Learn how to make Korean cucumber kimchi quick and easy! This kimchi cucumber recipe is made with authentic ingredients and tastes super fresh, crunchy, and appetizing! Be sure to marinate it overnight before serving.
Discover 14 delicious ways to eat kimchi! Kimchi is Korean fermented cabbage and is integral to Korean cuisine. Learn what you can do with it!
Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.
Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.
This cucumber kimchi recipe has garlic, fish sauce and a hint of chile powder. Make this side dish ahead so the flavors absorb into the cucumbers.
This crunchy, spicy Korean kkakdugi is the perfect side dish or addition to your favourite Korean recipes. Cubed radish kimchi is ready to eat in 15 minutes or savour the rich taste as the flavours develop over time.
Make Kimchi with Apples in 20 min or less!
A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans' all time favorite dishes. It's hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place...
Naturally fermented and easy to prepare giardiniera recipe.Vibrant, complex flavor with crisp and colorful vegetables. Antipasto, in sandwiches, by itself
Kimchee is a traditional Korean dish of fermented vegetables such as cabbage, daikon radish, fresh ginger, fish sauce and scallions mixed with a spicy hot pepper known as kochukaru. The longer it is fermented, the better the flavor.
Radish Kimchi
Because beauty can take time.
Kimchi Nabe (pronounced something like a short "nah-bay") is one of our long-time Nabe Party favorites, along with Sukiyaki and Shabu-s...
Even if you aren't familiar with Korean food, you have probably still heard of the traditional Korean dish of Kimchi. But in case you've never heard of Kimchi, we've got your back! :)
When talking about Korean food, the first thing that springs to mind is kimchi. There are a huge variety of dishes that use kimchi e.g. kimchi chigae (stew) and kimchi bokumbap (fried rice). Koreans have kimchi as a side dish for up to 3 meals a day, be it with rice or noodles. There are various versions of kimchi, the most common being the spicy cabbage variety. Being a big fan of Korean food, I decided to try my hand at making my own kimchi. It is relatively easy to make kimchi but the only drawback is that it is time consuming. When made correctly, homemade kimchi always tastes much better than the ones you get from supermarkets. A step-by-step guide on how to make Korean kimchi Preparation time: 30 minutes (+5 hours waiting time) Cooking time: 10 minutes Ingredients 2 medium to large sized chinese leaf /napa cabbages 1 cup gochugaru (Korean red chilli pepper powder) 3 - 4 cloves garlic, minced 2 onions, minced 1/2 cup of starch/flour 1 cup of fish sauce 1/2 cup brown sugar Plenty of salt Optional: radish, sliced pears spring onions oysters Part 1: Cabbage preparation: 1. Cut the cabbage into half, vertically. If the halves are too big, cut them into quarters. 2. Wash the cabbages by rinsing them in water a few times. 3. Apply generous amounts of salt and rub on all the leaves. As a rule of thumb, more salt should be applied in between the leaves where the stem is. It takes about half a cup of salt for a medium sized cabbage. 4. Set the cabbage aside for about 2 hours. After that, flip the cabbage over and set it aside for another 2 hours. By then the cabbage should be softer and have sort of shrivelled up! 5. Next, wash the cabbages with running water 3-4 times. Wring it dry like you would when you want to dry a piece of cloth. Part 2: Kimchi paste preparation: 1. Prepare starch water, about 3 cups of water to half a cup of starch/flour. If you want more sauce feel free to add more water and starch. 2. Bring the starch mixture to a boil, while constantly stirring the mixture. This is to avoid the starch clumping up when the water heats up. Once the starch water boils a little, add half a cup of sugar (more if you like it sweet), then turn the stove off. 3. Place the garlic and onions in a large bowl/pot and pour in the paste mixture. (Optional: you can add on many other ingredients such as pears, radish, oysters, spring onions. I decided to add only radish as I did not have the other ingredients and I am not a big fan of oysters.) 4. Add in the gochugaru (red pepper powder) according to taste. Finally add in the fish sauce. Mix the paste well. Part 3: Getting down and dirty with the kimchi!:1. Spread the paste evenly in between the leaves. Koreans usually use gloves as protection for their hands during this process, as they make quite a large amount of kimchi at once and the spicy chilli paste can have quite the numbing effect on your hands. This is how we do it 2. Place the seasoned cabbages into a clean and dry (preferably airtight) container. From here on you can choose to put them into the fridge and leave them to ferment outside for a couple of days. Kimchi as a side dish As a side dish, kimchi is best eaten fresh, while for kimchi chigae and kimchi fried rice, matured kimchi is better as the sourish taste gives a bit of 'body' to the food. If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
Spicy, garlicky, and loaded with umami, these easy kimchi noodles stack layers of flavor to make a soul-warming udon noodle soup that comes together in about twelve minutes.
Easy Kimchi Pancake (kimchijeon) recipe, made keto, gluten-free, is loaded with flavor! Pair it with a deeply savory and vinegary kimchi pancake sauce for a Korean food feast!
