KIMCHI SWEET POTATO SALAD
From the Closet Cooking Blog. Add 2 tablespoons gochujang to the dressing. Zaar does not recognize that ingredient (Korean dressing)
Provided by dicentra
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss the sweet potatoes in the oil.
- Spread the potatoes out in a single layer on a baking sheet.
- Roast the potatoes in a preheated 400F oven until the potatoes are nice and tender, about 30 minutes.
- Meanwhile cook the bacon, drain and set aside.
- Mix the gochujang and mayonnaise.
- Mix everything.
Nutrition Facts : Calories 259.8, Fat 17.3, SaturatedFat 4.4, Cholesterol 17.3, Sodium 248.9, Carbohydrate 21.6, Fiber 2.8, Sugar 1.5, Protein 5.4
QUICK AND EASY KIMCHI SALAD
Spicy salad, goes great with Oven Kahlua Pig. The longer it sits in the refrigerator, the bolder the flavor gets.
Provided by Heather Johnson Carpenter
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
- Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 92 calories, Carbohydrate 10 g, Fat 5.8 g, Fiber 3.3 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 4736.4 mg, Sugar 6.3 g
KIMCHI POTATO SALAD
Being half Korean, I am always looking for ways to fuse my love of kimchi into pretty much anything that I make. After making this potato salad, I HAD to write this one down. It was fabulous. This recipe is a smaller batch recipe since I assumed most of my friends coming over do not have the same taste for kimchi as I do. This is such an easy recipe to manipulate according to taste and spice level. I used a potato medley from Costco that had small purple potatoes, yukons, and red potatoes.
Provided by janice.omalley
Categories Potato
Time 20m
Yield 2 1/2-3 cups, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
- Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
- In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
- In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
- Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.
KIMCHI TUNA SALAD
Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, salads and dressings, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
- To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
- Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
- Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.
SHEET-PAN KIMCHI FRIED RICE
Kimchi fried rice doesn't need a weeknight makeover - it's already so easy. But this oven method maximizes the surface area of the dish by using a sheet pan, increasing the potential for that coveted nurungji, or scorched rice. By baking this dish, you can start with fresh rice (no need for day-old), as the dry oven heat draws out the moisture from the moist grains and turns them crispy-chewy, plus the only active cooking required here is stirring together the ingredients. The oven handles the rest, which means no actual stir-frying. Eggs cracked on top, gently baked to silky perfection, are a necessary finish, as the runny yolks sauce the gochugaru-stained rice.
Provided by Eric Kim
Categories dinner, grains and rice, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
- Position a rack in the middle of the oven and heat to 425 degrees.
- In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
- Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
- Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.
SPICY KIMCHI POTATO SALAD
A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes sriracha and kimchi to liven things up.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams
CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by jessica
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g
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