Tag Archives: kimchi

Kimchi & Tofu Soup

I made this soup with my homemade kimchi.


Soup is very simple.

  1. Heat a pot. Add in 1 tsp oil. Sear pork belly slices (about 50g) till slightly golden brown.
  2. Add in garlic slices (2 cloves) and onion slices (1/4) and stir fry till aromatic.
  3. Drop in 2 tbsp kimchi and 1 tbsp kimchi base. Stir fry evenly.
  4. Pour in 1 cup water. Bring to boil.
  5. Add in 1tsp light soy sauce, 1 tbsp Korean chili paste and 1 tsp sugar. Stir evenly and simmer for 5 mins.
  6. Put in tofu slices. Simmer for 3 mins.
  7. Sprinkle green onion and green chili.


Homemade Kimchi

I used 1 big Chinese cabbage, about 300g.

  1. Cut it into halves, then quarters. Remove the root. And chop it into smaller pieces.
  2. Put them all in a big basin. Add in 1 cup water and 6 tbsp salt.
  3. Let them marinate in salty water for 2 hours. Remember to flip and toss them a bit every 30 mins. After 2 hours, rinse them under water and drain.
  4. For the base: Prepare a sauce pan, add in 2 tbsp flour and 1 cup water. Warm it yo with low heat and keep stirring till it becomes very condensed.
  5. Pour the flour paste into the blender, together with 1 chopped onion, 1 tbsp ginger, 8 garlic cloves and 2 tbsp fish sauce. Mix them well and smooth.
  6. Pour the base into a big basin. Add in 1/2 cup chili powder. If you like it to be very spicy, you can add more. Mix well.
  7. Cut 1 medium carrot into shreds. 5 or 6 stalks spring onion into smaller pieces.
  8. Put all the vegetables into the basin and mix with base.


Store them in air tight container.

Radish Kimchi

Don’t know why I am so obsessed with spicy kimchi recently. There happens to be a radish in the fridge, so I decide to make radish kimchi by myself.

1. Prepare a radish. Mine is about 250g. Peel it and chop it into small cubes. Place them in a big bowl and sprinkle 1 tablespoon salt. Leave it there for 1 hour. Drain them, because a lot of water will come out from the radish.

2. Put 1 pear (core removed), 8-10 cloves of garlic, 10g ginger into blend. Blend them till very smooth.

3. Add chili powder (according to your taste) to the pear paste and stir well.

4. Put all the radish in a big bowl, add add in chopped spring onion. Then pour the paste into the bowl. Toss a bit to mix them well.


5. Prepare a jar or a container. Boil in water first to be sterilized. Dry it. Put radish kimchi into it. Lid on but don’t close too tight. Leave it there for several hours to ferment. Then close tightly and store in the fridge.


Homemade Spicy Cucumber


I really enjoy the scene of people eating in the TV show. Recently, I watched a Japanese TV drama, the main character loves spicy cucumber. Every time I watched him eating spicy cucumber, I was drooling. ๐Ÿ™‚ I went to supermarket yesterday to buy fresh cucumber and decided to make spicy cruncher by myself today.


3 medium cucumber

1 tablespoon salt

1 tablespoon garlic paste

1 tablespoon sugar

2 stalk spring onion (cut into slices)

1 tablespoon chili paste

1/2 tablespoon chili powder

1/2 tablespoon apple cider vinegar

1 tablespoon white sesame (toasted)

1. Cut cucumber into slices or small chunks or any shape you like. Put them in a big bowl. Sprinkle salt over them. Set for 30 mins. A lot of water will come out and cucumber will become a little soft. Pour the water out and squeeze cucumbers by hand to let the water out. Then drain them.

2. In another big bowl, put all the rest ingredients in. Mix well.

3. Add all the detained cucumber into the sauce. Toss and mix well.

Look at that shiny reddish cucumber.



If you want it to be less spicy, you can feel free to use less chili paste and chili powder.

