Eating Dinner With My Family

I neglected to save the address for this burger, so my apologies to the blogger for not being able to send readers to their site for the recipe.  The burgers were good, but I thought missing something.  I decided it was the Swiss cheese I bought for this, but isn't in the recipe, and so was left off when I did the actual cooking.   Despite the feeling it was missing something, it was still pretty good.  Best thing about this recipe is that my son, a very vocal kimchi hater, loved it and had no idea there was kimchi in it and I got to say I told you so:). Korean-inspired Burgers with Kimchi and Sriracha Mayo KIMCHI REUBEN BURGERS 1 1/2  pounds ground beef 4 cloves garlic, minced about 2 inches fresh ginger,  grated with a microplane 1 teaspoon sriracha 1/2 teaspoon fish sauce 1/2 teaspoon salt fresh black pepper to taste 1 cup kimchi, divided SRIRACHA MAYO 1/3 cup mayonnaise, preferably homemade 1-3 teaspoons ...

Talk about a first world problem!  We are just jaded enough to crave new favors but have had enough tasty food (burgers particularly)  that it takes a bit to wow us as well. This burger is good. It's probably great but we just have a hard time feeling like giving an accurate opinion to anyone outside the family. Ok ramble over. It's good. Enough said. The sesame seeds in the burger were interesting. It's also a great way to be introduced to Kim chi.  Worth a try for sure.  I Bulgogi Burger   1 1/2 pounds ground beef 1/4 cup sesame seeds 3 tablespoons soy sauce 2 tablespoons gochujang 2 tablespoons sesame oil 5 scallions, chopped 5 cloves garlic, grated 2 tablespoons ginger, grated 2 tablespoons rice wine vinegar 1 tablespoon brown sugar 6 burger buns 14 ounces kimchi. roughly chopped Mix all of the marinade ingredients together (everything except the beef, buns, and kimchi) and...

After enjoying the kimchi quesadillas, I thought kimchi Mac & cheese would be fantastic. I did really like it too, but I made a few adjustments that I think really improved the recipe over the one printed below. First of all, I needed a bit more milk to turn the roux in to a sauce creamy enough for the pasta. I also added a bit more cheese but only because I had grated a little over the cup called for. But by far the most important change I made was I minced up some kimchi (raw) and garnished the pasta with about 1/2-1 tbsp. if not for that, I think the kimchi flavor would have been mostly lost. The raw garnish took it from a meh, to good!  I do think there are still some tweaks I would make next time I make this. It is bland without the garnish, good with, and could be great.  I am not sure just what other tweaks I would make, but I still think of this as fixable since I needed to make some adjustments in the original recipe. Kimchi Mac N’ Cheese   1 1/4 Cup k...

It's a cheating post!  I made these yesterday, but for tonight's meatless Monday dinner we made cauliflower soup out of some cauliflower I hade from FPP. It is a repeat, but it is magical that it turns one of my son's veto ingredients in to something he eats. No not eats but devours. (And I smugly say see you don't hate cauliflower!). As for the drink, YUM!  It was perfect for me, but my husband found them a bit fiery and diluted them with some tomato juice.  That didn't stop him from still enjoying them ;).  I loved this take on one of my favorite cocktails. Kimchi Bloody Mary 2 packed cups kimchi (16 ounces) 46 ounces tomato juice 1/4 Cup Sriracha chile sauce 2 Tbl Worcestershire sauce 2 Tbl sherry vinegar Salt Freshly ground pepper 2 Cup vodka (16 ounces) Ice Mint sprigs or shiso leaves for garnish 1. Working in batches, puree the kimchi with the tomato juice, Sriracha, Worcestershire and vinegar. Set a fine-mesh strainer over a bowl and str...

As you may or may not know I love Korean food and a bulgogi just might be my favorite of all the dishes. This was a good dinner!  Totally yummy!!  If I had any criticism it would be that I didn't get enough, and I would have liked some more veggies.  (Not really for flavor but for health).   It is pretty easy to make too.  The only real preparation that needs to be done is the marinating early (or do it overnight like I did).  I did use the optional pear, I didn't taste it in the final product but I think it must have done something.  Kimchi Bulgoi Dubbap Recipe (Kimchi Bulgogi Rice Bowl) For Bulgogi tenderloin or rib eye tamari (gluten-free soy sauce)    (I used soy) sesame oil large cloves garlic Ilarge onion Asian pear (optional) agave nectar or honey mirin black pepper For Sautéd Kimchi napa kimchi gochujang (Korean red chili pepper (she said you could leave this out if you don't feel like running to the o...

