8:47
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How to Make Kimchi
How to Make Kimchi
Thank you for watching Korean Cuisine with Anna Kim! Today we are making kimchi! This is a very popular side dish! Please watch my other videos and subscribe! Ingredients: - 2 whole Napa Cabbage - 1 Cup of Salt -10 Cups of Water - 7 Tbsp of Anchovy Sauce or Fish Sauce - 1 1/4 Cup of Crushed Red Pepper - 8 Pieces of Green Onion - 1/2 of a Radish - 1 Whole Garlic - 1 Piece of Ginger - 1/2 of an Onion - 1/2 of an Apple - 1/2 of an Apple Pear - 4 Tbsp of Sugar - Slice Napa Cabbage into bite size pieces and put into a large bowl. - Mix water and salt together and pour over cabbage. - Let the cabbage sit for 2 hours. - In a blender, combine the garlic, onion, apple, apple pear, and ginger together. Puree. - Julienne the Radish and thinly slice the Green Onions. - After 2 hours rinse the cabbage in cold water about 3 times. - Combine all the ingredients together in a large bowl. (Rubber gloves recommended) - Store the kimchi in room temperature over night and then keep in the refrigerator. Enjoy! Thank you for watching Korean Cuisine and please let me know if you would like me to make a specific dish! Please Subscribe and leave comments!
10:52
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Kimchi
Kimchi
How to make easy kimchi ("mak kimchi" in Korean). full recipe: www.maangchi.com It's made with small pieces of cabbage that are easier to handle and take less time to prepare. Ingredients: Baechu (napa cabbage 10 pounds), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, squid, hot pepper flakes, leek, green onions, carrot, radish. Directions: 1.Trim the discolored outer leaves of 10 pounds of napa cabbage. 2.Cut the cabbage lengthwise into quarters and remove the cores. 3.Chop it up into bite size pieces. 4.Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt. *tip: 1 cup of salt will be used for 10 pounds of napa cabbage 5. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours). 6.1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly. 7.Drain the cabbage and set aside. Make porridge: 1.Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes). 2.Add ¼ cup sugar. Stir and cook for a few more mintues until it's translucent. 3.Cool it down. Make kimchi paste: 1.Place the cold porridge into a large bowl. Now you will add all your ingredients one by one. 2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion. *tip: much <b>...</b>
7:24
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Korean Food: Napa Cabbage Kimchi (배추 김치)
Korean Food: Napa Cabbage Kimchi (배추 김치)
Main Ingredients: * 1 Large Napa Cabbage * 2 Cups Korean Radish * 1 Cup Garlic Chives * 5 Green Onions * 1 Onion * 2 Hot Peppers Salt Water for Cabbage: * 10 Cups Water * ½ Cup Coarse Sea Salt (For Salt Water) * ⅔ Cup Coarse Sea Salt (For Sprinkling) Sauce Ingredients: * 2 Cups Water + (3 Tbsp Water and 3 Tbsp Sweet Rice Flour) * ¼ Sweet Apple + ¼ Onion * 1¼ Cup Red Pepper Powder for Kimchi * 1 to 2 Tbsp Sugar * ¼ to ⅓ Cup Fish Sauce * 3 Tbsp Minced Garlic * ½ Tbsp Minced Ginger * ½ Tbsp Salt * 2 Tbsp Sesame Seeds Yield: About 1 Gallon Special Music "운우의 극치" by 길 현우
7:04
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Emergency kimchi
Emergency kimchi
www.maangchi.com How to make kimchi when you have limited time and ingredients. Ingredients: Cabbage, salt, hot pepper flakes, fish sauce, sugar, garlic, green onions, and carrot. see www.maangchi.com Directions: 1. Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl. 2. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage. 3. Set aside for 10 minutes. 4. Make kimchi paste by mixing these ingredients in a bowl: 1/3 cup hot pepper flakes, 1 tbs sugar, ¼ cup fish sauce, ¼ cup minced garlic, 3-4 stalks of chopped green onion (1/3 cup worth), ¼ cup's worth of julienned carrot 5. Wash and rinse the salted cabbage in cold water a couple of times. Drain the water. 6. Mix the kimchi paste into the cabbage thoroughly. 7. Put the kimchi into a container, jar, or plastic bag. 8. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air. 9. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice orkimchi stew, and it will be delicious.
4:10
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Baby Eats Spicy Kimchi with Chopsticks! (Filmed in Japan)
Baby Eats Spicy Kimchi with Chopsticks! (Filmed in Japan)
Click www.youtube.com for more videos! Leah loves kimchi. She is two. She doesn't mind sharing with her older sister Tabitha - but only on HER terms.
