KIMCHI BASE SAUCE RECIPES
KIMCHI SAUCE ( ???? ) RECIPE | KOREAN RECIPES | UNCUT RECIPES
TRADITIONAL KOREAN RECIPE: The Kimchi sauce's taste vary widely, depending on the types, quality, and ratio of the seasoning ingredients. Every household has its own methods. Various jeotgal ( salted seafood ) are used in kimchi for the distinct pungency and depth of flavors and to aid the fermentation process. Saeujeot ( salted shrimp ) and myulchiaekjeot ( fish sauce made with anchovies ) are the two that are most commonly used.
Provided by Uncut Recipes
Total Time 10 minutes
Prep Time 3 minutes
Cook Time 7 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- 01 - To make the Glutinous Rice Powder you'll have to mix it with 118ml / 4oz / half cup water and simmer over low heat until it thickens to a thin paste and cool. This will yield about 3 - 4 tablespoons. The Water used in this step is not listed in the ingredients ( this is extra ). 02 - Mix all the Ingredients, including the Rice Paste and water ( or dashima broth ), well. Finished.
Nutrition Facts : ServingSize 1 portion, Calories 80 cal, FatContent 5 g
MR. N'S KIMCHEE BASE RECIPE - FOOD.COM
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.
Total Time 30 minutes
Prep Time 30 minutes
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, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 31097.8, CarbohydrateContent 43.2, FiberContent 4, SugarContent 31.8, ProteinContent 5.6
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HOW TO MAKE EASY KIMCHI - RECIPE | KITCHN
From thekitchn.com
Reviews 4.4
Total Time 2700S
Category Pickle, Side dish, Jam, Condiment
Cuisine Korean, Asia
Calories 69 cal per serving
Reviews 4.4
Total Time 2700S
Category Pickle, Side dish, Jam, Condiment
Cuisine Korean, Asia
Calories 69 cal per serving
- Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
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KIMCHEE RECIPE - FOOD.COM
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!
From food.com
Reviews 5.0
Total Time 24 hours
Calories 41.1 per serving
From food.com
Reviews 5.0
Total Time 24 hours
Calories 41.1 per serving
- Sprinkle with a few drops of sesame oil on each serving, if desired.
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EASY KIMCHI AIOLI RECIPE | SALT AND VANILLA
Kimchi is one of the most common Korean accompaniments, that are comprised of fermented spicy vegetables, cabbage being the base ingredient in mosts. If you are into fermenting, then I have the recipe for kimchi below. If you aren't into fermenting your own vegetables just yet, don't worry! You can buy kimchi just about anywhere now. They also sell a spicy paste, which is what I used, and I have link to below. You can easily add a spoonful of the paste to just about anything to make it full of umami spicy flavors. You can create numerous sauces by adding an emulsification of eggs and oil (mayo or veganaise) to create new sauces. For this recipe that is all I did, combine kimchi paste with veganaise. What you are left with is a spicy, "creamy" sauce that can now go on, literally, just about any vegetable or protein. Here is the recipe, I hope you enjoy it!
From saltvanilla.com
Reviews 5
Total Time 15 minutes
Category Side Dish
Cuisine American, Korean
Calories 182 kcal per serving
From saltvanilla.com
Reviews 5
Total Time 15 minutes
Category Side Dish
Cuisine American, Korean
Calories 182 kcal per serving
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BUDAE JJIGAE (KOREAN ARMY BASE STEW) RECIPE | ALLRECIPES
This dish started after the Korean War when food was in short supply. Canned ham, hot dogs, and beans were taken from American military bases and mixed with traditional Korean kimchi, vegetables, noodles, and spicy seasonings to create a delicious spicy and hearty stew. I first had this dish in a Korean restaurant near my home. It was so good that I went on a quest to figure out how to make it for myself. My version is pretty traditional and fairly spicy. Find a Korean/Asian market for the kimchi, pepper paste, and powder. It is worth it.
