BUTTERY KIMCHI SHRIMP
Kimchi, a classic Korean dish of fermented vegetables, creates a subtle, funky sauce for sweet shrimp when stirred into melted butter. Some kimchis can be spicier than others, so taste yours before deciding if you want to add heat with red-pepper flakes. A good squeeze of lime juice just before serving gives the whole dish a bright lift and really brings it together, so don't even think about skipping it. Serve with sautéed bok choy or tatsoi on the side.
Provided by Colu Henry
Categories dinner, lunch, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
- In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams
KIMCHI (KOREAN FERMENTED SPICY CABBAGE)
I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.
Provided by mykoreaneats
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT9h25m
Yield 14
Number Of Ingredients 16
Steps:
- Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
- Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
- Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
- Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
- Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
- Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
- Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
- Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.
Nutrition Facts : Calories 88 calories, Carbohydrate 17.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 24795.6 mg, Sugar 4.7 g
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
TRADITIONAL NAPA CABBAGE KIMCHI
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars.
Provided by Cecilia Hae-Jin Lee
Categories Garlic Pepper Vegetable Side Lunar New Year Shrimp Radish Cabbage Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes enough kimchi to fill 1-gallon jar
Number Of Ingredients 12
Steps:
- 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
- 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
- 3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
- 4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
- 5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
PINEAPPLE KIMCHI
Provided by Food Network
Time 2h10m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate 2 hours. This kimchi will keep up to 1 week, refrigerated--but honestly, it's not going to last that long.
- Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.
TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)
This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you'll find it not that difficult to make good authentic kimchi at home.
Provided by Hyosun
Categories Side Dish
Time 1h
Number Of Ingredients 20
Steps:
- Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
- In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
- Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
- The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
- Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
- Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
- Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.
- Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)
- Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
- Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)
KIMCHI WITH FERMENTED SHRIMP AND PINEAPPLE
This kimchi is super good. I put pineapple in mine. Original recipe from http://www.maangchi.com/recipe/tongbaechu-kimchi
Provided by LizzieCuit
Categories Asian
Time 2h
Yield 2 gallons, 24 serving(s)
Number Of Ingredients 15
Steps:
- In a pot combine two cups of water and the two tablespoons of rice flour, bring to a simmer and then add the sugar. Cook for one more minute stirring and then remove from the heat.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, hot pepper flakes, and pineapple. Mix well until the mixture turns into a thin paste.
- Add the radish, carrot, and green onion, plus the Asian chives (or more green onions). Mix well.
- Salt cabbage leaves, one cup of salt for every six pounds of cabbage. Turn every half hour until they have let out a good bit of water.
- Rinse the leaves two or three times and then gently cover them in the sauce.
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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.
TRADITIONAL NAPA CABBAGE KIMCHI (TONGBAECHU-KIMCHI: 통배추김치 ...
From maangchi.com
Category Preserved Side Dish
- To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.
- Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.
- Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
AUTHENTIC KOREAN KIMCHI RECIPE - DR. KAREN S. LEE
From drkarenslee.com
4.6/5 (13)Total Time 25 hrsCategory Side DishesCalories 44 per serving
- Take off the outermost leaves from the napa cabbages that are dirty and wilted. With a knife, cut the head down the middle for about 2 inches and separate the rest of cabbages in half with your hands. Fill the big bowl with cold water, and wash the cabbages while separating each layer carefully. Wash in between the leaves thoroughly to rid of all the dirt hidden within the leaves.
- Once the leaves are clean, drain well, chop the leaves in one-inch widths and put them in a large mixing bowl. Sprinkle salt evenly - about 1 tsp of salt to a hand full of cabbage, in layers until all the cabbage pieces are mixed in salt. Cover loosely, and store the cabbage in a cool place overnight - or for at least 5 hours.
- There will be a little bit of liquid formed in the bottom of the bowl when the leaves get marinated in salt. Mix the cabbage mixture and then, rinse under cold water to taste. If it's salty enough, then, you are ready to proceed but if it's not, then, add more salt, one teaspoon at a time. If you add more salt, wait another a couple of hours, and then, taste again. If it's too salty, rinse the cabbages before adding the rest of the ingredients.
HOW TO MAKE KIMCHI: SIMPLE FERMENTED RECIPE
From growforagecookferment.com
5/5 (3)Total Time 1 hr 30 minsCategory CondimentCalories 12 per serving
- Remove any bruised outer leaves of the Napa cabbage, then cut it into quarters. Remove the core and cut the cabbage quarters again lengthwise into long 2.5 inch (6 cm) wide ribbons.
