Kimchi

Total Time:
15 min
Prep:
15 min

Yield:
4-6 servings
Level:
Easy

Directions

Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours.

Photograph by Tina Rupp


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    So quick, so easy, so tasty, wham bam, thank you Sam! Right now i am drooling over this one and again its 1,2,3,4, done, not "REAL" KIMCHI" but "GOOD ENOUGH" CONSIDERING HOW FAST IT CAN BE MADE AND PUT IN YOUR MOUTH FOR A MOUTH WATERING FEAST! LISTEN TO YOUR INNER COOKING VOICE AND DO NOT BE AFRAID TO EXPERIMENT, DO NOT FORGET THAT,"CREATIVITY IS A GIFT FROM GOD1", YEP! LOVE SETS FREE, BE FREE1
    I love the flavor of kimchi but it is usually to hot for my sissy taste buds. I made a couple minor changes and love this basic recipe. I left out the red pepper flakes, used oyster sauce (didn't have fish sauce on hand , used half the salt and added a several drops of sesame seed oil. I loved it! Thanks!!!!
    I only saved a bit of this, Which I found pretty tasty as a condiment on Korean-style skirt steak. The rest I put into the "Kimchi fried rice" recipe, which was awesome.
    For one it had too much salt and then it didn't have any flavor, but maybe the salt overrode the flavor...2nd recipe I tried from the October magazine that was not very good.
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    Not what you're looking for? Try:

    Kimchi Fried Rice

    Recipe courtesy of Food Network Kitchen