"Kimchee" Salad

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The only thing similar to kimchee is the cabbage. This is not remotely similar to kimchee. Calling this Kimchee salad is like calling a tortilla a cookie.

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I'm sure this is delicious as a napa salad but calling it Kimchi is offensive. I would never put barbecue sauce on noodles and try to pull it off as spaghetti. Soy sauce, vinegar, and oil should never be in a kimchi dish, especially if its going to be fermented for 2-3 days and not served fresh.

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Natalie I agree with you completely that "EVERY dish can be interpreted differently to make it unique" BUT I thought to add "Kimchee" to the name was ludacris and even offending. Every culture has a title dish that represents them. Even in our own country, states have certain representative foods/produce such as Wisconsin Cheese or California oranges. The Italians have pasta, the Japanese, sushi and for Koreans its kimchee. Just as you wouldn't like some stranger come into your kitchen and "re-do" your food into something totally different, I believe as a Korean American that Bobby Flay truly didn't capture the essence of kimchee. There is a saying, "each to his own", and frankly, to me that dish is not appetizing. Maybe it is for you and I totally respect that. But trust me on this, if you grew up in a cultural setting where you lived on kimchee, this is a salad for sure with a spicy vinaigrette but NOT KIMCHEE! I think if Bobby took the time to really make it Korean American where both peoples of each nation would enjoy then right on! But adding soysauce and vinegar... probably doesn't have any of the health aspects of kimchee since it wouldn't have any of the cold fighting good germs. And also, I read Null's comment very objectively and yes it was critical in a sense that it was a negative review but it wasn't argumentative since he was voicing his opinion like EVERYONE on this site is entitled to do. And yeah... I'm not a critic either and I don't get paid by Food Network but everyone on this planet EATS FOOD so has every right to put in their own two cents.

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WHY ARE YOU SO CRITICAL AND ARGUMENTATIVE?! Get over it!!! Have you not noticed that EVERY dish can be interpreted differently to make it unique? You should be watching The Next Iron Chef....Every single show they are told to reinvent a classic (that INCLUDES dishes from other nationalities ....THIS IS WHAT BOBBY HAS DONE...So get off your high horse (you are not a paid food critic for Food Network and appreciate a different and original dish....

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Bobby Flay should really research his ethnic foods before he tries to pass something like this off as "Kimchi". Kimchi has fish sauce in it, not oil or soy sauce or vinegar in it. The sour taste comes from fermentation, not pickling. This is offensive at most. Traditional kimchi is not even that difficult to make (I should know, I'm half! and making it the traditional way is much more rewarding, delicious and HEALTHY than this version is!

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Flay is taking liberties by using kimchee in quotes. if you want real kimchee, don't try this. but if you want a cabbage salad with a spicy vinaigrette, you have found your recipe.

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Hi. I believe I might be the first korean to actually write a review about this recipe. The title of bobby flay's meal should be called "My recipe of kimchi salad," instead of "kimchi salad." Kimchi is a "traditional" food in Korea and Bobby Flay, not even mentioning the "original" recipe to make Kimchi, made it seem as if Kimchi was a food that could be made in a simple way. Many traditional foods, such as bibimbap, is very easy to make, but that does not mean that every food in korea has a simple recipe. Kimchi has a long history and a food that is respected by many chefs around the world. I am very disappointed to see how kimchi was made in the wrong way, and even more disappointed to see how bobby flay did not even mention the traditional way to make Kimchi.

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This is not the correct way to make Kimchi. What a disgrace! My mom would thump you on the head Bobby!

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I know there is other way to make a kimchi.
Even some Korean ladies can't accomplish that task because it is time consume and difficult for beginner.
I couldn't do it for a long time.
This is an easy way to make a kimchi and time to time I make it this way.
However, it is little bit different.
Instead of put soy sauce, I put salt on the cabbage and leave it for about 30 minutes.
Then you squeeze out the water from cabbage and mixed in all other ingredients except soy sauce.
You don't even have to wait for two - three days to eat.
You can just eat after you mixed all the ingredients.

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I made this exactly as Bobby did and my mouth watered for three days waiting to taste it. Ate it for lunch with leftover cold fish sticks and it tasted great, the flavors were awesome, nice and spicy, just the right amount of heat...however, it was soggier than I expected. Next time will try salting the cabbage first and letting excess water drain out, and skip the oil? Anyway, I have a more traditional kimchi fermenting and I plan to use Bobby's in cooking, such as fried rice, Japanese style pancakes, and chopped as hot dog relish!