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Quick Spicy Kimchee Recipe

Quick Spicy Kimchee

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on June 24, 2009

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    Okay, I don't have a Korean grandmother but I love Kimchee and have been to Korea many times. Also, my wife and I frequently dine in K-town in NYC. So maybe this recipie is not "authentic" but its easy and the flavors are great. I use this recipie all the time and like to keep a batch in the refridge.

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  • on June 06, 2009

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    Just to clarify, there is no way this is an authentic Korean recipe. Anyone who is a fan of his knows he likes to put his twist(s on authentic recipes and sometimes they work and other times (disastrous Italian pasta, anyone? they don't.

    That said, I love Tyler but even with his twists, it was not good. It was too sweet, even after I switched out real Thai peppers instead of chili paste (also a no-no. Was also mortified he said to "add water" to the jar as it ended up looking a little soupy.

    The recipe was a little disappointing. I knew already it wasn't going to taste completely authentic but it just tasted like very lightly fermented salad. Was really hoping for a "quick and spicy kimchi" recipe but would rather wait a little longer for the tastier version.

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  • on April 20, 2008

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    Why is he calling this kimchee? Who would EVER put in Srirachi Hot Chili Paste into kimchee? Do a little research. Stop calling things kimchee when it's not even remotely close.

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  • on January 31, 2008

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    I lived in Korea for a couple years. The food just amazed me. I miss it so much, and have tried to re-creat it a couple times. I did okay, but Tylers recipies are great. The Kimchi has become one of my staples. I love it.

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  • on April 03, 2007

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    Definitely captured the flavor of fermented kimchi. Added a little extra sriracha for more heat. Absolutely essential!

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  • on February 27, 2007

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    I love his show but this recipe is not right. As a Korean American, I grew up with Korean food and my mother still makes al kinds of Kimchis at home. I was so happy to see Korean food on the foodnetwork website and then I was so so disappointed by his lack of preparation for his show. Unless it' his own fusion of original Kimchi, it is so terrible...
    He should do some research and study about Korean food before he aired the show. It's more like a salad to me not Kimchi..Kimchi is fermented vegitable with Korean style seasoning with alot of vitamins and other good stuff. There are tons of different kinds... most of them are spicy but some are not.. and noone never put chili sauce when one makes Kimchi....

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  • on April 22, 2006

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    I've made this several times and it has always been a big hit. Tonight I'm going to puree some of the kimchee and serve roasted brussels sprouts on top. Another great recipe from a New York noodle bar.

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  • on March 08, 2006

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    I found this recipe very easily and was able to prepare it in time for an event that I was producing, and the results were amazing from my clients! bravo food network for making my culinary success a five-star event!

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  • on June 10, 2005

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    One of the better kimchee receipies I have seen

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  • on July 06, 2004

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    This recipe seems so basic that it couldn't possibly be good -- wrong! It's very good. It is best after sitting at least a day, rather than just 4 hours. I couldn't find the exact chile paste called for but I used a Thai hot chile pepper paste with garlic (upped the amount just slightly and it was still very good.

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