The kimchi cookbook : 60 traditional and modern ways to make and eat kimchi

113 Pages·2012·1.57 MB·English

by  Remington

Copyright © 2012 by Lauryn Chun
Photographs copyright © 2012 by Sara Remington
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a
division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House,
Inc.
Photographs AFP01 and AFP02 courtesy Adam Field Pottery
Library of Congress Cataloging-in-Publication Data is on file with the publisher.
eISBN: 978-1-60774336-1
Food styling by Katie Christ
Prop styling by Jaimi Holker
v3.1

Contents Acknowledgments
Introduction
Kimchi 101
The Kimchi Pantry
SPRING / SUMMER KIMCHI
Instant Red Leaf Lettuce Kimchi
Instant Baby Spinach and Oyster Mushroom Kimchi
Bok Choy Kimchi
Stuffed Cucumber Kimchi
Quick Cucumber and Chive Kimchi
Tri-Colored Bell Pepper and Cabbage Water Kimchi in Clear Broth
Korean “Gazpacho” Water Kimchi in Red Pepper Broth
Tender Young Napa Cabbage Kimchi
Korean Radish Top Kimchi
French Breakfast Radish Kimchi
Perilla Leaf Kimchi
Chive Kimchi
Green Onion Kimchi
Cipollini Onion Kimchi
Deconstructed “Stuffed” Eggplant Kimchi
Stuffed Tomato Kimchi
FALL / WINTER KIMCHI
Instant Apple, Persimmon, and Pear Kimchi
Apple, Pear, and Cabbage Water Kimchi with Fennel in Clear Broth
Cauliflower Water Kimchi with Pear, Lime Zest, and Pomegranate in
Clear Broth
Butternut Squash Kimchi with Lacinato Kale and Pine Nuts
Rolled-Up Green Cabbage Kimchi with Radish and Asian Pear
White Wrapped Kimchi with Persimmon and Dates
Wrapped Seafood Kimchi
Square-Cut Napa Cabbage Kimchi
Savoy Cabbage Kimchi with Turnip
Mother-in-Law’s Signature Kimchi
Daikon Radish Cube Kimchi
Bachelor Radish Kimchi
White Stuffed Cabbage Kimchi
Stuffed Cabbage Kimchi
Daikon Radish Halves Pickled in Clear Broth
COOKING WITH KIMCHI
Kimchi Frittata with Green Onions and Shiitakes
Eggs Benedict with Kimchi Hollandaise
Corn Salad with French Breakfast Radish Kimchi
Kimchi Cornmeal Pancakes
Cold Sesame Noodle Salad with Kimchi
Pan-Fried Kimchi Dumplings (Mandu)
Kimchi Slaw with Cilantro
Kimchi Risotto
Farro and Butternut Squash Kimchi with Lacinato Kale and Ricotta
Salata
Kimchi Fried Rice Dolsot-Style
Roasted Brussels Sprouts with Cipollini Onion Kimchi
Scalloped Potatoes with Kimchi
Winter Greens with Kimchi
Turkey “Banh Mi” with Kimchi
The Mother-in-Law’s Porchetta
Grilled MILKimcheeze Sandwich
The Mother-in-Law Kimchi Brisket Sandwich
Red Curry Mussels with Kimchi
Kimchi Oyster Mignonette
Flounder with Brown Butter, Capers, and Kimchi
Spanish Mackerel with Green Onion Kimchi and Potatoes
Chicken with Savoy Cabbage Kimchi, Lemon, and Olives
Skirt Steak Ssam with Kimchi Puree Chimichurri
Braised Short Ribs with Bachelor Radish Kimchi
Kimchi Oven-Baked Baby Back Ribs
Kimchi Chigae Stew
Russian-Inspired Kimchi Schi
Friulian Bean Soup with Savoy Cabbage Kimchi
Kimchi Grapefruit Margarita
Index
Measurement Conversion Charts
I
Acknowledgments would like to
express my deepest gratitude to my
halmoni (maternal grandmother),
who instilled in me the foundations
of cooking and my earliest memories
of food; to my umma (mother), who
taught me about the bounty of food
and the importance of sourcing the
highest-quality ingredients; to my
emo (aunt) for always creating family
celebrations around food; and to the
ajumas (the ladies), and the entire
staff at Jang Mo Jip restaurant in
Garden Grove, California, who have
been feeding everyone since 1989. I
feel privileged to have had many
enriching culinary and cultural
experiences in my life, throughout my
travels and among friends with whom
I’ve shared meals, raised a glass of
wine, cooked, and touched the dirt.
Also, to the great chefs who’ve
ignited my passion for food, from
five-star dining experiences at
Bouley, Gotham Bar and Grill, Le
Bernardin, Daniel, Gramercy Tavern,
the French Laundry, Jean Georges,
and Arzak, to my introduction to the
world of fine dining working at La
Cachette in Los Angeles, to every
countryside restaurant I dined at by
happenstance in Europe and
roadside food vendor I encountered
throughout my travels in Southeast
Asia. Their common language of food