Monthly Archives: October 2009

Kimchi Noodle Soup

Kimchi Noodle Soup

Kimchi Noodle Soup

So, you are wondering what to do with all that kimchi are you?  Okay, here is a recipe for a simple and tasty soup that I like to make for lunch on cold days (or on days when I have a cold).  It only takes about 15 minutes to make and it is warm and filling. 

Kimchi Noodle Soup


1 serving of dried noodles (I prefer rice noodles but thin spaghetti works as well)

1 tsp toasted sesame oil

2 tsp soy sauce (I like the flavor of Tamari soy sauce but regular soy sauce works too)

1/2 cup kimchi

1 tbls juice from the kimchi jar

3 cups chicken broth

2 eggs

1 scallion, finely chopped

To Make:

Cook noodles in a saucepan of boiling water until done.  Drain and toss the noodles with the sesame oil and soy sauce.  Divide the noodles between two bowls and top with half the kimchi and kimchi juice.  Meanwhile, heat the broth in a sauce pan until simmering.  Crack one egg into a small bowl and gently slide it into the sauce pan.  Place the lid on and simmer until the egg whites are set and the yolk is still soft, about 3 minutes.  Remove the egg and place it on top of the noodles and kimchi.  Repeat with the other egg.  Divide the broth between the two bowls and garnish with chopped scallion.

To Serve:

If you would like your soup with more kick, add extra hot sauce to taste.  Serves two.

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Filed under Pasta, Recipes, Soup, Vegetarian

Quick Kimchi


Kimchi ready to eat, kimchi ready to store

We happen to have a lot of cabbage in the house these days.  Five heads, to be precise.  Luckily, one of these was a very fresh head of Napa cabbage which was just asking to be made into some sort of delicious Asian dish.  When I think Asian and cabbage, I think kimchi.  I happen to really love kimchi.  My first experience with it was in college.  One of my lovable-but-nutty roommates came home with a jar of this bizarre looking, spicy cabbage.  She put it on crackers with natural peanut butter and offered us all a taste.  I am pretty sure I was the only one to take a bite (surprisingly, it didn’t taste as bad as you might expect).  Fast forward a few years and we found a local Korean restaurants makes a kimchi pancake with pork that is to die for.  That was it for me… I was hooked on that vinegar-y, spicy flavor.  Now I eat it on sandwiches, eggs, noodles, use it to make a quick soup, etc.

Classic kimchi is fermented and traditionally, it is buried in the ground to ferment through the winter.  I wasn’t really prepared for that level of cooking intensity so I was very excited when I found a quick version on Epicurious.  A few modifications and we now have two quarts of delicious kimchi that tastes fantastic on eggs.

Quick Kimchi

Adapted from Gourmet, 2009


1 Napa cabbage, about 3 lbs.

2 tbls chopped garlic

1 tbls chopped peeled ginger

2 tbls Asian fish sauce

2 tsp white vinegar

3 tsp sugar

1 bunch of scallions chopped

1-2 tbls hot chili paste (we used Sriracha)

Kosher salt

To Make:

Quarter the cabbage lengthwise and then cut crosswise into 2 inch pieces.  Put the cabbage in a large, non-reactive bowl and add 3 tbls of kosher salt.  Toss the cabbage and the salt and let stand, tossing occasionally, for 2 hours.

Rinse cabbage well and then drain, squeezing out as much moisture as possible with your hands.  In a blender, puree the garlic, ginger, fish sauce, white vinegar, and sugar until smooth.  Pour the mixture over the cabbage, add the scallions, and toss.  Add the hot chili paste and toss well with tongs.  We used 2 tbls of the hot chili paste.  It was pretty spicy at first but mellowed after some time in the fridge.  Add more or less chili paste depending on your taste.

To Serve:

Let stand at least one hour before serving.  Store in an airtight container in the fridge.  The flavor will get stronger as it sits.  Makes about two quarts of kimchi.

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Filed under Add-ons, Recipes, Vegetarian

Blue Cheese Yogurt Dip

Dip with Chip
A Dip Worthy of a Strong Chip

Alex, I’ll take “Party Food” for $600.

A:  This food is something that every chip needs. 

Q:  What is a delicious dip?

I had the guys over for football this past Sunday.  I contemplated serving your run-of-the-mill sour cream dip, but I am not a run-of-the-mill kind of guy.  After having watched Bobby Flay make this dip on Boy Meets Grill, I decided it was time to try something different. 

Dip Unmixed

Ready to Mix

This dip is simple to make, requires only a few ingredients, and is most excellent.  This is a hearty dip that demands a nice thick potato chip to stand up to it.  Also, there’s no reason why only potato chips should get to swim in this dip.  Serve it alongside of a nice steak, stir it into mashed potatoes, use it for crudite, spread it on a burger – the possibilities are endless.

Blue Cheese Yogurt Dip

Adapted from Bobby Flay


1 Pint Greek Style Yogurt

1/2 red onion, finely chopped

3 scallions, finely chopped

3/4 cup blue cheese, crumbled 

salt and pepper to taste

To Make:

In a bowl fold together the yogurt, red onion, scallions, and blue cheese.  This dip really did benefit from adding salt and pepper to taste.  It should sit for at least 30 minutes to allow the flavors to marry.  We made our dip the night before.  The next day, some of the whey had separated out from the yogurt, but a quick stir reintegrated it nicely.

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Filed under Appetizers, Recipes, Vegetarian

Apple Cheddar Risotto

A Hearty Fall Meal

A Hearty Fall Meal

Thanks to my new toy, I am on a bit of a risotto kick.  I am also thoroughly enjoying the fall weather that has come to New England.  This time of year always makes me start jonesing for winter squash, slow roasted meat dishes (especially pork), and all things apple. 

With a simple dinner of pan seared pork chops and roasted delicata squash planned, all that was missing was the apple.  We decided to be a little whimsical and turn the classic flavors of apple and cheddar pie into a rich, creamy risotto.  The combination of apples, aged English cheddar, a dash of cinnamon, and a splash of cognac was fantastic.  It was both sweet and savory with a nice richness.  I made this in my pressure cooker so it was also quick and easy.  You can make this the conventional way as well, and I think it would definitely be worth the effort.

The makings of a delicious risotto

The makings of a delicious risotto

Apple and Cheddar Risotto


1 tbls butter

1 small to medium apple, peeled, cored, and finely chopped

1/2 cup aborio rice

1 cup apple juice

2 tbls cognac (you could also use brandy or bourbon, if you want to omit the alcohol, make sure you replace the liquid with additional juice or water)

3 ounces cheddar cheese

2 tbls heavy cream

Dash of cinnamon

To Make:

In a sauce pan (or your pressure cooker) melt the butter over medium heat.  Add the apples and saute, stirring, until just starting to soften and caramalize.  Add the rice and continue to stir until the rice is light golden, about 3 minutes.  Add the apple juice and cognac, put the lid on the cooker, and bring to pressure.  If you are making the risotto the conventional way, make sure the liquid is heated and add slowly, one ladleful at a time.  Stir each infusion of liquid until it is completely absorbed before adding more. 

Once up to pressure, cook for 8 minutes.  Once the rice is tender, remove from heat and stir in the cheese, heavy cream, and the dash of cinnamon until creamy.

To Serve:

This amount serves 2-3 people (pretty hefty portions).  Serve alongside pork chops and roasted squash. This recipe can easily be doubled.


Filed under Fruit, Recipes, Rice, Side Dish, Vegetarian