Kimchi Three Ways

This is kimchi fried rice using leftover cold rice. Delicious with Costco's roasted chicken.

This is leftover kimchi fried rice with added sauteed slices of hot dogs for a perfect Saturday night meal watching the game.
This is my second batch of kimchi pancakes, almost using the rest of my kimchi, still have enough for one more batch. This time I used all-purpose flour instead of rice flour, and tasted the same to me. I saved one for the next day and ate is as a snack (cut into quarters and re-heated slightly in microwave for 20-30 seconds) dipped in a little soy mixed with fresh lemon juice.

I am convinced kimchi is very good for you, as most cabbage is, I'm glad we like cabbage in all forms. Steve liked all these dishes too, a little spicy, but tolerable. I've already gone over the recipes for kimchi and the pancakes, and in case you don't know how to make fried rice, here is how I make it:

2 cups leftover cold white rice

2 slices thick bacon, cut into 1/2 inch pieces

1/2 white or yellow onion, chopped

Wesson oil for frying, depending on amount of rendered bacon fat

2 eggs

salt and pepper

2-3 green onions, chopped

2-3 tablespoons soy sauce

(Kimchi, about 3/4 cup, drained and chopped up, optional)

In a large heavy skillet, over medium-high heat, cook the bacon pieces until almost done, don't make it too crispy, rendering the fat. Add the onions and saute till translucent, about three minutes. Add some more oil (you want about 4 tablespoons total), usually about 1-2 tablespoons, bring up the heat and add in the rice, breaking up the clumps of rice as the heat softens it. Continue to stir fry for about 4-5 minutes, till rice is starting to brown a little. Make a well in the center, pushing the rice to the sides of the pan. Crack the eggs in the center, and scramble, stirring occasionally till almost well set. Bring in the rice from the sides, and incorporate all the scrambled eggs in. Add the salt (to taste, not too much) and pepper, green onions, and sprinkle with the soy sauce. Stir well and serve.

Oops, I forgot the kimchi, I actually did when I made this, so I simply dished out the rice, stir-fried the kimchi for about 4-5 minutes till softened, then mixed it all together again ;)

I like to add a little more soy sauce and lemon juice, or fini dini (a Guamanian dipping sauce made of soy, vinegar, mild peppers, lemon juice, and green onion) . Refrigerate any leftovers and enjoy another day mixed with cooked, sliced, hot dogs, spam, or any meat you have leftover.

My family learned how to make this fried rice back in the late 60's (I was in my early teens) when we lived on Guam where my father was stationed while serving in the Navy. I think it is a combination of Filipino and Guamanian cuisine. We used to use "Calrose" rice, which had to be rinsed before cooking, so was starchier, and firmer. Now I just use regular long-grain white, basmati, or jasmine rice. Incidentally, for the luaus on Guam, Guamanians usually made "red rice", I think using annatto powder which gives a subtle flavor, and beautiful color. I don't know if that is Filipino, but a lot of the recipes influence others, I could go on and on about the food on Guam.......wonderful!

I hope you try kimchi and cook with your kimchi. It is so good.

Just another day of cooking.....here in paradise.

Not like Denny's!

These are kimchi pancakes. I made several recipes for kimchi, I am still waiting to taste the more authentic one I made to ferment properly....anyway, I made a kimchi salad last week, using Bobby Flay's recipe from the Food Network. It came out kinda soggy, so decided I would use it to cook with. I also added some fish sauce and a little more salt two days ago and let it ferment more since I understand the pancakes are best when using well-fermented kimchi.

The pancakes came out really tasty. Like a lot of foods or recipes I am unfamiliar with, I try to research all the recipies I can find, then come up with the easiest and most simple way to accomplish my goal. I wanted to try a kimchi pancake so bad, so this is how I did it:

1/2 cup kimchi, chopped up

1/2 cup rice flour or AP flour

3 Tablespoons kimchi juice

scant 1/2 cup water, may not need it all

1 egg

good dash salt

4 Teaspoons grapeseed oil, or vegetable oil

Heat an 8 inch heavy non-stick skillet over medium high heat, while heating, mix up your ingredients (not the oil), and it should be a somewhat runny consistency, add more water if needed.

