Fired up my Bradley Blue Grill andmade myself a Kimchi Burger with pepperjack cheese and whistle berries. It looked so good sitting there. I just had to make another!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130705_170550_zpsae27d157.jpg)
Burger looks good. Try sauteing the kimchi first - even better.
Quote from: Ka Honu on July 05, 2013, 04:39:06 PM
Burger looks good. Try sauteing the kimchi first - even better.
Yep, what the turtle said ;D
Man that looks good 10.5 :P :)
Great looking kimchee burger as is!!
Oh yeah, that looks great.
Burgers look good. I've never tried sautéing first, that sounds pretty good. I like to chop the kimchi so the pieces are a little smaller (coleslaw like, or sometimes relish like) before using it as a topping for hamburgers, hotdogs, and other types of sandwiches.
I would like to try these.
Nice
Thanks guys. This was basically something I had stuck in my head for a while. I just didn't have a recipe to make kimchi. Once I got a recipe again it was only a matter of time and it was game on. Cutting the kimchi down to slaw size sounds like a good idea. Though I didn't really have much of a problem with any falling out or any bite through as is
Looks good. Care to share your recipe for Kimchi ?
Thanks
Jim O
Quote from: Jim O on July 06, 2013, 07:37:25 AM
Looks good. Care to share your recipe for Kimchi ?
Thanks
Jim O
Napa Kimchee This is my favorite Kimchee recipe. It is best to use authentic Korean red pepper flakes aka as Korean chili flakes. You can vary the heat by the amount of red pepper flakes. I use a heaping ½ cup & that is hot enough for me. Makes about 3 quarts. 5 to 6 lbs Napa cabbage ¾ cup pickling salt or kosher salt 8 scallions finely sliced 1 ½ cups shredded carrots 2 Tbs. finely chopped garlic 2 tsp. sugar ½ cup Korean red pepper flakes (chili flakes) 1 Tbs. salt ( I do not add this at the end, I think it is salty enough) Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 inch wide pieces. For large heads you may have to cut into 8ths. Put the cabbage in a very large bowl and add the salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time. You may need two bowls but it will wilt down and should fit in one large Tupperware bowl. Rinse the cabbage w/cold water & drain. Toss w/the remaining ingredients & pack into a large crock or covered pottery casserole. Allow to sit on the counter for 1 to 2 days. I let mine set for the two days in the large Tupperware bowl with lid and then pack into quart mason jars. Add water to cover and store in the refrigerator, covered, in the crock or in individual glass jars. Serve as a relish w/any Korean dinners or use in cooking meat dishes soups, stews or fried rice. Note: Original recipe called for 2 Tbs. grated fresh ginger and 2 Tbs. candied ginger but I don't use it in mine. I find it best to do up in mason jars for the fridge since they are air tight and this does smell. I also like to let it set in the fridge several days before using. The longer it sets the hotter it gets too.
Sorry about how the recipe posted but that's what my tablet does on cut and paste
Thanx T.P.
Jim O
Thanks! ;)
I would eat that! In a heartbeat! Thanks for your recipe!
There's a good kimchi recipe in the Sriracha cookbook. That said, yours looks pretty legit. I like that it doesn't have fish sauce, the fish sauce sometimes sends kimchi into the outskirts of pongsville.
Been a while since I made some brisket tacos with kimchi...mmm kimchi.