The Adventures of Kitchen Girl

3 week old kimchi Kimchi Fried Rice with Bacon Ingredients: 4 cups leftover rice (I prefer short grain white, but brown works well also) 8 strips bacon, cut into small pieces (retain bacon fat for stir frying) 1 1/2 cup kimchi chopped into bite sized pieces 1/2 cup white onion, minced 1/4 cup juice from kimchi 1 Tablespoon low sodium soy sauce 1 heaping Tablespoon gochujang (Korean pepper paste, omit or use less for less spicy dish) Optional Toppings: 4 fried eggs Chopped green onion Sesame oil Sesame seeds Method: 1:  In a large skillet, fry bacon over medium heat until crisp. 2: Remove and retain all but 1 Tablespoon of bacon fat from the skillet. 3: Add kimchi, onion, kimchi juice, soy sauce and gochujang to the bacon and fat in the skillet and cook over medium heat for about 5-7 minutes. Until the onions become tender. 4: Add the rice to the skillet along with 1 Tablespoon of the retained bacon fat. Stir fry for 5-7 minutes, being sure to bre...

Shoyu Tamago Ingredients: 12 large eggs 2 cup low sodium soy sauce 1 cup mirin 2 Tablespoons grated ginger 1 clove garlic, minced 2 small hot red chili peppers, minced Method: 1: Bring a large pot of water to a boil. Carefully lower eggs into boiling water and stir gently for the first 2 minutes of boiling to distribute yolks to the center of the egg. Boil eggs for exactly 7 minutes. 2: Once eggs are done boiling, transfer to an ice bath and allow to cool to a comfortable handling temperature. 3: While eggs are cooling prepare marinade in a large ziplock bag or container that has a tight fitting cover by combining soy sauce, mirin, ginger, garlic and minced chili peppers. 4: When eggs are cool enough to handle, peel them and add the whole eggs to the marinade. Be sure the eggs are submerged completely. Seal container. 5: Place in refrigerator for at least 2 hours but for as long as 8 hours. The longer the eggs stay in the marinade, the deeper color and ...

Simple Shoyu Chicken Thighs. Chicken thighs about to become delicious. Simple Shoyu Chicken Ingredients: 3 pounds boneless, skinless chicken thighs (chicken breast pieces work well too) 2 cups lower sodium soy sauce 2 cups mirin 1 thumb sized knob of fresh ginger, peeled and cut into thin coins 2 tablespoons chili garlic sauce (I used Huy Fong available in most markets) 1 teaspoon ground black pepper Method: 1: In a large heavy bottom pot placed soy sauce, mirin, ginger, chili garlic sauce and pepper and simmer on medium heat for 5 mins. 2: Place chicken thighs into the cooking liquid in the pot and bring to a simmer. Simmer the chicken covered for 10 minutes. 3: After 10 minutes, turn off the heat and allow the chicken to sit in the cooking liquid in the covered pot for 20 minutes. 4: After 20 minutes, remove chicken from cooking liquid and serve over rice. 5: Enjoy! Makes 8-10 portions Kitchen notes: ~ I actually have cooked 2 batches of this chick...

Kung Pao Style Turkey Meatballs Ingredients for meatballs: 1# Lean ground turkey 2 cloves minced garlic 1 teaspoon minced ginger 1/2 cup finely minced onion 1/4 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon Chili Garlic Sauce (I used this: http://www.amazon.com/Huy-Fong-Chili-Garlic-18/dp/B000LO25RG) 1 whole egg, beaten 4 Tablespoons flour 1/3 cup old fashioned oats Sauce: 3 Tablespoons lower sodium soy sauce 2 Tablespoons Sriracha 1 Table spoon garlic chili sauce (same as above) 3 Tablespoons honey 1/2-1 Tablespoon sesame seeds Method: 1: Preheat oven to 400F 2: Line a large cookie sheet with foil (I used the non stick foil and needed no oil spray) 3: Mix turkey, garlic, ginger, onion, salt, pepper, garlic chili sauce, egg, flour and oats until well combined. 4: Form meatballs. Use a tablespoon measure to size. I got 18-20 meatballs from this mixture. 5: Place on cookie sheet and bake for 25 minutes, turning once half way to brown ev...