Regrow Green Onions at Home

Green onions are a permanent fixture on my grocery list. They have a home in many Korean dishes, but I also chop them for salads, make relish for lettuce wraps, or roast them whole. They are fresh produce that have the spirit of pantry items I love best: high flavor impact with low effort.

But.

Green onions are typically sold in small batches, and the grocery store variety can be underwhelming. (Green onion slime is a very real problem.) By the time you cut off the scraggly roots and trim the hollow shoots up top, you’re left with a few thin stalks that can easily be gobbled up if you’re cooking for a group. There is a way, however, to take the edge off of this kitchen problem:

Regrow them in your kitchen. It takes a little over a week.

A friend recommended this to me, and she’s made the process a regular part of her kitchen routine. Though it sounds like a Pinterest lifehack (and it is — you can find it on Pinterest), the ease with which you can regrow green onions should be enough to squash any feelings of preciousness. You’re throwing out the ends anyway. You probably have a jar. And if you’re someone who runs through green onions with any regularity, why not? It’s especially appealing for fellow tiny apartment-dwellers who don’t have much in the way of a garden.

The only “tools” you need are a bowl and some water. (I started with a small, shallow bowl and then transferred to a jar once the new onions got a few inches on them.) Let them sit out and watch the magic happen. You’ll notice growth by the second day, but it took about ten days to get them back to their regular size.

Here’s the step-by-step.

1.Cut the ends off the green onions, being sure to avoid most of the green.

2. Place the ends in a bowl of shallow water, covering the roots completely.

3. When you start to see some growth, change the water out.

4. Transfer the onions to to a mason jar once they’re long enough to stay upright with the ends submerged in water.

5. Eat them. They will taste like green onions.

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Food & Culture:
Korean Food & Cooking

Kkakdugi, Radish Kimchi Recipe

Kimchi comes in all sizes and shapes, yet this Kkakdugi created out of big Korean radish is a significant favorite. With refreshing crunchy cubes of fresh spoonful at a sweet and hot pickling sauce will definitely go great paired with grilled meats, soups, or a bowl of rice.

As somebody who enjoys condiments, and pickles particularly, I have tried maintained vegetables in a variety of types from civilizations across the world. I would argue though that nobody does pickles quite in addition to the Koreans. Kimchi was traditionally prepared during autumn in huge batches and kept underground in earthenware urns. This is the ideal way to conserve summer veggies to the extended harsh Korean winter.

Just like a fine wine, kkakdugi tastes much better as it evolves. I really like you could delight in a batch within the span of its own cessation. It starts off fresh and vibrant, such as a pungent salad. Since the flavours meld, it mellows out, bringing the sweetness out of this gochugaru (chili flakes) and radish. Since it continues to grow, lacto-fermenation transforms the sugars to lactic acid giving it a clearly sour flavor and adding an entirely new dimension into the humble pickle.

While many recipes have you move directly from salting to pickling your kimchi, I favor including a day of drying. This lowers the water content of this radish and provides it a crunchier texture, however you can bypass this thing for a more tender kkakdugi.

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Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

This bubbling hot, hearty stew is made with extra soft tofu (soondubu or sundubu) and seafood. It’s a popular variation of sundubu jjigae.  It cooks up so fast, making it perfect for a weeknight meal!
 
Korean stew made with silken tofu
 
The Korean stew (jjigae, 찌개) made with sundubu (순두부) is enormously popular both in and outside Korea. There are even tofu houses that specialize in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu. For me, sundubu jjigae is a flavorful, hearty stew I can quickly whip up in less than 30 minutes. I always keep a package or two of sundubu in the fridge. I think you should too. Here’s a variation made with seafood (haemul, 해물)!

This haemul sundubu jjigae recipe was originally posted in February 2012. It’s updated here with new photos and minor changes to the recipe.
 
Korean stew made with soft tofu

What is sundubu (or soondubu)? 

Sundubu is unpressed tofu with high water content. It’s normally labeled as extra soft tofu to distinguish it from the soft block tofu. Although it’s similar to silken tofu, Korean sundubu actually is more delicate and silkier. 

