Kimchi Gyoza

Kimchi Gyoza

von | Apr. 10, 2025 | ALL YEAR, APPETIZER, EVERYDAY, INTERMEDIATE, JAPANESE, SPICY, UP TO 30 MINUTES, VEGAN

Kimchi Gyoza

Kimchi Gyoza

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April 10, 2025 by Kimberly

Crispy, spicy, a little funky in the best way. These little pan-fried dumplings pack serious flavor. Perfect for when you’re craving something cozy but still want to feel mildly impressive.

30 MINUTES

INTERMEDIATE

VEGAN

JAPANESE

20 PIECES

SPICY

EVERYDAY

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s something weirdly comforting about standing over a hot pan, crisping up dumplings that smell like spice, garlic, and pure satisfaction. I used my homemade version (linked here if you want to try it), but honestly, store-bought kimchi will do just fine. No judgment.

How to serve
Serve these right out of the pan while they’re still sizzling, with this dipping sauce. They work perfectly as an appetizer, a dinner for one (or two if you’re sharing), or even as a party snack that disappears suspiciously fast.

How to store
Leftovers? Rare, but if you do have a few, pop them into an airtight container and keep them in the fridge for up to 2 days. Reheat in a pan to keep that crispiness alive. They also freeze like a dream just pan-fry straight from frozen.

 
Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Kimchi Gyoza
Kimchi Gyoza
„Let’s make a piece of happiness“
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Kimchi Gyoza

Kimchi Gyoza

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 20 gyoza 1x
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Description

RECOMMENDED EQUIPMENT

  • large pan with a lid
  • small bowl

Ingredients

Units Scale

Instructions

  1. If you’re making your own kimchi and gyoza wrappers: amazing. If not, no worries! Just use store-bought and make sure to thaw the wrappers before using.
  2. Set up your kimchi, the gyoza wrappers, and a small bowl of cold water. Also, prep a large plate dusted with a bit of flour to place your finished dumplings. Now put on your favorite series or podcast and get into your folding zone.
  3. Take one wrapper and place about 1–1.5 teaspoons of kimchi filling in the center. Dip your finger in the water and moisten the edge of the top half of the wrapper. Fold it up like a taco and press the left tip with your left hand. Then, using your right thumb and index finger, create small pleats along the top edge, pressing each one firmly into the back side of the wrapper. Continue pleating until it’s sealed and you’re holding your first little dumpling. Place it on the floured plate. Don’t stress if it’s not perfect, this takes a bit of practice. Scroll down for the video tutorial at the end of the recipe if you need a visual! Repeat until all the wrappers and filling are used up.
  4. Once all your gyoza are ready, heat a large pan over medium heat. Add 1 tablespoon of oil and place as many gyoza as will fit flat-side down in the pan. Let them fry for a few minutes until the bottoms are golden and crispy. Lower the heat, carefully pour in a splash of water, and immediately cover with the lid. Be careful, the oil shouldn’t be too hot or it might splatter! The gyoza will now steam. Keep the lid on until the wrappers turn translucent, about 10–15 minutes. If the water evaporates before they’re done, just add a little more.
  5. Once translucent, remove the lid, turn the heat back up to medium, and let them crisp up again for 5 more minutes. Remove and repeat with the next batch.
  6. Serve all your gyoza hot with this easy dipping sauce and a sprinkle of shichimi spice. Oh, and this cucumber salad goes so good with it.
  • Cook Time: 30 min

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

von | Apr. 5, 2025 | ALL YEAR, BREAD, CREAMY, EASY, EGGS, EVERYDAY, LUNCH, TURKISH, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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April 5, 2025 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

15 MINUTES

EASY

VEGETARIAN

TURKISH

2 PORTIONS

CREAMY

EVERYDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

How to serve
Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

How to store
You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turkish-Style Eggs on Lemon Yogurt with Chili Butter
Turkish-Style Eggs on Lemon Yogurt with Chili Butter
„Let’s make a piece of happiness“
Print
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Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • small pan
  • toaster
  • small pot
  • sharp knife
  • cutting board

Ingredients

Units Scale

LEMON YOGURT

  • 300 grams yogurt
  • 2 garlic cloves
  • zest of 1 lemon
  • salt & pepper to taste

CHILI BUTTER

  • 40 grams butter
  • 1 tsp chili flakes (or store-bought crispy chili oil)

