TRADITIONAL KIMCHI
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT3h30m
Yield 24
Number Of Ingredients 12
Steps:
- Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
- Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
- Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
- Transfer kimchi to airtight containers and refrigerate for 3 days.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g
TAKO POKE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
- In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
- Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
- Fold octopus into cucumber/scallion mixture.
- Serve at room temperature as a salad.
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HAWAIIAN TAKO POKE - A SPICY PERSPECTIVE
Today’s Hawaiian Tako Poke recipe is the type of octopus poke I love the best… Made with kimchi. The supple texture of lightly-cooked octopus …
From aspicyperspective.com
5/5 (2)Total Time 15 minsCategory Appetizer, Main CourseCalories 129 per serving
From aspicyperspective.com
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- Prep the Seafood: If using octopus, debeak the octopus, remove the inners, and rinse with cold water. Depending on the size, you may want to cut off the tentacles and chop the body in bite-size pieces. If using "calamari" squid, simple rinse them in cold water. Pat dry with paper towels.
- Place a large dry nonstick skillet over high heat. Once hot, sear the octopus or squid for 2-5 minutes. It should be firm, but still tender. (Not rubbery.) Squid usually cooks in about 2 minutes, while baby octopus will take 4-5 minutes.
- Once cooked, rinse in cold water to cool. Drain well. Then place in a medium bowl. Add the soy sauce, sesame oil, honey and ginger. Toss well to combine.
- Chop the kimchi into small bite-size pieces, and add it to the bowl. Toss well. If the kimchi offers enough heat, skip the Sriracha sauce. If your kimchi is mild, add Sriracha to taste. Then toss in the chopped scallions. Chill until ready to serve.
TAKO POKE - ASIAN TEST KITCHEN
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Cuisine HawaiianCategory Appetizer, Main CourseServings 2Calories 30 per serving
From asiantestkitchen.com
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THE GRAPE TOMATO KIMCHI YOU DIDN’T KNOW YOU NEEDED | FOOD GAL
The tomato kimchi proved a perfect match for garnishing ahi poke bowls for dinner. The kimchi also would be dynamite spooned over cold silken or soft tofu and cold noodle salads, or served alongside grilled pork, seafood or …
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- Foodland. Locals and visitors like crave the never-fail poke from this locally owned grocery retailer. The dish of simply seasoned cubed fish is one of the supermarket’s best sellers and comes in a variety of flavors and styles, from the standard ahi shoyu to the newer version tossed with a house-made chili paste and capelin roe.
- Tamura’s Fine Wine. Venture into this wine shop and head toward the back. This is where you’ll find the poke counter—and likely a line of customers. Like Foodland, Tamura’s sells a variety of poke, from king crab poke with wasabi and masago to kimchi tako (octupus).
- Fresh Catch. Chef-owner Reno Henriques uses the freshest seafood to make more than 30 different types of poke, from spicy smoked tako topped with tobiko to ahi poke with limu (seaweed).
- Ono Seafood. This modest hole-in-the-wall on Kapahulu Avenue sells eight kinds of poke, the most popular comes with the shop’s “secret shoyu” made with premium shoyu and a secret blend of seasonings.
- Maguro Brothers Hawaii. Maguro Brothers started as a little fish counter in a marketplace in Chinatown. It later expanded to Waikiki—and with a new following for its super-fresh poke.
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- Kimchi tako (octopus): my favorite flavor out of the four different pokes I tried. The flavors of the kimchi are strong and surprisingly complement well with the octopus, which has a chewy texture. It's a bit on the saltier side, but had me going for another bite every time. - Shoyu marlin: I hadn't had marlin until my trip to Maui, but what a game changer! These are thick, generous cuts of ...
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4.5/5 (105)Phone (808) 244-3404Cuisine Hawaiian
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ORDER BIG ISLAND POKE DELIVERY ONLINE | RENTON | MENU ...
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4.8/5 (75)Location 235 Rainier Ave S, Renton, 98057, WACuisine Healthy, HawaiianPhone (425) 291-7094
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OCTOPUS POKE WITH KIMCHI RECIPE - SERIOUS EATS
Combine octopus, onion, scallion, kimchi and its juice, soy sauce, sesame oil, and honey in a bowl and toss to combine. Season to taste with chili flakes and salt. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice. Featured Video.
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4.5/5 (21)Location 1485 SE Hawthorne Blvd, Portland, 97214-3640, Oregon
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