Beyond Kimchee Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes Tue, 18 Aug 2015 12:01:50 +0000 en-US hourly 1 3 Tasty Korean Side Dishes Made with Multi-Purpose Soy Sauce Tue, 18 Aug 2015 12:01:50 +0000 Korean Side Dishes

It is always thrilling to see a load of side dishes on my Korean meal table.  More choices? Double the pleasure! That is for sure to everyone who likes to enjoy Korean meal.

But making several side dishes for just one meal can be time consuming. Here are three side dish recipes that can be prepared within 5-10 minutes per each from start to finish. They all use the same sauce, Mr. Baek's multi-pupose soy sauce that I mentioned in my previous post. It creates three different flavors; easy braised tofu, steamed Perilla leaves, and stir-fried mung bean sprouts.

So here are what you can do with the sauce. I won't make the printable recipes for these dishes. These dishes does not require a rocket science recipe that you have to use the exact amount on each ingredient. Just use however much amount your heart desires. They will turn our just fine. I will give you the instructions and you can easily follow along.

3 Tasty Korean Side Dishes Made with Multi-Purpose Soy Sauce

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Mr. Baek’s Multi-Purpose Soy Sauce Mon, 10 Aug 2015 15:32:24 +0000 Multi-Purpose Soy Sauce

So everyone in Korea is talking about one TV celebrity cook named Mr. Baek these days. He has his own cook show where he introduces easy Korean recipes that imitate the taste of restaurant style Korean food at home. Some people adores his recipe, and some don't.

I only watched a few episodes of his shows, and found a few recipes interesting. One of them is this multi-purpose soy sauce. It only has 3 ingredients and needs only 5 minutes of cook time. You can use this sauce into pretty much anything that requires soy sauce with a hind of sweetness.

So I made it.

Mr. Baek’s Multi-Purpose Soy Sauce

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Beef and Bean Sprout Soybean Paste Stew Wed, 05 Aug 2015 22:22:19 +0000 Beef Bean Sprouts Soybean Paste Stew

I brought a jar of Korean soybean Paste when I came back to Buenos Aires from my summer trip in U.S. It smelled quite stinky, which means wonderful taste when it is made into a stew.

I had some soybean sprouts, so I made beef and bean sprouts soybean paste stew (소고기 된장찌개, sogogi doenjang Jjigae). The recipe would be similar to the beef soybean paste stew recipe that I posted a few years ago. This would be an adapted and updated recipe, and I hope you can try this comforting stew. It is a heartwarming stew for all Koreans.


Using rice starch water makes the soybean paste stew tastes better. Pour the starch water to about 2/3 of the Korean stone pot. You can use any small pot but the stone pot brings the nostalgic taste I remember.

You will need to add the beef and thinly diced radish into the pot and let them boil. Do you see the scums floating on top? You will want to remove that. Have the stock simmer for 3 minutes over medium heat until the radish is somewhat soft.

Beef and Bean Sprout Soybean Paste Stew

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Plum Cake Wed, 29 Jul 2015 19:48:05 +0000 Plum Cake

Summer plums are so great, aren't they? I can eat a dozen in one sitting as long as they are sweet and juicy.

Out of all kinds of plums, I like Italian prune plums. They are perfect to bake with. Here is one recipe that I really love. It is a plum cake made with those Italian plums. The original recipe was featured in NY times from 1983 to 1995. It must have been requested every year until the food editor told its reader to cut out the recipe, laminate it, and put it on the refrigerator door.

Plum Cake

The recipe is very simple. There is no liquid but created such a mist cake with just right amount of sweetness and tartness. You will love the crunch subtle cinnamon sugar texture on every bite, too.

Plum Cake

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Teriyaki Chicken Skewers and Livart Orange BBQ Grill Giveaway Mon, 27 Jul 2015 13:31:42 +0000 Teriyaki Chicken Skewers

Teriyaki Chicken on a skewer... is there anyone who would not take a bite?

I posted a teriyaki chicken recipe using pineapple juice a few years ago and got a great feedback from my readers. This time, I used the same recipe (plus one more ingredient to make a glaze) and adapted it for skewers.

Skewers are great to cook on a grill. However, not everyone has the access to an outdoor grill. Here I used a indoor tabletop grill to cook my skewers. It is called Orange Barbecue Grill from Livart.

Livart Orange BBQ Grill

Livart Orange BBQ Grill

It has a detachable stainless steel grate that you can adjust to change its distance from the heat source, and a bottom tray to collect the fat drippings. The manual recommends to add water on the tray when you are grilling so that it can keep the meat moist and prevent the drippings from burning, which reduces the smoke while grilling. You don't want smoke when you are grilling indoors.

It is very easy to use and the clean up was a breeze. I can see that this grill can be used to cook Korean beef, pork belly, fish, and etc. I only wish it was a tad bigger, but this size would be good enough to cook for 2-4 people depending on what you are cooking.

