Tag Archives: kimchi

Beef bulgogi lettuce wraps: 53 cents each

Full disclosure: I know real bulgogi is usually grilled. This version is not. If you saw the weather outside right now (gale-force winds and a pelting snow/rain mix), you would understand and forgive me. That said, this is a version anyone can make at any time, provided they have kimchi on hand. I’ve made this before without the kimchi, so I can say with some authority that it really makes the dish. I know it’s tempting to want to just cook the meat up plain and serve it over some rice, but it’s not going to knock your socks off without the spicy tang of kimchi for balance. You have been warned.

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Kimchi fried rice: 72 cents/serving

As evidenced by this and the Thai version I made back in November, I’m a big fan of fried rice. I tend to be a bit overzealous when it comes to estimating how much rice we’re going to need for certain dishes—in this case, kimchi jjigae—and fried rice is the perfect way to turn something otherwise inedible (cold, dried-out refrigerated rice) into something amazing, whether it’s one serving’s worth or eight. Obviously there are no substitutions for kimchi, but you can use any meat for this; I used pork, but it would work fine with chicken, beef, or even pre-fried tofu cubes.

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Kimchi jjigae (pork and kimchi stew): 88 cents/serving

This is not the first time I’ve made kimchi jjigae. In fact, it’s kind of become my go-to “use up the last of the kimchi” recipe, because it seems that the older the kimchi gets, the better this stew tastes. It’s not exactly something you can whip up after a trip to Safeway—unless your Safeway happens to have a Korean section—but next time you find yourself near an Asian grocery, be on the lookout for gochugaru (Korean pepper powder) and gochujang (Korean fermented pepper paste). They’re both quite inexpensive and versatile—I’ve even used gochujang to make hummus—and once you have them, this stew is a great, quick weeknight vehicle for whatever meat or vegetables you happen to have on hand.

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