combinations – kimchi’s zingy fermented flavors and rich full-bodied cheddar, together create an amazing food synergy. And since last week’s Spinach, Tomato, Goat Cheese Quiche with a Black Quinoa Crust was such a big hit, I wanted to share another quiche using the more common white quinoa for the crust. Besides being gluten-free and high in protein and fiber, the quinoa crust has a delightful crunchy-chewy texture, counterbalancing the creamy cheesy custardy filling. In addition to kimchi and cheddar, I add bacon and scallions too. So there is no shortage of flavor in this pie!
Kimchi Quiche with Quinoa Crust Recipe
Continue reading “Kimchi Bacon Cheddar Quiche with Quinoa Crust”
Korean Macaroni and Cheese with Beef, Kimchi, Cheddar
One stellar food pairing is kimchi plus cheddar. So when it came time to create a macaroni and cheese dish for Food Network’s Comfort Food Feast event, I immediately thought of kimchi. Funky tangy kimchi partners with sharp creamy cheddar, ground sirloin, and gochugaru, a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. The resulting fusion dish is an irresistible grown-up full-flavored mac and cheese.
Beef & Kimchi Mac ‘n Cheese Recipe
Continue reading “Korean Macaroni and Cheese with Beef, Kimchi, Cheddar”
Kimchi Stir-Fried Rice
Kimchi Bokkeumbap 김치볶음밥
with Broccolini, Egg, and Bacon
Fried Ginger, Toasted Seaweed
My friends over at the Creative Cooking Crew are asking, “What’s for Breakfast? Show us what would you make for breakfast if you had weekend guests…”
My house guests are hardly surprised when served a dish influenced by Korean recipes or ingredients. It continues to be an honor to have many of those dishes featured in the Korea Herald Business and K POP Buddy. Breakfast at Chez Lori Lynn is almost always savory rather than sweet (unless my nephews are visiting). How breakfast is served is important too – fresh flowers from my garden, stylish service-ware, pretty linens (thanks to Peg for the charming tea towels), and bold Italian roast coffee.
Even those who aren’t ardent fans of cabbage kimchi, seem to like kimchi fried rice – because sautéing the kimchi mellows that fermented edginess while retaining all the flavor. I was enjoying the kimchi bokkeumbap at a neighborhood Korean restaurant with its vibrant orange hue and runny yellow egg yolk – but I found myself craving green. So when I remade the dish at home for guests, the addition of steamed broccolini lightly seasoned with sesame oil, sea salt, and gochugaru created the perfect balance of color, texture, flavor, and nutrition. The broccolini hybrid originated in Japan as a cross between broccoli and gai-lan (Chinese broccoli) so with its Asian roots, it pairs very well with kimchi fried rice.
Kimchi Stir-Fried Rice Recipe
Continue reading “Come for Breakfast: Kimchi Fried Rice with Broccolini, Egg, Bacon”
bulgogi panino ~ kimchi, cheddar, scallion, ssamjang mayo
Now this is a sandwich. A Korean-Italian sandwich, Bulgogi Panino. Bulgogi (literally “fire-meat”) is grilled marinated beef which is piled on a roll with kimchi, cheddar, scallions, and ssamjang mayo – then pressed and grilled on a panini maker.
The thinly sliced beef is marinated in a soy sauce-brown sugar-sesame-garlic marinade then cooked over fire. Napa cabbage kimchi and sharp cheddar cheese is one of my favorite food combinations. It simply rocks – kimchi’s zingy fermented flavors are balanced by the rich cheese. And ssamjang mayo, nothing like the ubiquitous chipotle mayonnaise, is a bit spicy but has an incredible depth of flavor. Ssamjang is a thick, spicy paste made from combining gochujang (red chili paste) with doenjang (fermented soybean paste) with sesame oil, onion, and garlic.
There is obviously no shortage of flavor going on here…
the bulgogi panino recipe
Continue reading “bulgogi panino ~ kimchi, cheddar, ssamjang mayo”