Beyond Kimchee Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes Thu, 26 Feb 2015 23:34:16 +0000 en-US hourly 1 Tofu and Tomato Eggs Thu, 26 Feb 2015 23:34:16 +0000 Tofu and Tomato Egss

I can't tell the identity of this dish. It is like a soup but it is not. It can be a savory custard but doesn't look like it.

WTH, I will just call it tofu and tomato eggs. It surely is one of the easy-peasy comfort food that doesn't require much time and effort. It tastes great to serve with rice as a simple meal. I enjoyed it when my heart was down and low. I hope you enjoy it, too.



I smashed the soft tofu.


Saute onion and garlic in a little oil until soft.

Tofu and Tomato Eggs

]]> 3
Soybean Paste Glazed Salmon Fri, 20 Feb 2015 22:17:57 +0000 Soybean Paste Glazed Salmon

I like to cook salmon. It is delicious, nutritious, and easy to handle comparing to other fish.

Here is one Korean inspired recipe of salmon that is ridiculously easy and fast to prepare. Korean soybean paste is not just for Korean soups and stews. It is quite versatile to mix with other kitchen staples and brings an exotic flavor to the ordinary dish to turn into extra-ordinary. That's my kind of kitchen adventure.


Mix soybean paste with mayonnaise, garlic, honey, parsley. If you like a little heat, add a few dashes of hot sauce.


Place salmon on a greased baking pan and spread the sauce all over on top.

Soybean Paste Glazed Salmon

]]> 9
No Knead Bran Bread Fri, 13 Feb 2015 23:15:58 +0000 No Knead Bran Bread

I enjoy baking breads, all kinds of breads. As much as I love eating freshly cooked rice, freshly baked bread right out of the oven comes to the second that I crave occasionally. Kneading the bread dough with my elbow grease is one minor hesitation that I face, but I can use my mixer to do the job. However, ever since I learned about the no knead techniques to make the crusty breads a few years ago, I am all for no knead breads now.

The No Knead Bread syndrome has influenced many home bakers to bake gorgeous artisan breads at home for many years. You can't mess it up as long as you follow the instructions carefully. The entire time of your handwork spent in the process is provably 5 minutes the most, and the rest is the waiting for the nature to do its job. With only flour, yeast, water, and the salt..., you got a delicious loaf of bread that looks just like the one you see at the bakery. It makes me feel so accomplished!

No Knead Bran Bread

Although I love no knead white bread, I also wanted to add some healthy grain to feed my family. Here is No Knead Bran Bread!

I use the wheat bran but oat bran would be nice as well. Bran is full of fiber, mineral, and vitamins, it makes hearty wholesome bread that makes you feel good and satisfied. Eat plain as is with slob of butter or use this bread to make sandwiches. So good!


Bran Bread

Combine flour, bran, salt, and yeast. I use instant yeast.

No Knead Bran Bread

]]> 6
Spicy Tofu and Eggs Wed, 04 Feb 2015 22:33:39 +0000 Spicy Tofu and Eggs

I don't watch TV that often, but I often overhear from someone about a particular food that they watched on TV. As a foodie, I always have to find out what it is and if I would like it.

This recipe, spicy tofu and egg, 매운 두부달걀찜(maewoon dubu dalgyal jjim), was one recipe that I heard that it is really good. It is simply a braised tofu with egg in a spicy sauce. I made braised tofu with radish a couple of years ago which is one of my favorite way of enjoying tofu. This would be another version in similar flavor but with eggs.

It is simple and wonderful to top up the rice as a rice bowl. Quick and simple, this would be perfect for the weeknight meat-free Korean food theme, if you can handle the spiciness.


Slice the tofu into about 3/8 inch thickness.


Sprinkle with some salt on top, and set aside for a few minutes.

Spicy Tofu and Eggs

]]> 9
Rice Cake Skewers, Tteok Kkochi (떡꼬치) Sat, 31 Jan 2015 22:51:30 +0000 Rice Cake Skewers

Living in a southern hemisphere which is the furthest continent to reach from Korea, I constantly miss Korean food that I can't find here, especially the food from the street vendors.

If you live in Korea or visiting Korea for business or vacation, please enjoy the great goodies for me that you can easily find any major shopping streets.

Around this time you will find many sweet pancakes, roasted sweet potatoes and chess nuts, and different types of rice cakes and fish cake soups, etc... Just thinking of all the goodness makes me drool. Slurp....! "Holly! Pull yourself together!!!"

So I bugged my husband to drive me to a Korean grocery store last weekend, which is about 1 hr away from where I live. I could drive, of course. But it is impossible to find the parking space in that neighborhood, so he has to drop me off in front of the store where I can quickly grab a few things I need while he drives around the area until I finish the shopping. The Korean stores are quite small and I can finish the shopping within 15 minutes.

Rice Cake Skewers

One great thing about Korean grocery stores in Buenos Aires is that you can often get freshly made tofu and rice cakes along with fresh produces.

I love plain rice cakes. I often eat them plain, right out of package without any additional flavor. Chewy and satisfying! It is a carb lover's dream. But if I have to add something to make it even more delicious, here is one simple recipe that I would like to share. With this recipe, you can mimic one of the most famous Korean street foods. It's the rice cake skewers called Tteok kkochi (떡꼬치).

If you can access the freshly made rice cakes, you are very lucky. If you can't find the fresh kind, but the frozen cakes are available, use them by all means. Now let's start how easily you can imitate the one of the delicious Korean street snacks in you own kitchen.


These are the main ingredients for the sauce. Ketchup, Korean chili paste, strawberry jam and/or sweet chili sauce. You can use either strawberry jam or sweet chili sauce, or if you happened to have both? Use them both.

Rice Cake Skewers, Tteok Kkochi (떡꼬치)

]]> 7
Hearts of Palm Dip Mon, 26 Jan 2015 19:59:16 +0000 Hearts of Palm Dip

Creamy, cheesy, and rich flavored dip to serve with French baguette slices..., that's my kind of finger food for parties.

Here is one recipe I would like to present - Hearts of palm dip!!!

If you like artichoke dip, you would like this one. You can get the hearts of palm in a can in many groceries these days and you can whip up some warm delicious dip with other ingredients you already have in your refrigerator within a few minutes before you put into oven.


Chop the hearts of palm into small pieces.



Add mayonnaise, sour cream, a little bit of garlic, green onion, mozzarella cheese, and Parmesan cheese.

Hearts of Palm Dip

]]> 5
Seaweed Salad with Radish Mon, 19 Jan 2015 21:09:00 +0000 Seaweed Salad with Radish

No, this is not a Christmas tree!!!

But I love how it mimics a feeling of winter wonderland, though. This is a simple Korean style seaweed salad with radish (파래 무 무침, parae moo muchim).

There are several different types of seaweed in Korea. Perhaps most people would know the dried form of seaweeds where you can easily find in many Asian stores. However during the wintertime you might be able to find fresh kind if you are lucky. This particular seaweed is like treads, quite thin. In fact, the thinner is the better.


Seaweed Salad with Radish

I won't talk about the health benefit of this amazing sea greens. You can perhaps tell by its color.

They are refreshingly tasty to serve as a simple salad or a side dish. Usually fresh seaweed like this is most common in winter time. So if you happened to see the fresh seaweed in your Korean groceries either in the fresh section or in the freezer section, grab a package and a small radish (or daikon) on your way out. The rest of ingredients for this recipe are something you might already in in your pantry.

Seaweed Salad with Radish

]]> 8
Steak and Spinach Bibimbap Thu, 15 Jan 2015 00:06:31 +0000 Steak and Spinach Bibimbap

IIt seems that I tend to eat (or feed) steak quite often these days. Can't deny that I live in beef loving country currently.

I had some leftover beef lomo cut (beef tenderloin) and decide to use up for Korean flavored meal. By the way I love the sound of this Spanish word "lomo". I am one of the lomo lover.

Anyway, I am not sure if I can call this a recipe, but you might like what I did. My kids and I devour the entire skillet of this lovely bibimbap within 5 minutes.



let's make the sauce to top up the bibimbap. Fry some minced garlic in oil.

Steak and Spinach Bibimbap

]]> 5
Radish Pancakes Fri, 09 Jan 2015 19:35:01 +0000 Radish Pancakes

II found a piece of Korean radish in the back of vegetables tray of my refrigerator. I don't even remember how long it has been sitting there. I always love the surprises I find when it's time to clean up the refrigerator.

It still looked decent although it didn't have all its fresh glory. I thought of making Korean Mackerel stew with radish but soon realized that I didn't have any mackerel, not even a can. So that left me thinking of what I could do with this half century old "Radishbob Greenpants".

For me, if I can't think of any "Wow!" factor idea when I cook with vegetables, I usually make simple pancakes with them. It satisfies my needs most of the time.



I peeled first and sliced it very thinly into disks, then sliced it again into thin sticks. 1/8-inch would be the most ideal.

For me slicing is like a healing moment. "I'm lovin' it!" - I know I am so weird this way...

Radish Pancakes

]]> 3
Swiss Chard Fritters Sat, 03 Jan 2015 21:15:27 +0000 Swiss Chard Fritters

I do cook with Swiss chard often; Swiss chard soup or Swiss chard with brown rice are some of the dishes that I make on the regular basis.

Here is another recipe that I made that turned out great. It is Swiss chard fritters with Parmesan cheese. Very simple to make and enjoyable to munch as snack, these fritters will be the perfect finger food or side dish for everyone. Even the little people who hasn't developed the taste bud for the goodness of greens would like them. Mine did!



Cook the chard in the boiling water with a little bit of salt.

Swiss Chard Fritters

]]> 6