Comments on: Kimchi and Me: Steak and Eggs over Kimchi Rice

By: cath

cath — Wed, 16 Sep 2009 09:50:59 +0000

I’d be happy to share with you my kim chee recipe. yes, it is fermented. no it doesn’t make my house smell like a wharfies armpit. simple, easy, and so much fun! oh and did i mention fabulous to eat as it goes through it’s several stages of ferment.

By: joseph

joseph — Tue, 04 Aug 2009 17:46:29 +0000

That looks great. I’ve been making lots of kimchi at home and have more than I know what to do with. I look forward to making this.

By: Kimchi

Kimchi — Sat, 01 Aug 2009 16:08:10 +0000

1) Cold rice makes the texture of the fried rice better since it is drier and is easier to work with.
2) Kimchi Fried rice is so much better with sesame oil and sprinkling of roasted sesame seeds.
3) I would not consider Kimchi peasant food since everyone in Kimchi past and present ate/eats Kimchi. The royal court during chosun period had a royal cookbook that made three different types of Kimchi
4) Love the steak and egg version at the good fork. I think its their best dish but pretty easy to make at home. Kimchi fried rice with sunny sideup egg is pretty standard lunch dish in a korean household. The difference is really the addition of flank steak. I marinate my flank steak first in a kind of kalbi marinade and make a reduction of of the marinade to drizzle over the ensemble. My husband actually likes my version better since I make the kimchi rice more tangy and spicy and overall dish is less sweet.

By: TJM

TJM — Fri, 25 Jan 2008 18:27:36 +0000

I saw kimchi at Fairway (UWS) today. Upstairs in the refrigerated section.

By: Memomachine

Memomachine — Sat, 21 Jul 2007 23:27:22 +0000

Hmmmm.

Don't get hung up on "authentic" kimchee. The reality is that kimchee is peasant food and there are a multitude of varieties based on what is available. A nice form of kimchee involves thinly sliced cucumbers, rice vinegar, salt, toasted sesame seeds, sesame oil and spiced hot to taste. Put it all in a tightly sealed container and stash in a refrigerator for a couple days and then it's ready to eat.

Another type of kimchee uses cubed or sliced daikon. You could also use radishes instead. You could also probably use cubed or sliced carrot.

As long as the vegetable doesn't disintegrate in the jar you can really turn almost anything into kimchee. The ideal behind kimchee is to make a vegetable side dish that has the tartness and/or spiciness to cut through fatty food or meats.

By: Michael

Michael — Sat, 21 Jul 2007 14:00:01 +0000

I have always loved Korean food but have never tried cooking any of it. I will now!

By: Joel

Joel — Sun, 03 Jun 2007 15:40:12 +0000

My Korean girlfriend makes this with the addition of cubed spam and red chili paste. It tastes great!

By: Twinkle

Twinkle — Wed, 30 May 2007 13:27:14 +0000

This looks delicious. I'll have to try it with brown rice one of these days!

By: Terry B

Terry B — Fri, 25 May 2007 11:53:42 +0000

Alice, one reason to use leftover rice, though, is that it slightly dries out when you keep it a day or so, giving it a nicer texture when you fry it.

By: Carissa

Carissa — Fri, 25 May 2007 11:43:12 +0000

Making kimchee isn't that hard at all. I make it all the time at home. I do of course make my mothers slightly modified version but it's tasty and easy. Also if you want to buy really good kimchee Han Ah Reum at 25 W 32nd Street has some.