Korean Not Real Kimchi Salad

I never really liked kimchi to be honest. You know, that spicy pickled cabbage with specks of red all over. The fact that it was always stored in a huge jar of murky vinegar (I think) didn't help entice my senses either. Kimchi, to me, always tasted like waxy spicy sour cabbage. I just didn't like it.

But Korean kimchi salad is a whole different topic.

Don't be fooled because it has the word "kimchi" in its name. Korean kimchi salad is a fresh refreshing mix of garden veggies with a "not so spicy" sweet dressing. It is nothing - I repeat NOTHING - like regular old kimchi.

The first day I tried it (the same night my mom came home with Korean style grilled chicken!), I almost finished the whole carton of it. Yes, it is that good. It's sweet, crisp, light, and refreshing - the perfect appetizer for any occasion. I highly recommend everyone to try this dish. You won't be disappointed.

Here's the recipe!

Ingredients

1 lb cabbage

1 Tbsp salt

8 oz radish

1 carrot

2 cucumbers

6 Tbsp vinegar

3 Tbsp sugar

1 tsp salt

1 Tbsp Korean brand hot pepper paste (adjust amount to taste)

Minced garlic (adjust amount to taste)

Sesame seeds (adjust amount to taste)

Cut off cabbage root and take off each leaf carefully from cabbage. Boil the whole cabbage (until it is cooked but still with a snap) and then put leaves in an ice bath. Cut the radish and carrot into julienne strips. Cut the iced cabbage into thin strips. Mix vinegar, sugar, salt, hot pepper paste, and garlic in a bowl. Marinate all the veggies in the dressing and garnish with sesame seeds.

Enjoy!

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Authentic Korean Soup Recipes

Koreans eat soup or stew for every meal, which means they have plenty of variety. A lot of the stews are hearty and spicy and the soups might be clear broth or miso-based. Korean bean sprout soup is refreshing and light. It is healthy because it is low in calories but high in vitamin C. Add some kochukara (Korean red pepper flakes) to liven it up if you like. The following soup recipe, which serves four, is supposedly good for colds and hangovers.

Bean Sprout Soup

What you will need:

6 cups water
3 cups bean sprouts
1 teaspoon salt
1 tablespoon sesame oil
2 minced cloves garlic
1 tablespoon red pepper flakes (optional)
2 tablespoons soy sauce
Chives or green onion, for garnish

How to make it:

Wash the bean sprouts and trim the roots. Saute the garlic in the sesame oil and soy sauce for a few minutes, then add the bean sprouts and water and bring the mixture to a boil. Turn the heat down to low and simmer the broth for half an hour. Add the red pepper five minutes before you take it off the heat. Stir in some chives or scallions and serve.

Korean Kimchi Soup

Another popular soup in Korea is this one and it is hot, spicy and the perfect winter warmer. You can adapt this recipe however you like. Adding mushrooms, zucchini, or potatoes works well. Kimchi is a traditional Korean dish made with seasonings and vegetables. There are many kinds but the most common ones are made with green onion, napa cabbage, cucumber, or radish. This is the most common side dish in the country too.

Kimchi from the north of the country are less spicy and less salty than their southern counterparts and they do not contain brined seafood. Southern style kimchi uses lots of chilies, salt, and seafood like fermented anchovy or brined shrimp.

This recipe also calls for gochujang, which is a hot pepper paste, and kochykaru, which is a red pepper powder. If you cannot find these in an Asian food store, you can use any kind of hot sauce and a regular chili powder instead.

This recipe serves four people. If you want to use beef, tenderloin is good. Alternatively, you can use a tougher cut like stewing beef and simmer the soup for a longer time. If you prefer pork, try bacon or belly pork.

What you will need:

2 cups roughly chopped napa cabbage kimchi
3/4 lb sliced pork or beef
1/2 chopped onion
3 cups water
1/2 cubed block tofu
1 tablespoon soy sauce
1 tablespoon kochukaru or red pepper flakes
1 tablespoon gochujang or hot sauce
2 chopped green onions
2 finely chopped cloves garlic
1 tablespoon sesame oil

How to make it:

Saute the meat in half the sesame oil for a few minutes. Add the kimchi and stir fry for five minutes. Add the rest of the oil, along with the onion, garlic, gochujang, and kochukara. Add the water and bring the broth to a boil, then turn down the heat and let it simmer. Cook for ten minutes. Add the tofu and cook for fifteen minutes more. Stir in the scallions and serve.

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Kimchi - A Zesty Korean Staple

Kimchi is part of the international family of pickled vegetables. It is similar to the sauerkraut of Germany, the paocai of China, the tsukemono of japan, the achar of India, and the pickles of other regions. In all its variations, kimchi provides Koreans with essential vitamins as well as a distintive flavor, which invariably draws a strong reaction from the first-time taster. Detractors protest that their nostrils and taste buds are overwhelmed by the garlic and the hot red pepper.

