Thursday, July 14, 2011

Summer Recipe: Kimchi-Slaw

This recipe is one of my old time favorites! It’s what I call New Age Kore-Am Kimchi Slaw. Low in calories and fat, high in fiber and vitamins, this nutritious, delicious and easy to make vegetarian dish can be made and enjoyed by anyone, at any time. If you don’t know how to make kimchi or can’t get any from the store, just buy a napa cabbage and soak it in salt water for about 6 hours or until it softens. To make salt water, mix 1 cup of coarse salt with 10 cups of water (1 to 10 ratio) Then quickly rinse and squeeze the water out before finely chopping it.

Napa Kimchi Cole Slaw Ingredients

* ½ head of cabbage (4 cups finely diced cabbage)

* 1/4 cup shredded or diced carrot
* 3 cups chopped cabbage kimchi (rinsed and drained)
* 1/3 cup red pomegranate vinegar
* 1/3 cup granulated sugar or sweetener (I use splenda)
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 cup buttermilk
* 1/2 cup mayonnaise
* ¼ cup sour cream
* 2 tablespoons lemon juice
* ¼ cup dried raisins
* 1 cup, chopped sesame leaves (or Cilantro)


1. Finely chop up or shred cabbage and carrots

2. Place cabbage and carrot mixture into large bowl and add chopped kimchi

3. Pour the remaining ingredients into a food processor and blend until they become smooth and cream

4. Pour over vegetable mixture and mix thoroughly

5. Chill in refrigerator overnight in a Tupperware before serving

...and Enjoy!

Saturday, July 9, 2011

Recipe for Kim Bap


(2-3 Servings)

What you need: Skillet, pot, rice cooker, bamboo roller and … confidence!

Preparation time: 15-20 minutes / Rolling time: 1-2 minutes per roll

 3-4 sheets of fresh kim (laver/dried seaweed)
 2 cups of cooked calrose rice
 1 bunch of fresh spinach
 4 pieces of imitation crab meat
 1 carrot
 4 strips of pickled radish (Dan Moo Ji)
 4 strips of beef (ground beef can be used)
 2 eggs, beaten
 1 tbsp of rice vinegar
 Toasted sesame seed for garnish
 1 tbsp of sesame oil

Beef marinate:
2 tsp of soy sauce
1 tsp of sesame oil
1 teaspoon of garlic
1 tsp of splenda/sugar

Step by Step Instructions:

1. Cook the rice in rice cooker or pot first as this will take about 20 minutes

2. Cut the carrots into long thin slices

3. Beat 2 eggs in a bowl. Pan fry the egg in the skillet with 1 tsp of cooking oil, in thin sheet on both sides

4. Pan fry the carrots with a little cooking oil.

5. Make the marinate in a bowl and mix in the beef

6. Pan fry the marinated beef strips in the pan until they are medium well done

7. Arrange all cooked ingredients onto a plate, along with the imitation crab meat and radish

8. Boil water in a pot and add spinach in the boiling water for 40 seconds to soften it

9. Drain and squeeze water out of the spinach. Put it in a bowl and ad some salt, 1 tsp of sesame oil and mix well

10. When the rice is cooked, move them into a large container and let it cool off. Add some salt and 1 tbsp of rice vinegar and mix the rice properly

11. Place one laver on the bamboo mat.

12. Put the rice on the laver and spread it thinly all around

13. Then put each ingredient neatly in the middle of the rice

14. First, roll it with your hand

15. Then re-roll it tightly using the bamboo roller

16. Brush sesame oil over the kim bap roll

17. Use a sharp knife to cut the roll and place them on a plate

18. Sprinkle roasted sesame seed over as garnish

19. Serve with additional picked radish on the side

Useful Tips:

  1.  Make sure the rice is cooled off before you start rolling
  2. If the laver doesn’t stick, paste some water at the edge
  3. Instead of using beef, you can also use cooked ham
  4. Another commonly used vegetable is cucumber. Remember to slice it in long thin strips and lightly pan fry it as well

  • Kim Bap is a great, healthy snack food to enjoy at home or work, on the road or on family picnics!

Bon Appétit!

Thursday, April 21, 2011

Ddak Dori Tang

Want the perfect dish for these cold, gloomy days? Try this Ddak Dori Tang. Steamy and delicious and filled with hearty potatoes.

