Spicy Korean Kimchi

Spicy Korean Kimchi Recipe - Vegetarian Dish from Korea

Region / culture: Korea | Servings: 4 |

Vegetarian diet

Introduction

Kimchi is a traditional Korean dish made of fermented vegetables, most commonly cabbage and radishes, with a variety of seasonings. It is known for its spicy and tangy flavor, as well as its numerous health benefits.

History

Kimchi has been a staple in Korean cuisine for centuries, with records dating back to the early 12th century. It was originally developed as a way to preserve vegetables during the winter months, and has since become a beloved dish enjoyed by people all over the world.

Ingredients

1 lb (454 g) chinese cabbage
2 tbsp sea salt
4 cups cold water
1 tbsp fresh garlic, chopped
1 tbsp fresh ginger, finely chopped
1 tbsp green onions, finely chopped
2 tsp dried chili pepper flakes
2 tsp sugar

How to prepare

Separate and wash the cabbage leaves.
Sprinkle them with 2 tbsp of salt.
Place them in a non-corrosive dish (pyrex) and pour in 4 cups of cold water. Cover with plastic wrap and place in the fridge overnight.
The water should cover the leaves. If not, place a heavy object on them to keep them submerged.
After sitting overnight, pour off the water and rinse the leaves well. Shake out excess moisture (I used my lettuce dryer to remove the extra moisture).
Mix the garlic, ginger, green onion, chile flakes, sugar, and 1 tbsp of salt. Stir together.
Pour 1.5 cups of very hot water over the mixed seasoning.
Place cabbage leaves in a large zip lock bag or in a bowl. Pour in the seasoning and mix well so the seasoning is on every leaf.
Place in the fridge for two days.
Flip the bag every time you open the fridge door.
To serve, cut the leaves into 2" strips and serve as a side condiment.
To store, pack the cabbage into a jar and store in the fridge. It will keep for several days to a week or more.

Variations

Add shredded carrots or daikon radish for extra crunch.
Use gochugaru (Korean chili powder) instead of chili flakes for a more authentic flavor.
Add fish sauce or shrimp paste for a deeper umami flavor.

Cooking Tips & Tricks

Make sure to rinse the cabbage leaves well after soaking them in salt water to remove excess salt.

- Use very hot water to help dissolve the seasoning mixture and evenly coat the cabbage leaves.

- Flip the bag of kimchi every time you open the fridge door to ensure that the seasoning is evenly distributed.

Serving Suggestions

Kimchi can be served as a side dish with rice, noodles, or grilled meats. It can also be used as a topping for tacos, sandwiches, or salads.

Cooking Techniques

Fermenting the kimchi for at least two days allows the flavors to develop and intensify. Be sure to store it in the fridge to prevent over-fermentation.

Ingredient Substitutions

If you can't find Chinese cabbage, you can use regular green cabbage or Napa cabbage as a substitute.

Make Ahead Tips

Kimchi can be made ahead of time and stored in the fridge for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Serve kimchi in a small dish or bowl as a colorful and flavorful side dish. Garnish with sesame seeds or sliced green onions for a pop of color.

Pairing Recommendations

Kimchi pairs well with grilled meats, rice dishes, and noodle soups. It also adds a spicy kick to sandwiches and wraps.

Storage and Reheating Instructions

Store kimchi in an airtight container in the fridge for up to a week. It can be eaten cold or at room temperature, but should not be reheated.

Nutrition Information

Calories per serving

Each serving of kimchi contains approximately 20 calories.

Carbohydrates

Each serving of kimchi contains approximately 5 grams of carbohydrates.

Fats

Kimchi is a low-fat food, with each serving containing less than 1 gram of fat.

Proteins

Each serving of kimchi contains approximately 1 gram of protein.

Vitamins and minerals

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

Alergens

Kimchi may contain allergens such as shellfish or fish sauce, so be sure to check the ingredients if you have allergies.

Summary

Kimchi is a low-calorie, low-fat food that is rich in vitamins and minerals, making it a healthy addition to any meal.

Summary

Spicy Korean kimchi is a flavorful and healthy dish that is easy to make at home. With a few simple ingredients and some patience, you can enjoy this traditional Korean delicacy with your favorite meals.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, during a warm summer day when I stumbled upon a small Korean market in the bustling city. The scent of exotic spices and flavors wafted through the air, drawing me in like a moth to a flame.

As I wandered through the aisles, I spotted a group of elderly women huddled together, chatting and laughing as they carefully selected their ingredients. Intrigued, I approached them and struck up a conversation, eager to learn more about their culinary secrets.

One of the women, who introduced herself as Mrs. Park, noticed my interest and kindly offered to teach me how to make a traditional Korean dish called Kimchi. She explained that Kimchi is a spicy fermented vegetable dish that is a staple in Korean cuisine, enjoyed with every meal.

I eagerly accepted her offer and followed her to her home, where she generously shared her knowledge and expertise with me. We spent the entire afternoon chopping vegetables, mixing spices, and fermenting the mixture in large clay pots.

As the pungent aroma of garlic and chili peppers filled the air, Mrs. Park shared stories of her childhood in Korea and how her mother and grandmother passed down the art of making Kimchi through generations. I listened intently, soaking up every word and savoring the experience of learning from a true master.

After hours of hard work and patience, our Kimchi was finally ready. Mrs. Park proudly presented me with a jar of the fiery red mixture, urging me to take it home and enjoy it with my family. I thanked her profusely and promised to cherish this gift and pass on the tradition to future generations.

From that day on, I became obsessed with perfecting the art of making Kimchi. I experimented with different variations of the recipe, adding my own twist with extra garlic and a touch of honey to balance out the heat. I shared my creations with friends and family, who marveled at the complex flavors and addictive spiciness of my homemade Kimchi.

Over the years, I continued to hone my skills and expand my culinary repertoire, collecting recipes from all corners of the globe and incorporating them into my cooking. But no matter how many dishes I learned, Kimchi remained my true passion, a dish that held a special place in my heart and connected me to a culture and tradition that was not my own.

As I grew older, I passed on the art of making Kimchi to my own grandchildren, teaching them the importance of preserving and celebrating food traditions from around the world. I watched with pride as they eagerly chopped vegetables, mixed spices, and fermented the mixture just like I did with Mrs. Park so many years ago.

And now, as I sit in my cozy kitchen, surrounded by the scent of bubbling stews and simmering sauces, I can't help but smile as I think back to that fateful day at the Korean market. That chance encounter with Mrs. Park not only introduced me to the wonders of Korean cuisine but also sparked a lifelong love affair with the art of cooking and the joy of sharing meals with loved ones.

So, whenever I make a fresh batch of spicy Korean Kimchi, I am reminded of the beautiful memories, friendships, and experiences that have enriched my life and brought me closer to the world around me. And for that, I am eternally grateful.

With love and gratitude,

Grandma [Your Name]