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Reviews 4.5
Total Time 57 minutes
Category Soups, Stews and Chili Recipes, Stews
Calories 696.9 calories per serving
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Reviews 4.5
Total Time 57 minutes
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Calories 696.9 calories per serving
- Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.
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MOMOYA KIMCHEE BASE RECIPES
1/2 cup light soy sauce 1/2 cup white vinegar 2 teaspoons vegan sugar (or granulated sugar, to taste) sesame oil (optional) 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.
From tfrecipes.com
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KIMCHI AND HONEY DIPPING SAUCE RECIPE - SERIOUS EATS
Mar 12, 2015 · 6 tablespoons unsalted butter 9 tablespoons kimchi paste (see note) 1 tablespoon honey 1 1/2 teaspoons toasted sesame seeds Directions Melt butter in a small saucepan over low heat. Add kimchi paste, honey, and sesame seeds. Continue to cook, whisking constantly, until emulsified and combined into a rich sauce. Transfer to a bowl and serve.
From seriouseats.com
From seriouseats.com
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SIMPLE KIMCHI: A BASIC RECIPE FOR GETTING STARTED
Feb 24, 2014 · 1-2 tsp fish sauce, optional 3-4 TBSPs sea salt Directions 1. Trim ends of cabbage and chop any way you want – thin or thick strips is fine. Chop the daikon radish and scallions as well. 2. Add the salt to the vegetables and mix thoroughly. Let sit for an hour or two. The salt will draw out the water.
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KIMCHI RECIPE | ALTON BROWN | FOOD NETWORK
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RECIPE FOR KIMCHI USING SRIRACHA SAUCE
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MOMOYA KIMCHI BASE SAUCE - ALL INFORMATION ABOUT HEALTHY ...
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MOMOYA KIMCHEE BASE RECIPES - SOLERANY.COM
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HOW TO MAKE KIMCHI: A STEP-BY-STEP GUIDE - STREETSMART KITCHEN
Assemble the kimchi paste by adding chopped garlic, ginger and white onion in the base, followed by fish sauce and hot pepper flakes. If you want to add seafood, add it now. Mix the mixture well until it turns into a thin paste. Now, add chopped daikon, carrots and green onions. Mix again. Time to make the kimchi.
From streetsmartkitchen.com
From streetsmartkitchen.com
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KIMCHI 101: HOW TO MAKE KIMCHI (NO FISH SAUCE) - LIVE EAT ...
Aug 09, 2021 · Most authentic kimchi recipes include fish sauce, which adds umami taste. To make this kimchi plant-based, I tried two variations without fish sauce: in the first I simply omitted it, in the second I used miso paste instead. Both kimchi variations were delicious, and the recipes are included below!
From liveeatlearn.com
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HOW TO MAKE KIMCHI WITHOUT FISH SAUCE?
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KOREAN KIMCHI RECIPE | ALLRECIPES
Very good recipe for using napa. Best of course is Korean cabbage - bechu. Can be had in a Korean market like HMART. Also there are over 2000 kimchi recipes and in fact there is a Kimchi Cultural Center in Seoul run by nuns. There is also two major types of kimchi - summer (fresh) and winter (sour).
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CUCUMBER KIMCHI (OI KIMCHI) - MY KOREAN KITCHEN
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HOW TO EAT KIMCHI IN PRETTY MUCH EVERYTHING | EPICURIOUS
Aug 14, 2017 · Get This Recipe. 2. Add it To Rice. Steamed rice is instantly more delicious if you stir some finely chopped kimchi into it, giving it a nice little kick of tangy spice. Same goes for fried rice ...
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CREAMY KIMCHI PASTA RECIPE - SEONKYOUNG LONGEST
Heat a large skillet over medium heat; add cooking oil and swirl to coat. Add sliced onion and season with a pinch of salt and pepper. Sauté onion until translucent, about 3 to 4 minutes. Add kimchi, soy sauce, and oyster sauce. Sauté kimchi with sauce until kimchi is softened, about 5 to 6 minutes. Stir occasionally.
From seonkyounglongest.com
From seonkyounglongest.com
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