KOREAN Archive - Kimberly Zett

Homemade Kimchi

Kimberly — Wed, 02 Apr 2025 16:58:40 +0000

Homemade Kimchi

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.

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TOTAL TIME

45 min + 2 days

SERVES

16 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Homemade Kimchi

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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

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

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.
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.
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.
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.
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.
Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
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.
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.
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

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Kimchi Scallion Pancake

Kimberly — Thu, 29 Feb 2024 08:44:38 +0000

Kimchi Scallion Pancake

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February 29, 2024 by Kimberly

Experience the sizzling joy of a Kimchi Scallion Pancake! Perfect for sharing, these crispy delights blend zesty kimchi and fresh scallions for a mouthwatering treat.

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TOTAL TIME

20 min

SERVES

2 pancakes

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the flavorful world of Korean cuisine with my Kimchi Scallion Pancakes! These savory pancakes offer a delightful combination of tangy kimchi and aromatic scallions, pan-fried to golden perfection. Whether you’re a seasoned foodie or new to Korean flavors, these pancakes are sure to spice up your mealtime!

Serve these sizzling Kimchi Scallion Pancakes hot off the pan for the best experience. They’re perfect as a hearty breakfast, a unique appetizer, or a side dish for your main meals. Pair them with a dipping sauce made from soy sauce, sriracha and lemon juice to elevate their flavor. Cut them into wedges, and share the joy with friends and family.

Store leftover pancakes in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. They’ll stay fresh for up to two days. Reheat in a pan over medium heat to retain their crispiness and flavor.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Kimchi Scallion Pancake

Author: Kimberly
Total Time: 20 min
Yield: 2 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
medium bowl
medium sized pan

Ingredients

Units

100 grams kimchi
3 spring onions
100 grams all-purpose flour
20 grams cornstarch
1/2 tsp turmeric
1/4 tsp baking powder
1/4 tsp salt
100 milliliters water
2 tsp clarified butter

Instructions

Roughly chop the kimchi and place in a medium-sized bowl with 2 tbsp of its marinade.
Wash the spring onions and cut into fine strips. Set aside a small portion of the green strips as a topping for later. Add the rest to the bowl.
Now add the flour, cornstarch, water, salt, turmeric and baking powder to the kimchi and spring onions in the bowl and mix to form a smooth batter.
Heat a medium-sized frying pan with 1 tsp clarified butter. Pour half of the batter into the pan and fry on both sides until crispy. Now add another teaspoon of clarified butter to the pan and fry the second half of the batter in the pan.
Cut the kimchi pancake into large pieces, serve hot on a plate and top with the remaining green spring onions.

Cook Time: 20 min

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Chicken Shawarma Plate

Kimberly — Tue, 12 Dec 2023 08:48:13 +0000

Chicken Shawarma Plate

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December 12, 2023 by Kimberly

Experience a taste symphony with this Chicken Shawarma Plate – succulent spiced chicken, vibrant fresh veggies, and a zesty mint-garlic dip. A flavorful journey on every plate!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

2 plates

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Savor the exotic flavors of my Chicken Shawarma Plate! Succulent, spice-infused chicken, paired with a medley of fresh tomatoes and cucumbers, all enhanced by a zesty mint-garlic dip. This culinary masterpiece promises a taste journey that’s as bold and exciting as it is delicious. Elevate your dining experience with this harmonious fusion of textures and spices, making every bite a celebration of Middle Eastern culinary delights.

Serve a delicious chicken shawarma plate by combining the seasoned chicken with the fresh tomato, cucumber and parsley salad and the spicy mint garlic dip. Feel free to add rice or chubz, a Lebanese bread, as well. This versatile dish offers a fusion of flavors and textures that can be enjoyed on any occasion. A simple but delicious culinary adventure awaits!

To store the Chicken Shawarma Plate, refrigerate any leftovers promptly. Keep the spiced chicken, tomato-cucumber salad, mint-garlic dip, and other components in separate airtight containers. This helps maintain their individual flavors and textures. When reheating, warm the chicken separately to preserve its tenderness. Consume within a day or two for the best taste and freshness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Chicken Shawarma Plate

Author: Kimberly
Total Time: 60 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
small bowl
medium bowl
frying pan

Ingredients

Units

CHICKEN

400 grams chicken breast or boneless, skinless chicken thighs
1 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/4 tsp turmeric
1/4 tsp curry
1/8 tsp cinnamon
1/8 tsp pepper