Kimchi stew, or kimchi jigae, is a fiery red stew served in a served in a stone pot. Use store-bought broth, add tofu and a protein to make this at home!
Korean Kimchi Pancake Recipe
Kimchijeon (Kimchi Pancake) is an easy delicious snack or appetizer made with kimchi, pork and onions that comes together in under 10 minutes. #korean #kimchi #spicy #snack #appetizer
Collection of delicious Korean, Asian, Fusion recipes and more! Best homemade recipes straight from the heart! Get inspired and cook with me!
Comfort for me usually comes in the form of noodles and this spicy, tangy, and savory creamy kimchi udon recipe feels like a warm hug in every bite! You’ve got chewy udon noodles coated in a flavorful creamy kimchi sauce and tossed with chopped kimchi and zucchini. To finish it off, I topped mine with fried eggs, chopped scallions, sesame seeds, and crushed seaweed but the possibilities are endless!
If you want to serve these dumplings later, freeze the dumplings. Do not refrigerate uncooked dumplings, as they will turn soggy.
Kimchi fried rice, also known as kimchi bokkeumbap is a popular dish from South Korea. The primary ingredients are mature kimchi and rice, along with other available ingredients such as diced vegetables or meat. This is an extremely tasty dish you can prepare in under 30 minutes. Mature kimchi is used as it gives more flavour and body to the dish as opposed to freshly made kimchi. I had some mature kimchi sitting in my fridge, which I have used to make tuna kimchi jjigae last month, and this month I made my version of kimchi fried rice with prawns and egg. I have presented it in 2 different manners - one with a sunny side egg, and another as an omurice (omelette wrapped kimchi rice) for Baby C. Kimchi fried rice with sunny side egg The spiciness level of your kimchi fried rice depends on your kimchi (how much gochugaru is used when making the kimchi). Ours is not too spicy, hence our kids can enjoy this with us too. This is a refreshing change from the ordinary Chinese fried rice. The list of ingredients you can put in your kimchi fried rice is endless. You can use pork, beef, chicken or even go meatless, using mushroom, carrot or zucchini. And I love how colourful the plates of fried rice looks! Omurice for Baby C Leftover rice is usually used to make kimchi fried rice. However, if you prefer not to use leftover rice, then cook your rice one hour before you want to prepare this dish and let it cool and dry out a little. Loosen the rice grains with a spatula before you start cooking your kimchi fried rice. Fluffy grains of rice Of cos a runny yolk makes this kimchi fried rice much better! Here's wishing you all a very happy weekend! :) Kimchi fried rice (Kimchi bokkeumbap) Recipe by Baby Sumo Preparation time: 15-20 minutes Cooking time: 10 - 12 minutes Serves 2-3 Ingredients 1 1/2 cup rice 9 prawns, deveined with tail intact 200g kimchi, cut into small pieces (1 x 1cm) 1 shallot, finely chopped 1 medium onion, cubed 1/2 red chilli, thinly sliced 3 tbsp cooking oil 1/2 tsp chicken stock granules To garnish Option 1 - 1 egg, for fried egg (per person) Option 1 - 3 Chinese cabbage, leaf part only Option 2 - 2 eggs, for omelette (per person) 1 spring onion, sliced thinly 1/2 red chilli, thinly sliced Salt and freshly ground pepper, to taste Mature kimchi usually has a deeper hue Peeled prawns 1.Cook rice one hour before starting to cook your kimchi fried rice. Allow to cool and dry out a little by spreading on a large tray. Otherwise, you can also use overnight rice. 2. In a large wok over high heat, add the cooking oil, garlic and shallot and cook for 2 minutes until lightly browned. Then, add the onion and cook for another minute. 3. Add the rice and kimchi and stir fry for 2 minutes, until well mixed and rice is fragrant. Add the prawns and red chilli and cook for 1 minute or until the prawn flesh changes to an orange hue. Season with the chicken stock granules. Remove from heat. 4. Option 1 - To serve: Place Chinese cabbage leaf on plate. Using a small rice bowl, fill with kimchi fried rice, overturn the bowl onto the cabbage leaf to get a nice mound. Top with fried egg and garnish with fresh red chillies and spring onion. Option 2 - Place omelette on a plate. Then place some rice in the centre of the omelette and then roll to form a long strip. Garnish with spring onion and chilli strips. Kimchi fried rice recipe Kimchi fried rice recipe Kimchi fried rice recipe Kimchi fried rice recipe Kimchi fried rice recipe Kimchi fried rice recipe Kimchi fried rice recipe Kimchi fried rice recipe Full set of photos can be viewed on my Facebook page here. *This recipe was featured on Asian Food Channel's FB page on 22 Oct 2012. If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
Crispy on the outside, light and fluffy on the inside with delicious kimchi in every bite. I guarantee these pancakes will be gone in the blink of an eye.
