Kimchi Salad Aka Quick Kimchi Recipes

KIMCHI SALAD AKA QUICK KIMCHI

Kimchi Salad Aka Quick Kimchi image

Traditional Korean kimchi requires long preparation many steps. This recipe brings all the great flavors of the classic to a dish which is quick and easy to prepare. A word of caution, while kimchi improves over time, this version does not so don not let it rest for longer than stated.

Provided by justcallmetoni

Categories Vegetable

Time 38m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium napa cabbage, cored and cut into 1-inch squares (about 8 cups)
2 garlic cloves, minced
1/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon toasted sesame oil
2 teaspoons finely grated fresh ginger
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
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 23.3, Fat 1.7, SaturatedFat 0.2, Sodium 224.6, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 0.2

QUICK KIMCHI (MAK GIMCHI)

Quick Kimchi (Mak Gimchi) image

Kimchi is the name given to any number of fermented vegetables in Korea as a means to preserve the fall harvest for the cold winter months. This quick, small batch version is an easy way to learn how to make kimchi. Serve it as an accompaniment to other dishes providing spicy, salty, sour notes.

Provided by Cecilia Hae-Jin Lee

Categories Side Dish Canning Comfort Food Condiment Make-ahead

Time 2h30m

Yield 12

Number Of Ingredients 9

Ingredients

1 (4 pounds) Napa cabbage, cut into 1 to 1 1/2 inch pieces
1/4 cup coarse sea salt
1 (1 pound) Mu or Daikon radish, shredded (about 1 cup)
4 scallions, cut into 2-inch lengths
1/2 cup Korean chili powder (gochu galu)
6 to 8 cloves garlic (1/4 cup), minced
1 tablespoon ginger, minced or grated
1 tablespoon sugar
3 tablespoons fish sauce

Steps:

Wait: You can place the kimchi in the refrigerator right after packing the jars to ferment or a milder flavor or you can leave it on the counter in a cool, dark place with the lids slightly ajar for up to two days before transferring it to the refrigerator for a stronger flavor. Once two days have passed or you've opened the jar, place it in your refrigerator.
Enjoy Serve on the side of any Korean meal with rice or salad.

Nutrition Facts : Calories 46 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 2884 mg, Sugar 2 g, Fat 1 g, ServingSize Makes 2 quarts (1/2 gallon), UnsaturatedFat 0 g

SMACKED CUCUMBER 'QUICK KIMCHI'

Smacked Cucumber 'Quick Kimchi' image

This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.

Provided by Eric Kim

Categories dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish

Time 40m

Yield 2 to 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Steps:

On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

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