This spicy cucumber is a good appetizer and also a good match with porridge.

You can store them in an air tight container and put into fridge for longer days.


Kimchi Fried Rice


2 tablespoon chopped kimchi

1 tablespoon kimchi juice

1 cup leftover rice

1 chopped sauce

1 tsp Korean chili paste

Chopped spring onion

1 tablespoon water



1. Add 1 tablespoon kimchi juice into leftover rice. Stir a bit with chopsticks to separate rice grains.

2. Heat a little oil in the pan. Add in sausage dice. Stir fry till a bit brownish.

3. Add in chopped kimchi. Stir fry till aromatic.

4. Add in all the leftover rice. Quickly stir with spatula.

5. Dissolve Korean chili paste in 1 tablespoon water. Then sprinkle into rice. Stir fry evenly.

6. Season with salt and garnish with chopped spring onion.

Korean Army Stew

It’s really like spicy one-pot dish.

1. Prepare ingredients. Vegetables you like. I chose onion, mushroom, Chinese cabbage, tofu and sausage. Cut them into smaller pieces and place them in the pot.

2. Prepare sauce:

2 tablespoon Korean chili paste, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1 tablespoon chili powder, 1 tablespoon water. Mix them well.

3. Pour sauce into the pot. Pour in stock which can reach half height of the ingredients.

4. Turn on the heat. When all ingredients are almost cooked. Add in instant noodles and 1 piece of cheese along with some kimchi.

Wait till noodles are cooked, ready to serve.

Kimchi Pancake


1/2 cup chopped kimchi

1 small chopped onion

1 1/2 tbsp kimchi juice

1/2 tsp salt

1 tsp sugar

1/8 cup water

1/2 cup flour

Put all ingredients into a bowl. Mix them very well.

Heat a pan. Add in a little more oil than usual. When the oil is hot, put the kimchi batter in.

Use a spoon or spatula to flatten the pancake.

When the bottom turns golden and crispy, gently flip the pancake over. Fry the other side till golden and crispy.

Finally, fry each side for another 30 seconds. Cut into pieces and serve.

Homemade Kimchi

I love Chinese cabbage. I also love spicy food. There is no reason for me not to love kimchi. Kimchi can be easily bought from supermarket. Yet, I still want to try to make it by myself.

1. Prepare a head of Chinese cabbage. Remove the root. 

2. Cut cabbage into 4 part. And rinse under water. Clean each leaf.

3. Sprinkle salt ( I used sea salt) onto each layer. Let it rest for 2-3 hours.

4. In saucepan, pour into 1 cup water. Add in 2 tablespoon glutinous rice powder. Heat and stir at the same time. When the glutinous Rice powder dissolved, add in chili powder. You can taste when you add it. Stop when you think itโ€™s spicy enough. Stir evenly.

5. Off the stove, add minced garlic, minced ginger, minced 1/2 pear and minced 1/2 apple. Mix them well.

The chili sauce is done.

6. Pour the water come from cabbage out. Rinse cabbage with water to wash the salt away. And squeeze the Chinese cabbage very hard.

7. Put the cabbage in a clean container. Spread chili sauce evenly on each layer of cabbage.

Finish with all the Chinese cabbage.

Make a label on the container with the date on it. 

You can have it after 3 days. Love it!

Good to go with BBQ pork or gyoza.

Kimchi Zucchini Pancake


Chopped Kimchi 150g 

Half Zucchini (chopped into bits)

1 small onion ( chopped into bits)

Flour 100g

Salt 1 tsp

Black pepper 1 tsp


1 egg
1. In a large bowl mix kimchi, Zucchini and onion. Sprinkle 1 tsp salt.

2. Add in flour and water. Mix evenly. Beat in 1 egg.

3. Add in black pepper. Stir evenly.

4. Heat some oil in the pan. Beat a spoonful batter in the pan. Fry both sides till golden brown.