Spicy Kimchi Slaw Food

SPICY CABBAGE KIMCHI

Spicy Cabbage Kimchi image

Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes.

Provided by GochisosamaDeshita

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time P4DT7h

Yield 56

Number Of Ingredients 9

Ingredients

2 heads napa cabbage
1 ¼ cups sea salt
1 tablespoon fish sauce
5 green onions, chopped
½ small white onion, minced
2 cloves garlic, pressed
2 tablespoons white sugar
1 teaspoon ground ginger
5 tablespoons Korean chile powder

Steps:

Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 1916.5 mg, Sugar 1.2 g

QUICK KOREAN SPICY SLAW RECIPE

Quick Korean Spicy Slaw Recipe image

Provided by Heidi

Number Of Ingredients 12

Ingredients

1 small head napa cabbage (thinly sliced)
1 cup red cabbage (thinly sliced)
4 green onions (chopped)
1 large carrot (shredded)
1 red bell pepper (seeded and thinly sliced)
6 tablespoons seasoned rice vinegar
2-3 tablespoons gochujang (Korean chile paste, to your taste for heat)
2 tablespoons grapeseed or canola oil
2 cloves garlic (pressed)
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 tablespoons sesame seeds

Steps:

Add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.

SPICY KIMCHI SLAW

Spicy Kimchi Slaw image

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

Provided by Claire Saffitz

Categories Bon Appétit Side Cabbage Green Onion/Scallion Backyard BBQ Sesame Oil Radish Carrot Wheat/Gluten-Free Cilantro

Yield 8 servings

Number Of Ingredients 12

Ingredients

8 scallions
1/2 cup kimchi, plus 1 Tbsp. juice from jar
2 Tbsp. seasoned rice vinegar
1 Tbsp. Sriracha
2 tsp. fish sauce
2 tsp. toasted sesame oil
1/4 cup vegetable oil
1 small head of Napa cabbage
1 (6") piece daikon, peeled, cut into matchsticks
2 cups store-bought shredded carrots
Kosher salt
Toasted sesame seeds and cilantro with tender stems (for serving)

Steps:

Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.

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