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.

Sweet Rice Mini Bundt Cake with Freshly Milled Sweet Rice Flour

Sweet Brown Rice Mini Bundt Cakes and Cakelettes arranged on white marbleSweet Rice Mini Bundt Cake is an updated tteokppang version that uses freshly milled sweet rice flour instead of regular store bought dry flour. Using freshly milled sweet rice flour gives this cake a corn bread like texture with a crunchy crust on the outside and a fabulously springy and chewy on the inside. The recipe has been modified to have a more cake like texture than my original recipe.

Sweet Rice Mini Bundt Cakes
Sweet Rice Mini Bundt Cakes

** This is a sponsored post for NutriMill Harvest but all opinions are my own.**

Naturally gluten free and delicious, this sweet rice mini bundt cake recipe is a spin off of my original Tteokppang recipe which is an oven baked Korean fusion dessert. Now, tteok means ‘rice cake’ in Korean and Ppang means ‘bread’,  and this is indeed a fusion of the two – it uses the common cake ingredients of egg, butter, milk and vanilla extract but it uses sweet rice flour instead of regular wheat flour.

Although there’s no way of finding the origin of this dessert, I am quite sure it was something that was created by Korean Americans living in the US because I never had or heard of this while growing up in Korea. Only after coming to US, did I hear about this yummy creation. (more…)

Samgyetang (Ginseng Chicken Soup)

Samgyetang recipe

This boiling hot ginseng chicken soup, called samgyetang (삼계탕), is an iconic summer dish in Korea. Sam (삼) refers to ginseng (insam, 인삼), gye (계) means chicken, and tang (탕) is soup. It’s extremely popular as a nourishing food which helps fight the summer heat. As the Korean saying goes, eating the hot soup is “fighting the heat with heat.” 

On sambok (삼복) days, it’s a Korean tradition to eat foods that are healthy and restorative. Samgyetang is a popular choice. Sambok days are 3 distinct days that mark the hottest summer period. Based on the lunar calendar, they are chobok (초복, beginning), jungbok (중복, middle) and malbok (말복, end). Tomorrow is malbok, which means the summer is winding down!

Hope you get to enjoy samgyetang before the summer goes by. But, don’t worry about it even if you don’t get to, this ginseng soup is a nutritious, comfort food which you can enjoy all year around!

In this post, I’m updating my samgyetang recipe which was originally posted in August 2014 with new photos, answers to frequently asked questions and minor changes to the recipe. Here’s everything you need to know about Korean ginseng chicken soup!

Ginseng chicken soup recipe
Ginseng for samgyetang

Ginseng is highly prized for its medicinal benefits, including boosting energy and the immune system. 

If you can’t find ginseng,  you can omit the ginseng from this recipe and still make a tasty chicken soup, although, without ginseng, it can’t be called ginseng soup. When I don’t have ginseng, I make another type of chicken soup called dak gomtang (닭곰탕). 

Korean markets around here sell fresh ginseng in the summer for samgyetang. I usually buy a pack and freeze the leftovers. You can also use dried ginseng roots after soaking in the water for several hours to soften.

Garlic, ginger, and jujubes (daechu, 대추) — dried red dates — are other common ingredients. Jujubes are quite sweet, so do not use too many of them. Sometimes, other medicinal herbs such as milk vetch roots (hwanggi, 황기) are added as well as chestnuts and ginkgo nuts. 

For your convenience, there are commercially packaged samgyetang dry ingredients (samgyetang kit), which usually include dried ginseng, jujubes, dried chestnuts, sweet rice, etc. If you choose to use a kit, follow the package instructions to prepare the ingredients (such as soaking) before using. 

How is the chicken stuffed?

Samgyetang is made with a small, young chicken, equivalent to a Cornish hen, for its tender and tasty meat. If you can’t find a Cornish hen, use the smallest chicken you can find, adjusting cooking time. If you need to feed more people, it’s better to cook two small chickens in a larger pot rather than one large one. It takes much longer to cook the inside of the chicken and the stuffed rice if the chicken is big, which will make the outer meat tough. 

