QUICK KIMCHI
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Provided by Good Food team
Categories Side dish
Time 20m
Yield Makes enough to fill a 1-litre jar, serves 8 as a side
Number Of Ingredients 10
Steps:
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
Nutrition Facts : Calories 42 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium
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
KIMCHI
Provided by Alton Brown
Time P1DT1h15m
Yield about 6 cups
Number Of Ingredients 13
Steps:
- Place the cabbage in a large bowl, sprinkle with 2 tablespoons (17 grams) of the salt, and toss to coat. After 15 minutes, massage and squeeze the cabbage until it begins to release liquid. Set aside for another 15 minutes, then massage again and set aside for another 15 minutes.
- Place the daikon in a medium bowl and season with the granulated sugar and 1 teaspoon of the salt. Set aside for 15 minutes.
- Whisk the gochugaru, water, brown sugar, and the remaining 1 teaspoon salt in a third medium bowl to form a coarse paste.
- To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1/4) of the garlic, and the salted shrimp until smooth. Add this to the gochugaru mixture and stir to combine.
- Squeeze as much liquid as you can from the daikon without breaking the pieces and add to the cabbage, along with the scallions, the remaining ginger and garlic, and the kimchi paste.
- Position a gallon-size zip-top bag inside a pitcher or some other vessel that will allow it to be held open for loading. Wearing disposable gloves, mix the kimchi paste into the cabbage mixture with your hands, being sure to thoroughly coat the cabbage with the paste (see Cook's Note).
- Transfer the mixture to the plastic bag, then ditch the gloves and seal the bag, working out as much air as possible. The lactic acid bacteria that will magically transform the humble ingredients into kimchee prefer anaerobic environments.
- Place the sealed bag flat on a sheet pan or large baking dish and leave at room temperature until the mixture has bubbled enough to inflate the bag, at least 24 hours, but possibly up to 3 days. Transfer the kimchi and its liquid into two wide-mouthed quart-size glass jars with lids and refrigerate. Consume immediately for very fresh kimchi, or leave it for a month for a kimchi that's deeply flavored, well-rounded, and slightly effervescent.
- Refrigerated, kimchi will basically never go bad and will actually improve in flavor for months after going into the jar. Cooking will mellow its flavors, so if it gets too funky for you, it's time to make kimchi fried rice.
TURKEY CHILI
Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.
Provided by Eric Kim
Categories dinner, easy, soups and stews, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
- Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
- Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
- Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
- Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
KIM'S CHILI RECIPE - (4/5)
Provided by kherm615
Number Of Ingredients 9
Steps:
- Brown and drain ground beef. Add all remaining ingredients and stir well. Bring to boil, cover and reduce heat to simmer. Allow to cook for atleast 1 hour for seasonings to blend. Taste and add more seasonings if needed. *Rinse cans and use water as additional liquid
KIM'S CHILI
This is a very old chili recipe - one I've been making since I was a teenager. You can add additional beans if you have them (sometimes I add black beans or whatever suits me).
Provided by BogeysMom
Categories Beans
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef in a dutch oven with about 1/2 bottle chili powder.
- Add to this the can of chiles, the crushed tomatoes and the tomatoe sauce (rinse out the tomatoe cans with about 1/3 can of water and add this as well).
- Simmer for about 5 minutes to blend and then dump in all four cans of undrained beans.
- Next, stir in the cocoa powder and simmer for another 5 or 10 minutes.
- Add a couple of teaspoons of salt and some freshly ground green peppercorns.
- Taste and add additional salt and pepper and chili powder if needed.
- Simmer for about an hour and serve.
Nutrition Facts : Calories 219.7, Fat 4.7, SaturatedFat 1.8, Cholesterol 24.6, Sodium 590.5, Carbohydrate 31, Fiber 8.5, Sugar 8.1, Protein 16.4
More about "kims chili recipes"
BEEF CHILI RECIPE - KIM'S CRAVINGS
From kimscravings.com
4.4/5 (101)Calories 205 per servingCategory Main Course
- In a large stockpot (or dutch oven) over med-high heat sauté ground meat with diced onion and bell pepper until meat is just done. Don’t cook meat too long because it will continue to cook within the chili.