Whenever I make a sundubu jjigae, I remember my trip to Gyeongju, a historic city in the southeast coast of Korea, a few years ago. It was our first meal after a long train ride from Seoul. Recommended by the hotel staff, we ate at a restaurant well-known for its freshly made sundubu which is tofu with a high water content. The bustling restaurant, which had been converted from an old traditional house, had a homey feel. They make their tofu the old-fashioned way, using maetdol (grinding stone) and seawater. Needless to say, it was unbelievably fresh and delicious – the best sundubu I’ve ever had!

sundubu (Korean silken tofu)

How to make sundubu jjigae

I like to use anchovy broth, which is typical, but beef or vegetable broth will also work well. If you have a commercially prepared anchovy packet, making anchovy broth is like making a tea.

While you can always use chili oil, I simply saute some gochugaru in sesame oil to create the chili oil effect. You can then saute whatever ingredients you are using with the chili infused oil. Using the same basic technique, you can make different variations.

Whatever you do, let the soft tofu be the star of the dish and do not overcrowd it with a lot of other ingredients. The delicate soft tofu nicely contrasts with the spicy broth and bold flavors of chili infused oil and seafood, making a delicious stew. Who can resist this bubbling bowl of hearty stew on a cold day or any day?

More sundubu jjigae options

Kimchi sundubu jjigae
Deulkkae sundubu jjigae

 
Have you tried this recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.
 
Korean stew made with silken tofu
 

Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

This bubbling hot, hearty stew is made with extra soft tofu (sundubu or soondubu) and seafood. It’s a popular variation of sundubu jjigae. It cooks up so fast, making it perfect for a weeknight meal!

  • 1 package (11 ounces sundubu (extra soft/silken tofu))
  • 2 ounces beef or pork (rib eye, sirloin, pork loin or pork belly)
  • 7 – 8 pieces of seafood assortment (shrimp, mussels, clams, and/or oysters)
  • 1/2 small zucchini (2 – 3 ounces)
  • 1/4 onion (2 – 3 ounces)
  • 1 scallion
  • 1 tablespoon red chili pepper flakes (gochugaru- adjust to taste.)
  • 1 teaspoon sesame oil (use a little more if using more gochugaru)
  • 1 teaspoon garlic
  • 1 teaspoon soy sauce
  • salt to taste (about 1/2 teaspoon)
  • pinch pepper
  • 1 cup anchovy broth (or other broth or water)
  • 1 egg (optional)
  1. Cut the meat into small (about 1-inch long) thin strips. Clean the seafood. Cut the the zucchini into about 1-inch pieces. Dice the onion and scallion.

  2. Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) 

  3. Add the meat, onion, garlic, and soy sauce. Stir fry until the pork and onion are almost cooked, 2 – 3 minutes.

  4. Pour in the broth (or water). Bring it to a boil and continue to boil for 3 – 4 minutes.

  5. Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3 – 4 minutes.

  6. Add the seafood and boil until the clams and mussels open, 2 – 3 minutes. Salt and pepper to taste. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it’s still boiling hot.

The post Haemul Sundubu Jjigae (Seafood Soft Tofu Stew) appeared first on Korean Bapsang.

Korean Seaweed Soup (Miyeok Guk)

Try this light, healthy, and nutritious Korean seaweed soup – Miyeok guk recipe. It’s very easy to make and comes with many benefits!  Today, I want to share one of the staple Korean soups – seaweed soup recipe. What is Korean Seaweed Soup Korean seaweed soup (miyeok guk or miyuk guk, 미역국) is a soup predominantly made…

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The post Korean Seaweed Soup (Miyeok Guk) appeared first on My Korean Kitchen.

K-Pop Album Holiday Giveaway #1: Super Junior

Super Junior 8th Album CoverFree K-Pop Albums!! The holiday season and my 8th blogging anniversary is coming up, and I’d like to start spreading the festive cheer 🎄🎉🎄… with Korean pop music! It is my way of saying THANK YOU to all of you for always being so supportive of my blog. From now until the end of the year, I…

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The post K-Pop Album Holiday Giveaway #1: Super Junior appeared first on Kimchimari.

Tangsuyuk (Sweet and Sour Beef or Pork)

Tangsuyuk is a popular Korean-Chinese sweet and sour pork (or beef) dish! Learn how to make this crispy deep-fried meat in a delicious sweet and tangy sauce at home with this easy to follow recipe. 

sweet and sour beef in a sweet and sour sauce

Tangsuyuk (탕수육) is crispy deep-fried pork (or beef) in a delightfully sweet and tangy sauce! It’s Chinese sweet and sour pork (or beef) dish adapted for Korean taste. Tangsuyuk (also spelled tangsooyuk) is another beloved Korean-Chinese dish along with the two noodle dishes – jajangmyeon and jjamppong.

