Category: recipe

1.Kimchi Stew

• gluten free

1. Cook pork belly well until the fat melts and gets liquified (We didn't get enough so we added some olive oil).

• When using pork shoulder without any fat, add plenty of olive oil.(I prefer this option.)

2. After cooking pork belly, add kimchi and cook it in the same pan (Kimchi tastes better when it is coated with pork belly fat)

3. When kimchi is cooked and coated well, add water. Add just enough water to let kimchi and pork belly submerged under water.

4. Add tofu, kimchi soup (3-4 Tbsp), tomato paste (3-4 Tbsp), and cook with the lid on for 3-4 minutes.

5. Add 8-shaped rice cakes and boil until the rice cake is fully cooked.
Add the cooked squid and warm it up.

Rolled egg goes well with kimchi stew.

2. Rolled Egg (Gluten Free)

1. Chop all the ingredients finely and mix them well together with a quarter of salt

2. In medium low heat, thinly spread the egg mixture in a pan and start rolling it from one end. Start rolling it when the egg mixture is cooked only just a little bit for it to stick together well

3. Once it is rolled, cook both sides well again

Here is today's meal, ta-da!

Kimchi stew has a lot of kimchi in it, so today's side dish is leek-and-cucumber kimchi.

Ingredients

• Kimchi 1 bowl
• Pork Belly 100g
• Small onion half
• Chive four
• bread flour 5T
• starch flour 4T
• Water(Since the amount of water can vary each time, add it little by little the batter is smooth and reaches the desired consistency.)

1. Thinly slice a bowl of kimchi (sour and well-fermented kimchi is even better)

2. Slice a half of onion and 4-5 green onions (optional)

Place the chopped kimchi,chopped onion, bread flour 5T, and starch flour 4T in a large bowl.
Mix while adding water slowly. Add water until the mixture is not too thick but silky.

4. Slice and add a fistful of pork belly

5. If the kimchi is good, you don't have to season it.
In a frying pan, cook it with medium heat. Make it small so it doesn't tear as easily. Cook it until it is crunchy and tasty.
6. Tomato sauce kimchi goes well with kimchi pancakes.

• Using bread flour and starch make the texture chewy and crispy.
• Using all-purpose flour and starch result in a slightly softer texture.

*Gluten Free

Ingredients:

• Chicken 150g
• Vegetables (onions, carrots, bell peppers, mushrooms, green onions, etc.) - prepare at least 3 times the amount of meat
• Garlic 2T
• Korean soy sauce 3T
• Banana syrup (or agave or sugar) 1/2T
• Sesame oil 2T
• Sesame seeds 1T

1. Thinly slice 150g of chicken and briefly marinate with soy sauce 1 Tbsp and banana syrup (or agave or sugar) 1/2 Tbsp

2. While the meat is marinated, crust the garlic and slice the vegetables you have at home (onions, carrots, bell peppers, mushrooms, green onions, etc.)

3. Cook the chicken front and back and take it out on a plate (Chicken tastes bad once you overcook it)
4. In the same pan you cooked the meat, put enough olive oil and cook garlic and vegetables.
Put one or two pinches of salt, 1-2 Tbsp of soy sauce and cook until the vegetables are cooked.
Add the chicken back and season with soy sauce. Once it's all cooked, drizzle sesame oil and turn off the heat.

5. Plate your stir fry and put on some sesame seeds. Enjoy with kimchi.

• At first, try cooking according to the given recipe, and the next time you cook, you can adjust the sweetness and saltiness to suit your own taste. By doing so, you'll end up creating your own unique flavor.