Recipe courtesy of Stephanie Izard
Recipe courtesy of Stephanie Izard
Watch how to make this recipe.
Butternut Squash Kimchi
Getting reviews...
- Level: Intermediate
- Total: 30 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 213
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 9 g
- Cholesterol
- 3 mg
- Sodium
- 2075 mg
I'm a huge lover of all things Korean, especially kimchi, because the layers of flavor are so amazing. This quick kimchi is refreshing and a little bit spicy. When your friends and family come over and hear you made it fresh, they'll be shocked.
- Level: Intermediate
- Total: 30 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 213
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 9 g
- Cholesterol
- 3 mg
- Sodium
- 2075 mg
Ingredients
Vegetables
Dressing
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Try this cooking class now
11m
Intermediate
CLASS
- Vegetables: Preheat oven to 350 F. Remove stems of the mushrooms; toss mushrooms in olive oil and salt and pepper, and roast in the oven until tender, 10 minutes. Cut in half and set aside. Shave fennel into thin slices on a mandoline, followed by butternut squash. Place the squash, fennel, and mushrooms in a bowl, top with basil and set aside.
- Dressing: Place soybean paste, fish sauce, malt vinegar, hot pepper paste, ginger, garlic, chili flakes, and brown sugar in a blender and blend until smooth. Mix 6 tablespoons of the dressing into the vegetables. Season to taste with salt, toss, and serve. (Note: The remaining dressing can be used as a sauce for turkey or chicken wings. Combine 1 cup of dressing and 1 stick of unsalted butter over low heat and stir until everything comes together.)