- Add the rest of the ingredients in with the ground meat mixture, including seasonings; stir to combine. The amount of seasoning is up to you. You will most likely want to add seasoning as the chili cooks, tasting as the chili continues to cook.
- Chili can be enjoyed in as little as 10-20 minutes after simmering. However, if you've got the time, allow chili to simmer for a couple of hours, stirring occasionally. The longer you allow the chili to cook, the tastier the chili will become.
"KIMCHI" CHILI SAUCE RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE EASY KIMCHI (SIMPLE FROM-SCRATCH …
From thekitchn.com
HOW TO MAKE THE BEST CABBAGE KIMCHI RECIPE - ALL SHE …
From allshecooks.com
RECIPE FOR KIMCHI USING SRIRACHA SAUCE - THE SPRUCE EATS
From thespruceeats.com
KOREAN KIMCHI RECIPES BY MAANGCHI
From maangchi.com
KIMCHI RECIPE, EASY, FAST, MAK KIMCHI - FOODIE WITH …
From foodiewithfamily.com
THE BEST RECIPES TO MAKE WITH KIMCHI | ALLRECIPES
From allrecipes.com
29 FIERY RECIPES TO USE UP THAT JAR OF KIMCHI IN YOUR …
From bonappetit.com
RECIPE INDEX - KIM'S CRAVINGS
From kimscravings.com
KIMCHI RECIPE THAT IS QUICK AND EASY - CLASSIC KOREAN CONDIMENT
From theblackpeppercorn.com
SPICY KOREAN CHILI WITH KIMCHI - HUNGRY BY NATURE
From hungrybynature.com
HOMEMADE KIMCHI FOR CHILLI WIMPS - ASCENSION KITCHEN
From ascensionkitchen.com
HOMEMADE KIMCHI PASTE - PEPPERSCALE
From pepperscale.com
KIMCHI RECIPE – AUTHENTIC KOREAN KIMCHI RECIPE (KIM-CHI, 김치)
From hungrygopher.com
EASY KIMCHI RECIPE | NAPA CABBAGE KIMCHI - NOURISHED KITCHEN
From nourishedkitchen.com
15 EASY KIMCHI RECIPES - KOREAN BAPSANG
From koreanbapsang.com
EASY KIMCHI RECIPE | AUTHENTIC AND DELICIOUS - KOREAN BAPSANG
From koreanbapsang.com
KIMCHI RECIPE (HOW TO MAKE KIMCHI) - CHILI PEPPER MADNESS
From chilipeppermadness.com
KIM'S KIMCHI RECIPE – LAURA'S
From lauras.ca
15+ KIMCHI RECIPES YOU CAN EASILY MAKE AT HOME - BEYOND KIMCHEE
From beyondkimchee.com
SKYLINE CINCINNATI CHILI (COPYCAT RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
KIM'S CRAZY CHILI (FOR A CROWD) - RECIPE | COOKS.COM
From cooks.com
HEALTHY KIM CHI RECIPE - TRADITIONAL KIM CHI RECIPE
From drbenkim.com
KIM CHILI - THE WASHINGTON POST
From washingtonpost.com
RECIPE FOR ‘KIM KARDASHIAN’S CHIA PUDDING’ HAS PEOPLE ALL FIRED UP
From delishably.com
CHILI | KIM'S HEALTHY EATS
From kimshealthyeats.com
KIM'S EASY CHILI - RECIPE | COOKS.COM
From cooks.com
TIM HORTONS CHILI RECIPE (COPYCAT VERSION) - INSANELY GOOD
From insanelygoodrecipes.com
KOREAN EASY KIMCHI RECIPE AKA MAK KIMCHI - KIMCHIMARI
From kimchimari.com
KIM'S BLACK BEAN SLOW COOKER CHILI - FROM FARMHOUSE TO FLORIDA
From fromfarmhousetoflorida.com
KIMCHI FRIES - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE KIMCHI FRIES [RECIPE + STEP-BY-STEP GUIDE]
From tasteofhome.com
KIMCHI RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
ERIC KIM'S RECIPES | MY RECIPES - NYT COOKING
From cooking.nytimes.com
KIM'S CHILI - BIGOVEN.COM
From bigoven.com
HOMEMADE KIMCHI RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love