Yet aficionados find the assault on their senses sheer delight, and they keep coming back for more. As people seek to lend more spice to their meals, kimchi is becoming known worldwide. Servicemen from the west, immigrant workers, and thousands who came for the Seoul Olympics in 1988 got to taste it. kimchi is rich in vitamins and minerals and its fame has grown with the spreading demand for more healthful foods. Note that kimchi is a side dish. It is meant to be eaten as a compliment to other foods, particularly rice. The neutral flavor of rice and the zesty and salty flavors of kimchi compliment each other. But how is kimchi prepared?

Try making this recipe yourself and I'am sure it will become a staple in your home... First to make Spicy Korean Kimchi the following basic ingredients and and seasonings will be needed....1 pound chinese cabbage, 2 tablespoons salt, 4 cups cold water, 2 cups very hot water. The seasonings will be, 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped fresh ginger, 1 tablespoon finely chopped scallions, 2 teaspoons finely chopped dried red pepper, 2 teaspoons sugar, 1 tablespoon salt.... Now, heres how to prepare the ingredients and add the seasonings:

First, separate the cabbage leaves, and sprinkle them with salt. Pour in cold water, and allow the mixture to stand in a cool place for eight hours or overnight. Rinse the cabbage well and squeeze out excess liquid. Pour very hot water over the seasonings and mix well. Combine with cabbage leaves. Put the combination in a large glass bowl. You may have to cut the leaves in half to make them fit. Cover with plastic wrap, and leave in a cool place for about two days. Drain the leaves, and cut them into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 pound. Remember, store in the refrigerator after use. Most likely you will find kimchi agreeable to your palate. when this happens, "Mat-itkae duseyo!"- thats korean for "enjoy your food!"

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Korean recipes and cooking

Korean food is made of rice dough (meat, vegetables and tofu in Korea as "The Oak" concerned "). Meals are generally served with various side dishes (" banchan "), as well as rice, soup and kimchi ( fermented vegetables, most commonly cabbage but sometimes cucumber or radish). Spices and seasonings are widespread, including Doenjang (fermented soybean paste), garlic, ginger, Gochujang (chili paste), salt and soy sauce.

Some popular Korean dishes are:

- Gamjatang - Aspicy soup with spina pork, potatoes and other vegetables, and green onions, peppers and sesame seeds.

- Jjigae Kimchi - A soup with pork kimchi, and tofu.

- Kongnamul-guk - A soup bean sprouts.

- Jeongol - stew with seafood and vegetables.

- Maeuntang - Hot and spicy fish soup.

- Bulgogi - Translated literally from Korean, means Bulgogi "irons in the fire." The dish is prepared with minced meat, or cut into thin slices, then grilled.Other meats can be substituted to create variations: chicken (Dak Bulgogi), pork ( "dweji Bulgogi"), or squid ( "ojingeo Bulgogi).

- Galbi (or Kalbi) - beef or pork ribs cooked on charcoal.

- Dakgalbi - How Galbi, but chicken with experience.

- Jokbal - pork in soy sauce and spices, boneless, cooked and served with a sauce of shrimp.

- Samgyeopsal - pork belly (like bacon), spiced and seasoned with garlic, sesame oil and salt, cooked on the grill.Slices of meat are placed in a green salad or other vegetables, along with cooked rice and ssamjang (a pasta). Green peppers, cloves of raw garlic dipped in ssamjang spring onion and salad, are common concomitants.

- Makchang - Grilled pork intestines, like offal.

- Hoe - Thinly sliced raw fish, like Japanese food and sashimi. The fish is usually dipped in a sauce, is chogochujang, a Gochujang sauce (red chili paste is made)and wasabi sauce, then wrapped in leaves of green and served on a bed of dangmyeon (cellophane noodles).

- Yukhoe - raw meat, topped with raw egg yolk and seasoned with black pepper, garlic, Gochujang (chili paste), green onions, nashi pear, sesame seeds and sesame oil, soy sauce and sugar .

- Sannakji - A small octopus, cut into pieces, lightly seasoned and served. The pieces of octopus are generally still moving on the plate when the dish is served!

- Japchae - boiled potatoesPasta with spinach, meat, onions and carrots.

- Kalguksu - spaghetti cooked, usually in a broth with anchovies and zucchini (courgettes).

- Kongnamul-BAP - bean sprouts served over rice.

- Ramyeon - The Korean version of Japanese ramen noodles. Spiced and cooked with meat and vegetables.

- Gujeolpan - Translated literally from Korean, means Guljoelpan "court of nine judges. This is a very expensive meal, which traditionally has served the Korean nobility atea special mark in eight octagonal side plates, each shared with meat and vegetables for a different type and color, and the ninth central section, with small pancakes.

- Tteok - A sweet dessert made of glutinous rice flour - there are hundreds of different variations.

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