QUICK AND EASY KIMCHI SALAD
Spicy salad, goes great with Oven Kahlua Pig. The longer it sits in the refrigerator, the bolder the flavor gets.
Provided by Heather Johnson Carpenter
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
- Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 92 calories, Carbohydrate 10 g, Fat 5.8 g, Fiber 3.3 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 4736.4 mg, Sugar 6.3 g
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
SPICY KIMCHI POTATO SALAD
A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes sriracha and kimchi to liven things up.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams
KIMCHI SALAD AKA QUICK KIMCHI
Traditional Korean kimchi requires long preparation many steps. This recipe brings all the great flavors of the classic to a dish which is quick and easy to prepare. A word of caution, while kimchi improves over time, this version does not so don not let it rest for longer than stated.
Provided by justcallmetoni
Categories Vegetable
Time 38m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
- Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
- Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.
Nutrition Facts : Calories 23.3, Fat 1.7, SaturatedFat 0.2, Sodium 224.6, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 0.2
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
"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.
SMALL-BATCH KIMCHI
This homemade kimchi recipe is perfect for anyone who wants to get a taste of authentic Korean flavors. With simple ingredients and easy steps, you can have your delicious kimchi in no time! Try this small batch style kimchi today!
Provided by seasonedbyjin
Categories Korean
Time 2h30m
Yield 64 oz, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice the napa cabbage in half lengthwise using a sharp knife. Then, score each half lengthwise again, cutting halfway through, and use your hands to pull it apart (making four sections total). Trim out damaged parts as needed.
- Trim away the core portions and slice cabbage into smaller pieces, about 2-inches. Put the cabbage in a large mixing bowl.
- In a small bowl, combine 1/4 cup coarse sea salt and 1 cup water. Stir until dissolved. Measure and set aside 1/3 cup coarse sea salt.
- Pour the salted water into the bowl with the cabbage. Next, sprinkle the reserved salt all over the cabbage. Use your hands to spread salt evenly. Wear gloves as needed, salt may sting sensitive skin. Cover with plastic wrap and set aside for 1 hour.
- Uncover, toss and flip cabbage leaves, and cover again. Let them brine for another hour.
- Into a small bowl, combine rice flour and hot water, pouring hot water a little at a time while stirring until smooth. Set aside to cool. This paste will provide moisture for the spicy sauce and help speed up the fermentation.
- Make spicy paste by combining minced garlic, gochugaru, anchovy extract, plum syrup and sugar in a medium size bowl. Add in cooled rice paste and stir well until well combined. Taste and adjust for heat, adding more gochugaru if desired. Lastly, finely chop the green onions and add them inches.
- Wash brined cabbage three times and set in a strainer for 10-15 minutes to let the excess water drain. This step is important! If you don't wash the cabbage properly, you will have a very salty kimchi. The white cabbage parts will be less salty then the green leafy parts-that's normal.
- In a large bowl, combine drained cabbage and spicy paste mixture. Using a glove, work the paste into the cabbage until the paste has been well incorporated. This will help with even flavoring and fermentation.
- Stuff kimchi into a clean glass jar. Press down firmly to remove any air. Leave some room at the top of the jar to prevent spillage.
- Leave the jar at room temperature overnight or for 1-2 days. Enjoy your fresh kimchi and store it in the fridge.
Nutrition Facts : Calories 126.2, Fat 2.2, SaturatedFat 0.4, Sodium 11209.6, Carbohydrate 24.4, Fiber 7.3, Sugar 8.1, Protein 5.2
KIMCHI TUNA SALAD
Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, salads and dressings, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
- To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
- Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
- Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.
KIMCHI POTATO SALAD
Being half Korean, I am always looking for ways to fuse my love of kimchi into pretty much anything that I make. After making this potato salad, I HAD to write this one down. It was fabulous. This recipe is a smaller batch recipe since I assumed most of my friends coming over do not have the same taste for kimchi as I do. This is such an easy recipe to manipulate according to taste and spice level. I used a potato medley from Costco that had small purple potatoes, yukons, and red potatoes.
Provided by janice.omalley
Categories Potato
Time 20m
Yield 2 1/2-3 cups, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
- Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
- In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
- In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
- Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.
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