OTHER INGREDIENTS

  • 2 slices sourdough bread
  • 4 eggs
  • parsley
  • sumach, optional

Instructions

  • Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
  • While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
  • In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
  • Toast the bread and finely chop the herbs.
  • Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.
  • Cook Time: 15 min

Homemade Kimchi

Homemade Kimchi

von | Apr. 2, 2025 | ALL YEAR, EASY, KOREAN, NAPA CABBAGE, OILS & CONDIMENTS, OVER 120 MINUTES, SPICY, TANGY, UMAMI, VEGAN, WEEKNIGHT

Homemade Kimchi

Homemade Kimchi

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April 2, 2025 by Kimberly

Slightly chaotic, deeply flavorful, and kind of addictive. This spicy little side dish doesn’t ask for attention, it demands it. Make it once and suddenly you’re that person who ferments things.

45 MINUTES
+ 2 DAYS

EASY

VEGAN

KOREAN

1 JAR

UMAMI

WEEKNIGHT

CONDIMENTS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is one of those recipes that feels a little chaotic while you’re making it. You’re chopping cabbage, blending weird things together, your kitchen smells slightly suspicious, and then magic. A few days later, you have the tangy, spicy, crunchy goodness that is homemade kimchi. It’s bold, a little wild, and honestly kind of addictive. If you’ve never made fermented food before, this is your sign. It’s easier than it looks and way more fun.

How to serve
Kimchi is one of the most iconic Korean staples for a reason. It’s a powerhouse of flavor and a probiotic dream that happens to be absolutely delicious with basically anything. My favorite way to eat this? Straight from the jar, if I’m being honest. But if we’re being civilized: layer it into rice bowls, stir into fried rice, top a savory pancake, or tuck it into sandwiches. Kimchi also loves melted cheese…trust me on this one. It’s the punchy, spicy friend that turns boring meals into actual moments. And once you start adding it to things, you won’t want to stop.

How to store
Store your kimchi in a clean, airtight container in the fridge once it’s done fermenting (after about 2–3 days). It’ll keep for weeks, actually, it gets more flavorful the longer it sits. Just make sure to use a clean fork every time, and you’re golden.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Homemade Kimchi
Homemade Kimchi
„Let’s make a piece of happiness“
Print
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Homemade Kimchi

Homemade Kimchi

  • Author: Kimberly
  • Total Time: 2 days + 45 min
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Description

RECOMMENDED EQUIPMENT

  • two large mixing bowls
  • a sharp knife
  • cutting board
  • blender
  • small saucepan
  • airtight container for storage

Ingredients

Units Scale

VEGGIES

  • 1 napa cabbage
  • 2 carrots
  • 6 green onions
  • 4 liter cold water
  • 100 grams sea salt

CHILI PASTE

  • 2 yellow onions
  • 1 apple or nashi pear
  • 1 garlic bulb
  • 1 thumb-sized piece of ginger
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp mini shrimp
  • 4 tbsp water
  • 8 tbsp gochugaru (Korean chili flakes)

RICE FLOUR SLURRY

  • 3 tbsp rice flour
  • 200 milliliter water

Instructions

  1. Quarter the napa cabbage lengthwise, then chop it into bite-sized pieces. Place it in one of the large bowls and cover completely with cold water. Add a generous amount of sea salt and mix well with your hands or a spoon. To keep the cabbage submerged, weigh it down with a plate and something heavy. Let it soak for 30–45 minutes.
  2. While the cabbage is soaking, peel and julienne the carrots. Thinly slice the green part of the scallions. Set both aside, they’ll be folded into the paste later.
  3. Peel the apple, onion, garlic, and ginger. Toss everything into a blender with a splash of water. If you’re using mini shrimp, add those now. Pour in the fish sauce and soy sauce, then blend until smooth and pulpy.
  4. Transfer the paste to your second large bowl. Stir in the gochugaru (Korean chili flakes) until the mixture is a vibrant, rich red and has a spreadable texture.
  5. In a small saucepan, combine water and rice flour to make the slurry. Heat gently, stirring constantly, until it thickens into a sticky, glue-like consistency. Let it cool for a few minutes, then stir it into the chili paste mixture.
  6. Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
  7. Drain the soaked cabbage, rinse it under cold water, and gently squeeze out the excess liquid. Add it to the bowl with the red paste and (with gloves, highly recommended!) mix everything thoroughly until all the cabbage is coated.
  8. Spoon the kimchi mixture into a clean, airtight container. Press it down firmly to eliminate air pockets. Wipe the edges, cover with plastic wrap, and seal tightly. Leave it at room temperature for about two days to ferment.
  9. After two days, your kimchi will be lightly fermented and ready to taste. If you like it funkier and more sour, give it another day on the counter. After that, pop it in the fridge, it’ll keep for several weeks and just keeps getting better.
  • Passive Time: 2 days
  • Cook Time: 45 min

