The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

Front Cover
Clarkson Potter/Ten Speed, Nov 27, 2012 - Cooking - 160 pages

60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.
 
Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.
 
Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.
 
With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

 

Selected pages

Contents

Introduction
1
Kimchi
7
The Kimchi Pantry
16
SPRINGSUMMER KIMCHI
29
Instant Red Leaf Lettuce Kimchi
33
Instant Baby Spinach and Oyster Mushroom Kimchi
34
Bok Choy Kimchi
36
Stuffed Cucumber Kimchi
37
Daikon Radish Halves Pickled in Clear Broth
95
COOKING WITH KIMCHI
97
Kimchi Frittata with Green Onions and Shiitakes
102
Eggs Benedict with Kimchi Hollandaise
103
Corn Salad with French Breakfast Radish Kimchi
104
Kimchi Cornmeal Pancakes
106
Cold Sesame Noodle Salad with Kimchi
107
PanFried Kimchi Dumplings Mandu
109

Quick Cucumber and Chive Kimchi
41
TriColored Bell Pepper and Cabbage Water Kimchi in Clear Broth
42
Korean Gazpacho Water Kimchi in Red Pepper Broth
43
Tender Young Napa Cabbage Kimchi
47
Korean Radish Top Kimchi
48
French Breakfast Radish Kimchi
51
Perilla Leaf Kimchi
53
Chive Kimchi
54
Green Onion Kimchi
55
Cipollini Onion Kimchi
56
Deconstructed Stuffed Eggplant Kimchi
57
Stuffed Tomato Kimchi
58
FALLWINTER KIMCHI
61
Instant Apple Persimmon and Pear Kimchi
65
Apple Pear and Cabbage Water Kimchi with Fennel in Clear Broth
66
Cauliflower Water Kimchi with Pear Lime Zest and Pomegranate in Clear Broth
67
Butternut Squash Kimchi with Lacinato Kale and Pine Nuts
69
RolledUp Green Cabbage Kimchi with Radish and Asian Pear
71
White Wrapped Kimchi with Persimmon and Dates
73
Wrapped Seafood Kimchi
76
SquareCut Napa Cabbage Kimchi
78
Savoy Cabbage Kimchi with Turnip 73 76 78
80
MotherinLaws Signature Kimchi
82
Daikon Radish Cube Kimchi
85
Bachelor Radish Kimchi 89 White Stuffed Cabbage Kimchi
87
Stuffed Cabbage Kimchi
93
Kimchi Slaw with Cilantro
111
Kimchi Risotto
112
Farro and Butternut Squash Kimchi with Lacinato Kale and Ricotta Salata
113
Kimchi Fried Rice DolsotStyle
114
Roasted Brussels Sprouts with Cipollini Onion Kimchi
117
Scalloped Potatoes with Kimchi
118
Winter Greens with Kimchi
119
Turkey Banh Mi with Kimchi
120
The MotherinLaws Porchetta
121
Grilled MILKimcheeze Sandwich
122
The MotherinLaw Kimchi Brisket Sandwich
124
Red Curry Mussels with Kimchi
127
Kimchi Oyster Mignonette
128
Flounder with Brown Butter Capers and Kimchi
129
Spanish Mackerel with Green Onion Kimchi and Potatoes
130
Chicken with Savoy Cabbage Kimchi Lemon and Olives
131
Skirt Steak Ssam with Kimchi Puree Chimichurri
132
Braised Short Ribs with Bachelor Radish Kimchi
135
Kimchi OvenBaked Baby Back Ribs
137
Kimchi Chigae Stew
138
RussianInspired Kimchi Schi
139
Friulian Bean Soup with Savoy Cabbage Kimchi
140
Kimchi Grapefruit Margarita
141
Index
142
Measurement Conversion Charts
149
Copyright

Other editions - View all

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
Lauryn Chun,Olga Massov
Limited preview - 2012
The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
Lauryn Chun,Olga Massov
No preview available - 2012

Common terms and phrases

1/2 teaspoon 20 minutes acidity Asian pear beef bell pepper black pepper bok choy Brine brisket Broth page 26 butter cabbage halves cabbage leaves cheese chile pepper flakes chives colander cook cup water daikon radish delicious dish drain dumplings eggplant fermentation finely chopped finely grated fresh flavors combine garlic grated fresh ginger green onions ingredients kimchi juice kimchi recipes Kimchi TRADITIONAL Korean chile pepper kosher salt large bowl layer liquid medium bowl mini food processor mixture Mushroom Broth napa cabbage kimchi onggi Onion Kimchi optional oven pickled pine nuts pounds Prep Refrigerate and consume ribs rice rinse room temperature salad salted shrimp savory sesame oil sherry vinegar shrimp skillet soup soy sauce spicy stir summer tablespoons tablespoons anchovy sauce tablespoons Korean chile tablespoons kosher salt tangy taste teaspoon teaspoon kosher salt teaspoon peeled teaspoon sugar texture thinly sliced toss vegetables Water Kimchi wine yellow onion

About the author (2012)

LAURYN CHUN is the founder of Mother-in-Law’s Kimchi, a line of artisan kimchi based on an original recipe from Jang Mo Jip (“Mother-in-Law’s House”), her mother’s beloved restaurant in Garden Grove, California. From her mother’s kitchen to work in the fine dining and wine industries, Chun’s deep love for food and wine led her from the Rhône Valley and Spain to Italy’s hills, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea’s tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law’s Kimchi in 2009.
 
OLGA MASSOV is a Brooklyn-based food writer whose blog, sassyradish.com, has been recognized by Serious Eats, Saveur, theKitchn.com, Smithsonian, and the Huffington Post, among others. Her love of kimchi and fish sauce knows no bounds.

Bibliographic information

TitleThe Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
AuthorsLauryn Chun, Olga Massov
Editionillustrated
PublisherClarkson Potter/Ten Speed, 2012
ISBN1607743353, 9781607743354
Length160 pages
Subjects ›  › 

Cooking / Methods / Canning & Preserving
Cooking / Regional & Ethnic / Korean
Cooking / Specific Ingredients / Herbs, Spices, Condiments
  
Export CitationBiBTeX EndNote RefMan