Kim Chee Squats Recipes

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KIM CHEE SQUATS



Kim Chee Squats image

This is a recipe that a Korean Friend of mine gave to me. I like it, except for all the ginger!

Provided by ERLENSEE_GERMANY

Categories     Salad     Coleslaw Recipes     No Mayo

Time P1DT4h25m

Yield 8

Number Of Ingredients 10

2 pounds coarsely chopped Chinese cabbage
1 tablespoon salt
2 tablespoons chopped green onion
1 clove garlic, crushed
1 tablespoon chili powder
2 teaspoons minced fresh ginger root
½ cup light soy sauce
½ cup white wine vinegar
2 teaspoons white sugar
1 dash sesame oil

Steps:

  • Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  • After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 6.8 g, Fat 0.5 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 1796.2 mg, Sugar 3 g

KIMCHEE



Kimchee image

Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time P1D

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs chinese napa cabbage
1 tablespoon salt
2 green onions, chopped
4 garlic cloves, crushed
1 tablespoon crushed red pepper flakes (amount to taste)
2 teaspoons minced ginger
1/2 cup light soy sauce
1/2 cup white vinegar
2 teaspoons vegan sugar (or granulated sugar, to taste)
sesame oil (optional)

Steps:

  • Chop cabbage coarsely and place in a large dish.
  • Sprinkle cabbage with salt; let stand 3-4 hours.
  • Squeeze cabbage dry with hands and place in another bowl.
  • Add remaining ingredients except sesame oil, and mix well.
  • Refrigerate at least 24 hours before serving.
  • Sprinkle with a few drops of sesame oil on each serving, if desired.

Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 1909.8, Carbohydrate 6.9, Fiber 1.7, Sugar 3.2, Protein 3.5

KIM CHEE SQUATS



Kim Chee Squats image

This is a recipe that a Korean Friend of mine gave to me. I like it, except for all the ginger!

Provided by ERLENSEE_GERMANY

Categories     No Mayo Coleslaw

Time P1DT4h25m

Yield 8

Number Of Ingredients 10

2 pounds coarsely chopped Chinese cabbage
1 tablespoon salt
2 tablespoons chopped green onion
1 clove garlic, crushed
1 tablespoon chili powder
2 teaspoons minced fresh ginger root
½ cup light soy sauce
½ cup white wine vinegar
2 teaspoons white sugar
1 dash sesame oil

Steps:

  • Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  • After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 6.8 g, Fat 0.5 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 1796.2 mg, Sugar 3 g

KIMCHI FRIED RICE (KIMCHI BOKKEUM BAP)



Kimchi Fried Rice (Kimchi Bokkeum Bap) image

Chef Kim's kimchi fried rice is spicy, delicious comfort food made right. Learn the right ingredients, ratios, and techniques to use for the best fried rice you've ever had.

Provided by Hooni Kim

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 cups day-old, cooked white rice; or use any leftover white rice
3 tablespoons grapeseed or canola oil, divided
1 bunch Chinese chives
1 medium onion
4 ounces beef fillet, sirloin or wagyu
1 wedge napa cabbage kimchi; or use store-bought
1 large egg, plus 1 additional egg, optional
kosher salt
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1 scallion, green and white parts, thinly sliced into rounds

Steps:

  • Rice: You will need day-old, cooked white rice (freshly made rice has too much moisture and will stick to the pan). Start by spreading freshly cooked rice on a tray to let it cool and dry out, 15 minutes. Divide cooked, cooled, and dried rice into 1-cup portions; store individually in zip-top plastic bags and freeze until ready to use. When you're ready to cook, place 2 cups frozen rice in a bowl; put on rubber gloves, and pour 1 tablespoon oil onto your gloved hands. Then crumble the rice in the bowl so the kernels separate and absorb the oil. Set aside.
  • Ingredient prep: Dice Chinese chives; place in a bowl and set aside. Peel and trim onion, then finely dice so the pieces are the size of a rice kernel; place in a bowl and set aside. Dice beef into small cubes; place in a bowl and set aside. Place kimchi on a flat surface. Cut away and discard the core and separate the layers; then spread out the kimchi and dice. (Kimchi dice should be larger than other ingredients.) Place in a bowl and set aside.
  • Fried rice: Preheat a wok over high heat until it starts to smoke, 7-10 minutes. While the wok is heating, preheat a small cast-iron skillet to cook the eggs, 1-2 minutes. When the skillet is smoking, add ½ tablespoon oil. Crack egg into skillet, season with a pinch of salt, and take skillet off the heat to finish cooking, 2 minutes. (Optional: If you want an egg for each serving, repeat with second egg and more oil.)
  • When the wok is smoking, add 1 tablespoon oil and the beef. Season with a pinch of salt. Do not toss or stir, so the beef can sear on one side, 30 seconds. Add 1 cup of the onions and 1 cup of the kimchi; toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok; season the rice with salt, and allow to rest, 30 seconds. Flip kimchi mixture on top of the rice and let the rice cook for 1 minute; then add about half of the chives. After about 30 seconds, a light crust will form on the bottom of the rice (similar to socarrat in paella); when it does, vigorously toss and mix the fried rice, moving the wok around and breaking up rice clumps with your spatula, 30 seconds.
  • Move the fried rice to one side and tilt the wok; add the soy sauce by letting it trickle down the side of the wok and pool at the bottom. Allow it to reduce by ⅔; then mix everything together until thoroughly combined. Add sesame oil, most of the sesame seeds, and half the scallions; toss and mix until combined.
  • Remove wok from heat and transfer fried rice to a serving bowl. Top with fried egg, garnish with additional scallions and sesame seeds, and serve immediately.

KIM CHEE SQUATS



Kim Chee Squats image

This is a recipe that a Korean Friend of mine gave to me. I like it, except for all the ginger!

Provided by ERLENSEE_GERMANY

Categories     No Mayo Coleslaw

Time P1DT4h25m

Yield 8

Number Of Ingredients 10

2 pounds coarsely chopped Chinese cabbage
1 tablespoon salt
2 tablespoons chopped green onion
1 clove garlic, crushed
1 tablespoon chili powder
2 teaspoons minced fresh ginger root
½ cup light soy sauce
½ cup white wine vinegar
2 teaspoons white sugar
1 dash sesame oil

Steps:

  • Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  • After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 6.8 g, Fat 0.5 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 1796.2 mg, Sugar 3 g

KIM CHEE SQUATS



Kim Chee Squats image

This is a recipe that a Korean Friend of mine gave to me. I like it, except for all the ginger!

Provided by ERLENSEE_GERMANY

Categories     No Mayo Coleslaw

Time P1DT4h25m

Yield 8

Number Of Ingredients 10

2 pounds coarsely chopped Chinese cabbage
1 tablespoon salt
2 tablespoons chopped green onion
1 clove garlic, crushed
1 tablespoon chili powder
2 teaspoons minced fresh ginger root
½ cup light soy sauce
½ cup white wine vinegar
2 teaspoons white sugar
1 dash sesame oil

Steps:

  • Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  • After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 6.8 g, Fat 0.5 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 1796.2 mg, Sugar 3 g

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