Korean cuisine

Easy

Kimchi 3 Ways

Kimchi is a dish that’s made from a variety of seasoned and fermented vegetables, with cabbage being the classic choice. Originally meant to preserve vegetables over the winter months, kimchi has become a staple of traditional Korean cuisine. Not only is kimchi delicious and versatile, but it is also loaded with probiotics, making it a great way to boost your health!

In our first recipe, we create a simple and traditional cabbage-style kimchi that incorporates the crunch of apples and radishes, along with the tanginess of pears, for a burst of flavors and textures that will beat anything you’ve had at your favorite Korean restaurant. Once you’ve made the kimchi, we use it in our second recipe, incorporating it into a delicious and easy-to-make chicken dish, as a great way to really bring your chicken to life. Our final recipe marries kimchi with a classic grilled cheese sandwich, and when fused with the creaminess of fresh avocado, you’ll never want to have plain grilled cheese again!

Three great recipes to help you introduce a little kimchi into your life!

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Recipe

PRE TIME: 2 hr

COOKING TIME: 0

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

2 large Napa Cabbage
1 cup Kosher Salt (Divided)
6½ cups Warm Water
Half small Daikon Radish
1½ medium Red Apple (Divide)
1½ medium Korean Pear (Divide)
3 stalks Scallions
3 tbsp Fermented Salted Shrimp
1½ cups Water
4 tbsp Flour
1 cup Korean Chili Powder
2 tbsp Fish Sauce
9 small Garlic Cloves
2½ tbsp Fresh Ginger
1 medium Whole Chicken
1 pinch Kosher Salt
1 pinch Ground Black Pepper
4 oz Bacon
8 cloves Garlic
1 cup Grape Tomatoes
1 cup White Wine
2 cups Kimchi
1 cup Chicken Broth
½ cup Kimchi
2 tbsp Scallions
1 tbsp Gochujang
1½ tsp Honey
½ tsp Sesame Oil
1 medium Avocado
¼ tsp Salt
¼ tsp Garlic Powder
1½ tbsp Lime Juice
2 tbsp Butter
4 slices Bread
½ cup White Cheddar Cheese

Directions:

Way 1

• Napa Cabbage Kimchi

Step 1

Clean the napa cabbage. Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Use the knife to give one more cut on each half of the thick part of the cabbage.

Step 2

In a large bowl, dissolve 1/2 cup of salt in 6¼ cups of water. Thoroughly bathe each cabbage in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Step 3

Using another 1/2 cup of salt, start from the outermost leaf, generously sprinkle salt over the thick white part of each leaf.

Step 4

Cover bowl with plastic wrap, set aside for about 2 to 3 hours, rotating the bottom leaves to the top every 30 minutes. The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse well, especially between the white parts. Drain well, add to a bowl, set aside.

Step 5

Cut the radish, red apple, Korean pear into matchsticks (use a mandoline cutter, if desired), cut the scallions in about 4 sections, and mince the fermented salted shrimp.

Step 6

In bowl with the paste, add 1 cup of Korean chili powder, 2 tablespoons of fish sauce, 3 tablespoons of fermented salted shrimp. Add the apple, radish, and pear slices and scallions. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit to allow the flavors to meld nicely.

Step 7

To make flour paste: Heat a small saucepan, then add 1/2 cup of water and 4 tablespoons of flour, bring to a simmer. Stir with whisk while cooking to make the flour paste. When it's done, transfer to a large bowl.

Step 8

Core whole apple and pear, remove seeds, slice in half and then again in half. Remove skin of ginger and cut. Place these ingredients and the garlic in food processor or blender, and blend. Then add blended mixture to the radish mixture, and mix well with hands.

Step 9

Place one cabbage quarter in the bowl with the radish mixture. Spread the mixture over each leaf, 1 to 2 tablespoons for large leaves. (Eyeball the mixture into 4 parts, and use one part for each cabbage quarter.)

Step 10

Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it in a jar or airtight container. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Store it in the fridge for a full day, depending on how fast you want your Kimchi to ripen.

Step 11

Serve!

Way 2

• Kimchi-Braised Chicken

Step 1

Cut the whole chicken into small pieces, sprinkle with sea salt and black pepper on top, marinate for 10 minutes.

Step 2

Cut bacon into small pieces. Heat a skillet that can be transferred to the oven later. Fry the bacon until crispy, transfer to a plate.

Step 3

In the same skillet, sear the marinated chicken until golden-brown outside, transfer to a plate.

Step 4

Preheat the oven to 400°F / 200°C. In the same skillet add garlic, grape tomatoes, and stir-fry until browned. Add white wine, and flambé.

Step 5

Once the alcohol dissipates (flame is out), add the Kimchi and chicken broth, bring to a boil. Return bacon and chicken to pan. When it comes to a boil, transfer to the oven. Bake for 45 minutes.

Step 6

Take out the skillet from the oven, sprinkle chives over the chicken, and serve.

Way 3

• Kimchi Avocado Grilled Sandwich

Step 1

Squeeze out most of the juice from the Kimchi. Chop and add to a small bowl. In another bowl, add scallion, gochujang, honey, and sesame oil; mix well, and set aside.

Step 2

Cut an avocado in half and remove the pit with a knife. Slice the avocado from top to bottom and then crosswise. Take out the meat and transfer to a medium bowl, then mash it to paste with a fork. Add 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1 1/2 tablespoon lime juice into the bowl.

Step 3

In a large skillet, add 2 tablespoons butter. Toast 2 slices of bread at low heat in skillet.

Step 4

Smear the Kimchi mixture on one bread slice, then add cheddar cheese slices on top of the Kimchi mixture. Cover skillet with a lid and toast for 3 minutes at low heat.

Step 5

When the cheese melts, remove the lid, smear the avocado mixture on the other bread slice, then sandwich the 2 bread slices.

Step 6

Cut the sandwich in half, serve.