Mom’s Bulgogi with Cucumber Kimchi Salad Recipe on Food52 (2024)

FAQs

What can I eat with cucumber kimchi? ›

My favorite way to eat this kind of cucumber kimchi is as part of an assortment of banchan, with fresh steamed white rice. But it also slays alongside a katsu or schnitzel or fried chicken or other breaded and fried meat. Or eat it anywhere/anytime you would enjoy a crisp dill pickle spear.

WHAT TO SERVE WITH. Serve the bulgogi with some steamed Korean rice and with other Korean side dishes. You can also use some lettuce leaves and perilla leaves to wrap the bulgogi. Don't forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) too!

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl.

Freeze for up to 2 months. When ready to use, thaw beef in the refrigerator overnight. Drain off any excess liquid from the bag. Cook bulgogi in skillet with oil over high heat for 4 to 6 minutes, flipping halfway through, and serve.

Early research suggests kimchi may strengthen your immune system. The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases. The vitamin C found in kimchi can also help boost your immune health.

“Traditional kimchi is a good source of probiotics, or good bacteria that help to promote a good balance of bacteria in the gut,” Lord says. Research supports this notion, suggesting that eating probiotic foods such as kimchi may help restore a balance between healthy and unhealthy bacteria in the gut.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Bulgogi is typically served with steamed rice, lettuce wraps, chili sauce, and other traditional Korean accompaniments. Bulgogi is an easy dish to make at home.

From 1910 to 1945, Korea was under Japanese rule, and serious beef shortages swept the nation. As a result, beef prices soared, and the prominence of the bulgogi dish waned. By the 1990s, however, the dish's popularity rebounded. It is collectively known as one of the most popular foods in Korea today.

The recipe I offer you today is easy, fun to make, and tasty to eat right away, though for the best health benefits it can be fermented for up two days, then stored in the fridge for up to 6 months. This kimchi can be made with summer squash or zucchini as well.

Does cucumber kimchi need to be refrigerated? ›

Up to one week in the fridge. Store leftover kimchi in an airtight container or jar in the refrigerator. This dish is best served chilled after marinating overnight for a well-rounded balanced flavor. Because it stores well for a full week, it's a great option to make in larger batches so it's ready ahead of time.

Lack of Fermentation

Freshly made Kimchi usually have a slight bitter aftertaste when compared to fermented packed ones sold in Supermarkets. This is because JIN Kimchi is made fresh daily and it's so fresh it has not had enough time to ferment.

Bulgogi is typically made with almost paper-thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin coming in a close second.

Korean beef bulgogi takes very little time to throw together and you can serve it over rice, on top of a salad, rolled up in lettuce leaves or in my Korean Bulgogi Sandwich with Spicy Cucumbers & Cheddar. There are a lot of common ingredients included in this recipe and you probably already have at least half on hand.

There are three main regional styles of bulgogi: Gwangyang, Eonyang, and Seoul. Gwangyang, a city in Jeollanam-do in the.

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

As a traditional side dish, Kimchi is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white or brown rice, but it is also included in recipes of other traditional dishes, including porridges, soups, and rice cakes.

Korean cuisine offers a whole range of dishes that incorporate kimchi and its brining liquid (sometimes referred to as its "juice"), including soups, stews, noodles, and savory pancakes. But don't feel boxed in by its origins, because kimchi's tangy, spicy, and savory notes can go with almost anything.