The chicken is stuffed with soaked sweet rice (aka glutinous rice), chapssal (찹쌀). Some people stuff the chicken with ginseng, jujubes, etc., along with the rice, but I  boil them in the broth to draw out the maximum flavors. Be sure to leave enough room in the cavity for the rice to expand in volume as it cooks.

Samgyetang recipe 2

How to make the soup more flavorful?

In Korea, the restaurants specializing samgyetang are very popular. Some are also highly sought-after by tourists. Those restaurants usually feature a deeply flavored, thickened soup broth. They use all sorts of medicinal herbs and aromatics, and start with well-prepared chicken stock to boil the chicken. 

At home, we don’t generally go that far. But, if you like a deeper flavored, start with good quality chicken stock (commercially prepared or homemade). I sometimes make a chicken stock with the roast or boiled chicken remains and use it as a base for samgyetang. 

To make the soup slightly thick, soak more sweet rice than the amount called for the stuffing and add to the water or chicken stock while boiling the chicken. The starch of the sweet rice will thicken the soup slightly and give a bit of sweetness to the soup. 

How to serve samgyetang?

At restaurants, the whole chicken is served uncut as one serving, but it can easily be two servings. The soup is usually not seasoned while being cooked. It’s served with salt and pepper on the side, so each person can season the broth to taste and  use the remainder to dip the meat in.

The ginseng flavored meat is tasty and tender, and the broth is rich and delicious. Also, the sticky rice stuffing that’s infused with the chicken and ginseng flavors is to die for. If you’re trying it for the first time, samgyetang will be nothing like any other chicken soup you’ve had before.

More chicken soup recipes

Dak Gomtang (Korean Chicken Soup) 
Dak Kalguksu (Chicken Noodle Soup)
Chogyetang (Chilled Chicken Soup)
Dakgaejang (Spicy Chicken Soup with Scallions)
Slow Cooker Chicken Soup with Napa Cabbage
Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)

Samgyetang (ginseng chicken soup)

Samgyetang (Ginseng Chicken Soup)

A classic Korean chicken soup made with a small, whole chicken and ginseng.

  • 1 cornish hen ((about 1.5 to 2 pounds))
  • 1 fresh ginseng root (or dried ginseng, rehydrated)
  • 3 tablespoons sweet rice (2 to 3 tablespoons more to boil with liquid if desired) (– soaked for 1 hour (yields about 4 tablespoons soaked))
  • 5 – 6 plump garlic cloves
  • 1 thin ginger slice ((about 1 inch))
  • 2 to 3 jujubes, daechu (대추) ((dried red dates))
  • 1 scallion white part
  • 5 to 6 cups of water (or good quality chicken stock)
  • 2 scallions (finely chopped, to garnish)
  • salt and pepper to taste
  1. Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. They help keep the rice inside the cavity. Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove the blood.
  2. Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room (about 1/4 of the cavity) for the rice to expand as it cooks.
  3. Tightly close the cavity with a toothpick or a small skewer. This will keep the rice inside the cavity while being cooked. Then, cross the legs and tie together with kitchen twine. Or, you can make a cut on the bottom part of one thigh and insert the other thigh through to keep the legs crossed together.
  4. In a medium size pot, place the chicken and add 5 to 6 cups of water (or enough to cover the chicken) or chicken stock. See note. Add the garlic, ginger, jujubes, and ginseng. If the chicken came with the neck that’s been cut off, add to the pot. Also add the extra sweet rice to thicken the soup, if using.

  5. Bring it to a boil over medium heat. Skim off the foam on top. Cover, and boil for 20 minutes. Reduce the heat to medium low and boil, covered, for about 20 to 30 minutes. Adjust boiling time depending on the size of the chicken.
  6. Serve piping hot with the chopped scallions and salt and pepper on the side so each person can season to taste.

This recipe is an update of the original recipe posted in August 2014.

You can also use a samgyetang kit (commercially packaged dry ingredients for samgyetang). Follow the package instructions to prepare the dry ingredients to use in this recipe. Usually soaking is required.

The post Samgyetang (Ginseng Chicken Soup) appeared first on Korean Bapsang.

