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Nothing looks, tastes, feels or smells quite like kimchee, a pungent, pickled, fermented condiment that is served with nearly every Korean meal. (It's also spelled kimchi or kim chee.) Pictured, a hot dog with kimchee relish. (Bill Daley/Chicago Tribune) |
Hot dogs with kimchee relish
Prep: 10 minutes
Cook: 5 minutes
Makes: 4 servings
Note: This recipe from "The Kimchi Chronicles" features a kimchee relish created by chef Jean-Georges Vongerichten, husband of author Marja Vongerichten. The recipe calls for Korean hot mustard; English dry mustard made into a paste with water and vinegar is a good substitute, she writes.
Ingredients:
1/2 cup kimchee, thinly sliced
2 teaspoons each: honey, rice vinegar
4 hot dogs
4 hot dog rolls
1/4 cup Korean hot mustard
Prepare a grill for high heat or heat a cast-iron grill pan over high heat; mix together the kimchee, honey and vinegar in a small bowl. Grill the hot dogs until browned and crispy; grill the rolls until golden brown. Put the hot dogs in the rolls; top each with 1 tablespoon mustard and one-quarter of the kimchee relish.
Nutrition information:
Per serving: 294 calories, 14 g fat, 5 g saturated fat, 27 mg cholesterol, 30 g carbohydrates, 10 g protein, 927 mg sodium, 2 g fiber.
Kimchee fried rice
Prep: 10 minutes
Cook: 9 minutes
Servings: 4
Note: "One of my guilty, happy pleasures is to make this late at night (usually after a lot of karaoke) and eat it with cheese (slices of American melted into it, if you must know)," writes Marja Vongerichten in "The Kimchi Chronicles." Using cooked, day-old rice is key to this dish.
Ingredients:
2 tablespoons toasted sesame oil
1 1/2 cups finely chopped onions
Pinch coarse salt
2 cups kimchee, coarsely chopped, plus 1/4 cup kimchee liquid
4 cups day-old cooked rice, at room temperature
Heat the oil in a skillet over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onions begin to soften and brown, about 3 minutes. Add the kimchee and kimchee liquid; cook, 1 minute. Add the rice; stir to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes.
Nutrition information:
Per serving: 310 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 6 g protein, 727 mg sodium, 4 g fiber.
wdaley@tribune.com
Prep: 10 minutes
Cook: 5 minutes
Makes: 4 servings
Note: This recipe from "The Kimchi Chronicles" features a kimchee relish created by chef Jean-Georges Vongerichten, husband of author Marja Vongerichten. The recipe calls for Korean hot mustard; English dry mustard made into a paste with water and vinegar is a good substitute, she writes.
Ingredients:
1/2 cup kimchee, thinly sliced
2 teaspoons each: honey, rice vinegar
4 hot dogs
4 hot dog rolls
1/4 cup Korean hot mustard
Prepare a grill for high heat or heat a cast-iron grill pan over high heat; mix together the kimchee, honey and vinegar in a small bowl. Grill the hot dogs until browned and crispy; grill the rolls until golden brown. Put the hot dogs in the rolls; top each with 1 tablespoon mustard and one-quarter of the kimchee relish.
Nutrition information:
Per serving: 294 calories, 14 g fat, 5 g saturated fat, 27 mg cholesterol, 30 g carbohydrates, 10 g protein, 927 mg sodium, 2 g fiber.
Kimchee fried rice
Prep: 10 minutes
Cook: 9 minutes
Servings: 4
Note: "One of my guilty, happy pleasures is to make this late at night (usually after a lot of karaoke) and eat it with cheese (slices of American melted into it, if you must know)," writes Marja Vongerichten in "The Kimchi Chronicles." Using cooked, day-old rice is key to this dish.
Ingredients:
2 tablespoons toasted sesame oil
1 1/2 cups finely chopped onions
Pinch coarse salt
2 cups kimchee, coarsely chopped, plus 1/4 cup kimchee liquid
4 cups day-old cooked rice, at room temperature
Heat the oil in a skillet over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onions begin to soften and brown, about 3 minutes. Add the kimchee and kimchee liquid; cook, 1 minute. Add the rice; stir to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes.
Nutrition information:
Per serving: 310 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 6 g protein, 727 mg sodium, 4 g fiber.
wdaley@tribune.com