Passionfruit Oil

Passionfruit Oil

von | März 31, 2025 | 30 TO 60 MINUTES, ADVANCED, FRUITY, INTERNATIONAL, MICHELIN, OILS, OILS & CONDIMENTS, PASSIONFRUIT, SPRING, SUMMER, VEGAN

Passionfruit Oil

Passionfruit Oil

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March 30, 2025 by Kimberly

Sweet, tangy, golden, and just a little bit extra. This fruity oil turns every dish into a vacation. Drizzle it, dip it, or just admire how good it smells.

60 MINUTES

ADVANCED

VEGAN

INT.

1 CUP
250 ML

FRUITY

MICHELIN

OILS

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If sunshine had a flavor, this would be it. It’s simple, it’s luxurious. This tropical infused oil is one of those things you didn’t know you needed until your salad, pasta, or even dessert suddenly tasted… better. Whether you’re into easy infused oils, experimenting with maracuja recipes, or just on a fruity kitchen adventure, this oil hits that perfect balance of tangy, sweet, and slightly floral.

How to serve
Drizzle it over roasted veggies or even vanilla ice cream, or give your salad dressing a wild upgrade. It pairs beautifully with seafood, creamy cheeses, and anything that needs a zesty lift. Oh, and if you’re into cocktails or mocktails? One drop will make people think you hired a mixologist.

How to store
Keep it in a sealed glass bottle in the fridge, and it’ll stay fresh for up to one week. Shake it gently before each use to bring all that passionfruit goodness back to life.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Passionfruit Oil
Passionfruit Oil
Passionfruit Oil
„Let’s make a piece of happiness“
Print
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Passionfruit Oil

Passionfruit Oil

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 1 cup / 250ml 1x
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Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 2 passionfruits
  • 250 milliliters neutral cooking oil

Instructions

  1. Cut the passionfruits in half and scrape the seeds into the blender. Pour in the oil. Blend until everything is mixed.
  2. Pour the mixture from the blender into a small-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 15-20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 20 min

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

von | März 28, 2025 | 30 TO 60 MINUTES, ALL YEAR, ASIAN, CABBAGE, CHICKEN, CHILI, DINNER, EASY, OMNIVORE, RICE, UMAMI, WEEKNIGHT

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

40 MINUTES

EASY

OMNIVORE

ASIAN

2 PORTIONS

UMAMI

WEEKNIGHT

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

How to serve
This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

How to store
Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
„Let’s make a piece of happiness“
Print
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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium pot with lid (or rice cooker)
  • two small bowls
  • shallow dish
  • sharp knife
  • cutting board
  • large pan
  • oven
  • kitchen thermometer

Ingredients

Units Scale

RICE

  • 150 grams jasmine rice
  • 100 grams coconut milk
  • 200 milliliters water

SATAY SAUCE

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp honey
  • juice of 1/2 lime
  • 100 grams coconut milk
  • 1/2 tsp dried chili flakes
  • 1 garlic clove
  • 2 tbsp water

CHICKEN

  • 300 grams chicken breast filet
  • 2 tbsp avocado oil
  • salt
  • 1 tbsp butter

CHICKEN GLAZE

  • 3 tbsp soy sauce
  • 3 tbsp passionfruit purée
  • 1 tbsp brown sugar
  • 1 garlic clove
  • 1 tsp ginger, grated
  • 1/2 fresh chili

PASSIONFRUIT GREMOLATA

  • 1 passionfruit
  • 10 grams fresh parsley
  • 5 grams fresh cilantro
  • juice of 1 lime
  • 1 garlic clove
  • 1/2 fresh chili
  • 4 tbsp olive oil
  • salt & pepper to taste

VEGGIES & TOPPINGS

  • cucumber
  • white cabbage
  • red onion
  • fresh cilantro
  • fresh chili
  • peanuts

Instructions

  1. Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
  2. In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
  3. In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
  4. Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
  5. Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
  6. Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
  7. Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
  8. Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.
  • Cook Time: 40 min