I am on a Pinterest roll!  Clearing out another one I wanted to try.  This one is a recipe from a food truck; a tex-mex-korean truck.  I was excited to try it after the other tex-mex-korean dish from a food truck we made, French Fries With Bulgogi And Caramelized Kimchi .  It  was unreal, so we had high hope for this one too.  It was good but I am putting it in the fixable file.  First of all, I halved the butter I used to saute the kimchi.  A whole stick was more than I thought we could handle and it seemed a colossal waste.  We also held back on the cheese a bit.  To be fair, I didn't have any shiso leaves, and I didn't bother trying to even look on line to see if I could get them.  I didn't even try to see if there was a substitute.  The end product was super greasy!  I think that could have been fixed while still keeping the tasty flavor these quesadillas had.  Another thing, I added a sour cream dipping sauc...

I gave my husband a list of possible dinners and he picked this one. Boy was it good!  The boy and I thought 4+ but the hubby gave it a solid 5!  We have made a Korean pancake before ( Korean Scallion Pancakes) and they were yummy, but my friend, who is Korean, suggested I add some seafood to the pancake next time I made it. I found this recipe from Food & Wine. It has kimchi too. Yay!  I made jasmine rice with this, and Korean Quick Pickled Cucumbers .  The original recipe called for squid, but we opted for scallops. (I love them;).  This was pretty quick & easy too. The hardest part was the frying, and I left that up to the fry daddy (my husband;)  They did require the sauce, which while I liked, I would have liked some more heat in them.  In the notes for the original recipe, they suggested thinly sliced chilies to the sauce, if you wanted more heat.  I think I would have liked some sriracha or Korean Pepper paste)  We did make on...

I have no idea where to start on this one!  I guess I should start with I couldn't wait to try it, but was worried that the kimchi would be a problem for my less than cabbage loving boys.  I was a little worried that I would hate the meat, as I do not like how fatty a ribeye is.  Then there were the protestations of my husband that thinly slicing the ribeye (his favorite steak) was sacrilege!  Then there was my trepidation over making fries. (which my husband did brilliantly!)  So as you can see, while excited, I was also very nervous about this dish.  I knew it was going to have a lot going on flavor-wise; it is from a Korean/Tex-Mex food truck.  The result?  MY HUSBAND GAVE IT A 5!  We  never give out a 5 star rating.  My son and I were thinking a 4.75 since we are usually so reluctant to give out a five, but my husband gave it a 5 without hesitation.  You might be thinking why did my son and I hesitate on that last...

Delicious but not photogenic First of all a great big THANK YOU to The Red Apron for a second nomination for the Versatile Blogger award. I am very pleased and excited to be part of the food buzz blogger community.  I am getting to know so many cool individuals in one of the best ways possible, through their food! As for the dinner, I was a little upset when I realized this wasn't a proper burger on a bun.  All that disappointment faded with the first bite.  When I googled the recipe in the grocery store, I saw some other bloggers had tried this and recommended adding to (some even suggested doubling) the amount of kimchi.  I decided to measure a full cup of the kimchi after chopping.  It was perfect.  The panko coating was wonderful substitute for a bun.  The mayo was great; the spinach was out of sight!  My only complaint was I would have made more spinach.  I liked an equal portion of pork and spinach with a little mayo for each...

     Before I started cooking this, which I did pick because of the leftovers I had from Friday night's meal, I figured the cost of the entire dinner.  Ham 1.65, Scallions .60, Kimchi 2.00, Rice, .51,  Eggs  .42 Total= $5.16 but kimchi and rice was leftover so they would have been wasted if not used so I almost don't want to count them.  Complete the meal with even a fancy bag of mixed salad greens $3.00 and make your own dressing. Oil, vinegar and salt and pepper are considered part of a stocked pantry.  Meal total $8.16.  I have a bit, not much mind you, of the pork left too.  I could have used it in place of the ham.  Instead I thought I would either serve as a lettuce bundle for each of us or mix it into the rice.  I decided to save it and eat it as lunch because it is just too darn good to throw in with something else.      The rice was good.  I had made it once before and didn't r...