Every time my family goes out to a Korean-Chinese restaurant, we almost always order a large plate of tangsuyuk to share as an appetizer.  At home, I often make this dish for special occasions or gatherings, especially when my extended family gets together. Everyone loves it!

Tangsuyuk is easy to make, but the process goes very quickly. So, have all your kitchen equipment and ingredients ready before starting to cook. This tangsuyuk recipe was originally posted in September 2011. I’ve updated it here with new photos, more information, and an improved recipe.

Tangsuyuk meat

Growing up, my mother usually made this dish with pork. I usually do the same thing except when my sister-in-law who does not eat pork will be coming. You can use any meat of your choice for this recipe.

For a vegan tangsuyuk, try rehydrated dried shiitake mushrooms. They are meaty, chewy, and packed with earthy flavor.

deep fried beef served with a sweet and sour sauce on the side

How to make tangsuyuk batter

You’ll need to pre-soak the potato starch used to make the batter for about an hour or two. This is a traditional method used to create a slightly chewy yet crispy crust. It is important to deep-fry the meat twice for extra crispiness.

How to make tangsuyuk sauce

The key to a successful tangsuyuk sauce is the balance between the sweetness and sourness. This tangsuyuk recipe produces a well-balanced sauce, but you can always adjust to your taste.

The vegetables add different textures and a colorful touch to the dish. In this updated recipe, I used carrot, onion, cucumbers, and wood ear mushrooms. Red and green peppers and green peas are also good options. You can also add some fruits, such as pineapple or apple slices. 

Some people like to have the sauce on the side and dip the meat in the sauce as they eat. I prefer the sauce poured over the meat. One of my readers once called the former a “dipper” and the latter a “pourer”.  Which one are you?

deep-fried pork in a sweet and sour sauce

sweet and sour beef in a sweet and sour sauce

Have you tried this tangsuyuk recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

Tangsuyuk (Sweet and sour beef or pork)

A Korean-Chinese style sweet and sour pork or beef 

  • 10 ounces pork or beef (pork loin or beef sirloin)
  • salt and pepper
  • 1/2 teaspoon grated ginger

Batter

  • 1 cup potato starch (or corn starch, soaked in 1 cup of water for 2 to 3 hours)
  • 2 tablespoons lightly beaten egg
  • 1 tablespoon canola oil
  • 4 cups canola or vegetable oil for deep frying

Vegetables

  • 1/2 small carrot (cut into thin bite size slices)
  • 1/4 small onion (cut into bite size chunks)
  • 1/2 small cucumber (cut into thin bite sized slices)
  • 1 ounce wood ear mushrooms – optional (cut into bit sized pieces)

Sauce

  • 1 cup water
  • 1 tablespoon soy sauce
  • 4 tablespoons sugar
  • 2 tablespoons vinegar (or to taste)
  • pinch salt
  • Starch slurry – 2 tablespoons starch* in 4 tablespoons water

Dipping sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 teaspoon vinegar
  • pinch black pepper
  • pinch red chili pepper flakes (gochugaru)
  1. At least an hour before cooking this dish, combine 1 cup of the starch with 1 cup of water and refrigerate until ready to use. The starch and water will separate, and you will need to pour out the water on top to use the soaked starch at the bottom. 

  2. Cut the beef (or pork) into 2 to 2.5-inch long strips (about 3/4-inch wide and 1/8-inch thick). Lightly sprinkle with salt and pepper. Let it sit until ready to deep fry.
    tangsuyuk beef
  3. Prepare the vegetables by cutting into thin bite size pieces.
  4. In a pan, add 1 cup of water along with the remaining sauce ingredients except the starch slurry. Boil just until the sugar melts and turn off the heat. You will finish the sauce when the meat has been deep fried.
    tangsuyuk
  5. Carefully pour out the soaking water from the starch. Use your hand to mix the soaked starch with the egg and oil. The starch will be very stiff. The addition of oil will help loosen it a little. 
  6. Coat the meat with the starch batter.
    tangsuyuk
  7. Add 4 cups of oil to a deep fryer, wok or large pot. Heat over high heat to 350°F. Using metal tongs or chopsticks, drop the meat in the oil one piece at a time. Do not crowd the oil. Cook until golden brown, about 3 minutes, in two or three batches, reheating the oil to 350°F between the batches. 

  8. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
  9. Reheat the oil to 350°F. Add the meat (you can do this in one batch for the second frying) and deep fry again for 2 to 3 minute. Drain on a wire rack or in a large mesh strainer set on a bowl.

