Kimchi Salad Aka Quick Kimchi |
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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 8 |
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Traditional Korean kimchi requires long preparation many steps. This recipe brings all the great flavors of the classic to a dish which is quick and easy to prepare. A word of caution, while kimchi improves over time, this version does not so don not let it rest for longer than stated. Ingredients:
1 medium napa cabbage, cored and cut into 1-inch squares (about 8 cups) |
2 garlic cloves, minced |
1/4 cup water |
2 tablespoons distilled white vinegar |
1 tablespoon toasted sesame oil |
2 teaspoons finely grated fresh ginger |
3/4 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes |
3 scallions, sliced |
1 carrot, peeled and grated |
Directions:
1. Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
2. Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
3. Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.
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