Recipe courtesy of Food Network Magazine
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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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Photo: Kimchi Recipe
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By LIGHTNING WALKER
on February 07, 2012
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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
By deniseanddonna_...
Acampo, 43
on September 12, 2011
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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!!!!
By munky35
on November 08, 2010
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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.
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