  10. Bring the sauce to a boil again. Add the carrot and onion pieces, which take longer to cook. When the sauce boils, add the starch slurry, stirring well. Taste the sauce and add a little more sugar or vinegar if desired. Turn the heat off, and then add the green pepper and pineapple pieces. The green vegetables, such as cucumber, lose their color quickly if boiled in the sauce.
    tangsuyuk sauce
  11. Place the meat on a large serving plate and pour the sauce on top or serve the sauce on the side. Serve immediately with a dipping sauce.

The post Tangsuyuk (Sweet and Sour Beef or Pork) appeared first on Korean Bapsang.

Sweet Potato Latte (No Coffee)

Try this healthy and delicious Korean drink – Korean sweet potato latte recipe! Korean sweet potato latte is one of the most popular fall/winter drinks in Korea.  It has a velvety smooth texture and has a slightly sweet and a tint of savory taste. While subtle, its roasted sweet potato fragrance will give you a warm…

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The post Sweet Potato Latte (No Coffee) appeared first on My Korean Kitchen.

Instant Pot Gamjatang (Korean Spicy Pork Bone Stew)

Close up of Instant Pot Gamjatang finished in the potGamjatang is a wonderfully hearty and spicy Korean stew made with pork neck bones and potatoes. It’s a great frugal meal that Koreans enjoyed especially during the cold season. BTW, if you cannot get pork neck bones, you can just use pork ribs and it will still be delicious.

Instant Pot Gamjatang recipe was a perfect recipe to try because it requires cooking the pork bones for a long time. Loaded with flavors, this hearty stew recipe is simple and easy to make in the IP. When compared with my traditional recipe, this recipe was just as yummy if not better.

Instant Pot Gamjatang (Korean Pork Bone Stew) ladled inside pot
Instant Pot Gamjatang (Korean Pork Bone Stew) Recipe

Instant Pot Gamjatang (감자탕) Korean Pork Bone Stew has been on my list to ‘cook for blog‘ for a while now (probably too long.. haha). When I first got my Instant Pot back in June, I immediately thought that Galbijjim and the Instant Pot Gamjatang recipe was something that would be perfect Korean food to be made in this amazing appliance.

So, this time I actually cooked both regular and IP recipe at the same time. And I can tell you with total confidence that the Instant Pot Gamjatang came out just as flavorful as the regular recipe and definitely was simpler and quicker to make.

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15 Easy Kimchi Recipes

It’s kimchi making season in Korea! Here’s a collection of 15 easy kimchi recipes you can make right now and all year round. Making good authentic kimchi at home is much easier than you think. Something for everyone and every season! 

how to make 15 common kimchi types

This time of year to late fall, Korean households make a large batch of traditional napa cabbage kimchi (배추), also called pogi kimchi (포기김치), to last through the winter and early spring. Also, it’s very common to make a few other kimchi varieties during this season. This annual kimchi making event is called gimjang (김장, also spelled kimjang). I grew up watching my mother make kimchi with over 100 cabbages for her gimjang. Her friends in the neighborhood would rotate their gimjang schedule to help each other. Most people don’t make that much kimchi anymore, but the tradition of gimjang continues.

Here, I’ve collected 15 of my easy kimchi recipes! There’s something for everyone and every season! You’ll find kimchi recipes with or without gochugaru (red chili pepper flakes), vegan kimchi, kimchi made with other vegetables such as radishes, scallions, cucumbers, etc. These kimchi recipes feature pretty much all you need to know about how to make the most common kimchi types!

1. Traditional napa cabbage kimchi (or pogi kimchi)

This napa cabbage kimchi is the most common kimchi in Korea. To help you start making kimchi at home, I came up with a recipe using one napa cabbage. 

Traditional kimchi (Napa cabbage kimchi)

 

2.  Vegan kimchi

Vegan kimchi that’s as good as the traditional version!

Best Vegan kimchi recipe

 

3. white kimchi (baek kimchi)

Made without gochugarau, this traditional white kimchi is light and refreshing! 

White kimchi

 

4. Mak kimchi (easy kimchi)

Cut up the cabbage, salt, rinse, and mix with the seasoning! Simple, right? That’s what this easy kimchi recipe is about. 

Mak kimchi

 

5. Baechu geotjeori (fresh kimchi)

Getjeori is a kimchi that’s made to be eaten fresh without fermentation. It’s a quick, delicious kimchi you can enjoy right after making it! 

