Oh Na Mi Kimchi

Wow, a feature in @deliciousnederland 🤩 thank you team Delicious for these kind words about the Mayo! This is the perfect start of our weekend 🙌 #delciciousmagazine #delicious #kimchimayo #kimchi #ohnami #koreanfood

Ever tried the Flat Iron Steak with Kimchi and Chimichurri? Let's revisit this mouthwatering delight!💥⁠ ⁠ In case it slipped your mind, here's a quick reminder of this flavorful dish. While it was a perfect match for warmer days, imagine how it can elevate the coziness of friends and family during the cold weather. Find the recipe in our reel (scroll down a bit in our feed) or on our website!⁠ ⁠ Let's Oh Na Mi this! ⁠ ⁠ #ohnami #koreanfood #kimchi #steak

Ever tried the Flat Iron Steak with Kimchi and Chimichurri? Let's revisit this mouthwatering delight!💥⁠ ⁠ In case it slipped your mind, here's a quick reminder of this flavorful dish. While it was a perfect match for warmer days, imagine how it can elevate the coziness of friends and family during the cold weather. Find the recipe in our reel (scroll down a bit) or on our website!⁠ ⁠ Let's Oh Na Mi this! ⁠https://ohnami.kim/blogs/lets-cook/oh-na-mis-chimichurri-kimchi-fusion ⁠ #ohnami #koreanfood #kimchi #steak

Hey flavor-seekers! ✨ Thanks for joining our Korean Kitchen. We’ve just boxed up one of our orders and it’s on its way to one of you, a member of our epic flavor-seeking community. Let’s keep Oh Na Mi’ing this! Shop the full range at the link in bio. #kimchioneverything #ohnamikimchi #ohnamikoreankitchen #koreancooking #traditionalkimchi #koreanrecipe #koreanfoodlover #koreanfoodie #kimchicraving

We’ve been bringing the flavor to an exciting new project. Keep an eye out for Oh Na Mi Korean Kitchen, webshop coming soon! 👀 #kimchioneverything #ohnamikimchi #ohnamikoreankitchen #koreancooking #traditionalkimchi #koreanrecipe #koreanfoodlover #koreanfoodie #kimchicraving

Traditionally used to pack fried chicken with even more flavor, yangnyeom is a sweet and sticky sauce that goes well with just about anything. Take this recipe for Crispy Yangnyeom Chickpeas adapted from Bill Kim and Chandra Ram’s cookbook, “Korean BBW: Master Your Grill in Seven Sauces” for example. A vegetarian take on classic Korean cuisine. Let’s Oh Na Mi this! 💥 What you’ll need: 1 can chickpeas, drained, rinsed, and dried on a paper towel 2 tbsp olive oil Kosher salt and freshly ground black pepper 3 tbsp ketchup 1 tbsp Oh Na Mi Jang 1 tbsp strawberry jam 1 tbsp soy sauce 1 tbsp minced garlic 1 tbsp honey 1 tbsp toasted sesame seeds 2 large scallions, julienned into long thin strips, soaked in iced water Let’s Cook: Preheat the oven to 180°C. Add the chickpeas and olive oil to a sheet pan and toss to combine. Season to taste and toss again. Place in the oven and bake until crispy (25 to 30 minutes) shaking the pan halfway through. Meanwhile, in a small saucepan over medium-high heat, combine the ketchup, gochujang, strawberry jam, soy sauce, and garlic and bring to a gentle simmer, stirring constantly. Cook this yangnyeom sauce until fragrant (about 1 minute). Add the crispy chickpeas to the pan and continue to cook, stirring constantly, until the sauce reduces slightly and gets absorbed by the chickpeas, and the chickpeas get sticky (2 to 3 minutes). Transfer the sticky chickpeas to a serving bowl and drizzle over the honey. Sprinkle with the sesame seeds and drained scallions and serve up some sticky, delicious flavor. 👌🏽 #ohnamikimchi #ohnamikoreankitchen #koreancooking #traditionalkimchi #koreanrecipe #koreanfoodlover #koreanfoodie #kimchicraving

Next level Korean Unagi Eggplant. LET’S OH NA MI THIS! 💥 You will need: 4 large spring onions 1t sesame oil 2 medium eggplants, peeled 2T vegetable oil OH NA MI KIMCHI JANG SAUCE 1/4 cup OH NA MI kimchi jang 3T water 1T Gochujang 2T Soy sauce 3T Korean cooking wine or Mirin TO SERVE 1t white sesame seeds 1 mild red chilli, thinly sliced (optional) 3 sheets dried gim (seaweed) Let’s GO! 🙌🏼 Heat a griddle pan. Add the spring onions and sesame oil to a bowl and toss to coat. Add the spring onions to the griddle pan and chargrill for a few minutes on both sides (until tender and charred). Set aside.👌🏼 Steam the peeled eggplant for 20-25 minutes (until tender). Remove from the steamer, slice down the middle (but not all the way through) and butterfly the flesh open. Crosshatch with a sharp knife. Cut each eggplant into 4 equal pieces. 🍆 Heat the vegetable oil in a large pan over medium-high heat. Fry the eggplant slices for 2-3 minutes on each side (until evenly golden brown). In a small bowl, whisk together the sauce ingredients. Drizzle the sauce over the fried eggplants (in the pan) and simmer for 2-3 minutes. Serve sprinkled with sesame seeds, the chargrilled spring onions and the gim. OH NA MI That’s good! 👌🏼 Need a bottle of our Kimchi Jang Sauce? Look out for our post tomorrow, we will be sharing all the stores that stock this fiery flavour! 🔥 #ohnamikimchi #ohnamikoreankitchen #koreancooking #traditionalkimchi #koreanrecipe #koreanfoodlover #koreanfoodie #kimchicraving