Even Kids Are Better at Promoting Korea (Than the Korean Government)

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A few things have bring floating around this week. The big one, even getting tweeted by the Blue House, is this jaw-dropping video of Seoul by independent filmographer Brandon Li.

He also has a directors commentary, and he’s putting together some classes to learn how to make videos like this.

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On the other end of the spectrum, a Facebook friend posted a mock ad one of his young students made to promote Korean food.

Even Kids Are Better at Promoting Korea (Than the Korean Government)

Photo: Jason Cutler

Simple. Provocative. Effective.

MEANWHILE…

We’re getting more silly crap from the Korean government. Keep in mind that the top two didn’t have the ample budgets of the video below.

The post Even Kids Are Better at Promoting Korea (Than the Korean Government) appeared first on ZenKimchi.

Dolsot Bibimbap (Korean Stone Pot Rice Bowl)

Bibimbap in Stone Pot with vegetable and meat toppings and egg yolkDolsot Bibimbap (Korean Stone Pot Rice Bowl) is a classic Korean rice dish that’s served with various vegetable and meat topping which comes SIZZLING HOT in a stone pot. Which means.. you will have a fantastically browned burnt rice in the bottom – making this dish extra delicious! If you can handle piping hot foods,…

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Ultimate Bibimbap Sauce, 4 Ways!

Ultimate bibimbap sauce recipe in four ways! Here, you will find four styles of delicious Korean bibimbap sauce.  It covers spicy to non-spicy bibimbap sauce and classic to funky flavor! As each sauce has a unique flavor profile, you can choose one according to your preference and pair it with your favorite bibimbap ingredients! Bibimbap…

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The post Ultimate Bibimbap Sauce, 4 Ways! appeared first on My Korean Kitchen.

New Korean-American Web Drama: Eating It

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Kevin is a second generation Korean-American student contemplating dropping out of medical school as his passion for the culinary world increases, much to the dismay of his traditional parents. I’m sure Chef Hooni Kim could relate.

I’ve gotten a sneak peak at a few episodes, and the writing is fun. The production values look good.

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There is a problem of Asian stereotypes in Hollywood. This series is one that tries to break that mold.

Here’s the trailer.

Also follow on Instagram @eatingitwebseries

The series itself will be available in full soon. Sign up for our newsletter or subscribe to their YouTube channel to know when it drops.

The post New Korean-American Web Drama: Eating It appeared first on ZenKimchi.

The Kimchi-topped “The Korean” Pizza at E-Mart Traders

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The Kimchi-topped "The Korean" Pizza at E-Mart Traders

Traders makes these limited time pizzas. They’re pretty much copies of Costco pizzas.

We just moved to another apartment yesterday. Our gas hadn’t been hooked up. The kitchen was too disorganized for cooking anyway. I offered to pick up a pizza after work.

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At Traders, I was planning to get a neutral crowd-pleasing cheese pizza, when I saw “The Korean” Pizza and read its toppings.

Stated that it was for Korean tastes, it had beef bulgogi. I’ve had bulgogi pizzas before, and they’re just fine. What caught my eye was the addition of stir-fried kimchi.

“Oh, that’s blogworthy.”

The Kimchi-topped "The Korean" Pizza at E-Mart Traders

The pizzas are doughy and floppy, as you can see. They also come with onions, green peppers, and mushrooms.

Verdict: Pretty good

I like sour toppings to cut through the grease, like jalapenos. Kimchi makes sense, which is why I’d been puzzled as to why you don’t see it often here.

This is stir-fried kimchi, so it’s also a little sweet. I think this steps it up over plain kimchi.

I don’t know how long “The Korean” Pizza will last at Traders. Try a slice if you can.

The lesson from this us that kimchi makes a good and logical pizza topping, especially if it’s stir-fried with a little sweetener.

The post The Kimchi-topped “The Korean” Pizza at E-Mart Traders appeared first on ZenKimchi.

Korean BBQ Dinner Cookbook – FREE to subscribers!

