SPICY KIMCHI RECIPES
QUICK SPICY KIMCHEE RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories side-dish
Total Time 6 hours 40 minutes
Prep Time 40 minutes
Yield 1 quart
Number Of Ingredients 8
Steps:
- Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
- In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
QUICK KIMCHI RECIPE - BBC GOOD FOOD
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Provided by Good Food team
Categories Side dish
Total Time 20 minutes
Prep Time 20 minutes
Yield Makes enough to fill a 1-litre jar, serves 8 as a side
Number Of Ingredients 10
Steps:
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
Nutrition Facts : Calories 42 calories, FatContent 1 grams fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 2 milligram of sodium
More about "spicy kimchi recipes"
QUICK KIMCHI RECIPE - BBC GOOD FOOD
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
From bbcgoodfood.com
Total Time 20 minutes
Category Side dish
Cuisine Korean
Calories 42 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Side dish
Cuisine Korean
Calories 42 calories per serving
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
See details
KIMCHI JJIGAE (KIMCHI SOUP) RECIPE - NYT COOKING
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law’s Kimchi and the author of “The Kimchi Cookbook.”
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine korean
Calories 385 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine korean
Calories 385 per serving
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
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KIMCHI FRIED RICE RECIPE - NYT COOKING
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine korean
Calories 1061 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine korean
Calories 1061 per serving
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
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HOMEMADE KIMCHI RECIPE - BBC FOOD
Kimchi is surprisingly easy to make and makes a great addition to rice dishes or a pork sandwich.
Please note, if mould forms on your kimchi at any point, discard the batch and start again.
For this recipe you will need a large mixing bowl, colander, disposable or new clean rubber gloves, 1-litre/1¾-pint wide-mouthed clip-top jar and a large spoon.
From bbc.co.uk
Reviews 4.6
Cuisine Korean
From bbc.co.uk
Reviews 4.6
Cuisine Korean
- You can begin to eat your kimchi right away, but it will continue to ripen and become more fully flavoured the longer it is fermented. You’ll get to know which degree of flavour you prefer. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two.
See details
KIMCHI FRIED RICE RECIPE - NYT COOKING
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine korean
Calories 1061 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine korean
Calories 1061 per serving
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
See details
HOMEMADE KIMCHI RECIPE - BBC FOOD
Kimchi is surprisingly easy to make and makes a great addition to rice dishes or a pork sandwich.
Please note, if mould forms on your kimchi at any point, discard the batch and start again.
For this recipe you will need a large mixing bowl, colander, disposable or new clean rubber gloves, 1-litre/1¾-pint wide-mouthed clip-top jar and a large spoon.
From bbc.co.uk
Reviews 4.6
Cuisine Korean
From bbc.co.uk
Reviews 4.6
Cuisine Korean
- You can begin to eat your kimchi right away, but it will continue to ripen and become more fully flavoured the longer it is fermented. You’ll get to know which degree of flavour you prefer. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two.
See details
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