Best 4 Korean Kimchee Recipes
Korean kimchee is a staple side dish in Korean cuisine, known for its spicy, tangy, and slightly sour flavor. It is typically served alongside rice, noodles, or soups, and can also be used as a filling for dumplings, tacos, and spring rolls. There are many different types of kimchee, but the most popular is baechu kimchi, made with napa cabbage. Kimchee is a fermented food, meaning that it is made by allowing beneficial bacteria to break down the sugars and starches in the vegetables, creating lactic acid and other compounds that give kimchee its characteristic flavor and health benefits. Kimchee also contains probiotics, which are live bacteria that are beneficial for gut health. In addition to its flavor and health benefits, kimchi is also a versatile ingredient that can be used in a variety of dishes. Whether you are a fan of Korean cuisine or simply looking for a new and exciting way to add flavor to your meals, kimchi is a must-try.
Check out the recipes below so you can choose the best recipe for yourself!
TROY'S KOREAN GLAZED CHICKEN BREAST WITH KIMCHEE FRIED RICE
Kimchee gives fried rice a nice spicy kick in this chicken recipe perfect for busy weeknights. Serve with a spicy mayo for extra heat. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Troy Slaten
Categories World Cuisine Recipes Asian
Time 38m
Yield 2
Number Of Ingredients 16
Steps:
- Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
- Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
- (A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
- Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes.
- Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well.
- Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
- Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.
Nutrition Facts : Calories 859 calories, Carbohydrate 73.1 g, Cholesterol 97.4 mg, Fat 47.4 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 12 g, Sodium 2013.5 mg, Sugar 12.2 g
KOREAN KIMCHEE
My dad got this recipe from a Korean lady when he was in korea about 28 years ago.My mom makes it really really hot by adding more pepper but I like it with less.
Provided by Theresa Thunderbird
Categories Vegetable
Time P2DT30m
Yield 1/2 gallon, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Chop or slice cabbage into bite size pieces.
- Put in a large bowl.
- Add salt to about 2 cups water.
- Stir to dissolve; pour over cabbage.
- Add more water--enough to cover all cabbage and let stand overnight and all the next day.
- Drain & rinse cabbage.
- Add about 1 cup water the garlic and pepper flakes.
- Let stand 2 more days then put in the fridge to chill and then eat.
KIMCHEE (KOREAN VEGETABLE PICKLE)
This is a mixture of carrot, celery cabbage and cauliflower and is spicy-hot! Celery cabbage is similar to bok choy which can be substituted. Posted for ZWT 4.
Provided by mary winecoff
Categories Cauliflower
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
- Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.
Nutrition Facts : Calories 32.4, Fat 0.2, Sodium 3140.7, Carbohydrate 7.2, Fiber 2.6, Sugar 3.2, Protein 1.6
GGAKDUGI KIMCHEE (KOREAN PICKLED RADISH/DAIKON)
Categories Vegetable
Number Of Ingredients 11
Steps:
- Peel and cut your daikon into 1-inch chunks. Wash thoroughly. In a big bowl evenly mix 2 tblsp of salt all over the daikon. Then fill up the bowl with water until the daikon is covered. Put a plate over the daikon and something heavy to weigh it down. I use my mortar. Leave overnight at room temperature. The next day, drain the brined daikon into a colander and rinse. With your hands, squeeze out excess moisture. Now it's time to make your seasoning mixture for the spicy version. Take a knob of ginger and a few garlic cloves and mince it in the food processor. Dump it into a big bowl and add a few tsps or so of shrimp paste, a tblsp or more of Korean chili paste (Actually, I use a whole lot more, but my spicy level is pretty high.), and 2 tsp sugar. It must be the bright red Korean chili flakes and/or paste. Other chilies won't taste the same. To me, Korean gochujang has a slight sweetness and isn't as spicy. Mix thoroughly and taste. Make adjustments if necessary. Add any scallions or greens, then the drained daikon. Use gloves if you don't want your hands to get smelly. Mix thoroughly. Then pack the kimchee into jars about 75% full. You don't want to fill it to the brim as the kimchee will actually bubble as it ferments and may pop the top if it's too full. But do pack the kimchee into the jar tightly so that it can ferment better.
Tips:
- To make kimchi, you will need a variety of ingredients, including napa cabbage, radishes, garlic, ginger, gochugaru (Korean chili powder), and jeotgal (fermented seafood). You can also add other vegetables, such as carrots, scallions, and cucumbers.
- Kimchi is typically made in a large container, such as a crock or a plastic tub. The cabbage and other vegetables are cut into small pieces and then mixed with the other ingredients. The mixture is then left to ferment for several weeks, or even months.
- The fermentation process creates lactic acid, which gives kimchi its characteristic sour and spicy flavor. The longer the kimchi ferments, the more sour and spicy it will become.
- Kimchi can be eaten fresh, or it can be used as an ingredient in other dishes, such as soups, stews, and pancakes.
- Kimchi is a healthy food that is low in calories and fat. It is also a good source of vitamins and minerals, including vitamin C, vitamin A, and iron.
Conclusion:
Kimchi is a delicious and healthy Korean dish that is easy to make at home. With a little planning, you can enjoy fresh, homemade kimchi in just a few weeks. So what are you waiting for? Give kimchi a try today!
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