Korean BBQ Cookbook cover with Kalbi bbq spread in the backgroundGet Kimchimari’s FREE Korean BBQ Dinner cookbook! YES!! I can’t believe it myself but it is true. I just completed my very first cookbook! And when you join my email list or if you are already subscribed to my email list then you can get this cookbook for free! What my Korean BBQ Dinner cookbook…

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Cucumber Kimchi (Oi Kimchi)

Cucumber kimchi (oi kimchi)

If you ask me which is the easiest kimchi you can try to make this summer, I’d say this cucumber kimchi (oi kimchi, 오이김치)! It’s summer, and we all should be eating more cucumbers. This recipe is super easy! Simply cut up the cucumbers, salt briefly, and then mix with the seasoning!

As such, it’s an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don’t want to bother stuffing the cucumbers.

Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi.

Cucumber kimchi (oi kimchi)

I originally posted this recipe in August 2011. This post is a long overdue update with new photos, more information, and an improved recipe.

As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers. If you have a choice, select cucumbers that are firm and slender. Thicker cucumbers tend to have more seeds and softer flesh.

Other vegetables to add to this cucumber kimchi

In this update, I also used Korean garlic chives (buchu, 부추), which is commonly added to oi kimchi in Korea. It’s easier now to find garlic chives around here, and summer garlic chives are tender and delicious. You can leave them out if you can’t find them. Simply use some scallions instead.

A little bit of julienned carrot or red pepper will give the kimchi a nice pop of color.

Cucumber kimchi (oi kimchi)
What about the seasoning?

Because this is kimchi, unlike oi muchim, I use salted shrimp (saeujeot/saewujeot, 새우젓) and fish sauce (myeolchiaekjeot, 멸치액젓). The ratio of these two ingredients is always a matter of preference among Korean cooks. In general, more salted shrimp is used than fish sauce in summer kimchi for a lighter taste, but it’s really up to you!

How to make vegan cucumber kimchi

This is actually a question for all kimchi types. There are various ways to make vegan kimchi depending on kimchi types and personal preference. For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce. Use an equal amount and supplement with salt as necessary, or simply use salt to season the cucumbers.

How long will this kimchi stay good?

You can eat this kimchi on the same day you make it. However, it will get better over a few days. If you like it ripe, leave it out at room temperature overnight to expedite the fermentation process. Then, refrigerate. It will be good for a week or two, depending on the salt level.

More cucumber recipes 

Oi muchim (spicy cucumber salad)
Oi sobagi (stuffed cucumber kimchi)
Oiji (Korean pickled cucumbers)
Oi naengguk (chilled cucumber soup)
Oi bokkeum (stir-fried cucumbers)

Cucumber kimchi (oi kimchi)

Cucumber kimchi (Oi kimchi)

Super easy kimchi made with cucumbers! Crisp, crunchy, and delicious!

  • 3 Korean cucumbers or 5 – 6 Kirby pickling cucumbers (about 1.5 pounds)
  • 1 tablespoon coarse sea salt (less if using table salt)
  • 2 to 3 ounces garlic chives buchu (부추)
  • 1/4 medium onion

Seasonings:

  • 2 to 3 tablespoons Korean red chili pepper flakes gochugaru (고추가루)
  • 1 tablespoon salted shrimp saeujeot (새우젓)
  • 1 tablespoon or fish sauce (myulchi aekjeot (멸치액젓))
  • 2 teaspoons minced garlic
  • 1/2 teaspoon grated ginger
  • 1 tablespoon sugar
  • 1 teaspoon roasted sesame seeds
  1. Cut the cucumbers crosswise into about 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
  2. Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
  3. Cut the garlic chives into 1-1/2 inch long pieces. Thinly slice the onions.
  4. Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.

You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.

The post Cucumber Kimchi (Oi Kimchi) appeared first on Korean Bapsang.

Spicy Bellflower Root Salad (Doraji Muchim)

Try this one of the most popular Korean side dishes – Spicy Bellflower Root Salad! To locals, this dish is known as Doraji Muchim (도라지 무침) or Doraji Saengchae (도라지 생채). It may be a lesser known side dish to many of you, nonetheless, it is commonly seen at a Korean’s table. This spicy bellflower…

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