eats cooking with kimchi Korean YouTube star and cookbook author Maangchi shows you easy, delicious ways to use the super-flavorful, probiotic-packed fermented cabbage. BY ALYSE WHITNEY PHOTOGRAPHS BY CHRISTOPHER TESTANI Kimchi-Jjigae KIMCHI STEW SERVES 4 TO 6 | ACTIVE: 20 MIN You can’t have a Korean meal Once you open the jar, you TOTAL: 35 MIN without kimchi. Although the have two options: Eat the kimchi Use well-fermented kimchi for this term can refer to various right away or let it sit at room recipe. It softens as it simmers but still SPRING 2021 SPRING 2021 SPRING | different fermented veggies, it’s temperature for a few days retains a bit of crunch, and the sour | the cabbage—spicy, tangy, to ferment further. As a side dish, taste gives the stew its distinctive flavor. and bright red—that’s trending. Maangchi prefers fresh kimchi Serve with rice. WINTER Long a staple in Korean home sprinkled with sesame seeds 21/2 cups Anchovy-Kelp Stock WINTER kitchens and restaurants, kimchi served with plain white rice. If (see recipe on page 38) or unsalted chicken or beef stock 36 has recently gained popularity you’re using it for a stew (like 37 for its probiotic power and funky kimchi-jjigae) or dumpling soup, 1 lb. napa cabbage kimchi, chopped, plus 1/4 cup brine flavor. It’s great with grilled meats it’s better to start with an aged (brine is optional) like kalbi (short ribs) or over a kimchi. Either way, once you’re 1 lb. pork belly or pork shoulder, simple bowl of rice with a fried egg done using it, make sure the cut into bite-size pieces, about on top (trust us— try it), but its remaining cabbage is submerged 1 inch square and 1/4 inch thick versatility goes way beyond that. in brine to prevent oxidation. 1 medium onion, sliced No one knows this better than And about that brine…don’t toss 6 scallions—5 sliced into 2-inch Maangchi, the Korean home- it! The liquid in the jar, which pieces, 1 finely chopped, cooking guru who has more than Maangchi calls “kimchi juice,” for garnish RACHAELRAYMAG.COM 5 million YouTube subscribers and is great for adding tang to fried 1 tbsp. gochujang RACHAELRAYMAG.COM two popular cookbooks. Kimchi rice, soups, and kimchijeon (savory (Korean hot pepper paste) is an essential part of her life: She pancakes). Get a taste of Korean 1 tbsp. gochugaru Yused to make 20 pounds at a time kimchi cooking with these four (Korean hot pepper flakes) when her adult children were easy recipes from Maangchi. “Once 2 tsp. sugar younger. But Maangchi, who was you start cooking with kimchi, you 2 tsp. toasted sesame oil born and raised in Korea and now won’t want to stop,” she says. 1 tsp. kosher salt calls New York City home, “And maybe, soon enough, you’ll 8 oz. medium-firm tofu, understands that you might want be making kimchi of your own!” sliced 1/4 inch thick to test the waters with store-bought 1. In a large pot, add the stock, before getting elbow-deep in kimchi, brine, if using, pork, red pepper paste. No judgment! onion, sliced scallions, gochujang, When you’re shopping for gochugaru, sugar, sesame oil, kimchi, start by looking at it. “If and salt over medium-high heat. the entire jar doesn’t look bright Bring to a boil with lid ajar and red or have a slight pink hue, don’t cook for 10 minutes. buy it,” she says. “Any brown Maangchi (left) 2. Stir the stew, then place the or layers of different colors means says homemade tofu on top. Reduce heat to anchovy it may be oxidized.” When you stock is the medium. Cook with lid ajar until get it home, open the jar over the secret ingredient the pork is cooked through sink. The best kimchi will fizz that gives and the kimchi is tender, about this hearty stew (a sign that it’s well fermented) as its delicious 15 minutes. Sprinkle with chopped soon as you twist the lid. umami punch. scallion just before serving. eats Kimchi-Bokkeumbap Kimchi-Guksu 1 small onion, thinly sliced KIMCHI FRIED RICE NOODLE SOUP WITH 5 scallions, sliced KIMCHI SEASONING into 2-inch pieces SERVES 2 | ACTIVE: 15 MIN 12 to 15 large dried TOTAL: 15 MIN SERVES 2 | ACTIVE: 25 MIN anchovies, intestines and KIMCHI- TOTAL: 25 MIN heads removed 1 tbsp. vegetable oil BOKKEUMBAP 1 cup chopped kimchi plus Cook the noodles just before serving 1 oz. kombu (dried kelp) (KIMCHI FRIED 1/4 cup brine so they are chewy, not soft. And be sure 1. In a large pot with a lid, add RICE) 3 cups cooked white rice to use fermented sour kimchi rather 41/2 quarts water, the radish, than freshly made for the best flavor. 