FROM THE MEMBER’S KITCHEN
Donna’s Kimchi Chee Gai
Donna’s husband, Fritz, who served two years
in the military in Korea, taught her to make
this dish.
Hee Jung, Seoksong-ri, Jeonan-myeon, Gongju
1 tablespoon dark
sesame oil
1 teaspoon toasted
sesame seeds
1/2pound boneless pork,
cut in 1/2-inch cubes
1 14-ounce jar kimchi*
1 12-ounce package
extra-firm tofu, cubed
1/2cup cold water
Cooked rice
Seaweed, optional*
1. Combine oil, sesame seeds and pork in a
2-quart saucepan. Cook over medium heat
until pork is no longer pink inside.
2. Stir in kimchi, tofu and water. Simmer, covered,
for 1-3 hours. The mixture will not thicken; the
flavor will be richer the longer it cooks. Serve over
rice. Makes 4 servings.
Serving Variation: Mix with rice and wrap in
toasted seaweed. To toast the seaweed on a gas
stove, skim it over the flame at medium heat.
*Kimchi and seaweed are available at Asian grocery stores
or in the produce section of many specialty stores.
FROM THE MEMBER’S KITCHEN
Hee’s Radish Ramen
This soup is simple enough to prepare
quickly and is surprisingly delicious.
5 slices daikon radish
1 package ramen noodles
1 teaspoon chopped
spring onion
1. Cut radish slices into narrow strips.
2. Cover radishes with water and bring to a
boil in a medium saucepan over high heat.
3. Stir in ramen; cook until tender; add spring
onion. Makes 1 serving.
