36 kim chiu recipes

Spicy Korean kimchi: napa cabbage salt-brined overnight then fermented two days with garlic, ginger, green chilies, and scallions. A simplified home kimchi you can start tonight.

Korean dongchimi made with turnip, scallion, ginger, and garlic in a light salt brine. A refreshing, mild water kimchi that ferments at room temperature and keeps for a week in the fridge.

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

These are the best good and chewy chocolate chips cookies I've ever made.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Herman chocolate chip cookies, hearty and loaded with oats, peanuts, and chocolate chips, made with tangy Herman sourdough starter. A clever, chewy way to use up your friendship starter.

Instead of a traditional method, we use a skillet to bake the cookies, also you don't have to make cookies one by one, just bake the batter all together. It comes out nice and crispy outside and moist inside, and it's a cookie, or looks like a cake. So you have both to enjoy!

Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.

It's a real comfy meal, and I always serve it with some homemade cabbage, daikon or cucumber kimchi (see links below). Absolutely delicious!

Bibimbap is my all-time favorite Korean dish, I have no problem to make it and eat it everyday :) I made this recipe a few days ago, this time I added homemade bean sprouts as well, and served it with three different kinds of homemade kimchi (cucumber, daikon and cabbage kimchi) and a fried egg as always. Delicious, that's the only word I can say every time :)

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!

Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.

Yukgaejang-style Korean beef stew with shredded flank steak, scallions, sesame oil, and cayenne in a spicy soy-based broth. Serve with rice and kimchi.