MAK KIMCHI (EASY KIMCHI)
Good authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! That's what this easy kimchi recipe is about.
Provided by Hyosun
Categories Side Dish
Time 30m
Number Of Ingredients 16
Steps:
- Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches).
- Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
- Cut the radish into bite sizes (about 1.5-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
- Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
- Rinse the salted cabbage three times and drain to remove excess water.
- In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).
- Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.
- Leave the kimchi out at room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.
QUICK KIMCHI (MAK GIMCHI)
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
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
MAK KIMCHI
What is 'mak'? Just a Korean term signifying the simple or the everyday. And mak kimchi is just that: an easy, fast-fermenting kimchi made from bite-size pieces of cabbage. The term as used here is best understood in relation to the more traditional, and labor-intensive, baechu kimchi: a slower fermenting, longer-lasting (many Koreans would say superior) version made from whole heads of cabbage that are salted, stuffed (one leaf at a time!), and fermented intact. Mak it's not. Please note: the sweet rice flour paste in this recipe is traditional but entirely optional. You'll get equally delicious results with or without it. Your call.
Provided by Cooking Channel
Time 1h5m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- Brining: Slice the cabbage lengthwise into quarters. Cut out and discard the core. Cut each quarter crosswise into 2-inch pieces.
- Combine the water and salt in a large bowl and stir to dissolve. Add the cabbage and toss well to coat with brine. Leave for 4 hours, tossing every hour.
- Drain the cabbage well, then spread the cabbage out on a baking sheet and gently pat dry with paper towels.
- Pasting (optional): While the cabbage is brining, make the sweet rice flour paste. In a small saucepan, combine the rice flour with a cup of cold water and whisk vigorously to fully dissolve the flour. Gently heat to a simmer over medium-low heat, stirring frequently. (Be sure to scrape the bottom of the saucepan, as the rice flour has a tendency to settle there.) Simmer until the mixture thickens and becomes glossy and gelatinous, 2 to 3 minutes.
- Saucing: Pulse the garlic and ginger in a blender. Add the apple, onion, fish sauce, salted shrimp and sugar and puree until everything is well broken down--no need to overdo it.
- Empty the contents of the blender into a large bowl. (If you're using the rice paste, add it now and stir well, to fully incorporate.) Add the gochugaru to the bowl and mix well.
- This is the point at which things get messy. Suit up with a pair of clean latex gloves. (Dish gloves-well-washed, of course-will do perfectly well.) Add the scallion and carrot to the bowl and, with your gloved hands, work it all together to coat the vegetables with sauce. Do the same with the cabbage, gently massaging sauce into cabbage.
- Firmly pack the cabbage mixture into clean, quart-size mason jars, pressing as you go to remove any air pockets. Leave 1 inch of headroom in the jars to allow for expansion during fermentation. Press a small sheet of plastic wrap directly onto the surface of the cabbage and seal the jars tightly.
- Fermenting: Refrigerate the jars, set on a plate to catch leaks. In a week, the kimchi will be fresh, very lightly fermented and pretty darn tasty. In two weeks, as the fermentation really kicks into gear, the kimchi will ascend to a whole other plane of awesome. Kimchi keeps for months, getting increasingly pungent over time. Dig in and enjoy it every step of the way.
QUICK KIMCHI
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
Time 20m
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, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium
More about "easy fast kimchi recipe mak kimchi food"
HOW TO MAKE KIMCHI [EASY KIMCHI RECIPE] - MY …
From myfermentedfoods.com
Reviews 17Total Time 1 hrCuisine Korean
- Sterilise glass mixing bowl with boiling water or wash well with warm soapy water. Wash napa cabbage and cut into long thin strips (julienned style) and place it in the mixing bowl. Add salt and gently start massaging salt into cabbage leaves for a couple of minutes.
- Cut carrots, daikon radish and green onions into long thin strips (julienned style) then add them into the cabbage bowl. Massage until all vegetables are coated in the salt and starting to soften.
- Use food processor or blender to puree ginger, garlic, apple, red pepper and fish sauce until smooth texture is achieved.
HOW TO MAKE KIMCHI: EASY KIMCHI RECIPE AND TIPS
From masterclass.com
HOW TO MAKE EASY KIMCHI (SIMPLE FROM-SCRATCH RECIPE)
From thekitchn.com
KIMCHI RECIPE (NAPA CABBAGE KIMCHI) - MY KOREAN …
From mykoreankitchen.com
QUICK KIMCHI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenDifficulty Easy
WHAT IS KIMCHI? - ALLRECIPES.COM
From allrecipes.com
HOW TO MAKE KIMCHI - EASY RECIPE YOU CAN MAKE AT HOME
From delicrunch.co
MAK KIMCHI RECIPE | FOOD NETWORK KITCHEN | COOKING CHANNEL
From cookingchanneltv.com
EASY KIMCHI RECIPE FOR BEGINNERS - BEYOND KIMCHEE
From beyondkimchee.com
HOW TO MAKE KIMCHI GRILLED CHEESE, TIKTOK’S 1ST VIRAL RECIPE OF 2023
From goodmorningamerica.com
QUICK KIMCHI RECIPE : A QUICK & EASY RECIPE FOR BEGINNERS
From seonkyounglongest.com
BEST KIMCHI RECIPE EVER SIMPLE FOOD DONE RIGHT RECIPES
From laurent490.dixiesewing.com
MAKING A QUICK AND EASY SNACK USING @KIMCHIKAN KIMCHI TO MAKE …
From tiktok.com
HOW TO MAKE KIMCHI | EASY KIMCHI RECIPE - FOOD.COM
From food.com
EASY KIMCHI RECIPE | MYRECIPES
From myrecipes.com
KOREAN EASY KIMCHI RECIPE AKA MAK KIMCHI - KIMCHIMARI
From kimchimari.com
KIMCHI GRILLED CHEESE RECIPE TAKES OVER SOCIAL MEDIA, HOW TO MAKE …
From goodmorningamerica.com
37 TOFU RECIPES FOR SILKY SOUPS, HEARTY SALADS, AND CRISPY SNACKS
From epicurious.com
EASY KIMCHI RECIPE BY MAANGCHI
From maangchi.com
HOMEMADE KIMCHI RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE KIMCHI - BEST TRADITIONAL KIMCHI RECIPE - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love