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

Ingredients:

• 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

Directions:
• 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.

Enjoy!

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

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

Ingredients:
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

Directions:
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

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

Bulgogi-Kimchi Wrap served with Kimchi Salsa

We are all accustomed to wraps containing chicken, lettuce, and some sort of dressing. But have you ever tried one with a Korean twist? This wrap incorporates traditional Korean flavors in a not so traditional form.

Bulgogi-Kimchi Wrap served with Kimchi Salsa
Servings: 4

Ingredients:

1 lb of thinly sliced beef (sirloin or rib eye)

1 cup, short, multi-grain rice, ½ cup

1 yellow onion, sliced

8 sesame leaves

4 pieces of romaine or iceberg lettuce

6 oz of fresh shiitake or oyster mushroom

4 sheets of low carb tortilla wraps

10 oz of fresh cabbage kimchi and 10 oz of sautéed kimchi


Bulgogi Sauce (marinade) ingredients:

6 tbsp of low sodium soy sauce

3 tbsp of sesame oil

2 tbsp of freshly minced garlic

2 tbsp of freshly minced ginger

2 tbsp of lemon juice

4 oz of fresh pineapple/pear juice

3-4 tbsp of oligosaccharide


Kimchi Salsa ingredients

10 oz of fresh kimchi, chopped

2 tbsp of sesame oil

2 tbsp of lemon juice

1 cup of fresh cilantro, finely chopped

1 tsp of roasted sesame seeds

Directions:
• First, make the rice in a rice cooker or medium-sized pot (about 20-25 minutes). If using a pot on the stove, make sure to start in medium-high heat until it starts to boil. Then switch to medium heat and simmer for 8 to 10 minutes and cook for an additional 5 to 6 minutes on very low heat.
• Next, make the bulgogi sauce by mixing up all the ingredients under “Bulgogi Sauce” in a bowl. Put the sliced beef in a large bowl with sliced onion and mushroom. Pour the marinade over the beef and mix well. Set it aside for at least 20 minutes before cooking.
• Then, for the kimchi salsa, combine all the ingredients under “Kimchi Salsa” in a bowl and set it aside. Sautee the remaining kimchi in a skillet with 2 tbsp of sesame oil for 3-4 minutes.
• Cook the marinated bulgogi in a skillet or wok for about 3-4 minutes or until cooked.
• Make the wrap by placing 1-2 slices of romaine or iceberg lettuce over a tortilla wrap. Put some cooked rice over the lettuce. Add bulgogi and sautéed kimchi over the rice. Place two pieces of sesame leaves over the rice and then roll the wrap. Slice the wrap in 5 pieces and serve with additional bulgogi sauce and kimchi salsa with tortilla chips.

Enjoy!

Make sure to tune in this Saturday featuring chef Pam Schwartz at the Sur la Table. We'll be cooking up galbi chim (braised short ribs). Tune into tvk24 and Time Warner Cable on 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