Ingredients with Measurements:
- 2 cups of chopped kimchi
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of rice vinegar
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of sesame oil
- 1 teaspoon of sesame seeds
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the chopped kimchi until it becomes a paste.
2. In a small bowl, mix together the gochujang, soy sauce, sugar, and rice vinegar.
3. Heat the vegetable oil in a pan over medium heat. Add the minced garlic and cook for 1 minute.
4. Add the kimchi paste to the pan and cook for 5-7 minutes, stirring occasionally.
5. Add the gochujang mixture to the pan and continue to cook for an additional 5-7 minutes, stirring occasionally.
6. Remove from heat and stir in the sesame oil and sesame seeds.
7. Allow the mixture to cool before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 2g
- Sodium: 610mg
Substitutions for ingredients:
- Instead of vegetable oil, you can use any neutral oil like canola or grapeseed oil.
- Instead of rice vinegar, you can use apple cider vinegar or white vinegar.
Variations:
- Add sliced scallions or chopped cilantro for extra flavor.
- Use the Kimchi Jeow Bong as a marinade for chicken or pork.
Tips and tricks:
- Use older kimchi for a stronger flavor.
- Adjust the amount of gochujang to your desired level of spiciness.
- Store leftover Kimchi Jeow Bong in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store leftover Kimchi Jeow Bong in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a small bowl with a sprinkle of sesame seeds on top.
Garnishes:
- Sliced scallions or chopped cilantro.
Pairings:
- Serve with steamed rice or as a condiment for grilled meats.
Suggested side dishes:
- Korean-style pickled vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the Kimchi Jeow Bong is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
Food safety advice:
- Make sure to use clean utensils and equipment when making the Kimchi Jeow Bong.
- Store leftover Kimchi Jeow Bong in the refrigerator and discard if it smells or looks off.
Food history:
- Kimchi Jeow Bong is a traditional Korean condiment made from fermented cabbage (kimchi) and gochujang.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a condiment for grilled meats or as a dip for vegetables.
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Region: Korean