QUICK SPICY KIMCHEE
Steps:
- Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
- In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
KIMCHEE
Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!
Provided by PalatablePastime
Categories Lunch/Snacks
Time P1D
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop cabbage coarsely and place in a large dish.
- Sprinkle cabbage with salt; let stand 3-4 hours.
- Squeeze cabbage dry with hands and place in another bowl.
- Add remaining ingredients except sesame oil, and mix well.
- Refrigerate at least 24 hours before serving.
- Sprinkle with a few drops of sesame oil on each serving, if desired.
Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 1909.8, Carbohydrate 6.9, Fiber 1.7, Sugar 3.2, Protein 3.5
MOM'S SPICY CUCUMBER KIMCHEE
May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.
Provided by santokieann
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
- Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
- Let cucumbers marinate in the refrigerator before serving, at least 1 hour.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 11.5 g, Fat 3.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 311 mg, Sugar 5.4 g
MR. N'S KIMCHEE BASE
Visiting my parents, one of their friends gave them a huge jar of kimchee cucumbers that were the best I've ever tasted. Of course, I came here to find a similar recipe and nothing I tried came close. I couldn't ever get the depth of flavor that I remembered in his kimchee...all I tasted was garlic and red pepper. Something was missing. The chef was gracious to pass along his recipe and instructions for putting up Napa and also cucumbers. This isn't a months-long process, so it's not entirely authentic, but the addition of the salted shrimp and the salted anchovies makes all the difference for me. The information in the parentheticals are his specific instructions to me. He had specific brand names that he liked, but I've taken those out. Prep time doesn't include refrigeration time.
Provided by Akikobay
Categories Korean
Time 30m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in a bowl and refrigerate.
- Put the napa cabbage in a large bowl.
- Stir and rub the scant 1/4 cup of salt onto the napa cabbage.
- Press overnight until the liquid rises out of the napa cabbage -- don't add water and don't drain.
- To press, use a lid that is smaller than the bowl you are using and put some sort of weight on the top.
- Add TO TASTE the kimchee base that you prepared the night before to the napa cabbage and its liquid.
- Mix in the green onions, if desired.
- Refrigerate and serve the next day.
- The base can be used for cucumbers instead of napa cabbage, following the directions above but substituting cucumbers instead.
Nutrition Facts : Calories 184.3, Fat 0.5, SaturatedFat 0.1, Sodium 31097.8, Carbohydrate 43.2, Fiber 4, Sugar 31.8, Protein 5.6
KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW
Steps:
- For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
- Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
- For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
- Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
- For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
- Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
- Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
- Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.
KIMCHI JIGAE (KIMCHEE SOUP)
Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.
Provided by 70ngju85
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 35.1 g, Fiber 2.1 g, Protein 26.9 g, SaturatedFat 11.5 g, Sodium 2733.5 mg, Sugar 4.7 g
TROY'S KOREAN GLAZED CHICKEN BREAST WITH KIMCHEE FRIED RICE
Kimchee gives fried rice a nice spicy kick in this chicken recipe perfect for busy weeknights. Serve with a spicy mayo for extra heat. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Troy Slaten
Categories World Cuisine Recipes Asian
Time 38m
Yield 2
Number Of Ingredients 16
Steps:
- Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
- Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
- (A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
- Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes.
- Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well.
- Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
- Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.
Nutrition Facts : Calories 859 calories, Carbohydrate 73.1 g, Cholesterol 97.4 mg, Fat 47.4 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 12 g, Sodium 2013.5 mg, Sugar 12.2 g
MEATLOAF WITH KIMCHEE AND SPICY GLAZE
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside.
- For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchee and toss to combine. Remove to a plate and let cool for 10 minutes.
- Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine.
- Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about 1 hour. Loosely tent with foil and let rest for 10 minutes before slicing.
- For the fried shallots: Put the canola oil in a small saucepan and heat until it registers 360 degrees F on a deep-fry thermometer.
- Whisk together the flour and 1/2 cup water and season with salt and pepper. Dredge the shallots in the batter, transfer to the oil with a slotted spoon and fry until crisp and golden brown. Drain on a plate lined with paper towels and season with salt.
- For the shiitake mushroom salad: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown, stirring occasionally, about 10 minutes. Season with salt and pepper.
- Transfer the mushrooms to a bowl, add the cilantro, soy sauce, sesame oil, green onions and lime juice and mix to combine.
