Wkd Kimchi Project Recipe Free Download

Mat kimchi, also called mak kimchi is a pre-cut version of whole napa cabbage kimchi. It ferments much faster and can be made quickier than the whole kimchi. It's great to cook with. Make kimchi stew, kimchi fried rice, or kimchi pancake.

Young radish ponytail kimchi has other names like Chonggak kimchi or  Altari Mu Kimchi. In the Joseon era, an image of Chonggak (a young bachelor) has long braided hair in a ponytail. Perhaps that is where the name came from? The refreshing and crunchy part of young radish is so great but also eating the stem makes this kimchi even more special.

This is another version of kkakdugi radish kimchi. This is not an update from #11 recipe. As you might know, radish kimchi is my nemesis recipe. (Eeek!) It failed me a few times but I think we are getting close to the 'can't fail' recipe here. Hope you give it a try while winter radish mu is still juicy and sweet.

This is a different version than the 03 recipe. The radishes are cut into smaller pieces for quicker fermentation. Using Sprite instead of sugar is something new too!

Whenever I see these Korean Chosun cucumbers (조선오이) at the market, I know it's time to make some oiji (오이지) pickles. I like to make small batches and prepare them in two different ways. Serving them in the cold icy water (seasoned) is one way that my mom always made it at home. Its refreshing crunchy flavor will make you want to keep making them over and over again.

Oiji muchim is one of my favorite Korean side pickle dishes. You can make your own pickles using Chosun Oi (조선오이, Korean cucumbers) but they are hard to find at the market so I like buying the ones that come in packages already salted and preserved. My mom occasionally makes the pickles at home and I also like eating them in seasoned cold water (with sugar, gochugaru, vinegar, scallions). That's how she likes eating them but I love them both ways.

Quick and simple kimchi-like banchan that you can make if you just have MU! A Korean radish. It a refreshing banchan to have. It also goes wonderfully with Korean BBQ and ssam (lettuce wrap). Make a small batch this weekend!

Yeolmu (young radish green) seems to be best in late Spring / early Summer. Chonggak (young radish) kimchi is one of my favorite types of kimchi so I make sure to buy some around this time. I'm gonna have to try making them myself soon. I also love using the yeolmu to make bibim guksu. Just thinking about this noodle dish makes me salivate. Make sure to use a generous amount of good sesame oil to enrich the dish. Enjoy.

This is a dish that I like to make quickly when I'm craving some Sujebi. It's a soup with based stock, vegetables, and hand-pulled dough. I enjoy making this dish from scratch but lately, I've been trying to pull back on some refined carbs and gluten in my daily consumption. I picked up some pre-made sujebi dough made with potato starch and wheat flour at the Korean market and I'm happy how quickly this dish comes together. The dough is pretty light and thin, just the way I like it. Such a comforting soup on a cold rainy day.

My familiarity with this kimchi mostly comes from Korean Chinese restaurants. They are usually served with yellow pickled radishes along with jajangmyeon (black bean noodles). Although I see less and less places making them anymore. I definitely miss it. This was also recently appeared on Korean TV show called 'Palatial Residence (맛남의 광장)' so it reminded me to make them. It's quick and easy to make and does not require days of prep or fermentation.

One of my favorite kimchi dishes. It's quite different from your classic kimchi jjigae as you slow cook your kimchi and pork in low heat and in chunks. I recently discovered that aged kimchi from Jongga brand is perfect for this dish as one pack comes with half napa cabbage as uncut. I've also shared a few tips to make the broth really clean and get the porky spell that I am sensitive to under control.

The month of November is usually reserved for making a large batch of kimchi in Korea. It's an eventful tradition for families in villages to get together in preparation for the long winter ahead. This tradition is very much still alive and well in Korea. The tradition is called Kimjang. For the past few years, I've been involved in local Kimjang events through Korean School here in Oakland. It's a three day event to make hundreds of napa cabbage kimchi in order to provide kimchi to Korean seniors living in the area. We also have a kimchi workshop where Korean school students and adults sign up to make kimchi. Due to Covid-19 pandemic, this event was cancelled but I decided to share the recipe from last year if anyone is interested in making some kimchi at home and have your own mini Kimjang. This recipe yields one large gallon of kimchi.

The most versatile kimchi topping that you can make in just a few minutes. I make a small batch and keep it in the fridge for a few days to go with my crostini, warm anchovies broth noodle soup, cold spicy bibim noodles or just on a bowl of freshly made rice and seaweed. You can make it with or without canned tuna.

I don't know why but I have the hardest time with this kimchi. It's supposed to be one of the easiest kinds to make. However, I feel like it's also the most difficult one to ferment well and make it taste good. You want it just right, perfectly sweet enough and most importantly the crunch. This is my second attempt at kkakdugi since this project and I'm happy to report that I have a successful recipe that I can actually share. I have also included my lessons learned in my notes as well.

This is a recreation of fried rice made at popular Korean BBQ places. Korean BBQ meals always end with a fried rice with kimchi and seaweed crisps, maybe a cheese on top. No matter how full you are, there seems to be always a room for this. It's also a fun presentation to impress your guests.

This is a mandu (dumpling) that is very similar to gogi (meat) mandu. The filling is easy to make and it's super versatile. You should know by now that kimchi and pork are classic combo in Korean food. I usually make more than I need for the batch so I can use it in other cooking. You can use it in stir-frys, make meatballs. I've even used it in making pasta sauce!

It seems like I'm in a forever quest to make the most flavorful and crispiest kimchi pancake. Kimchi itself has a lot of water so even when you try to make your batter thick, it seems to produce too much water for the pancake. So I tried to use caramelized kimchi instead and it is not only so much more flavorful, it made the pancake light and crispy. Hope you give it a try! Oh and it just happens to be gluten-free. : )

A quick to make, sweet and juicy summer kimchi! Chamwei is a Korean melon only available during summer. It has super juicy and sweet filling inside with seeds. This kimchi is meant to be made in small batches for same day or eating for just a few days. It would actually pair so well with salty grilled fish.

A thin scallion (aka negi) is lightly brined in salt water then fermented with kimchi paste. Adding finely chopped onions adds subtle sweetness to this kimchi. This kimchi pairs so well with instant ramen.

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Whenever you see the word 'Mak' (막) in names of Korean dishes, it can imply that the dish is somewhat rustic, a quicker to make. This is a 'Mak' version of traditional Oisobagi kimchi (stuffed cucumber kimchi). Consider it a deconstructed version. A perfect side dish for the hot summer season.

A radish water kimchi is usually made in Fall/Winter season when radishes are in its full season. However, the juice from this kimchi is favored to be used as part of the cold noodle broth for naengmyeon in the summer.

This is a spring water kimchi made with napa cabbage, radish, and a few other seasonal ingredients. Although the title says Spring, it can be made and eaten all year round. Its refreshing flavors will bring your appetite back instantly!