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kimchi

RRPRRP Posts: 23,841
40+ years ago a fellow employee whose wife was from Korea introduced me to kimchi (it was much too hot for my wife). 

 His wife said she made it the traditional Korean way in a large vessel then buried in the ground “to rot” since it smells so bad! LOL

Since then I never even had it again. Last week there was an article in our local paper about a start up company (a male WASP LOL) who started making unpasteurized kimchi in a certified clean kitchen environment and aging it for 30 days and then canning it.

I bought a jar and I like it, but like before it is too hot and spicy for my wife.

it got me to thinking - I don’t recall ever seeing a BGE inspired recipe using kimchi. I’d hate to waste a jar eggperimenting if someone else has a drop dead GREAT BGE use. 

Any help our there in Eggdom?
Re-gasketing America one yard at a time.

Comments

  • lousubcaplousubcap Posts: 23,608
    I hope your request leads to fruition but I am not counting on it.  Kimchi will cure lots of ills.  Always has.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dbCooperdbCooper Posts: 848
    edited June 2
    We eat kimchi regularly as a side dish, never considered to have it any other way.
    Will be curious to see what others are doing.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • calikingcaliking Posts: 15,321
    I tried Brad Leone's version, using Brussels sprouts.





    Simple to throw together, and turned out quite well. 

    I guess you could cold  smoke the veg for a spell, prior to fermentation. Or after fermentation. It's worth a shot. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • paqmanpaqman Posts: 3,617
    I love kimchi, I used to make my own when I had access to the ingredients.  It goes on anything you can think of…

    Grill a romaine (lettuce) and top it with kimchi and mandarin oranges.

    Use as a condiment on a hot dog or burger.

    Add to a stir fry.

    Replace your coleslaw or if it is really too hot, do half and half.


    ____________________
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  • BotchBotch Posts: 11,331
    I do recall a post or two featuring a Korean grilling device, kinda like an inverted, perforated metal bowl that you'd set on the BGE's grill, and drape slices of meat across it.  Was gonna buy one but haven't (yet).  If someone could remember the name of this thing, that'll help your Search.
     
    Just checked, I have about two helpings of kimchee left in the jar in my frig; I love the stuff, and both my preferred supermarkets carry it now.  Note to Noobs: it will usually pop and spit out juice/cabbage when you open a new jar; don't worry, it's not spoiled (well, yeah, it is, but its supposed to be).  Deelish!  
    ____________________________________________
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  • JohnInCarolinaJohnInCarolina Posts: 20,162
    Loro in Austin has an appetizer featuring post-oak smoked snap peas with a kimchi dipping sauce that’s incredible.  

    I’ve wanted to make bulgogi beef sliders using a kimchi slaw.  I think that would come out OK.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The most arrogant man on the internet.  

    Living large in the 919
  • JohnInCarolinaJohnInCarolina Posts: 20,162
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The most arrogant man on the internet.  

    Living large in the 919
  • loco_engrloco_engr Posts: 4,726
    so what is a good brand from your experience?
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

    Bob Hope:

    When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap

  • calikingcaliking Posts: 15,321
    Loro in Austin has an appetizer featuring post-oak smoked snap peas with a kimchi dipping sauce that’s incredible.  

    I’ve wanted to make bulgogi beef sliders using a kimchi slaw.  I think that would come out OK.
    I like the way you think.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • AcnAcn Posts: 3,626

    This is amazingly good.

    LBGE

    Pikesville, MD

  • LegumeLegume Posts: 11,538
    Chop up a bunch and toss it in with your redwing marinade.
    I do not have any broken or spare parts for any size egg.
  • TrippleRippleTrippleRipple Posts: 83
    Acn said:

    This is amazingly good.
    In that book, 'Buttermilk and Graffiti' by chef Edward Lee, are two kimchi recipes, one summer and one winter; so one is red cabbage (my preference but both are amazing) and one is green. The above recipe is a favorite in my house. You can add cooked rice to this as well, my favorite.
    Formerly @dharley prior to some password bs.

    LBGE, 36" Blackstone, bad liver & a broken heart

    Three Rivers, MI
  • Last week, I had an ordered pizza that featured kimchi. I like kimchi, but the combination was a little strange to me. Was from a local place called Pizza Nerds (@paqman).
  • RyanStlRyanStl Posts: 285
    I use it as a condiment when I eat rice dishes. I'm also weird and will put it on pizza with Hoison sauce.  I have also put in blender and put in squeeze bottle and used like a hot sauce. I always have a jar in the fridge.
  • I have made kimchi using this Guy Fieri recipe, and it was really delish, except it did stink up my refrigerator for days!
    He served it with braised beef short ribs and rice, which I did not make, but it does sound like it would go well with his kimchi and totally eggable.

    https://www.foodnetwork.com/recipes/guy-fieri/seoul-ful-ribs-with-rice-recipe-2102597

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • fishlessmanfishlessman Posts: 27,470
    rrp, you can cook the kimchi to tone it down. i make korean tacos with shaved beef marinated over night in a korean bolgagi recipe then wokked adding the kimchi in later and serving some raw for those that want it. drizzle with a mayo, sriracha, lime sauce and add purple cabbage, red onion, cilantro
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • nolaeggheadnolaegghead Posts: 36,852
    Sure, using kimchi as an adjunct in a dish that you cook is very common.  You lose the probiotic benefits and fish is right about the flavor (tartness and heat is attenuated).  I would guess it tones it down more to an "American" palate.
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