- For the fried eggs: Melt 2 tablespoons of butter over medium heat in a medium nonstick saute pan. Crack 2 eggs at a time into the pan, sprinkle with salt and pepper and cook until the whites are set and the yellows are partially set. Gently flip over and cook for 30 seconds longer. Repeat with the remaining eggs, adding more butter as needed.
- Slice the meatloaf into 1 1/4-inch slices, put on individual plates and top each slice with a fried egg, fried shallots and cilantro leaves. Serve with the shiitake mushroom salad on the side.
KOREAN STYLE FRIED RICE WITH CHICKEN AND KIMCHEE (POKKUNBAP)
Fried rice,Korean style.It's important to use leftover rice-fresh warm rice is too sticky.This is the perfect use for brown rice as it is drier and has a nutty flavor that goes well in this recipe.Make sure your wok or pan is very hot and don't forget to stir!From Growing Up In A Korean Kitchen.
Provided by strangelittlebeast
Categories Short Grain Rice
Time 42m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 20
Steps:
- Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
- Wash,chop,and mince all ingredients,.
- Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
- Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
- add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
- Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
- remove to a serving platter and garnish.
Nutrition Facts : Calories 713.9, Fat 13.9, SaturatedFat 2.3, Cholesterol 13.6, Sodium 173.8, Carbohydrate 126, Fiber 6.6, Sugar 2.9, Protein 19.2
KOREAN KIMCHEE
My dad got this recipe from a Korean lady when he was in korea about 28 years ago.My mom makes it really really hot by adding more pepper but I like it with less.
Provided by Theresa Thunderbird
Categories Vegetable
Time P2DT30m
Yield 1/2 gallon, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Chop or slice cabbage into bite size pieces.
- Put in a large bowl.
- Add salt to about 2 cups water.
- Stir to dissolve; pour over cabbage.
- Add more water--enough to cover all cabbage and let stand overnight and all the next day.
- Drain & rinse cabbage.
- Add about 1 cup water the garlic and pepper flakes.
- Let stand 2 more days then put in the fridge to chill and then eat.
SPICY KIMCHEE SEAFOOD GUMBO
Steps:
- add all above ingrediants
- stir
- eat
- eat
"KIMCHEE" SALAD
Provided by Bobby Flay
Categories side-dish
Time P2DT20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.
KIMCHEE (KOREAN VEGETABLE PICKLE)
This is a mixture of carrot, celery cabbage and cauliflower and is spicy-hot! Celery cabbage is similar to bok choy which can be substituted. Posted for ZWT 4.
Provided by mary winecoff
Categories Cauliflower
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
- Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.
Nutrition Facts : Calories 32.4, Fat 0.2, Sodium 3140.7, Carbohydrate 7.2, Fiber 2.6, Sugar 3.2, Protein 1.6
KIMCHEE SALAD
This salad recipe is so good and will make your mouth water by that sweet but tangy taste! A great side dish!
Provided by Connie "Kiyu" Guerrero
Categories Salads
Number Of Ingredients 11
Steps:
- 1. In a salad bowl, mix vinegar, lemon, salt, sugar, kimchee base sauce and black pepper. Mix them well.
- 2. Add all your veggies into the salad dressing mixture and toss a few times to mix them all together. Chill and serve. NOTE: You can also add (1 sm. bundle) Clear Cellophane noodles or Bean Thread noodles, by soaking them for 10 minutes, then soak again in hot water to softened the noodles for another 5-10minuts. (Cut the noodles about 1" with scissors and mix with your salad.
TUNA AND KIMCHEE STEW (KIMCHI JJIGAE)
Another great use of kimchi is this beloved Kimchi Jjigae (stew). This modern twist on a traditional dish uses good-quality canned tuna in place of meat or fresh seafood and is ready in 30 minutes. It's a great way to get authentic Korean flavor on the table fast.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over medium heat, add the garlic and cook for 30 seconds. Add the onions and cook until softened, about 4 minutes.
- Add the prepared kimchi and juice and 3 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes.
- Meanwhile, drain the tuna, breaking it into chunks. Add the tuna, tofu, fish sauce, sesame oil and soy sauce and simmer until heated through, for 3 minutes.
- Serve over rice and top with scallions, nori and sesame seeds.
KIMCHEE SALAD
This is great for potlucks or barbecues - so much more flavorful than regular coleslaw. The original recipe is from Bobby Flay but I changed it a bit. Note: the farther in advance you make this, the better it gets!
