Quick Kimchee

Quick Kimchee Recipe - Traditional Korean Dish

Region / culture: Korea | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Kimchee, also spelled kimchi, is a traditional Korean dish made of fermented vegetables, most commonly napa cabbage. It is known for its spicy and tangy flavor, as well as its numerous health benefits. This quick kimchee recipe is a simplified version that can be made in a short amount of time, perfect for those who want to enjoy the flavors of kimchee without the long fermentation process.

History

Kimchee has been a staple in Korean cuisine for centuries, with records of its existence dating back to the early days of the Three Kingdoms of Korea. Originally, kimchee was made by fermenting vegetables in large earthenware pots buried underground. The fermentation process not only preserved the vegetables for long periods of time but also enhanced their flavor and nutritional value. Today, kimchee is enjoyed all over the world and has become a popular condiment and side dish in many cultures.

Ingredients

1 small head of napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
2 cloves of garlic, minced
0.25 cup of water
2 tbsp of distilled white vinegar
1 tbsp of toasted sesame oil
2 tsp of finely grated fresh ginger
0.75 tsp of salt
0.5 tsp of sugar
0.5 tsp of crushed red pepper
3 scallions, sliced
1 carrot, peeled and grated

How to prepare

Combine cabbage, garlic, and water in a large saucepan. Bring to a boil over high heat.
Reduce heat to medium-low and cook, stirring once or twice, until tender, for 4 to 5 minutes.
Meanwhile, whisk vinegar, oil, ginger, salt, sugar, and crushed red pepper in a large bowl.
Add the cabbage, scallions, and carrot to the bowl and toss to combine.
Refrigerate for approximately 25 minutes before serving.

Variations

Add shredded daikon radish or Korean radish for extra crunch.
Mix in chopped Korean pear or apple for a touch of sweetness.
Experiment with different vegetables like cucumbers, radishes, or bell peppers.

Cooking Tips & Tricks

Make sure to cut the cabbage into uniform pieces to ensure even cooking.

- Adjust the amount of crushed red pepper to suit your spice preference.

- For a more traditional flavor, use Korean chili powder (gochugaru) instead of crushed red pepper.

- Store kimchee in an airtight container in the refrigerator to prolong its shelf life.

Serving Suggestions

Serve this quick kimchee as a side dish with grilled meats, rice, or noodles. It can also be used as a topping for tacos, sandwiches, or salads.

Cooking Techniques

The key to making this quick kimchee is to cook the cabbage until tender but still slightly crisp. This will ensure that the kimchee has the right texture and flavor.

Ingredient Substitutions

If you don't have napa cabbage, you can use regular green cabbage or bok choy instead. You can also substitute rice vinegar for the white vinegar and soy sauce for the salt.

Make Ahead Tips

This quick kimchee can be made ahead of time and stored in the refrigerator for up to a week. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve this quick kimchee in a small bowl or on a plate garnished with sesame seeds and sliced scallions. You can also serve it in a mason jar for a rustic presentation.

Pairing Recommendations

Pair this quick kimchee with grilled Korean barbecue, steamed rice, and banchan (Korean side dishes) for a traditional Korean meal. It also pairs well with spicy dishes like kimchi fried rice or kimchi stew.

Storage and Reheating Instructions

Store any leftover kimchee in an airtight container in the refrigerator for up to a week. To reheat, simply microwave or stir-fry until heated through.

Nutrition Information

Calories per serving

Each serving of this quick kimchee recipe contains approximately 50 calories.

Carbohydrates

Each serving of this quick kimchee recipe contains approximately 6 grams of carbohydrates.

Fats

Each serving of this quick kimchee recipe contains approximately 3 grams of fats.

Proteins

Each serving of this quick kimchee recipe contains approximately 2 grams of proteins.

Vitamins and minerals

Kimchee is a good source of vitamins A and C, as well as minerals like calcium and iron.

Alergens

This quick kimchee recipe contains garlic and sesame oil, which may be allergens for some individuals.

Summary

This quick kimchee recipe is low in calories and fats, making it a healthy and flavorful addition to any meal.

Summary

This quick kimchee recipe is a simple and delicious way to enjoy the flavors of traditional Korean kimchee without the long fermentation process. With its spicy and tangy flavor, this kimchee is sure to become a favorite condiment or side dish in your kitchen.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Quick Kimchee. It was a rainy day, and I was rummaging through an old cookbook that had been handed down to me from my own grandmother. As I flipped through the yellowed pages, I came across a handwritten note tucked between the Korean recipes section. It was a simple recipe for Quick Kimchee, written in elegant script and signed by someone named Mrs. Lee.

Curiosity piqued, I decided to give it a try. I gathered the ingredients listed – a head of Napa cabbage, Korean red pepper flakes, garlic, ginger, fish sauce, and green onions – and set to work in my small kitchen. The process was surprisingly easy and the results were delicious. The tangy, spicy flavor of the kimchee transported me back to my childhood, when my own grandmother would spend hours in the kitchen preparing traditional Korean dishes for our family.

I knew I had stumbled upon a gem of a recipe, and I couldn't wait to share it with my own family and friends. I made batch after batch of Quick Kimchee, refining the recipe with each attempt. I experimented with different combinations of ingredients, tweaking the ratios of spices and seasonings until I had created my own signature version of the dish.

Over the years, Quick Kimchee became a staple in my kitchen. I would make it for special occasions, family gatherings, or just to have on hand for a quick and flavorful snack. It never failed to impress, and I loved watching the smiles of satisfaction on the faces of those who tried it for the first time.

As word spread about my Quick Kimchee recipe, friends and neighbors began to ask for copies. I started to receive requests for demonstrations and cooking classes, and soon I found myself sharing the recipe with a wider audience. People were drawn to the simplicity and bold flavors of Quick Kimchee, and many told me that it had become a regular dish in their own homes.

I was thrilled to see my grandmother's legacy of cooking and sharing recipes live on through Quick Kimchee. It was a connection to my Korean heritage and a way to honor the memories of those who had passed down their culinary knowledge to me. I felt a sense of pride and gratitude each time I prepared a batch of kimchee, knowing that I was carrying on a tradition that had been cherished for generations.

As I grew older, I continued to make Quick Kimchee for my family and friends. It became a symbol of love and connection, a way to bring people together over a shared appreciation for good food and good company. The recipe had become a part of me, ingrained in my memories and my heart.

And so, as I sit here now, reflecting on the journey that led me to discover Quick Kimchee, I am filled with a sense of satisfaction and contentment. It is a recipe that has brought me joy, fulfillment, and a sense of belonging. I am grateful for the serendipitous moment that led me to uncover this hidden gem, and I will continue to share it with others, passing on the tradition of Quick Kimchee for generations to come.