Escarole Soup with Sausage and Rice

by Beyond Kimchee on October 16, 2014 · 0 comments

Escarole Soup with Sausage and Rice

One of my favorite ingredients in making soup has to be escarole. I love the leafy lettuce-like texture that is so tender and sweet once cooked.

I love making Escarole Soup with Sausage and Rice. It is rather quick and simple to make and comforting to enjoy in cool weather. The soup fills me up and I feel good afterward. I used Chorizo sausage but any Italian style sausage would be fine. You can easily omit the rice if you would rather keep this soup on the lighter side, or as a “make ahead” type soup. (Rice will soak up the liquid in the soup quickly, so it will get soggy if you let it sit too long)

My daughter was not feeling well and I made this soup for her as a lunch. You know when you are sick, you just want something simple and soothing. She loved this soup and it made her feel a little better.

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Swiss Chard with Brown Rice

by Beyond Kimchee on October 6, 2014 · 9 comments

Swiss Chard with Brown RiceSwiss Chard (근대, gundae) is commonly eaten vegetable in the northeastern part of Korea. I don’t think I had this nutritious vegetable down in the south where I grew up.

Swiss chard is easily obtainable in most parts of the world. And where I live, it is super cheap so I am so indulging Swiss chard in many dishes. I am not tired of them yet.

 

I love making Swiss Chard Rice (근대밥, gundae-bap) with spicy chili sauce to top it off. I like to make it total vegan version but you can always add ground meat to add some protein in the dish.

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Soy Balsamic Chicken Thighs with Asparagus

by Beyond Kimchee on September 29, 2014 · 12 comments

Soy Balsamic Chicken

Soy sauce paired with Balsamic vinegar…, you already know how good they are together.

I am a huge balsamic vinegar lover and always trying to use in many different recipes.  This Soy Balsamic Chicken Thighs with Asparagus recipe is a dish that you can easily make at home with ingredients that you might already have in your kitchen. Sweeeet~!

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Perilla Leaves Dumplings with Pork

September 23, 2014

Perilla Leaves Dumplings with Pork

You will provably know by now that how much I love Perilla leaves. They are fragrant Korean herb and used in many Korean dishes.

I found some fresh Perilla leaves at Korean store last time I went. It has been over 2 weeks since and the leaves are still fresh and crisp, so I made a very simple dish to enjoy for a beautiful spring day in Argentina!

This is Pan fried Perilla leaves filled with pork and vegetables. It is called Kketnip Jeon (깻잎전) in Korea. I will call it “Perilla Leaves Dumplings”, because it looks like dumplings to me.

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All About Korean Rice

September 19, 2014

Korean Rice

Rice means more than its purpose as a staple food in Korean Cuisine. It is a symbol of life and representation of prosperity. For thousands of years in the past, one’s wealth in Korea was determined by how much of rice had been stored in one’s food storage.

Having four very distinct seasons with a very long cold winter and steep mountains covering 70% of its land, Korea is a difficult place to grow rice. Those seasonal and geographical challenges and limitations, however, have made Koreans to work diligently and effectively in time management.

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Cubed Radish Kimchi, Kkakdugi

September 16, 2014

Cubed Radish Kimchi, Kkakdugi

Who can resist the crunch, refreshing, and perfectly fermented Korean radish kimchi called “Kkakdugi”?

One Korean food that I am dying to eat right now is a bowl of hot bone marrow soup (설렁탕, seolleongtang) and this kkakdugi kimchi as a side dish.

I was lucky to get a bunch of Korean radish the other day and I am so~ so~ so~ excited to share this wonderful recipe with you.

I was craving for the restaurant style cubed radish kimchi. I did some search to find out the secrets of restaurant recipes. And the answers I found have two similar ingredients that I already knew that they use in radish kimchi.

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Mapo Tofu

September 12, 2014

Mapo Tofu

Mapo Tofu (麻婆豆腐) is my first love in Chinese food. When I first heard of it a long time ago, I thought it was originated from Korea. Because the name “Mapo” sounded same as the name of the area in Seoul called Mapo-gu. LOL!!! I was just an innocent girl who didn’t know much about the global food at that time.

Well, to clarify it…, Mapo tofu is not from Seoul. As far as I know it is from Sichuan province of China. I think there are several versions of how this delicious tofu recipe has originated. But one thing that says the same is the person who made it first.

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Beef and Tofu Stew in a Skillet

September 7, 2014

Beef Tofu Stew in a Skillet

One of the tough challenge I am facing these days in Buenos Aires has to be the grocery shopping for Korean food items. There is Korean town on the other side of the city. It takes about 1 hour to get there. I don’t mind driving that far, but the obstacle is that there is absolutely no place to park no matter what time of the day I go. Streets are very narrow and all occupied with cars. It is frustrating and discouraging.

Last weekend I had to take my husband to drop me off right in front of the store so that I can grab some Korean groceries as fast as I can while he drives around a few more blocks until he comes back to pick me up.

But with all the hassle and bustle of getting there and shop everything I need for a very short amount of time, I always love getting one important food item.

It is the freshly made TOFU!!!

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Stir-fried Spicy Squid, 오징어 볶음

September 1, 2014

Stir-fried Spicy Squid

Stir-fried Spicy SquidThere is one seafood (Well…, actually more than one) that my husband, who grow up in Colorado, can’t take it. And his families and my kids won’t eat it, either.

It is the SQUID. And the squid’s big cousin octopus would even be a nightmare to them. For that reason, I don’t get to cook squid that often. Alas!

I l.o.v.e squid. I hope you do, too. Otherwise, I feel like I am so left alone in this world full of squid haters.

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