EATING WELL WITH KIM RECIPES

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QUICK KIMCHI RECIPE | EATINGWELL



Quick Kimchi Recipe | EatingWell image

This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.

Provided by EatingWell Test Kitchen

Categories     Healthy Korean Recipes

Total Time 40 minutes

Number Of Ingredients 11

1 small head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
2 cloves garlic, minced
¼ cup water
2 tablespoons distilled white vinegar
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, finely grated
¾ teaspoon salt
½ teaspoon sugar
1/2 teaspoon crushed red pepper, red
3 scallions, sliced
1 carrot, peeled and grated

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 37.8 calories, CarbohydrateContent 3.8 g, FatContent 1.8 g, FiberContent 1.4 g, ProteinContent 1.2 g, SaturatedFatContent 0.3 g, SodiumContent 234.6 mg, SugarContent 1.8 g

QUICK CUCUMBER KIMCHI RECIPE | EATINGWELL



Quick Cucumber Kimchi Recipe | EatingWell image

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Provided by Jamie Purviance

Categories     Healthy Korean Recipes

Total Time 40 minutes

Number Of Ingredients 9

2 pickling cucumbers or other small cucumbers (about 8 ounces)
1 teaspoon kosher salt
2 cloves garlic, finely chopped
2 scallions, white and light green parts only, finely chopped
1 1/4-inch piece fresh ginger, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon Korean chile powder (see Note)
2 teaspoons sugar
½ teaspoon fish sauce (see Note)

Steps:

  • Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
  • Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
  • Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.

Nutrition Facts : Calories 7.7 calories, CarbohydrateContent 1.9 g, FatContent 0.1 g, FiberContent 0.3 g, ProteinContent 0.3 g, SodiumContent 64 mg, SugarContent 0.9 g

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