1 to 2 tbsp. gochujang onion, scallions, anchovies, (Korean hot pepper paste) 4 oz. napa cabbage kimchi, and kombu. Bring to a boil 1 tbsp sesame oil chopped over medium-high heat, partially 1 scallion, chopped 1 tbsp. gochujang cover, and cook until the (Korean hot pepper paste) 1 tbsp. toasted sesame seeds vegetables and kombu are tender, 2 tsp. toasted sesame oil 1 sheet toasted nori, shredded about 30 minutes. 1 tsp. toasted sesame seeds In a large skillet, heat the 2. Reduce heat to medium and 1/2 tsp. sugar vegetable oil. Add the kimchi and continue to cook at a low 6 cups Anchovy-Kelp boil, with lid ajar, until the radish stir-fry until it begins to sizzle, Stock or Vegetable Stock about 1 minute. Add the brine, rice, (see recipes below) is translucent and the broth gochujang, and 1/4 cup water. Fry 11/2 tsp. kosher salt is fragrant, about 45 minutes. until the rice is hot and beginning to 8 oz. thin wheat-flour noodles 3. Reduce heat to low and simmer, crisp at the edges, about 7 minutes. (somyeon) with lid ajar, for 10 minutes. Stir in the sesame oil. Transfer 1 tbsp. canola oil (optional) Strain through a fine-mesh to a medium bowl and top with the 4 large eggs (optional) strainer into a large bowl. scallion, sesame seeds, and nori. Let cool. Stock can be stored 1 sheet toasted nori or SPRING 2021 SPRING 2021 SPRING | 3 sheets seaweed snacks, in airtight containers in the | Kimchijeon shredded (about 1/2 cup) refrigerator for up to 1 week or in KIMCHI PANCAKE 1. Bring a large pot of water to a boil the freezer for up to 3 months. WINTER for the noodles. In a small bowl, WINTER SERVES 2 | ACTIVE: 20 MIN mix the kimchi, gochujang, sesame KIMCHIJEON TOTAL: 20 MIN Yachae-Gukmul 38 oil, sesame seeds, and sugar. VEGETABLE STOCK (KIMCHI 39 This recipe can be used to make 1 large 2. In a medium saucepan, bring the PANCAKE) pancake or a few app-sized pancakes for MAKES ABOUT 3 QUARTS snacking or serving with cocktails. stock to a boil. Stir in salt. Reduce heat to low. Cover to keep warm. ACTIVE: 10 MIN | TOTAL: 1 HR 15 MIN 1/2 lb. napa cabbage kimchi, 1 lb. Korean radish or daikon, 3. Add the noodles to the boiling finely chopped (about peeled and cut crosswise into 11/2 cups), plus 2 tbsp. brine water and cook according to 1/2-inch-thick slices 1/2 cup flour package directions. Drain and rinse 1 large onion, sliced 3 scallions, chopped under cold water, tossing the 2 cups sliced green cabbage (about 1/4 cup) noodles until they are no longer (4 to 6 leaves) RACHAELRAYMAG.COM 1 tsp. granulated sugar slippery. Divide among four bowls. 5 scallions, sliced into RACHAELRAYMAG.COM 4 tbsp. vegetable oil 4. If using the eggs, in a nonstick 2-inch pieces 1. In a medium bowl, mix the skillet, heat the canola oil over 5 large dried shiitake kimchi, brine, flour, scallions, medium-high. Add eggs and cook mushrooms sugar, and 1/2 cup water. for 1 minute. Cover and cook 1 oz. kombu (dried kelp) 2. In a large nonstick skillet, heat 1 minute more for medium eggs, 1. In a large pot with a lid, add 2 tbsp. oil over medium. Swirl 2 minutes more for solid yolks. 4 quarts water, the radish, onion, to coat. Pour batter into the pan 5. Ladle broth over the noodles cabbage, scallions, mushrooms, and spread in an even layer. in each bowl. Top each with and kombu. Bring to a boil over Cook until bottom is golden an egg, if using, about 2 tbsp. of medium-high heat, partially cover, and crisp, 3 to 5 minutes. the kimchi mixture, and some and cook until the vegetables and kombu are tender, about 45 minutes. 3. Place a large plate on top of the nori. Serve immediately. 2. Reduce heat to medium skillet. Carefully invert pancake Got some nori onto the plate. Slide pancake and continue to cook at a low boil, left over? Myeolchi-Dasima- KIMCHI-GUKSU back into skillet, browned-side with lid ajar, until the radish Crumble it up is translucent and the broth is and blend (NOODLE up. Drizzle edges of skillet with Gukmul SOUP WITH KIMCHI ANCHOVY-KELP STOCK with salt, remaining 2 tbsp. oil, then lift the fragrant, about 30 minutes. pepper, and SEASONING) pancake with a spatula so the 3. Remove from heat. Strain sesame seeds MAKES ABOUT 31/2 QUARTS to make oil runs underneath. Cook until ACTIVE: 10 MIN | TOTAL: through a fine-mesh strainer into a toasty rub bottom is golden and crisp, 1 HR 40 MIN a large bowl.