Kimchi Stuffing Recipes
KIMCHI STUFFING
"Every year we used to make two types of stuffing-one traditional and one with kimchi. We never had any leftovers of the kimchi stuffing. We've learned after many years that the stuffing tastes best when cooked on the side, not stuffed in the turkey. Inside the bird, the stuffing gets a bit soggy. Weeks before Thanksgiving, friends would ask if we were going to make our family's Korean-style stuffing. Yes, we will be making our famous stuffing this year and I wanted to share the recipe with you as well." From www.eatingkorean.com, by Cecilia Hae-Jin Lee
Provided by graciethebaker
Categories Asian
Time 1h
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Mix the stuffing, onions, celery, garlic, nuts, oregano, thyme and ground pepper in a large bowl.
- Add kimchi, juice, butter and broth and toss. The stuffing should be moistened but not soggy.
- Pour the stuffing into a large baking pan and bake for covered for 30 minutes.
- Remove cover and bake another 5 to 10 minutes until the stuffing has browned on top.
Nutrition Facts : Calories 354.2, Fat 19.1, SaturatedFat 8.7, Cholesterol 33, Sodium 847.5, Carbohydrate 39.1, Fiber 2.6, Sugar 5.7, Protein 7.3
TRADITIONAL KIMCHI
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT3h30m
Yield 24
Number Of Ingredients 12
Steps:
- Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
- Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
- Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
- Transfer kimchi to airtight containers and refrigerate for 3 days.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g
SPICY CABBAGE KIMCHI
Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes.
Provided by GochisosamaDeshita
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P4DT7h
Yield 56
Number Of Ingredients 9
Steps:
- Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
- Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).
Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 1916.5 mg, Sugar 1.2 g
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#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #for-large-groups #stuffings-dressings #side-dishes #asian #number-of-servings
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