Provided by FLKeysJen
Categories Asian
Time P2DT20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place cabbage, carrot and green onions in a large bowl.
- In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste.
- Pour the dressing over the cabbage and gently toss.
- Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.
Nutrition Facts : Calories 110.8, Fat 7.3, SaturatedFat 1.1, Sodium 186.8, Carbohydrate 11.3, Fiber 4, Sugar 6, Protein 2.3
KOREAN SHORT RIBS WITH CUCUMBER KIMCHEE
Often called L.A. galbi-either because the short ribs are cut laterally rather than along the bone like galbi or because they were popularized by Los Angeles's Korean American population-this Korean dish features long, thin strips of meat that are ideal for marinating and grilling. Stuffed cucumber kimchee offers a crisp and refreshing accompaniment to the richness of the beef.
Provided by Food Network Kitchen
Categories main-dish
Time P1DT2h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean BBQ Marinade, and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty).
- Prepare an outdoor grill with a high-heat fire.
- Remove the ribs from the marinade. Brush the grill grate lightly with oil. Place the ribs on the grill meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes. Serve with Cucumber Kimchee.
- A day before serving, halve the cucumbers crosswise, set them upright on the cut end, and slice lengthwise into quarters, stopping about 1/2 inch from the cut end. Mix the scallions, garlic, ginger, sugar, salt, and red pepper and stuff about a tablespoon of the mixture into each cucumber. Put the cucumbers in a small non-reactive baking dish, cover with plastic wrap, and refrigerate overnight.
- Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.
GGAKDUGI KIMCHEE (KOREAN PICKLED RADISH/DAIKON)
Categories Vegetable
Number Of Ingredients 11
Steps:
- Peel and cut your daikon into 1-inch chunks. Wash thoroughly. In a big bowl evenly mix 2 tblsp of salt all over the daikon. Then fill up the bowl with water until the daikon is covered. Put a plate over the daikon and something heavy to weigh it down. I use my mortar. Leave overnight at room temperature. The next day, drain the brined daikon into a colander and rinse. With your hands, squeeze out excess moisture. Now it's time to make your seasoning mixture for the spicy version. Take a knob of ginger and a few garlic cloves and mince it in the food processor. Dump it into a big bowl and add a few tsps or so of shrimp paste, a tblsp or more of Korean chili paste (Actually, I use a whole lot more, but my spicy level is pretty high.), and 2 tsp sugar. It must be the bright red Korean chili flakes and/or paste. Other chilies won't taste the same. To me, Korean gochujang has a slight sweetness and isn't as spicy. Mix thoroughly and taste. Make adjustments if necessary. Add any scallions or greens, then the drained daikon. Use gloves if you don't want your hands to get smelly. Mix thoroughly. Then pack the kimchee into jars about 75% full. You don't want to fill it to the brim as the kimchee will actually bubble as it ferments and may pop the top if it's too full. But do pack the kimchee into the jar tightly so that it can ferment better.
KIMCHEE FRIED RICE
Make and share this Kimchee Fried Rice recipe from Food.com.
Provided by Pikake21
Categories Rice
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Heat sesame oil in sauté pan or wok until it starts to smoke a little then add your meat mixture and white onions.
- Sauté until you can see the juices coming out.
- Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
- Finish with scrambled eggs, green onions, peas and kimchee.
- Sauté for about 2 minutes.
- Garnish with chopped green onion and kimchee over fried rice.
Nutrition Facts : Calories 174.6, Fat 8, SaturatedFat 1.4, Cholesterol 72.5, Sodium 1126.2, Carbohydrate 20.6, Fiber 2.3, Sugar 2.2, Protein 5.5
TOFU WITH PORK BELLY AND KIMCHEE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the tofu into rectangles and sprinkle with a little salt. Steam, saute or even microwave the tofu, just to heat it up.
- Heat a saute pan over high heat for 30 seconds. Add the sliced pork belly and cook for about 5 minutes, until cooked through. Add the kimchee, onion, jalapeno, green onion, garlic, sugar, oyster sauce, chile flakes, corn syrup and soy sauce. Saute for 3 minutes.
- Plate the tofu like dominoes and top with the kimchee-pork belly mixture. Drizzle with sesame oil and garnish with sesame seeds.
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