SALAD

200 grams tomatoes
150 grams cucumber
80 grams red onion
1 tbsp parsley
2 tbsp olive oil
1 tbsp lemon juice
1/8 tsp salt
1/8 tsp pepper

DIP

200 grams yogurt
12 leaves fresh mint
1 garlic clove
1/4 tsp salt
1/8 tsp pepper

Instructions

Start by preparing the chicken marinade, since it needs resting time. Cut the chicken into small pieces if using breast, or leave boneless thighs whole. In a bowl, mix 1 tbsp olive oil with 1 tbsp lemon juice. Remove the skin from 3 garlic cloves, press them into the bowl, and add 1 tsp cumin, 1 tsp smoked paprika powder, ¼ tsp turmeric, ¼ tsp curry powder, ⅛ tsp cinnamon, 1 tsp salt, and ⅛ tsp black pepper. Stir well, then add the chicken and mix until every piece is coated. Cover the bowl and place it in the fridge for about 30 minutes.
While the chicken marinates, move on to the salad and dip. Cut the tomatoes, cucumber, and onion into small pieces. Pluck the parsley leaves, chop them finely, and set everything aside. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper, but don’t combine the salad yet; that comes right before serving.
Next, prepare the yogurt dip. Peel 1 garlic clove and chop or press it. Stack a few mint leaves, roll them up, slice into fine rings, and chop finely. In another small bowl, add the yogurt, garlic, mint, ¼ tsp salt, and ⅛ tsp black pepper. Stir until creamy, then refrigerate the dip while finishing the chicken.
When the chicken has marinated long enough, heat a large frying pan over medium heat. There’s no need to add extra oil — the marinade already has enough. (Optional: Thread the chicken onto soaked wooden or metal skewers.) Place the chicken in the hot pan and let it cook without moving it, until it turns white around the edges and golden underneath. Then flip and cook for the same amount of time on the other side, until golden brown and cooked through.
While the chicken cooks, quickly finish the salad. Add the chopped tomato, cucumber, onion, and parsley to the olive oil–lemon dressing and toss everything together. Once the chicken is ready, arrange it on plates, add the salad on the side, and either spoon the mint garlic yogurt dip over the top or serve it separately.

Passive Time: 30 min
Cook Time: 30 min

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Apple Cucumber Brie Turkey Sandwich

Kimberly — Wed, 29 Nov 2023 13:00:40 +0000

Apple Cucumber Brie Turkey Sandwich

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December 4, 2023 by Kimberly

Experience a healthy morning with a delightful wholegrain sandwich. Fresh apples, crisp cucumbers, creamy Brie, and lean turkey combine for a flavorful delight.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

1 sandwich

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Start your day right with a tasty Apple Cucumber Brie Turkey Sandwich on wholegrain bread. It’s got crunchy apples, fresh cucumbers, creamy Brie, and lean turkey for a delicious combo. This sandwich isn’t just good for you—it’s a yummy way to kick off your morning with lots of flavor.

Enjoy it in the morning or prep it ahead for on-the-go — quick, easy, and packed with nutrients. It provides a healthy start in the morning and serves as a convenient option when prepared as a meal prep. The combination of crisp apple, refreshing cucumber, creamy Brie, and lean turkey not only makes it delicious but also ensures you get essential nutrients. Easy to assemble and perfect for a flavorful energy boost.

Store this sandwich in an airtight container to keep it fresh. The layer of lettuce between the ingredients, especially the cucumber, acts as a barrier and prevents moisture from reaching the other ingredients. In this respect, this sandwich is very suitable for preparing the evening before or in the morning and taking with you on the go or simply enjoying at home.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Apple Cucumber Brie Turkey Sandwich

Author: Kimberly
Total Time: 10 min
Yield: 1 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

sharp knife
normal knife
cutting board

Ingredients

Units

2 slices wholegrain bread
30 grams turkey
6 slices cucumber
3 slices apple
some salad leaves
3 slices camembert
2 tsp cream cheese

Instructions

Wash the cucumber and cut off six slices.
Wash the apple and cut off three slices. Remove the core.
Cut three slices off the Camembert.
Wash the lettuce and cut off several leaves.
Spread cream cheese on the two slices of bread.
Now top one slice in the following order: Turkey, apple, camembert, lettuce & cucumber.
Close the sandwich with the other slice. Cut in the middle with a sharp knife.

Cook Time: 10 min

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Der Beitrag Apple Cucumber Brie Turkey Sandwich erschien zuerst auf Kimberly Zett.