Healthy Korean Recipes For Kimchi

Kimchi Jjigae EatingWell

WEBApr 19, 2024 · Add water and dried kelp (if using); bring to a boil. Reduce heat to medium-high and boil, uncovered, for 10 minutes. Remove and …

1. To prepare broth: Clean anchovies by opening the belly of each one and scraping the guts out (leave the heads on). Place the cleaned anchovies in a medium pot. Add water and dried kelp (if using); bring to a boil. Reduce heat to medium-high and boil, uncovered, for 10 minutes. Remove and discard the anchovies (and kelp, if using). Transfer the broth to a bowl. Wipe out the pot.
2. To prepare stew: Chop kimchi into bite-size pieces. Reserve 1/2 cup juice from the kimchi, if available. Heat oil in the pot over medium-high heat. Add the kimchi, gochugaru to taste and garlic. Cook, stirring, until the kimchi is softened and translucent, about 5 minutes.
3. Add the anchovy broth and any reserved kimchi juice; bring to a boil. Reduce heat to medium, cover and simmer for about 15 minutes.
4. Add tofu and scallions; cook until the tofu is heated through, about 5 minutes. Season with salt, if desired, and pepper to taste. Serve while bubbling hot with a bowl of rice.

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Quick Cucumber Kimchi EatingWell

WEBApr 18, 2024 · Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, …

1. Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
2. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
3. Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.

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