Teriyaki Chicken Skewers and Livart Orange BBQ Grill Giveaway

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Green Cabbage Kimchi Fri, 24 Jul 2015 04:06:08 +0000 Green Cabbage Kimchi

I spent nearly one month in U.S and came back home in Buenos Aires just a few days ago. Summer fun was gone and the cold winter was waiting in the southern hemisphere. After a long journey, I was craving my comfort food. Yes, Korean food!

The first dish I planned to make was my ordinary everyday easy cabbage kimchi. But alas~! Nappa cabbage was nowhere to be found in my friendly neighborhood grocery stores. Instead I picked up a piece green cabbage and make kimchi with it. It turned out pretty well.

Green Cabbage Kimchi

Green cabbage is a great substitution when the nappa cabbage is not in season. Its crunchiness and the sweetness make wonderful tasting kimchi. Besides, green cabbage kimchi is whole lot simpler to make than the traditional cabbage kimchi.

Green Cabbage Kimchi

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Avocado Cilantro Pesto Sauce Tue, 14 Jul 2015 01:15:20 +0000 Avocado Cilantro Pesto Sauce

I used to hate avocados. I didn't understand why some people were crazy about them. I almost threw up when I first tasted them. They were mushy and couldn't stand the raw flavor.  The same goes to the cilantro as well. The fragrance was too strong, that I felt like it overpowered the entire dish. There are many Koreans, including my own brother, who can't stand the cilantro.

Taste bud changes. I now enjoy avocados more than I need to, and I can't get enough cilantro. Funny, isn't it?

I tried this avocado cilantro pesto sauce, and it turned out really well.  If you have some well ripen avocado, cilantro, jaloeño, almonds, lemon juice, Parmesan cheese, and olive oil, you can make the exotic pesto sauce within 5 minutes in a food processor. Life can't be any easier than that.

Avocado Cilantro Pesto Sauce

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Steamed Chilies Tue, 07 Jul 2015 23:10:18 +0000 Steamed Chillies

My mother used to make this quite often when there were a bounty of these little wrinkled chilies available in a local market. I could literally empty a bowl of rice with this side dish alone. It is full of flavor and nor overly spicy, just tender and so good!


So these are the specific type of chilies that you have to use for this recipe. If you go to Korean grocery store during spring and summer months, you can easily see these chilies. We call it Kkawri-gochu (꽈리고추).  These small wrinkled green chilies are mild chilies and perfect to enjoy as a side dishes that you can serve with rice.

Steamed Chilies

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Egg and Vegetable Frittata, my way Thu, 25 Jun 2015 23:36:26 +0000 Egg and vegetable Frittata

My family is quite picky on eggs. Each one has their preference on how their egg should be.

My husband likes his scrambled eggs somewhat dry. He hates runny scrambled eggs. My son doesn't care for scrambled eggs but loves sunny side up eggs. My daughter prefers egg whites since she entered high school and started to pay more attention on her diet (?).

Well, being a kitchen goddess in my household, I often ignore what they order. I don't want to make 3 different styles of eggs for breakfast. They just have to eat what I offer.

This time, I made simple frittata with leftover vegetables. FYI, this egg and vegetable frittata is not an authentic way of making frittata. I just made it my way and it was loved by everyone. So simple and quick, you can use any vegetables you like.


First, I sauteed some green and red bell pepper, and mushroom with a pinch of salt.

Egg and Vegetable Frittata, my way

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Spicy Tuna and Potato Stew Mon, 15 Jun 2015 19:41:38 +0000 Spicy Tuna and Potato Stew

I had been extremely busy these past few weeks. Sometimes life throws you something that you don't want to catch. This time it has to do with moving. I had to move to another house in Buenos Aires. To make the long story short, the moving went well and everything is in the right place now.

I had been neglecting with cooking and I apologize for not posting new recipes as often as I should. However, here is one quick recipe that you can turn a can of tuna into a delicious stew in a very short time.

We called this spicy tuna and potato stew (참치 감자찌게, chamchi gamja jjigae). This stew is well known as a camping stew in Korea. Yes, people like to make this when they are camping in the nature. Cooking a quick stew on a campfire is quite fun and a can of tuna travels much easier than a piece of fresh cut meat. All you need is a can of tuna, some potatoes, zucchini, and a few basic Korean condiments. It can be ready quicker than the rice and taste so good.

Of course you don't have to go to camping to make this stew. Try make it in your own kitchen. You will love the spicy tuna in the form of stew!


First, make the seasoning paste by combining Korean chili paste, chili flakes, garlic, Korean soy sauce for soup, and anchovy sauce.

First, make the seasoning paste by combining Korean chili paste, chili flakes, garlic, Korean soy sauce for soup, and anchovy sauce.

Spicy Tuna and Potato Stew

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