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
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
KIMCHI AND POTATO HASH WITH EGGS
Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don't take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.
Provided by Hetty McKinnon
Categories breakfast, brunch, dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
- Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
- Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
- Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.
SPICY KOREAN KIMCHI
This recipe is a bit different than any already posted here on Recipezaar and it is exceptionally good. After mellowing for two days in the fridge it is still crunchy and as the title says - very spicy - like hot. The recipe was in a pamphlet that was left at my house. Serve this as a side dish-a garnish that will enhance the flavor of your meal
Provided by Bergy
Categories Vegetable
Time P3DT20m
Yield 2 pints
Number Of Ingredients 9
Steps:
- Separate and wash the cabbage leaves.
- Sprinkle them with the 2 tbsp of salt.
- Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
- The water should cover the leaves if not place a heavy object on them to keep them submerged.
- After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
- Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
- Pour 11/2 cups of very hot water over the mixed seasoning.
- Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
- Place in the fridge for two days. Flip the bag every time you open the fridge door.
- To serve cut the leaves into 2" strips and serve as a side condiment.
- To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.
Nutrition Facts : Calories 65, Fat 0.6, SaturatedFat 0.1, Sodium 10496.9, Carbohydrate 14.3, Fiber 3.2, Sugar 7.9, Protein 3.2
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