“Kimchi Chronicles” Inspired Quick Hot Kimchi

  • 2 tablespoons gochujang
  • 2tablespoons sherry vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons grapeseed or canola oil
  • 1 small red onion, thinly sliced
  • 1 teaspoon coriander seeds
  • 1 tablespoon gochugaru
  • 1 head napa cabbage, coarsely chopped, core discarded
  • 1 Korean cucumber (or ½ hothouse cucumber, seeded), coarsely chopped

Whisk together the gochujang, vinegar, and fish sauce in a small bowl.

Heat the oil in a large wok over high heat. Add the onion, coriander seeds, and gochugaru. Cook until the onion begins to brown, about 1½ minutes.

Pour the gochujang mixture over the onion, stirring to combine. Cook for 1 minute, until the liquid is nearly evaporated, then immediately stir in the cabbage and cucumber. Cook until the cabbage is wilted and the flavors are nicely combined, about 5 minutes. Taste and season with additional vinegar or fish sauce if you think it needs it.


Bindaetteok (Korean Mung Bean Pancakes)

2 cups dried mung beans, rinsed a few times
¼ cup sweet rice, rinsed a few times
½ cup kimchi liquid
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Pinch of coarse salt
1 generous cup finely diced kimchi
Vegetable oil, for frying
Korean Scallion Dipping Sauce

Add the mung beans and rice in a medium bowl. Add cold water to cover by 1 inch and soak for at least 6 hours and up to 24.

Drain the soaked mung beans and rice and place in a blender along with ½ cup fresh water, the kimchi liquid, fish sauce, sesame oil, soy sauce, and salt. Blend being careful not to over mix as it should be coarsely pureed.  Transfer the mixture to a large bowl and fold in the kimchi.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Using a ¼-cup measure, ladle in the pancake batter to form pancakes and cook until crisp and browned on the first side, about 2 minutes. Carefully flip and cook until crisp and browned on the other side, about 2 minutes. Transfer the pancakes to a paper towel-lined plate and continue with the remaining batter and more oil as necessary.

Serve hot with Scallion Dipping Sauce.

Korean Culinary Terms

Anju: Food consumed with alcohol

Banchan: Small plates presented before a meal

Bap: Rice

Bokkeum: Stir-fried

Bokkeumbap: Fried rice

Bulgogi: Grilled, thinly sliced, marinated rib eye

Ddeok: Rice cakes

Doenjang: Fermented soybean paste

Dubu [also called Tofu]: Bean curd

Ganjang: Soy sauce

Gim [also called Nori]: Dried seaweed

Gochugaru: Dried red chile powder

Gochujang: Spicy fermented red pepper paste

Gui: Broiled or grilled

Guk [also called Tang]: Soup

Hwe: Raw seafood

Jeon: Savory pancake

Jeongol: Large stew or casserole

Jjigae: Stew

Jjim: Steamed and/or braised

Jorim: Long-simmered to reduce

Kalbi: Short ribs

Kimchi: Fermented or pickled vegetable side dishes

Makgeolli: Unfiltered alcoholic beverage made from rice

Mandu: Dumplings

Muchim: Seasoned or marinated side dishes

Myeon: Noodles

Naengmyeon: Cold noodles in a beef broth

Namul: Seasoned vegetable side dishes

Noraebang [also called Karaoke] Singing bar or room

Pojangmacha: Late-night restaurant, usually tents in Korea

Ramyun: Korean ramen

Samgyeopsal: Grilled, unmarinated pork belly

Soju: Clear alcoholic beverage, the most popular alcohol in Korea

Soondae: Blood sausage

Soondubu: Soft tofu

Ssam: Vegetables used to wrap grilled meat

Ssamjang: Barbecue paste; made with doenjang and gochujang