Posts Tagged Kimchi

Kimchi Udon with masago

Experiment: Kimchi Udon with masago

I tried this kimchi udon at a few Japanese izakaya restaurant. I looooove this dish. I’m trying to make it at home tonight.

Materials: (serve 2)
2 bricks of frozen udon
2 cloves of garlic, crushed
1 tbs sesame oil
Kimchi vegetables – as much as you like
2-4 tbsp Kimchi sauce
1 tbsp mayonnaise
2-3 tbsp masago
chopped green onions
shredded seaweed

1) Boil the frozen udon until cooked. Drain the water.

2) In a frying pan, heat up the sesame oil and crushed garlic. When you can smell the sesame oil and the garlic, put the udon in and stir fry a little.

3) Put the kimchi vegetables, kimchi sauce and mayonnaise in. Mix well.

4) When the udon is done, remove from heat. Put in the masago in and mix until it’s evenly on the udon.

5) Put the chopped green onions and shredded seaweed on top to garnish.


1) It’s a quick dish! It can be done in 10 minutes… hehe!

2) Hmmm I googled online… masago and tobiko are pretty much the same thing… so if you can’t find masago, you can use tobiko. Or you can totally omit it.


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Kimchi (Part 2)

Experiment: Kimchi

My Kimchi is done!  Please refer to here for the ingredients and recipe.


1) It’s finally done!  This kimchi has been fermented for 2 weeks. I don’t kow if you can see in the picture, but there’s a bubble between the kimchi and the saran wrap.  I read in other blogs that the bubble is a result of the “fermentation.”  Anyways… once I open the wrap, wow…. it smelt SOOOOO GOOD!  And of course, I tasted it immediately, and it tasted…

2) like Kimchi! hehe!  It actually tasted pretty good!  The only thing is… it’s a little spicier than the kimchi that I usually have.  I think next time I’ll put less chili powder in next time. 

3) I used this batch of kimchi to make Chicken and Kimchi Rice bowl.  I used this recipe.  I substituted chicken with pork, and I used less kimchi (coz Mr. Clam can’t take spicy food that well).  It was yummy! 🙂

4)  I’ll try another batch after I finish this one!  Hehe!  I’m just so excited!!!!

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Kimichi (Part 1)


Experiment: Kimchi

I saw a few Kimchi recipes on a few blogs a while ago.  I never knew that I could make Kimichi at home!  So after I saw those recipes, and knowing that the ingredients are quite accessible, I decided to give it a try.   I modified the recipe a bit (because I don’t have some ingredients), but hopefully it’ll still taste good! 

1/2 Korean cabbage (about 500g)
1/2 Korean raddish
1/4 onion, chopped
2 tbs chopped ginger
2 tbs chopped garlic
4 bunches of green onions
4 tbs salt

Kimchi sauce:
6 tbs crushed red pepper (or red pepper powder)
6 tbs fish sauce
1 tbs sesame oil
1/2 tbs sugar
2-3 tbs sesame

Korean Cabbage:

Crushed red pepper:

1) Cut the cabbage into small pieces.  (OR just leave the leaves as they are.  There are many different ways.)

2) Put the cabbage into a big bowl, sprinkle the salt onto the cabbage. Mix the cabbage and the salt together until the cabbage leaves are soft.  I think I left the cabbage in the big bowl for roughly an hour.

3) Wash away the salt from the cabbage leaves.  Taste the cabbage leaves (the acutal leaf part) and see if it’s still salty.  Keep washing (or soak the cabbage in cold water) the leaves until it’s not salty. And then air dry the cabbage for about 2 hours.

4) While you’re drying the cabbage, it’s time to prepare the other ingredients.  Cut the green onions into 2-inches pieces.  Cut the Korean raddish in half.  Grate half of the radish, and thinly slice the other half of the raddish.

From top left clockwise: chopped onions, chopped ginger, thinly sliced Korean raddish, grated Korean Korean raddish, choped garlic and green onoins

5) Mix all the Kimchi sauce ingredients together in a bowl.  Taste it and see if you like it.  You can add more crushed red pepper if you like it really spicy.

6) When the cabbage leaves are dry, then you’re ready for the mixing!  Simply put all the ingredients in a biiiiiiig bowl, and mix them together.  Mix them well!  It’ll start to look like kimchi.

7) Put the mixed kimchi in a container.

8) Put saran wrap on top of the kimchi.  Cover the lid, then put it in the fridge for 7 days.

It’s not ready yet!  I’ll post it again after 7 days… but… OH!  I’ll be out of town… so maybe I’ll post it after I come back… hehe!

(Updated: Please see Part 2 here)

1) I didn’t know that the leaves would shrink so much… I think I should’ve used ONE whole cabbage instead of half.

2) I saw in a recipe that you can add shrimp paste in the kimchi sauce as well.  Too bad I don’t have it at home!  I really like the smell of shrimp paste.