Ddak Dori Tang

Serves: 3 to 4
What you need: Wok or Pot
Preparation time: 5-10 mins / Cooking time: 20 mins


• 4 pieces of chicken thighs and 4 pieces of drum sticks
• ½ cup of sliced green onion
• 1-2 carrots
• 2 potatoes
• 1 brown onion
• 1 Tbsp of chopped/minced garlic
• 2 Tbsp of kochujang (Korean red chili bean paste)
• 1 ½ Tbsp of sugar
• 2 Tbsp of soy sauce
• 1 Tbsp of sesame oil
• 1 Tbsp of cooking oil
• 1 tsp of roasted sesame seed
• 5-6 cups of water


1. Heat up the wok or pot in medium high heat on the stove

2. Add 1 tbsp of cooking oil and pan fry the chicken for 2 minutes

3. Make the sweet and spicy sauce in a bowl by mixing kochujang, soy sauce, sugar, garlic and sesame oil

4. Add the paste in the wok and mix with the chicken

5. Cover the wok with a lid and let it simmer for about 5 minutes

6. Cut up the onion, carrots, potatoes in cubes

7. Add the cut up vegetables in the wok

8. Pour water in the wok (enough to cover the ingredients)

9. Stir all the ingredients before putting the lid back on

10. Simmer it in medium low heat for about 20 minutes

11. Add the green onions and simmer for additional 2 minutes

12. Pour content in a deep bowl and sprinkle sesame seed over

13. Best served with steamed rice!


Wednesday, April 6, 2011

Top Chef Korean Food Challenge airs tomorrow!

The episode you've all been waiting for is finally here! Tune in to PBS SoCal (Los Angeles, Santa Barbara, and Palm Springs) tomorrow, Thursday night at 6pm.

Watch as highly acclaimed chefs compete for a spectacular prize by coming up with creative dishes of traditional Korean dishes.

And a special thank you to the participating chefs!

Chef Javier Plascencia and Chef Adria Montano from Mission 19, Tijuana, B.C. Mexico

Executive Chef Bernard Guillas and Chef Ron Oliver from The Marine Room in La Jolla, CA

Chef Brian Hirsty and Chef Graham Norton from the Bluewater Grill, Tustin, CA

For highlights from the episode, head to buzzKOREA!

Wednesday, March 23, 2011

Bulgogi Kimchi Pizza and Italian Korean Pasta

I’m sure you’ve heard of the now famous, “Bulgogi Burger,” a burger featuring Korean flavors. But have you ever tried Bulgogi Kimchi Pizza? If you haven’t, then I have the perfect recipe to turn your dull Italian-style dinner into something exciting and bold. I also have a recipe for an Italian Korean Pasta!

Bulgogi Kimchi Pizza and Italian Korean Pasta


• 3-4 cups of pre-cooked bulgogi beef, chopped (recipe from episode 1)

• 2 cups, multi purpose flour and 2 cups, water for pizza base and 2 tbsp of olive oil

• 8-12 oz, cooked angel hair pasta or somen noodles

• 12 oz, kimchi salsa (recipe from episode 1)

• 3-4 oz, finely chopped sesame leaves

• 3-4 oz, finely chopped cilantro

• 1 cup, finely chopped red bell pepper (optional)

• 2-3 cups of skim mozzarella cheese

• ½ piece of fresh English cucumber, sliced

• 3-4 sheets of roasted seaweed, cut into thin strips

Pizza Sauce Ingredients:
• ½ cup of tomato ketchup

• 2 tbsp of kochujang sauce

• 2 tbsp of sesame oil

• 1 tbsp of Splenda for added sweetness (optional)

• 1 tbsp of freshly minced garlic

• Salt and pepper

Pasta ingredients:
• 8-12 oz, cooked Somen or angel hair pasta

• 2 tbsp of sesame oil

• 2 tbsp of soy sauce (or bulgogi sauce)

• 1 tbsp of Splenda or sugar

• 4-5 oz of kimchi salsa

• For garnishing: sliced cucumber, finely chopped cilantro, bell pepper and roasted sesame seeds

• Prepare the pizza base in a bowl by mixing the flour, water and 1 tbsp of salt, creating a consistency of a pancake mix.
• Make the pizza sauce by mixing the PIZZA SAUCE ingredients.
• Next, heat up a skillet on medium-low heat and add 2 tbsp of olive oil.
• When the skillet’s heated, add the pizza base mixture, using a ladle, from the middle and spread the mixture in circle, thinly around the skillet. Cover for 1 minute.
• Spread the pizza sauce all over the pizza base, leaving 1/4 inch plain around the edges.
• Sprinkle mozzarella cheese, followed by bulgogi beef and kimchi and with more cheese on top. Cover with a lid for about 1-2 minutes.
• Move the pizza onto a plate and add the other toppings – finely chopped cilantro, sesame leaves and seaweed strips.
• To make the pasta, boil the angel hair pasta or somen noodles in a pot of boiling water with salt and rinse in cold water when cooked.
• Add the noodles in a large bowl and add the PASTA ingredients and mix well. Move the content onto a nice bowl and garnish with cucumber, chopped sesame leaves, cilantro and bell pepper.


