Best 2 Kimchi Kimchee Recipes
Kimchi Kimchee is a traditional Korean dish that is made from fermented vegetables, typically napa cabbage and Korean radish. It is a staple in Korean cuisine and is often served as a side dish or condiment. Kimchi is not only delicious, but it is also very healthy, as it is a good source of probiotics, vitamins, and minerals. If you are looking for a new and exciting dish to try, kimchi is a great option. With its unique flavor and health benefits, it is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
KIMCHI JIGAE (KIMCHEE SOUP)
Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.
Provided by 70ngju85
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 35.1 g, Fiber 2.1 g, Protein 26.9 g, SaturatedFat 11.5 g, Sodium 2733.5 mg, Sugar 4.7 g
KIMCHI (KIMCHEE)
A standard side dish on every Korean table. Heat level can be adjusted to suit cook's taste and that of their guests.
Provided by Skip Davis
Categories Sides
Time 20m
Number Of Ingredients 9
Steps:
- 1. Marinate the Napa cabbage: Chop the leaves of cabbage into quarters. In a large pot with 8 cups of water, add 1/2 cup kosher salt and mix together with cabbage leaves. Soak cabbage in salt solution for 3 to 4 hours. Remove from brine and rinse thoroughly in cold running water for several minutes. Squeeze as much water from leaves as possible. TIP: Use salad spinner.
- 2. Prepare the vegetables: Cut or julienne radish into thin strips using a mandolin or by hand. Chop scallions and cucumber into small pieces.
- 3. Make Kimchi paste: In a large bowl, combine red pepper with garlic and ginger. Mix with a wooden spoon until it makes a paste. Add radish, scallions and cucumber to paste mixture. Add cabbage leaves and mix together thoroughly. Be sure all are covered with paste mixture.
- 4. Marinate the Kimchi: In a large glass jar or non-reactive container with lid. Press down firmly to remove any air bubbles. Add reserved brine to fill and loosely screw lid on jar (gas will form as Kimchi ferments). Let jar sit on kitchen counter for 3 days and then tighten lid and place in refrigerator.
- 5. To serve: Remove Kimchi from jar. Drain brine. Plate next to main dish or eat as a snack. Can be eaten cold or room temperature
Tips:
- Choose the right cabbage: Napa cabbage is the most common type of cabbage used for kimchi, but you can also use other types of cabbage, such as green cabbage or bok choy.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your kimchi will taste.
- Make sure your hands are clean: When handling kimchi, make sure your hands are clean to prevent contamination.
- Use a clean, glass jar: Glass jars are the best containers for storing kimchi because they are non-porous and easy to clean.
- Ferment kimchi in a cool, dark place: Kimchi should be fermented in a cool, dark place, such as a refrigerator or cellar.
- Taste kimchi regularly: Kimchi should be tasted regularly to make sure it is fermenting properly. The kimchi is ready when it has a sour, tangy taste.
Conclusion:
Kimchi is a delicious and healthy fermented food that can be enjoyed as a side dish, condiment, or ingredient in a variety of dishes. With careful preparation and fermentation, you can make delicious kimchi at home. Remember to experiment with different ingredients and techniques to create your kimchi. Happy fermenting!
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