Beyond Kimchee Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes Wed, 19 Nov 2014 12:04:47 +0000 en-US hourly 1 Spicy Korean Chicken Stew, Dakdoritang Mon, 17 Nov 2014 21:25:37 +0000 Spicy Korean Chicken Stew

I have a little brother back in Korea. He is happily married to a beautiful wife and have two adorable girls. When my brother got married, my mother was somewhat worried that her only son would be under nourished. Why? Because her only daughter-in-law was not much of a cook.

To a some degree I have to admit that my mother was right. Until my sister-in-law married to my brother, she didn't have much experience in cooking. Her food at the beginning were either very blend or overly spiced. To be honest, it was quite difficult to chow down some of the food she made for us. She just didn't have the natural sense and knowledge of what goes together.

They started family soon after they got married and my sister-in-law became a full time housewife. She spent more time in cooking and tried many recipes to improve her cooking skill. This reminds me of my humble beginning, too. I wasn't much of cook myself either when I got married. I never knew how to cook rice or how to make any of simple Korean side dishes. Error after error, I obtained the skills, learned the balancing in flavor, and improved the cooking techniques to get the best results in any recipes. I don't think there is a fastest way of learning how to cook better except trying over and over. Time and patience will get you there eventually.

Spicy Korean Chicken Stew, Dakdoritang

A few years after they got married I visited my brother in Korea, my sister-in-law made this delicious spicy Korean chicken stew for me. I was quite impressed. The flavor was well balanced and the texture of both chicken and the vegetables were just perfect; tender and moist chicken with perfectly soft vegetables holding their shapes. She continuously impressed me with her foods whenever I visited them. Everyone in the family enjoys her culinary creation and we are so proud of her.

I like to share this delicious spicy Korean chicken stew with you. It it spicy as the title mentioned, but so good that it is worth of sweating a little to enjoy this delicious stew. The Korean name for this stew can be either dakdoritang (닭도리탕) or dakbokkeumtang(닭볶음탕). Both named shares the same delicious spicy chicken stew and you should definitely try this if you love anything spicy!

Spicy Korean Chicken Stew, Dakdoritang

]]> 13
Pumpkin Bundt Cake with Cream Cheese Maple Glaze Wed, 12 Nov 2014 21:49:27 +0000 Pumpkin Bundt Cake with Cream Cheese Maple Glaze

Who wouldn't want a piece of moist cake drizzled with the delicious cream cheese glaze?

Although I am enjoying the beautiful warm weather in southern hemisphere. I miss seeing the maple tree lined neighborhood, and the houses decorated with pumpkins and fall leaves. I have been craving the flavor of fall. Pumpkin is one of them. I purchased a dozen can of organic pumpkin puree and I had to make something that can satisfy my fall craving.

I baked the pumpkin bundt cake and drizzled with cream cheese maple glaze. My kitchen smelled like a fall haven...

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

There is something about staring the glaze dripping down the curve of the cake. I can stare at it for the entire day if I let myself into. I can almost hear him saying, "Here, eat me! I am just what you need...!"

This pumpkin bundt cake is one of the best pumpkin cake I've made. No doubt! It is moist and has just right amount of spice that is not too strong nor too weak. You can still taste pumpkin in the cake. The addition of maple syrup in the glaze is perfect to match the pumpkin, too.

No matter how good it looks, if the recipe seems to complicated, I probably won't have a desire to give it a try. The good news is that this recipe is very simple to put together. You don't even need a mixer. Just a couple of mixing bowls and a whisk is all you need.

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

]]> 14
Sweet and Sour Beef Thu, 06 Nov 2014 22:03:59 +0000 Sweet and Sour Beef

Most people think of Sweet and Sour dish with either chicken or pork.

Have you ever tried it with BEEF?

Koreans have made this famous Chinese originated dish 탕수육, Tangsuyook (糖醋肉) into something unique and different. The choice of beef, instead of chicken or pork, coated with the crispy batter makes your ordinary sweet and sour into something extra ordinary, and you will soon think beef CAN go with sweet and sour.