Make sure to tune into Cathlyn's Korean Kitchen: Korean Food Challenge this weekend on tvK24 Saturdays at 5:30pm and Sundays at 11am PST.

Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity

Wednesday, March 16, 2011

Green Beans Kimchi Casserole

The word casserole comes from the French word for "saucepan,” a large, deep dish used both in the oven and as a serving vessel. Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and often a crunchy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, cider, or vegetable juice may be added when the dish is assembled.

Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.

Today I’m going to introduce my favorite vegetarian casserole dish which I make for my family and friends during the holidays. This recipe was introduced in my Season II Christmas Special episode. Unlike most American casseroles where pasta and potatoes are used, I am using rice and kimchi instead! I’m using cheese for the topping, but not too heavy on it.

My American family and friends really seem to enjoy this fusion dish with the spicy and crunchy kimchi blended with the hot melted cheese mixed with the earthy flavor of the shiitake mushrooms and cream of chicken.

This dish is very easy to make once you have all the ingredients in place. So try it out at home for your family and friends!

Green Beans Kimchi Casserole
Servings: 5-6

5 cups of jasmine rice, cooked

4 cups of shredded 3 cheese blends

5 cups of cut green beans

3 cups of kimchi (sautéed in sesame oil)

3 cups of dried shiitake mushrooms, soaked in water and squeezed

2 cups of light butter

3 cups, cream of chicken (from a can)

Garnish: Cucumber, parsley and bell tomatoes

1. Preheat oven to 350°F.
2. Mix all the ingredients with cooked rice in a casserole dish (leave half the cheese on the side)
3. Spread reserved cheese on top
4. Cover with foil and bake for 20 minutes
5. Garnish with cucumbers and tomatoes as seen in the picture

* You can also mix in a can of tuna (drained) for some added proteins

Wednesday, March 9, 2011

Mee-yok Gook

Traditionally, the American birthday is celebrated with tons of sweets: ice cream, birthday cake, frosting, the works. However, Koreans choose a more healthful approach. Mee-Yok Gook, aka Korean Birthday Soup, is served to the birthday individual on every birthday. With its seaweed, broth, cooked meat bits, and other fabulous ingredients, the dish is not only delicious, but it’s also quite healthy! It’s packed with calcium, iron, protein, Vitamins A and C, and low in calorie and fat. I’d take that over cake any day.

An interesting fact about this birthday soup: traditionally, mee-yok gook is served to new mothers after childbirth. Koreans believe that seaweed helps breastmilk production and that it also helps with post-partum depression, therefore called Birthday Soup because it’s one of the first meals that babies enjoy. And Koreans are served this delicious dish every birthday. Yum!

Make some of your own, even if it’s not your birthday.

Mee-yok Gook

Preparation time: 5-10 mins / Cooking time: 20 mins


• 30-40 grams of dried mee-yok (seaweed strands)

• 1 lb of beef

• 2 Tbsp of chopped/minced garlic

• 3-4 Tbsp of soy sauce

• 2 Tbsp of sesame oil

• 1 Tbsp of cooking oil

• About 20-30 cups of water (fill half the pot)


1. Fill a large deep bowl with water

2. Soak the dried mee-yok in the water for 5-10 minutes

3. Drain and squeeze the water out of the seaweed and slice them up with knife. Leave some seaweed aside for salad

4. Slice up the beef in bite sized pieces

5. Heat up the pot in medium high heat on the stove

6. Add 1 tbsp of cooking oil and brown the seaweed for 1 minute

7. Brown the beef in the pot with garlic, sesame oil and soy sauce and mix well with the seaweed for about 2 minutes

8. Pour water in the pot and let it come to a boil

9. Serve the seaweed soup when it’s ready with hot steamy rice!

10. Add more soy sauce and sesame oil as needed

Useful Tips:

• You can also substitute beef with canned tuna or fresh clams for the seaweed soup


Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity