Beyond Kimchee Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes Sat, 31 Jan 2015 22:51:30 +0000 en-US hourly 1 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)

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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

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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

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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

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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

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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

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Spicy Pork and Zucchini Stew Mon, 29 Dec 2014 22:50:28 +0000 Spicy Pork and Zucchini Stew

It is scorching hot summer season here in Argentina and I am cooking a pot of spicy stew on my stove. What's wrong with me?

All because I found some gorgeous summer zucchinis in Korean grocery store. I haven't seen these zucchini for many years and I was so excited to meet them again.

Korean zucchini

See the vibrant gorgeous green color on their skin! I purchased 4 pieces and made several different dishes with them. Here is one recipe I like to introduce to you.

Spicy Pork and Zucchini Stew

This spicy pork and zucchini stew(호박 고추장 찌개, hobak gochujang jjigae) is originated from Jeonla province, the southwestern part, of Korea. The sweet mellow flavor of summer zucchini balances very well with pork in spicy broth. It is quite quick to make. Maybe this is more like a soup rather than stew but it is called as a stew in Korean. Whatever it is, it is delicious to eat with rice and perfect for the cold weather to warm you up, ...although Koreans love to eat this stew in the middle of the scorching summer!

You don't need to have this particular Korean zucchinis. Any fresh green zucchini would work fine.

Spicy Pork and Zucchini Stew

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Strawberry Kiwi Tiramisu, without the alcohol Tue, 23 Dec 2014 02:06:53 +0000 Strawberry Kiwi Tiramisu

Christmas is just around the corner and my kids are excited. I have been busy making cookies, cakes, and all sorts of finger foods under the heaven for parties I held in my home or at friend's.

One dessert I made that stand out among others has to be this strawberry kiwi tiramisu. The red and green color combination of strawberry and kiwi offers a Christmas-worthy presentation. You can use strawberry only or mix with other fruits like blueberries or raspberries. They will all look gorgeous on holiday feast table.

Strawberry Kiwi Tiramisu. without alcohol

Since there were numbers of kids at the party who will be eating the dessert as well, I wanted to make the tiramisu without the alcohol.

Unlike the authentic tiramisu that uses strong alcohol, such as rum or brandy, to soak the cake layer, I used the mixture of orange juice and lemon juice instead. It brings a delightful taste. The custard is made with the mixture of whipped cream, cream cheese, white chocolate, and mascaporne cheese. Finger-licking tastiness!

The whole thing can be prepared quite easily and quickly. There is no cooking involved except melting the white chocolate in a microwave for 45-60 seconds. I made this strawberry kiwi tiramisu with my daughter and we were able to complete the whole thing within about 30 minutes from start to finish. That includes chatting time and picture taking time in between the process!

The real good news is that you can make ahead of time. Now that is my kind of holiday dessert!

Strawberry Kiwi Tiramisu, without the alcohol

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Steak with Chimichurri Sauce Wed, 17 Dec 2014 17:02:28 +0000 Chimichurri Sauce

Living in Argentina, I get to enjoy juicy and succulent beef all the time.

The Argentine steak (called "Parrilla") is available anywhere. Most homes have a Parrilla grill called a "Quincho" in their backyard. I have one in my house, too, but I don't use it much. It takes several hours to grill the chunk of meat, which requires a degree of patience that I lack. However, meat grilled in a Quincho tastes so good. You can't beat the flavor of charcoal grilled meat over gas grilled one.

Argentine beef steak is very simple. They don't use any spices to flavor the meat. Salt is the only thing and it is just perfect. Argentine beef parrilla is often accompanied by the fragrant sauce called "Chimichurri Sauce".

Chimichurri Sauce

Chimichurri sauce is a mixture of finely chopped parsley, oregano, garlic, onion, olive oil, lemon juice, vinegar, and red chili flakes. I became a true convert to this sauce. The earthy yet refreshing flavor of the herb sauce not only good with beef, it partners with chicken, pork, and turkey with extra zing! I had my Thanksgiving turkey with chimichurri sauce and it was fantastic!

Chimichurri Sauce

Using fresh parsley and oregano will make a big difference in overall taste. You can use dried oregano but don't skip the fresh parsley!

Steak with Chimichurri Sauce

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Watercress Tofu Salad Tue, 09 Dec 2014 21:35:50 +0000 Watercress Tofu Salad

My mother is a devoted Buddhist. As a kid I occasionally accompanied her to one of the Buddhist temples she often visited. I saw her vowing hundreds of times down to the floor in front of Buddha statue asking for mercy and compassion. She had many wishes to pray to Buddha and all of her wishes were for her children.

One of the fond memories of visiting a Buddhist temple is the FOOD. Like other millions of kids around the world, I wasn't a vegetable lover as a child. (Were you?) However, it became a completely different story when I was in the the temple. All the vegetarian dishes were just so good! I don't know why it was. Maybe the fresh air in the mountain, or the truly organic vegetables and herbs that they pick in the nature made the difference?

There are many vegetables and herbs they cook in the kitchens of Buddhist temple. Some are available in the grocery stores and some are not. I, unfortunately, was not able to find the specific Korean vegetables that I am looking for in Buenos Aires, but I can easily substitute with the different one; the watercress!


Watercress is quite unique vegetable. I love its crunch texture and the subtle bitterness. I would like to combine this watercress with tofu. It makes delightful Korean salad that you can eat with a bowl of rice. Just like one of the vegetable dish I had in a small Buddhist temple near my hometown, it was delicious and many fond memories came upon me as I was enjoying it.


Use firm or slightly soft tofu for this recipe. Silken tofu can be too fragile and it won't hold it well. Smash the tofu with side of your knife to loosen.

Use a cotton cloth to wrap around the tofu and squeeze out the moisture out of tofu. (If you don't like the raw flavor of tofu, you can cook the entire block of tofu in a simmering water for 5 minutes, cool it down, then squeeze out the moisture)

Watercress Tofu Salad

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