MILKimchi

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Watch Us Make Kimchi.

admin — Wed, 21 Sep 2011 01:12:10 +0000

Mother-in-Law’s Cold Sesame Soba Noodle Salad

admin — Tue, 20 Sep 2011 23:13:35 +0000

INGREDIENTS:
Soba (Buckwheat noodles) or Rice Noodles
1/2 cup of chopped MILKimchi
1 teaspoon of Sesame oil
2 tablespoons of MILKimchi juice
Optional: add sliced cucumber and/or radishes
Garnish with nori flakes and/or sesame seeds

PREPARATION:
Bring 1 quart of water to a boil. Add Soba to boiling water and cook for about 5 minutes. Strain noodles into a colander and rinse 2-3 times under cold running water. Drain well. Combine noodles, chopped MILKimchi and all other ingredients in a bowl. Garnish with Nori flakes and/or sesame seeds. Serve on a warm summer day.

Mother-in-Law’s Sulung Tang Soup

admin — Tue, 20 Sep 2011 23:11:02 +0000

This original, “House Style” MILKimchi recipe hails from the 20 year-old-restaurant, Jang Mo Gip [translates as mother-in-law's house], founded in 1989 by Lauryn’s mom, in Garden Grove, California specializing in sulung tang soup.

This purist soup is a milky white broth, made from a mixture of beef brisket, ox tail and bone marrow which is simmered for hours (similar to veal stock) then ladled into a warm, earthenware bowl — served piping hot with sea salt and scallions. The best accompaniment for sulung tang soup is perfectly seasoned MILKimchi that brings out the contrast of the milky soup against the spicy, savory seasoned MILKimchi.

Mother-in-Law’s Spicy Kimchi Tacos

admin — Tue, 20 Sep 2011 23:08:14 +0000

INGREDIENTS:
1 pound of pork loin
Sauce for pork: 1/2 cup of olive oil, 1 tablespoon of soy sauce, 2 tablespoons of mirin, 3 peeled garlic cloves, and 1 tablespoon of whole grain mustard. Garnishes: 1/2 cup of chopped MILKimchi, 2 tablespoons of diced jalapeno, fresh cilantro and lime wedges.
Soft corn tacos.

PREPARATION:
Preheat the oven to 350°F. Combine ingredients for sauce and pork loin in an ovenproof pot (Le Creuset). Roast pork in oven covered for 1 1/2 hours. Remove pork and chop for tacos. Heat soft corn tacos in skillet over medium heat. Plate taco with chopped pork, MILKimchi and other garnishes.

Mother-in-Law’s Spicy Kimchi Ceviche

admin — Tue, 20 Sep 2011 23:05:15 +0000

INGREDIENTS:
1/2 pound of peeled and cleaned shrimp
1/2 cup of fresh lime juice
1 small ripe avocado, peeled, pitted and cubed
1/2 cup of chopped MILKimchi
1 cup peeled, seeded and diced cucumber or jicama
2 tablespoons of diced scallions

PREPARATION:
Bring 1 quart of salted water to boil. Add shrimp to boiling water cook for 1 minute. Drain all water, add cooked shrimp to a glass bowl with all combined ingredients. Allow to marinate in fridge for two hours. Serve in martini glass, garnish with a slice of lime and fresh cilantro leaves. Serve with tortilla chips.

Mother-in-Law’s Spicy Kimchi Frittata

admin — Tue, 20 Sep 2011 23:02:31 +0000

INGREDIENTS:
2 tablespoons of olive oil
5 eggs
1/2 cup of milk
2 teaspoons each of salt and pepper
2 tablespoons of diced MILKimchi
1/2 cup of sliced mushrooms
2 tablespoons of diced scallions

PREPARATION:
Preheat oven to 350°F with rack in middle. Sautee sliced mushrooms in a skillet over medium heat. Whisk together eggs, milk, salt and pepper in a bowl. Then pour into mini ovenproof dishes (cast-iron or stoneware). Add MILKimchi, mushrooms, and scallions. Bake in oven until eggs are just set, 15-25 minutes. Serve warm.