3) You can also add grated apple, thinly sliced cuccumber, and thinly sliced carrots in the kimchi as well…  I don’t have it at home.  But I’ll definitely try them next time!

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Kimichi, pork and mochi okonomiyaki

Experiment: Kimchi, pork and mochi okonomiyaki

I have always liked okonomiyaki.  When I first heard about okonomiyaki few years ago, I knew that people usually use pork or seafood as the main ingredients.  I then usually only used pork or seafood (or just cabbage) as the main ingredients, and nothing else.  Well, I wasn’t that adventurous back then…

When I went to Osaka, Japan last November, I went to a popular okonomiyaki restaurant.  WOW!  They had lots of different types of okonomiyaki and I didn’t even THINK of!  We ordered a set meal that included the 3 most popular okonomiyaki in that restaurant – house special that included 6 or 8 ingredients, Yamaimo okonomiyaki (okonomiyaki that were made with yamaimo, not flour), and green onion-pork-kimchi okonomiyaki.  They were all very delicious!  I was so surprised that you could use so many different ingredients for okonomiyaki.  After I came back from Japan, I started trying different ingredients in my okonomiyaki.  Today, I decided to try a kimchi, pork and mochi combination.

1 cup Okonomiyaki powder
1/2 cup water
1 egg
Lots of thinly sliced cabbage
1/4 cup chopped green onion
Thinly sliced pork (put as much as you like)
Chopped kimchi (just put as much as you like)
2 mochi, sliced

Bonito flake
Seaweed flake
Okonomiyaki sauce

1) Mix the okonomiyaki powder, water and egg together.  Mix it well so that there’s no clump.

2) Put the chopped green onion, cabbage, mochi and kimchi in the batter, and mix well.

3) Heat up a frying pan and put some oil in.  Then put the pork in and stir fry a bit.  Put the batter in, then mix with the pork.

4) Make the batter into a round shape.  Remember not to make it too thick!  Turn the heat to medium.

5) When the bottom’s almost ready, i.e., you can flip the okonomiyaki, flip the okonomiyaki.

6) Check if the centre’s cooked, use a chopstick/skewer to poke the centre of the okonomiyaki, if the centre’s dry, it means it cooked.

7) Put the okonomiyaki on a plate, then put the condiments on as you like.


(Without the condiments)

1) Not sure if it’s because the kimchi has sauce in it, which makes the batter more watery, I find that this okonomiyaki is harder to flip. 

2) AND not sure if it’s because of the mochi, which sticks to the pan when melted, it’s not easy to flip the okonomiyaki.

3) It actually tasted VERY GOOD!  The mochi makes the okonomiyaki very chewy, the pork is quite crunchy, and the kimchi… I put too much kimchi in this time, Mr. Clam found it a bit spicy… I think I’ll put less kimchi in next time. 

4) A few other ingredients that I really like with okonomiyaki are: corn, chopped konnyaku, ekoni mushroom.  Give them a try!  You’d be surprised! 🙂

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Pork and Kimchi Rice bowl (豚キムチ丼)

Experiment: Pork and Kimchi Rice Bowl (豚キムチ丼)

Last weekend, Mr. Clam and I went Downtown to watch some Olympic stuff.  We went in a restaurant called “Ebi Ten” fo food.  There I tried a rice bowl called “Buta-Kim,” and I REALLY LIKED it!  When I was eating it, I thought to myself… “It shouldn’t be too hard to make at home…”  So I gave it a try tonight.

 Material: (serve 2-3)
200g thinly sliced pork
100g kimchi
1/4 onion, thinly sliced
1/2 tbs chopped garlic
2 tbs chopped green onion
Egg (optional)

Small pieces of lettuce

1 tbs mirin
1 tbs sake
1/2 tbs soy sauce
1/4 tbs sesame oil
1/2 tbs brown sugar

1) Mix all the sauce ingredients in a small bowl.

2) Heat up a frying pan, put some oil and chopped garlic in.  Then put the onion in.  Stir fry until the onion is brown and soft.

3) Put the pork in.  When the pork has changes colour, put in 1) and the Kimchi.  Stir fry until the pork is well cooked.

4) Now it’s time for the rice.  First put the rice a rice bowl, then put some lettuce on top.  Ok, now it’s time for the trick – MAYONNAISE!  I never thought of putting mayonnaise in a rice bowl until I tried it at Ebi Ten.  So remember to put some mayonnaise in your rice bowl!  It makes it taste SO much better!

5) Now, if you like eggs like me, you can put a sunny side up egg on your lettuce.  If you don’t like eggs, then you can skip this.

6) Of course, now you’ll need the kimchi pork!  Just simply put the pork on the lettuce, and green onion on top of the prok.  Viola!  There’s your Pork and Kimchi rice bowl!


Without egg:

With a sunny side up egg:

1) It was suprisingly good!  And the good thing is it doesn’t take long to make!  I think from cutting the onion to the finished product, it took me less than 20 mins.  🙂

2) I think I’ll start to put mayonnaise on EVERYTHING now coz it tastes so good!

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