Carolyn K. is a freelance writer from Austin, TX and began cooking with different Asian cuisines after she studied abroad in Singapore a couple years ago. She said, “I love how all the cultures there have blended, and I had some pretty interesting and wonderful food because of that blending. I have been doing some little fusion dishes since because it helps revamp meals and leftovers.” Carolyn’s post has includes two recipes, one authentic Korean recipe and a Korean fusion recipe. She also discovered a free menu planner which might help you find the ingredients you need for a kimchi burrito, or any other Korean dish at the best price. Carolyn was not paid by Koreafornian Cooking for this post and Koreafornian Cooking was not paid by Carolyn to submit this recipe to Koreafornian Cooking.
Sure you can wrap anything in a tortilla and call it ‘fusion’, but when it comes to figuring out how to feed yourself on the cheap, cross your fingers that a free meal planner will suggest this recipe for the Kimchi burrito.
|The basic recipe for baechu kimchi, the staple of the Korean table, has been in existence for over 500 years, standing the test of time. (Carolyn K. photo)|
The basic recipe for baechu kimchi, the staple of the Korean table, has been in existence for over 500 years, standing the test of time. (Carolyn K. photo)
Kimchi is fermented cabbage. It’s super cheap and lasts for days. There are tons of variations, but here’s the basic recipe I use.
1 head nappa cabbage
3 tbsp salt
3 garlic cloves
1 inch ginger root, peeled
2 tsp sugar
2 tsp gochugaru (Korean red pepper flakes)
2 tsp. white vinegar
- Take 1 head of nappa cabbage, cut into wedges, and soak in water with 3 Tbs. of salt dissolved in it for 2 hours.
- Rinse the cabbage well and drain and squeeze out water.
- In a mini-food processor, puree the garlic and ginger along with the sugar, gochugaru and vinegar. This gets rubbed between the leaves and over the cabbage to cause the fermentation. Let it marinate for at least an hour, and then chop up pretty fine.
This can be made well in advance and stored in the refrigerator and allowed to ferment until you’re ready. When I make this I double the recipe of kimchi since it saves so well and eat on it for a week burrito style or in a quesadilla with cheese and tomatoes.
2 cups cooked rice
1 white onion, minced
1 bunch scallions, chopped
1 lime, juiced
1 bunch cilantro, chopped
1-2 cups kimchi
- Make 2 cups of rice, according to the directions on your rice cooker. Heat up a wok or large skillet and add 2 Tbs. of sesame oil and sauté the onion.
- Add chopped kimchi, and toss around for a couple of minutes, and then add rice and lime juice and cook for a couple more minutes.
- Take a large tortilla (makes a better burrito than a taco since it’s got rice in it), fill with kimchi/rice combo and sprinkle with scallions, jack cheese, cilantro and a touch of sour cream. If you want to go one step further, dice one jalapeno, and either saute it with the kimchi/rice or sprinkle it fresh with the other burrito toppings.
You can also infuse the sour cream with lime or jalapeno flavors if you don’t use them in the dish itself. Add chicken or shrimp when cooling the kimchi and rice together for protein options.
Free meal planners may end up giving you better ideas of how to meal plan for the week, but just try and eat for an entire week cheaper with kimchi burrito variations. I dare you!