According to MAFRA (the Korean Ministry of Agriculture, Food, and Rural Affairs), the kimchi export volume to China was the largest ever last year. MAFRA and aT (Korea Agro-Fisheries & Food Trade Corporation), in collaboration with the Shanghai Industrial & Commercial Polytechnic Institute, have developed 32 recipes of fusion Chinese dishes that use kimchi and published them as a recipe book titled Kimchi Falls in Love with Chinese Foods. Below, Korea Agrafood introduces you to the six most popular recipes of the book.
1. Stir-Fried Seafood with Abalone, Scallop, Kimchi, and Crab
Half boil crab and remove its legs and shell. Make an omelet roll. Prepare a pot. Place kimchi and tofu at the bottom of the pot, then dove’s egg and rolled omelet. Add the crab broth and boil. Season with soy sauce.
2. Korean Style Kimchi-Rice Soup with Jumbo Shrimp
Remove the head and shell of jumbo shrimp but not its tail. Make broth with the shrimp’s head and kelp. When the broth starts boiling, remove the kelp and add cooked rice and shrimp. Boil again for 3 min. Add kimchi and boil for 1 more minute. Put the soup in a bowl and garnish with fried rice.
3. Chinese Spring Rolls with Kimchi and Chicken
Oil a wok, put in chicken, tiger shrimp, bean, ginkgo nut, kimchi, crushed garlic, and spring onion powder, and fry to make the filling of spring rolls. When the filling has cooled down, fill won ton skin with it. Dry for 30 min at room temperature. Deep fry spring rolls in oil.
4. Chinese Egg Pancake with Kimchi and Seafood
Beat eggs, add kimchi soup, and whip them together. Chop the kimchi. Slice the pepper after removing its seeds. Oil a pan and cook the chopped kimchi, calm, and shrimp in it. Spread evenly and add the whipped egg. Pan-fry until the pancake’s surface takes on a pretty brown color.
5. Kimchi and Chicken Roll
Slice the chicken and season it with soy sauce. Spread the chicken slices and place kimchi on top of them. Make into a roll shape and wrap it in plastic wrap. Boil the roll in hot water. Preserve the boiled roll in a sauce made with salt water (or soy sauce) and five-spice powder for 6 to 8 hours.
6. Kimchi and Garlic Pork Belly
Soak pork belly in refined rice wine (or another cooking liquor) mixed with spring onion and ginger. Let it sit in a refrigerator. Cut the pork into 3x10x0.2cm pieces. Cut kimchi 8x2cm. Spread the pork and place kimchi on it. Roll them up. Make a thick sauce with spring onion oil, crushed garlic, soy sauce, sugar, and ginger.
Park Sung Eun firstname.lastname@example.org
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