When pan is hot, pour in two teaspoons oil and swirl around pan. Spoon half the mixture into the pan. Stir around a little, then just let it cook for about 2-3 minutes, till almost set on top and light brown on bottom. Flip and continue to cook 2-3 minutes more. Remove to plate and repeat with remaining oil and batter. Stack cakes, allow to cool slightly (for easier slicing), then slice into quarters.

Serve with dipping sauce made of a mixture of lemon juice and soy sauce, and hot sauce if you like it. The kimchi is already quite spicy with red pepper, so I didn't think it needed hot sauce.

After eating and enjoying some of the kimchi pancake, I just left it covered on the stove, then had to come and have some more as a snack, there are still two quarters left for a snack tomorrow! I will be making these again and again until my kimchi is used up.

Kimchi fried rice just around the corner here in paradise.

Stinkin' Up the Joint

More about that in a minute, the stinkin' part that is.......first, here was yesterday in Paradise:

This was a lucky shot I got yesterday afternoon of a piece of a rainbow! We got no rain, some did, but it has not rained any measurable amount in So. Cal for probably over 7 months now. The heat and humidity is bringing out critters such as rattlesnakes......the TV news is showing real big ones coming out of the bushes and biting people.....yikes!!!!!

Anyway, with this weather and all, we call it July Fry, well it's August now, but all of July was hot, hot.......I had been researching how to make homemade kimchi since I have heard it is healthful and good for weight management, plus I love anything sour and spicy. It is good, they say, to make kimchi while hot, since it has to ferment for several days on the counter to get the good bacteria that makes it good and good for you.....well, I just had to try it, since it is pretty expensive to buy....actually I don't think I have really ever had kimchi. Kimchi is a Korean pickled cabbage, and apparently there are as many ways and recipes as there are homes in Korea....I just kind of read a lot about it, then figured out my own method that was the easiest.

This is the fermented kimchi, after three days on my counter, if you look close you can see fermentation bubbles, it foamed a bit as I packed it in the container, so I hope it got done enough. Then you refrigerate it for about two weeks, it still continues to ferment and get sour, then it can last for quite awhile refrigerated, but from what I read, it does not last long because it gets eaten. It is used as a condiment for almost all meals as I understand it. Two weeks??? Must be patient....

This was just after mixing well and getting ready for counter fermentation.


Here are the ingredients I used, I didn't have the recommended Korean chili powder, so just used about a teaspoon of sambal olelek, a real spicy chili sauce.

It was:

one large head Napa cabbage, rinsed and chopped into 1 inch pieces
3 Tablespoons of sea salt, or kosher salt
3-4 cloves of garlic, minced or grated
1 one inch piece of ginger, peeled and grated
4 spring onions, sliced on the diagonal
1 scant teaspoon sambal olelek


First, you layer the cabbage into a clean bowl, salting as you layer, then rub it in real well into the pieces, you will feel it wilting, till salt is covering each piece. Cover with a heavy plate to weight it down, leave to sit for two to three hours. This process allows the cabbage to wilt and release excess water, while retaining some crispness and taste. Then, you rinse it well, two times, under lots of cold water, then drain well. I tasted it for saltiness, it should not taste TOO salty, just salty enough.

Mix it really well with your hands, (can wear clean gloves) kind of squishing it somewhat, tossing cabbage with the garlic, ginger, sambal and onions, place in clean plastic container with tight lid.

Do not seal the lid all the way to allow gases to escape, and leave on your counter for two to three days (hopefully during hot weather). I stirred mine down once during this process. (phewey)You will finally see tiny bubbles coming up and the liquid will continue to be released. When you think it is ready, stir and transfer to a plastic or glass container with a tight lid, push well into the container, the accumulated juices should just cover the cabbage. Cover and place in the fridge for at least two weeks. This slows the fermentation and mellows the flavors (according to my research).

It did smell quite strong, but in a good way, my nose catches a little of the sour cabbage, then the ginger, garlic and onions....smellin' up the joint............oh heavenly!

Check back in two weeks, I can hardly wait to try it! I know Steve won't like it much, although he likes sauerkraut, so maybe he will, I kinda hope he does, but if not, more for me!





Miss Kitty hiding out in the garage, see Mt Miguel in the reflection?