Baek(white)Kimchi

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20180613_145508Baek (white) Kimchi with no chillies.

This Kimchi is stuffed with a variety of vegetables, fruit, pine nuts, oysters and rock ear mushrooms.

 

The original Kimchis were Baek Kimchi from over a 1,000 years ago but did not use the Chinese leaf cabbage. In those times, Kimchi was radish dipped in fermented soya bean paste or salted in brine.

When it comes to Baek Kimchi, we need to wait until it ferments. This depends on temperature but usually takes 2 to 7 days.

When the Kimchi starts to ferment, it will smell a little bit sour and will bubble. The brine is a great sauce for cold noodles, or drunk as an appetizer before eating a main meal. My father was a very picky eater so if we had this Baek Kimchi in the house then he always drank a little bit of the brine before his meal and ate the crispy Baek Kimchi afterwards.

 

Kimchi fried bulgur wheat

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I don’t like eating large amounts of food but I do spend the time to source good ingredients. Kimchi is the one of healthiest foods that you can eat. It is  packed full of nutritious  ingredients. We can use it as a seasoning. We can eat Kimchi as a salad, as a special gourmet addition to your recipes.

I love bulgur wheat. It has lovely pale brown colour, a nutty taste and most of all it is rich in plant based – protein and minerals. Bulgur is a light grain that is a good substitute for rice and is quick to make.

So here I made a balanced, healthy meal providing great, complete nutrition called Kimchi fried bulgur wheat.

They are really good, just try it!

It is quick and simple but most of all a super heathy meal.

Preparation time: 10-20 minutes

Cooking time: 5minutes

Servings:  2-3

Ingredients

  • 70g chopped Kimchi
  • 1 medium chopped potatoes
  • 1 baby courgettes
  • 3 baby carrots
  • 30g Romano peppers
  • 70g any cooked meats
  • 7 trimmed sugar

No pictures above ingredients

  • 70g cooked bulgur wheat,
  • 30g canned sweet corns
  • two poached eggs
  • 1 tsp vegetable oil
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • A pinch of salt
  • A bit of water
  • Some herbs for garnishing
  1. Prepare all the ingredients.
  2. Add 1 tsp vegetable oil on a deep-frying pan, stir fry or cook the potatoes for 1-2 minutes and add one or two teaspoons of water if your need more oil.
  3. Add all the vegetables with cooked meat except kimchi with 1 tsp olive oil and stir fry for another 1-2 minutes.
  4. Lastly, put the chopped Kimchi, cooked bulgur wheat, canned sweet corns, 1tsp sesame oil and stir fry for 1-2 minutes.
  5. Try your dish and add a pinch of salt or white pepper if the food taste is bland.
  6. Poach your egg and then simply load up your plate.
  7. Sprinkle with finely chopped romano peppers, chives, spring onions or what ever you fancy with colours.