1:24
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Kimchi
Kimchi
All about Kimchi For an article related to this video, visit: showdjgonbbc.blogspot.com
10:29
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Kimchi - Korea
Kimchi - Korea
International dish #7 is a Korean favorite. Here is the recipe: KIMCHI (Korea)Ingredients: Baechu (napa cabbage 2-3 heads), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, hot pepper flakes, asian chives, green onions, carrot, korean radish. Directions: 1. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces. 2. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt. 3. Every 30 minutes, turn the cabbage over to salt evenly (do this a total of three times). 4. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly. 5. Drain the cabbage and set aside. Make kimchi paste: 1. Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes). 2. Add ¼ cup sugar. Stir and cook for a few more mintues until it's translucent. 3. Cool it down. 4. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one. 5. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion. Feel free to do the garlic, ginger, onions in food processor. 6. Add 10 diagonally-sliced green onions, 2 cups of Asian chives, 2 cups of sliced Korean radish, and ¼ cup of sliced carrots. 7. Put the kimchi paste in a large basin and add all <b>...</b>
7:11
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Ponytail Kimchi (Chonggak kimchi)
Ponytail Kimchi (Chonggak kimchi)
www.maangchi.com I'm very excited to introduce chonggak kimchi to you today, a special kind of kimchi made with radishes called chonggakmu. Chonggak kimchi is often translated as "ponytail kimchi." I think it's an awesome translation because the name not only sounds cute but the greens on the radish look like real ponytail. You'll never forget the name once you hear it. The full recipe is on my website: www.maangchi.com Ingredients: Chongakmu (2 kilograms, or 4½ pounds), salt, onion, garlic, flour, sugar, fish sauce, hot pepper flakes, green onions Directions: Total preparation time: 1½ hours Prepare the radishes: 1. Peel the radishes but keep the green stems attached. Cut off the tails and remove the dead leaves. 2. Cut the radishes in half lengthwise. Grab the 2 halves with both hands, split the greens, and put them into a large basin or bowl. Repeat this until you've cleaned all the radishes. *tip: If the radishes are small bite sizes (about 2 inches long), skip this step Salt the radishes: 1. Add some cold water to the radishes in the basin, and then drain. 2. Sprinkle the radishes with ½ cup of kosher salt and mix with your hands. Let it sit in the salt for 30 minutes. 3. 30 minutes later, turn over the radishes so they salt evenly and let it sit for another 30 minutes. Total salting takes 1 hour. 4. Wash the radishes thoroughly about 4-5 times to remove any dirt and excess salt, and drain in a colander. Make porridge for the kimchi paste: 1. Mix ¼ cup flour and 2 <b>...</b>
5:00
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A Ballad for Kimchi (w/ Asian guys)
A Ballad for Kimchi (w/ Asian guys)
DOWNLOAD the song on iTunes: thecalamariretribution.com The music video to The Calamari Retribution's song, "A Ballad for Kimchi" from the upcoming album, "multiCultural, multiGenerational." Featuring Peter Lee, Stephanie Villanea, and also featuring the 2005 Dodge Viper SRT-10 Mamba Edition, which is an individual entity all by itself. Be sure to buy our EP (which includes a pre-release cut of this song) so we have sufficient funding to produce our album! You can buy the EP here: thecalamariretribution.com A Ballad for Kimchi Music: Brandon Toy Lyrics: Brandon Toy, Peter Lee, Christopher Toy, Caleb Danielson, Saul Cortez Verse 1: The first time I ever laid eyes on you, you were oh so beautiful. And I knew that I had to have you in my life. My friends sometimes get mad at me, because you always take priority. But I don't care what they say, I'm in love with you, kimchi, you're my favorite food. btoy Rap 1 If y'all don't know who I be. I'm a Chinese kid living in Italy. Part Caucasian, and part Apache. Yet I still gotta have my kimchi Whether home-made or bought from the store This Korean condiment is only for the hard-core. Like a fine wine, it only gets better with time. One taste and you'll be begging for more. Let's go to Kukje today. Stock up on Kim Chee bowls, then be on our way. Try and stop us and we'll say "..., Joo gu lae?" Yo, KIM CH double E. That's the way we spell tasty. I still got more, but not before, I turn it over to Bansuk Lee [chorus] That's how we do <b>...</b>
5:36
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Kimchi Chronicles Public Television Preview
Kimchi Chronicles Public Television Preview
A sneak preview of the upcoming Public Television (PBS) Series Kimchi Chronicles starring Marja Vongerichten and Jean-Georges Vongerichten. The series is a food and travel show that discovers Korean food and culture over a 13 episode journey. Guest stars include Hugh and Deb Jackman and Heather Graham.
5:28
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Kimchi Chronicles Sizzle
Kimchi Chronicles Sizzle
A sizzle clip of the upcoming Public Television (PBS) Series Kimchi Chronicles starring Marja Vongerichten and Jean-Georges Vongerichten. The series is a food and travel show that discovers Korean food and culture over a 13 episode journey. Guest stars include Hugh and Deb Jackman and Heather Graham.
9:36
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Kimchi pancakes (kimchijeon)
Kimchi pancakes (kimchijeon)
How to make kimchi pancakes. Full recipe on my website: www.maangchi.com "Kimchijeon made with chopped kimchi" Ingredients (for 2-4 servings): Kimchi, onion, salt, sugar, flour, vegetable oil. Directions: 1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon. 2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil. 3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon. 4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy. 5. Turn it over with a spatula or flip it. 6. Lower the heat to medium and cook for another 1½ minutes. 7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate. *tip: Serve it right out of the pan or cool it down and cut it into bite size to serve. "Kimchi pancake made with whole kimchi leaves" Ingredients: Kimchi, ground pork, tofu, onion chives (or green onions), onion, salt, black ground pepper,sesame oil, egg, flour, grape seed oil. Directions: Prepare kimchi 1. Prepare 6-7 kimchi leaves (6-7 inches long -- 16 cm) and ½ cup flour in a plate. 2. Coat both sides of each kimchi leaf in the flour by hand. Make meat mixture 1. In a small bowl, add 2 tbs ground pork (or beef), 2 tbs tofu (after gently squeezing out excess water with a paper towel), 1 ts chopped onion chives <b>...</b>
7:13
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Yeolmu kimchi
Yeolmu kimchi
The full recipe is on my blog: blog.maangchi.com Yeolmu mul kimchi (young summer radish water kimchi) is a popular summertime dish in Korea. It's not too spicy, very cool, and refreshing. Ingredients: 2 bunches of yeolmu (young summer radish), salt, flour, fish sauce, sugar, garlic, ginger, onion,green chili pepper, red chili pepper, and water. How to handle yeolmu: 1. Buy 2 bunches of yeolmu. 2. Peel the radishes with a knife and remove the dead leaves. 3. Cut it into pieces about 5 cm long and put them into a big bowl. Add some water. 4. Add some salt (½ cup) and mix it with hands. Let it sit in the salt for 30 minutes. 5. 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour). 6. Wash the salted yeolmu 3 times and drain in a colander. Make paste: 1. In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat. 2. Keep stirring until the liquid thickens. When you see some bubbles, it means the porridge is cooked well. 3. Add 1 tbs sugar (optional) and ½ cup of fish sauce (you can replace fish sauce with 1/4 cup salt). 4. Turn off the heat and cool it down. Make yeolmu mulkimchi: 1. Get a big stainless steel bowl. 2. Slice half an onion, ginger (½ tbs), 2-3 red chili peppers, and 2-3 green chili peppers , 4 cloves of minced garlic, and put them into the bowl. 3. Add 2 tbs of hot pepper flakes and mix it with a spoon 4. Pour the cool porridge into the bowl and mix it. 5. Add the clean yeolmu into the <b>...</b>
9:33
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Kimchi stew (kimchi chigae) and a bean sprout side dish
Kimchi stew (kimchi chigae) and a bean sprout side dish
Full recipe: www.maangchi.com This time I show you how to make kimchi stew (kimchi chigae) which so many people requested. It's easy! I also show you how to make a delicious bean sprout side dish, which goes with it nicely. Ingredients: 1. 200 grams of Pork belly (about 1/2 pound) 2. 4 or 5 cups of chopped kimchi 3. 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste 4. onion, green onions 5. half a package of tofu 6. sesame oil and water Ok, let's start! 1. In a shallow pot, put some chopped kimchi and juice. 2. Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions. 3. Pour water until all ingredients are submerged. 4. Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat) 5. Add some tofu and boil it 5 minutes more and put some sesame oil right before serving. Soybean sprouts side dish (kongnamul muchim): Check out my more detailed soybean sprout side dish recipe here Ingredients: 1. a package of soybean sprouts (500 grams), soy sauce, 2. salt, sugar, hot pepper flakes 3. sesame oil, sesame seeds, green onions, garlic 1. Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts. 2. Put the soybean sprouts into a pot. 3. Add 2 ts of salt and 1 cup of water. Close the lid. 4. Bring to a boil over high heat, and boil for 15 minutes. 5. Drain the cooked soybean sprouts and let them cool down. 6. Put the soybean sprouts <b>...</b>
3:33
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Innovations with Kimchi ( 김치 )
Innovations with Kimchi ( 김치 )
A former ESL teacher from Chuncheon, South Korea, substitutes sauerkraut and cabbage with kimchi in several beloved American recipes including hot dogs, corned beef and reuben sandwiches. This video was featured by POPTUB on September 23, 2008. For more information, koreanforniancooking.blogspot.com .
7:47
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Vegan Kimchi
Vegan Kimchi
Welcome to the Everyday Dish vegan cooking show! This is a quick and easy recipe. Turn napa cabbage into vegan kimchi with excellent results! Visit the official website: everydaydish.tv Where you'll find all of our cooking videos and recipes!
5:45
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Cubed radish kimchi (kkakdugi)
Cubed radish kimchi (kkakdugi)
www.maangchi.com A type of kimchi made with cubed radishes. Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi. Ingredients: Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger. Directions: Peel 4 pounds of Korean radish (or daikon). Rinse in cold water and pat dry. Cut it into ¾ to 1 inch cubes. Put into a large bowl. Add 2 tbs salt, 2 tbs sugar, and mix well. *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar. Set aside for 30 minutes. Drain the juice from the radish into a small bowl. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish. *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes. You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top the kkakdugi and it'll smell strong & sour. Then put it in the refrigerator. Kkakdugi goes with kongnamulguk (soybean <b>...</b>
1:34
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AA (더블에이) Kimchi Singing "Instinctively"
AA (더블에이) Kimchi Singing "Instinctively"
AA Official me2day me2day.net AA's Official Facebook Page. www.facebook.com twitter.com twitter.com Woo Sang & Aoora's Official Twitter :) AA(Double A) Kimchi singing Kang Seung Yoon's "Instinctively" Visit AA's Fan Cafe cafe.daum.net
5:25
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Korean Food: Fried Kimchi Rice (김치 볶음밥)
Korean Food: Fried Kimchi Rice (김치 볶음밥)
Title of the song : In Andy's Room Artist : Laura Shay Just yummy food this time. Kimchi fried rice. Like Kentuky Fried Chicken, only different. For delicious fried kimchi rice, I want to tell you several things. First, good kimchi makes yummy fried kimchi rice. Well fermanted kichi is the best. Another thing is..Frying the kimchi first is important - don't cheat. :PI prefer to fry my rice a little crispy which takes longer time to cook with patience..hehe You can add more sugar or salt depending on your taste. Thanks for your request, dearwillym and Naviswtngl. I hope I can make more videos soon for other requests. Bye *^^*
6:36
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Cucumber kimchi (oisobagi kimchi) and radish soup with beef
Cucumber kimchi (oisobagi kimchi) and radish soup with beef
Cucumber kimchi is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious, and goes well with radish soup. I'll show you how to make both of them for one perfect, well-balanced, low-calorie meal. Ingredients: 1. 6 cucumbers (10-12 kirby cucumbers) 2. carrot (shredded ¼ cup) 3. onion (¼ cup), green onions, Asian chives (2 cups) 4. garlic, fish sauce 5. hot pepper flakes, sugar. Directions: 1. Wash cucumbers and cut them in half crosswise . Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don't cut them all the way through). 2. Put them in a big bowl 3. Sprinkle a half cup of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes 4. In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 tbs of sugar, and mix them with a spoon. 5. Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (1/4 cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of the seasoning paste. Mix it up with a spoon. 6. Wash the cucumbers and drain them. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. You can wear rubber gloves while stuffing, if you want to protect your hands. 7. Right after making it, you can eat it. But keep the leftover kimchii in the refrigerator. Radish soup <b>...</b>
2:33
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Kimchi Quesadillas!
Kimchi Quesadillas!
Oh yeah.. kimchi and cheese! In Southern California the Kogi Truck is known for their fusion of Korean and Mexican foods. Aside from their delicious short rib tacos, burritos, and sliders.. the kimchi quesadilla is one of my favorites and I figured I can make this at home and not wait in line for it. lol. I made these for my friends and they were gone within seconds! Try it out! Ingredients: - kimchi - butter - larger flour tortillas - sharp cheddar - monterey jack cheese - sesame seeds - oil roughly chop the kimchi and add them in a hot pan with butter. cook until translucent and golden brown. place the cooked kimchi on one side of the tortilla, add the sharp cheddar, monterey jack, and sesame seeds. fold the tortilla over. in a hot oiled pan, add the quesadilla and flip on both sides until cheese is melted and a nice golden crust is on the outside. enjoy! twitter.com