kimchi

Pump Up Your Picnic: Kimchi Deviled Eggs

Tangy, spicy deviled eggs (with a secret twist)
Jul 23, 2014 3:00 pm
kimchi deviled eggs recipe
Photo: Mark Shaw

You may recall my zero-effort kimchi pickled eggs. You can make this recipe with regular boiled eggs or my magical spicy ones. Either way you're in for some fermented cabbage goodness. Kimchi and eggs are a natural pairing. The acid and heat cut the richness of the yolk, so it's only natural that during a deviled egg-inventing rampage I went with something like this.  

It's The Kimchi Slap Heard Around The Internet

We've got all the painful, messy, funky details
Jul 23, 2014 11:00 am

You’d certainly be forgiven for missing the latest episode of Everybody, Kimchi! Or for not knowing that the comedy-drama series even existed. A clip from a recent episode has been making the rounds this week for featuring what must go down as one of the most painful, messiest slaps of all-time. While we’re unable to translate any of the dialogue, we’re willing to bet that whatever this guy did must have been really bad.

Footlong Kimchi Hot Dog Recipe

This kimchi dog has a few inches on the competition
Apr 8, 2014 1:00 pm
footlong kimchi dog photo
Photo: Morgan Ione

When it comes to hot dogs, kimchi is the new sauerkraut. No offense to the classic shredded fermented cabbage, but kimchi is spicy and colorful in addition to being a perfect acidic component to a nice fatty dog, so kimchi wins. Need a little extra crunch? Nori flakes and wasabi peas are there to help. Why the footlong? Glad you asked. Answers, after the jump. 

Illustrated Kitchen Hacks: Zero-Effort Kimchi Pickled Eggs

In the kitchen, creativity goes a long way
Feb 20, 2014 10:00 am

Welcome to Illustrated Kitchen Hacks. For the Korean food fiend, here's how to make zero-effort kimchi pickled eggs, presented in this easy-to-use visual format.  Now you have absolutely no reason, including a short attention span, not to fire up the most Instagrammable garnish for bibimbap, noodles, soup and more. 

Watch Mott Street Chef Edward Kim Work Magic With Kimchi, Butter, Chicken Stock

A Korean nage to dress up some udon
Dec 16, 2013 11:00 am

On the menu there are hints of Vietnam with an appetizer of candied shrimp, peanuts, oranges, lime, fish sauce vinaigrette and fresh herbs, while oyster mushrooms are addressed with miso butter (all Japanese). Chicago chef Edward Kim has flown around the world to research his latest restaurant, Mott Street. And here's some serious food porn to make you happy.

Osaka-Style Okonomiyaki Recipe

Savory Japanese pancakes made with pork belly
Dec 5, 2013 3:00 pm
Photo: Todd Coleman

The okonomiyaki (savory pancakes) of Osaka is the style that defines this dish. Here, ingredients are simply mixed together with batter and griddled. Cabbage is the mainstay, and there’s also fresh pork belly. The full recipe, after the jump.

Our 15 Sourest, Pickled and Fermentastic Stories

C'mon, pucker up to this tongue-curling food trend
Jun 21, 2013 1:01 pm

We were inspired by a slew of stories dedicated to all things tart, fermented, pickled and otherwise made nice and sour (particularly this one from Slate — we're salivating). As it happens, we also have a ton of coverage on yogurt, pickles, kombucha, kimchi, kraut, vinegar and more, and as a result, we're currently discussing who will be pickling what this weekend.

This Business Doesn't Stink: The Story Behind Mrs. Kim's Kimchi

A mother-daughter duo conquers the kimchi market
Jun 12, 2013 9:01 am

Welcome to What's Your Story?, a new feature about innovative entrepreneurs in the food industry. What goes into the launch of a new food brand, how is the product made, who designs the packaging? All these questions, answered. Up next, Mrs. Kim's Kimchi.

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