Korean Kimchi Recipe (Kimchee)


1/2 Small Cabbage

1 Large Carrot

1 Scallion (can be replaced with onion)

4 Tablespoon Salt

1/2 Tablespoon Ginger

1/2 Tablespoon Garlic Powder

1 Tablespoon Sugar

1/4 Cup Red Hot Pepper

4 Tablespoon Oyster Sauce



1- Cut the cabbage into small pieces  and chop the carrot, and mince the scallion/onion

2- Dissolve 3 tablespoon salt into a glass bowl filled with water (about 2.5 cups, enough to cover the veggies)

3- Soak in the vegetables in the salty brine and leave in room temperature for 12 hours

4- Drain the vegetables and keep the brine aside in a jar

5- Add salt, ginger, garlic powder, hot pepper and oyster/prawn sauce and mix well

6- Put the vegetables back into the salty brine and cover jar

7. Leave in room temperature for 3 days for fermentation and then keep in fridge for daily use

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All equipment used must be glass/wood, or else you could expose yourself to the danger of developing poisonous bacteria.


For Arab users:

A slight change is needed for Kimchi to suit our taste buds. In order to prepare Kimchi that wouldn’t taste too sour, nor too raw to eat, please follow these tips:

1- Add only 3 tablespoon salt + 1/4 cup of vinegar to the preparation brine

2- After draining the vegetables, do not keep the old brine. Instead, prepare 2 fresh cups of water  +1/4 cup vinegar +  tablespoon hot pepper in which you will soak in the vegetables after mixing them with the other ingredients for fermentation.

3- Add only 1/4 tablespoon ginger 

4- Replace garlic powder with 3 fresh minced cloves of garlic

5- Do not leave Kimchi in room temperature more than 1 day as Arabian room temperature is actually too hot which accelerates the fermentation process.


Ramen (Ramyun)With Tuna Fish And Red Beans


5 packs Ramyun (with seafood flavour)

Sesame Oil

Oyster Sauce

Soy Sauce

1 small onion

1 teaspoon garlic powder

1 teaspoon ginger

1 teaspoon red hot pepper powder

1/2 tablespoon salt

1 tuna can

1/2 red beans can

1/2 mushroom can

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1. Boil 3-4 cups of water along with the spice packets that comes with the ramyun

2. Add all ramyun and stirr for 3 mins

3. Add 3 tablespoon Oyster Sauce and stirr for 1 minute then remove pot from cook

4. In another pot, add sesame oil and heat until it flickers

5. Add chopped onion and simmer

6. Add salt, garlic powder, ginger and red pepper

7. Add tuna fish  and stir

8. Add the red beans and mushroom

9. Add 1 tablespoon Oyster Oil and 2 tablespoon Soy Sauce and stir the whole mixture

10. Add a small cup of Ramen’s brine to the tuna mixture and cook for 4-5 minutes

Serve alone or with kimchi


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To download this recipe in Arabic, please click on the  link below

لتحميل المقادير و الخطوات باللغة العربية برجاء الضغط على الرابط اسفل