We love 김치 We use it all the time
If you have a kimchi recipe or a favorite way to enjoy it please share it with us!
kimchi slaw
makes 2 cups
1/4 head red cabbage thinly sliced (3 cup total)
5 green onion sliced
1/2 cup of kimchi or zacqi
1/4 cup rice wine vinegar
juice of a lime
1/4 cup chopped fresh basil
2 tsp toasted sesame oil
toasted sesame seeds to sprinkle on top
mix all ingredients well, allow to sit at least 20 minutes to allow the flavours to get aquainted then drain off excess liquid. serve and enjoy!
variation to this is to add sliced mango and/or some smoked salmon.
* the cabbage does wilt from the vinegar, this is a desired effect, however if you want it crunchier just cut the cabbage thicker or enjoy it sooner than 20 minutes
Kimchi Sauce
take a jar of Kimchi or ZacQi and throw it in the blender and puree until smooth. Transfer to a squeeze bottle and kimchi up your life!
Variations~
-Add some of our hot sauce for a spicer time.
-mix in rice wine vinegar; 2 parts kimchi paste to 1 part vinegar
-mix with ketchup
-fruit is great! blend in some. start safe; mango, pear, apple.... then who know's?
Kimchi and Tofu
serves 2
1 pak of medium tofu large dice
1/2 cup kimchi
1/4 cup water or stock
10 leaves of curly leaf lettuce
10-15 thai basil leaves
1/2 cup bean sprouts
1/2 onion sliced
1 clove garlic minced
1 tsp toasted sesame oil
add sesame oil onion and garlic and sweat until the onions are translucent. add kimchi,tofu and water and allow to simmer gently untill 75% of the liquid is gone.
use the leafs as wraps, place basil and bean sprouts on lettuce add tofu and kimchi, wrap it up and enjoy.
Serve with rice.
a variation is to skip the lettuce wrap all together and serve tofu over rice garnished with sprouts and basil.
Sweet potato and Kimchi wonton
Filling:
1 Lg orange sweet potato
1 tsp minced ginger
1 tbsp sesame oil
125 ml chopped kimchi
you will also need:
-frying oil if you want them crispy or a steamer basket to steam and a frying pan works good for a pan fried version.
-wonton wrappers. your choice; round or square, how you fill them and shape them is up to you.
cook sweet potatos in salted water until soft. Strain off all water and place into bowl. Add other ingredients and mix well untill the potatoes are mostly smooth with only small lumps. if the filling seems wet add some flour of your choice (1-2 tbsp) and then spoon onto wonton wraper sparingly. wet the edges with water and fold them up trying to get out as much air as possible. air bubbles break! cook 3-5 minutes for fried or pan fried and steam 5-8 minutes depending on the shape and your steamer.
Brussel Sprouts
Serves 2
10 brussel sprouts quatered
1/4 cup kimchi
1/2 onion sliced or diced
1 clove garlic
1 tsp grapeseed oil
In a hot pan quickly saute the onion and garlic with the grapeseed oil. when the garlic starts to carmalize add the kimchi, wait untill it starts to simmer then add the brussel sprouts. Saute until the sprouts are hot and al dente. Do not serve overcooked. its ok to have some carmilization from the kimchi while the sprouts are cooking.
