Best 3 Spicy Kimchi Slaw Recipes

Spicy Kimchi Slaw image

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 12

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.

Spicy Cabbage Kimchi image

Provided by GochisosamaDeshita

Time P4DT7h

Yield 56

Number Of Ingredients 9

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

Spicy Korean Kimchi image

Provided by Bergy

Categories Vegetable

Time P3DT20m

Yield 2 pints

Number Of Ingredients 9

1 lb sized head Chinese cabbage
2 tablespoons sea salt
4 cups cold water
1 tablespoon fresh garlic, chopped
1 tablespoon fresh ginger, finely chopped
1 tablespoon green onion, finely chopped
2 teaspoons dried chili pepper flakes
2 teaspoons sugar
1 tablespoon sea salt

Steps:

Separate and wash the cabbage leaves.
Sprinkle them with the 2 tbsp of salt.
Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
The water should cover the leaves if not place a heavy object on them to keep them submerged.
After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
Pour 11/2 cups of very hot water over the mixed seasoning.
Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
Place in the fridge for two days. Flip the bag every time you open the fridge door.
To serve cut the leaves into 2" strips and serve as a side condiment.
To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.