This particular recipe is called 소고기 찹쌀 탕수육 (sogogi chapssal tangsuyook), which means it is made with beef and sweet rice flour. The addition of sweet rice flour, aka glutenous rice flour, makes the batter not only crispy but subtly chewy that is so pleasant.

I have tried this sweet and sour beef numerous times in Korea. Interestingly the best sweet and sour beef I had was in Hawaii, though. When I visited my sister who lives in Aiea, Hawaii a few years ago, she took me to one of her favorite place for Tangsuyook. I wish I can remember the name of that place. It was a teeny-tiny Korean style Chinese restaurant located right behind one of the building full of Korean shops. Boy, was it good or what? Since then, I was converted to sweet and sour WITH BEEF!

Hope you try this variation. You might prefer this over your ordinary sweet and sour pork (or chicken).

Sweet and Sour Beef

]]> 3
Bok Choy Persimmon Kimchi Salad Mon, 03 Nov 2014 19:53:48 +0000 Bok Choy Persimmon Kimchi Salad

I don't know how I could forget about posting this recipe but I apparently did. I made this Bok Choy Persimmon Kimchi Salad (청경채 감 겉절이 샐러드, chunggyoungchae gam gutjeuri salad) to post on my blog but I left in my photo library for 2 years. Gees, Holly~!

I adapted this recipe from one of the Korean cookbooks I had. It was written by a famous home cook who teaches the upscale Korean dishes to very wealthy housewives in Korea.

The crisp tender texture of Bok choy partners with sweet persimmon so nicely, and the spicy and tangy chili vinaigrette combines the two perfectly. You will need a bowl of rice to serve this and you might find yourself dishing up more rice after you taste this salad.

Bok Choy Persimmon Kimchi Salad

]]> 9
Red Bean Rice Cake Mon, 27 Oct 2014 20:30:29 +0000 Red Bean Rice Cake

I used to be fanatic about anything with red beans and I still am. I think the most Koreans love red beans in anything, as well. I love rice mixed with red beans, sweet buns filled with red beans, red bean porridge, and oh, don't let me forget to mention the famous shaved ice with red beans.

Red beans are common ingredient to use in sweet dishes in many Asian countries but not as popular in the western cuisines. I hardly encountered the sweet or even savory dishes made with red beans. Dishes made with red beans are lovely and nutritious. So hope these amazing legume would get more spotlight in the culinary world.

Red Bean Rice Cake

]]> 4
Puerta Madryn in Patagonia, Argentina Thu, 23 Oct 2014 21:09:18 +0000 Spring has sprung in beautiful Argentina, and my family had a fabulous trip to Puerta Madryn in the region of Patagonia last weekend. Whales and penguins in their natural habitat are things that I’ve always wanted to see.  I finally had chance to behold the beauty of these animals up close.  We awoke at 3am...

Read More »

Puerta Madryn in Patagonia, Argentina

]]> 12
Escarole Soup with Sausage and Rice Thu, 16 Oct 2014 20:13:01 +0000 Escarole Soup with Sausage and Rice

One of my favorite ingredient 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 "make ahead" type soup. (Rice can soak up the liquid in the soup fast 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.

Escarole Soup with Sausage and Rice

]]> 2
Swiss Chard with Brown Rice Mon, 06 Oct 2014 20:20:58 +0000 Swiss Chard with Rice style="margin: 0 auto; wmax-width: 350px;" />

Swiss 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. Korean Swiss chard is slightly smaller and tenderer, so it is wonderful to deal with to create something delicious with.

Swiss chard is easily obtainable in most part of the world. And where I live, it is super cheap so I am so indulging Swiss chard in many dishes. And 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.

Swiss Chard with Brown Rice

]]> 14
Soy Balsamic Chicken Thighs with Asparagus Mon, 29 Sep 2014 20:02:12 +0000 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~!

Soy Balsamic Chicken Thighs with Asparagus

]]> 15
Perilla Leaves Dumplings with Pork Tue, 23 Sep 2014 20:38:37 +0000 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.

Perilla Leaves Dumplings with Pork

]]> 14