COLESLAW KIMCHI
A delicious take on classic coleslaw but without the mayonnaise and with more of a kick to it. Goes perfectly with a piece of grilled fish or meat, on your sandwich or as a side dish. Together with a few green leaves and some veg the coleslaw is quickly transformed into a filling salad.
Provided by Byung-Hi Lim and Byung-Soon Lim
Yield 4
Number Of Ingredients 10
Steps:
- Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.
- Add the remaining ingredients and mix - it can be eaten straight away and will keep fresh in the fridge for 1 week.
Nutrition Facts : Calories 122 calories, Fat 7.5 g fat, SaturatedFat 1.1 g saturated fat, Protein 3.3 g protein, Carbohydrate 12.3 g carbohydrate, Sugar 11.8 g sugar, Sodium 1.1 g salt, Fiber 5.6 g fibre
KIMCHI SLAW
Make and share this Kimchi Slaw recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, whisk together vinegar, soy sauce, chili sauce and sesame oil. Add coleslaw mix and green onions, tossing well to combine.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 34.1, Fat 1.2, SaturatedFat 0.2, Sodium 266, Carbohydrate 5.2, Fiber 2.1, Sugar 2.6, Protein 1.6
TRENDY FRIED CHICKEN WITH KIMCHI SLAW
Shake up your fried chicken game with this Korean-inspired batter and slaw. Vodka and cornstarch in the batter are the secret to light and crispy skin, and kimchi and gochujang add a new kick to a traditional cabbage slaw.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Gather your ingredients.
- For frying: Heat oil in stove-top frying pot or Dutch oven to 350 degrees F or heat over medium to medium-high heat on large burner. Place a rack-lined baking sheet with paper towels or parchment under rack next to oil.
- For the slaw: In a mixing bowl, whisk up mayo or aquafaba "mayo," gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing.
- For the sauce: Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat.
- For the chicken: Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper.
- Pour vodka into a large bowl and whisk in cornstarch, flour and baking powder. Coat chicken in batter and fry half a batch at a time to deep golden and cooked through, 3 to 4 minutes. Transfer to a rack to drain.
- Toss chicken with sauce and top with scallions and sesame seeds.
SOFT SHELL PO-BOY WITH "KIMCHI" SLAW
Steps:
- In a large bowl, mix flour and chile. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels.
- In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool. Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger.
- Plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half.
TRADITIONAL KIMCHI
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT3h30m
Yield 24
Number Of Ingredients 12
Steps:
- Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
- Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
- Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
- Transfer kimchi to airtight containers and refrigerate for 3 days.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g
SPICY KIMCHI SLAW
We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Provided by Claire Saffitz
Categories Bon Appétit Side Cabbage Green Onion/Scallion Backyard BBQ Sesame Oil Radish Carrot Wheat/Gluten-Free Cilantro
Yield 8 servings
Number Of Ingredients 12
Steps:
- Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
- Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
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SPICY KIMCHI SLAW RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (8)Estimated Reading Time 2 minsServings 8
- Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
- Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
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