Fresh kimchi

 

6. Yangbaechu kimchi (green cabbage kimchi)

Can’t find napa cabbage where you are? Try this kimchi recipe made with a head of your normal green cabbage. It’s light, crunchy, and refreshing!

Green cabbage kimchi

 

7. Kkakdugi (cubed radish kimchi)

Kkadugi is the most common kimchi that’s made with Korean radish. Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings. Easy!

Cubed radish kimchi in a jar

 

8. Chonggak kimchi (ponytail radish kimchi)

Chonggak kimchi is made with a small variety of white radish with long leafy stems, which is firmer and crunchier than the large varieties. 

Chonggak Kimchi

 

9. Quick Dongchimi (radish water kimchi)

Dongchimi (동치미) is a mild water-based kimchi made with a small variety of white radish called dongchimi mu. 

refreshing radish water kimchi

 

10. Nabak kimchi (water kimchi with napa cabbage and radish)

Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing! 

Nabak kimchi (Water kimchi)

 

11. Pa kimchi (green onion kimchi)

This easy kimchi made with tender green onions (also called scallions) is a favorite of mine!

Pa Kimchi (Green Onion Kimchi)

 

12. Buchu kimchi (garlic chives kimchi)

This kimchi made with tender garlic chives (buchu – 부추) is one of the easiest kimchi variety to make! 

Kimchi made with garlic chives

 

13. Oi sobagi (stuffed cucumber kimchi)

Cucumbers are salted and then stuffed with a seasoning mix. Oi sobagi is crisp, crunchy and delicious!

Oi Sobagi (Korean stuffed cucumber kimchi)

 

14. Kkaennip kimchi (perilla leaf kimchi)

Kkaennip kimchi is a traditional way to preserve fragrant perilla leaves to be enjoyed during the off season. 

kimchi recipe made with perilla kimchi

 

15.Bok choy kimchi

Geotjeori (fresh kimchi) is typically made with napa cabbage. This one is made with tender baby bok choy, cheongyeongchae (청경채) in Korean. 

Baby bok choy kimchi salad

The post 15 Easy Kimchi Recipes appeared first on Korean Bapsang.

Top 10 Korean Recipes that You Have to Try

collage image of bulgogi, japchae, fried chicken and soft tofu stewTop 10 Korean recipes that are most popular on Kimchimari. From Korean BBQ and fried chicken to Korean glass noodles and spicy soft tofu stew, these are the recipes most enjoyed by Korean food lovers. Try them all!

collage image of bulgogi, japchae, fried chicken and soft tofu stew
Top 10 Korean Recipes that are popular on Kimchimari
Top 10 Korean recipes that you don’t want to miss… because I have been blogging for almost 8 years now with over 180 recipes and I wanted to celebrate my blogging anniversary (coming up fast on Dec. 10th) with you all. So you’re invited to celebrate with me as we take a look at the top 10 most popular Korean recipes on Kimchimari!
These are recipes that my blog readers love and cook often. It’s obvious why: they are easy, authentic, and big in flavors. Plus, they are personal to me and help tell my story from my childhood in Korea to my family life in the US. Thank you for sharing the love of Korean food with me!

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Multigrain Rice Instant Pot Recipe (Japgokbap)

Closeup of multigrain rice cooked in pink striped bowlMultigrain Rice Instant Pot recipe is the perfect solution for making what usually takes a long time to cook in a regular pot or even in one of those fancy pressurized Korean rice cooker. Instant Pot reduces the cooking time by as much as 40% (compared to pressurized Korean rice cooker). 

multigrain rice instant pot cooked in pink striped bowl on white background
Multigrain Rice Instant Pot Recipe – Korean Japgokbap

Multigrain rice or Japgokbap was not an easy rice to make in the old days before the invention of pressurized rice cookers or other cookers like the Instant Pot. Because even after soaking the individual grains and beans for hours, our moms had to pre-cook the beans, especially the Adzuki beans. Then the grains and beans were often added at different times during the cooking process.

I think partly because of how time consuming it was to cook the Korean Multigrain Rice, in previous generations Japgokbap was a special treat that was prepared only on special occasions like on the eve of First Full Moon festival (Jeongwol Daeboreum 정월대보름). You can read more about the festival in my Multigrain Rice Recipe post.

In recent years, especially with the knowledge that anything that’s whole grain and less processed is healthy, Japgokbap has become very popular is preferred by many Korean adults with diabetes, weight problems and other health issues. (more…)