Best 7 Kimchi With Dried Shrimp Recipes

BUTTERY KIMCHI SHRIMP

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.

KIMCHI

Steps:

• Brine cabbage: Cut cabbage vertically into 4-6 wedges (depending on cabbage size), keeping the root ends intact so the leaves remain attached. In a small bowl, combine salt and sugar. Place cabbage wedges on a flat surface. Working with one wedge at a time, separate leaves and spread sugar/salt mixture between every layer.
• Place prepared cabbage in a large, nonreactive container and add water. Cover cabbage with plastic wrap and put a weighted bowl on top. In less than an hour, the cabbage will soften and shrink as the leaves release water, and the level of brining solution will rise. Let sit at room temperature, 8-12 hours. Meanwhile, make the marinade, Steps 3 & 4.
• Start marinade: Place gochugaru in a bowl and hydrate with ½ cup water and set aside, 5-10 minutes. Peel the Asian pear, cut into pieces, and place in food processor; add the salted shrimp and peeled garlic cloves. Purée until smooth, 30 seconds; pour mixture into the hydrated gochugaru. Set aside.
• Finish marinade: Trim ends of the radish, cut in half, and slice away the fibrous outer layer. Using a mandoline fitted with the thin julienne blade, carefully make long matchsticks of each radish half, stopping when the radish pieces get too small to safely continue. (Reserve leftover radish for use in another recipe, such as Chef Kim's Seafood Soft Tofu Stew.) Place julienned radish in the bowl with the other marinade ingredients. Peel the onion, cut in half, thinly slice, and add to the marinade. Trim scallions, slice into 1-inch batons, and add to the marinade; then add fish sauce. Put on rubber gloves and thoroughly mix the marinade to combine all the ingredients. Add remaining water and continue mixing until the marinade is thick, like wet sand. Cover with plastic wrap placed directly on top of the marinade; refrigerate until the cabbage is fully brined and ready to be marinated.
• After 8 hours of brining, check the cabbage: the leaves should be pliable and bend easily. (If they are not yet ready, continue brining.) Remove as much liquid as possible from each wedge: starting at the larger end, squeeze and twist the brine from the cabbage as though you're wringing out a towel. Discard the brining liquid.
• Marinate cabbage: Using rubber gloves, hold the cabbage and turn the leaves as though you're turning the pages of a book; use your free hand to rub the marinade liberally on each leaf. (This can get messy; be aware that the marinade can stain surfaces.) Once there's marinade between every layer, fold the cabbage wedge in half to make a tidy bundle, and stuff into a jar. Fill jars as tightly as possible with marinated cabbage, about 2 bundles per jar, and fill in any air pockets with leftover marinade. Place lids tightly on the jars and wrap in aluminum foil to keep out the light; store jars in the back of the refrigerator, where it's coldest. Allow kimchi to ferment for 2 weeks, opening the jars every 3-4 days to release built-up pressure and to taste. (It's an opportunity to experience how the flavor and texture change throughout the fermentation process!)
• After 2 weeks, each leaf should be consistent in color and texture, and you will have kimchi that's ready to serve. To serve, slice off the root end and slice the kimchi horizontally in 2-inch pieces, keeping the leaves neatly stacked. Serve alongside rice and soup or a main dish.

SHEET-PAN KIMCHI FRIED RICE

Steps:

• Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
• Position a rack in the middle of the oven and heat to 425 degrees.
• In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
• Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
• Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)

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.

KIMCHI WITH FERMENTED SHRIMP AND PINEAPPLE

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.

KIMCHI AND SHRIMP FRIED RICE

Steps:

• Whisk together the soy sauce, Shaoxing wine, gochujang, honey, sesame oil, garlic and reserved kimchi liquid in a medium bowl until combined. Measure out 1/2 cup of the soy marinade and reserve it for the rice.
• Add the shrimp to the bowl with the remaining marinade and toss until completely coated. (If time allows, let sit uncovered at room temperature for 30 minutes to let the marinade penetrate.) Drain through a medium-mesh strainer, discard the marinade and return the shrimp to the bowl.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over high heat until it shimmers and tiny wisps of smoke are visible. Add the shrimp in a single layer and cook, flipping once, until browned on both sides, about 1 minute per side. Transfer to a large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat and cook the onions until translucent and just tender, stirring often, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost evaporated, 1 to 2 minutes. Transfer the onion mixture to the bowl with the shrimp.
• Heat 2 tablespoons of the vegetable oil in the same skillet over high heat and cook the kimchi, tossing often, until most of the liquid has evaporated and the kimchi is lightly browned in spots, about 2 minutes. Add the basil and toss to wilt. Transfer to the bowl with the shrimp.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and cook, stirring vigorously, for 10 seconds (no, really, 10 seconds). Transfer to the bowl with the shrimp and break up the eggs into 1-inch pieces.
• Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let fry undisturbed for 1 minute. Vigorously toss, breaking up any clumps, until the grains have dried out, separated and start to crisp and lightly brown, about 3 minutes.
• Add the shrimp mixture to the rice and vigorously toss (or stir) until completely combined and the shrimp mixture is evenly distributed throughout the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine, until seasoned as desired.
• Top the fried rice with the scallions before serving.

TRADITIONAL KIMCHI

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.