- Put the cabbage ribbons into a large bowl and sprinkle them with salt. Massage the salt into the cabbage (this works best by using your clean hands), squeezing to release the liquid. Cover the bowl and let it stand for 1-2 hours.
- Meanwhile, process the garlic, ginger, Korean chili flakes, soy sauce, and fish sauce in a food processor until a paste forms.
- After the salted cabbage has sat for 1-2 hours, add the grated carrot, green onions, and chili paste. Massage everything in the bowl to combine, wearing gloves if desired.
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KIMCHI - CHIBOGAN NA
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Reviews 3Servings 10Cuisine KoreanCategory Side Dish
- Cut the cabbage lengthwise into 4. Remove the core. Cut each quarter crosswise into bite-size pieces.
- Place the cabbage in a large bowl. Sprinkle with the salt. Using your hands, gently mash the salt into the cabbage until it starts to soften. Add enough cold water. Put a plate on top of the cabbage to weigh it down. Cover and let it soak for 12 to 16 hours.
- In a large mixing bowl, combine garlic, ginger, fish sauce, shrimp paste, and sugar. Add the Korean chili powder, adjust the amount to your liking. Stir to form a paste.
BAECHU KIMCHI | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
Total Time 30 minsCalories 7 per serving
- Using a sharp knife, make a cut about 10cm up the cabbage to the base and use it to gently pull the cabbage in half (this helps to keep the leaves whole without shredding them).
- Repeat the process with each half so that the cabbage is quartered.Fill a large bowl with cold water and submerge each of the cabbage quarters fully, then remove from the, water and shake them to get rid of any excess water.
- Take a small handful of salt and rub it up and down each leaf of 1 cabbage quarter, ensuring the thicker parts closer to the stalk are particularly well covered.
WHAT IS THE BEST KIMCHI RECIPE? - TRADITIONAL, JAPANESE ...
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Cuisine KoreanTotal Time 45 minsCategory Appetizer, Dinner, Lunch, SaladCalories 32 per serving
- Rinse and cut cabbage into quarters. Use one cup of salt to sprinkle cabbage leaves thoroughly. In a deep bowl pour 10 cups of water and add another cup of salt. Soak every cabbage quarter into that water, practically bathe it in salted water. Put soaked cabbage in another bowl and when you finish soaking all the cabbage, pour the rest of water in the same bowl. Leave it for 6 hours to rest. Rotate the bottoms every half an hour or so.
- In a food processor or blender mince peeled and chopped ginger, fish sauce or shrimp and peeled garlic cloves. Add chili powder and optionally sugar.
- Wash and cut the radish. Put gloves on your hands and mix radish with that paste thoroughly and gently. Drain the cabbage and then add everything in the bowl with the cabbage. Spread the radish paste across every leaf thoroughly.
- When you spread all the cabbage leaves, take one big leaf and wrap it around the cabbage. Put cabbages in jars and pour 1 cup of water. Make sure there is no air before you close the jar.
HOMEMADE KIMCHI - MIRLANDRA'S KITCHEN
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5/5 (1)Total Time 30 minsEstimated Reading Time 4 mins
- Layer the cabbage with salt into a large bowl. Cover with water and let it sit overnight. The next morning it will be tender.
INSTANT VEGETARIAN KIMCHI RECIPE (NO FISH OR SEAFOOD)
From howdaily.com
Reviews 2Category GarnishCuisine KoreanEstimated Reading Time 6 mins
- Cut off the root and hardening stem part of napa cabbage, then cut it into 1 1/2 inch - 2 inches sections.
- Use your hand to separate all the layers and wash them clean. Place them in a large container.
- If you have a juicer, just throw the pineapple into it for the juice. If not, puree it and squeeze with a cheesecloth to extract as much juice as you can. You would need about 1/4 cup of pineapple juice.
5 EASY FERMENTED FOOD RECIPES (THE KIMCHI ISN’T THAT EASY)
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- Kombucha Recipe. Kombucha works as a great digestive aid if sipped on before a meal. It’s a great pick me up drink any time of the day. Everyone talks about how kombucha is so expensive, how you have to pay 3, 4, or 5 a pop for each one.
- Water Kefir Recipe. A good follow up to kombucha before getting to the ferment recipes heavy hitters is another great liquid ferment drink, water kefir.
- Red Wine Vinegar: Naturally Fermented Food Recipe. Fermented red wine vinegar is a great ferment recipe that you’ll use multiple times per week for the rest of your life.
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