Non-spicy Cabbage Kimchi by Chef Jia Choi | Vegan Kimchi | Quick and Easy Recipe
This summer kimchi made with red paprika is fresh like a salad. It’s non-spicy, low sodium and it’s incredibly delicious. It goes well with meat dishes, grilled fish, rice, and noodles. This kimchi is probably the simplest of all kimchi recipe.
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Non-spicy cabagge kimchi
Ingredients
1 napa cabbage about 2 kilograms (4.5 pounds), cut into small bite sized pieces
5 scallions, cut into 2.5(one inch) cm size pieces
half red onion, thinly sliced
Stock
1 cup hot water
1 piece (5 x 5cm) dried kelp
(Can be substitute to low sodium vegetable stock)
Brine
1 cup coarse salt
2 cups water
Seasoning
2 red paprikas
half red onion,
5 cloves garlic
3 thinly sliced ginger
1 tablespoon honey
1 tablespoon salt
1 cup vegetable stock
1 tablespoon rice vinegar
1 tablespoon paprika powder
Instructions
1. Split the cabbage into 4 pieces. Remove the root and then cut crosswise twice. Cut into bite size pieces. Rinse in water and drain.
2. Place cabbage in a big bowl. Sprinkle coarse salt and then pour 1 cup of water to it. Toss well to coat evenly. Put something heavy (ex: bowl filled with water) on the cabbage. Set aside for 1 hour,
3. Chop paprika, half of red onion. Add sauce ingredients and the kelp stock in a blender. Blend until smooth
4. Rinse the cabbage in cold water. drain and squeeze out excess water.
5. Cut the scallions in one inch length and thinly slice half onion.
6. Add the seasoning mix to the cabbage and toss well until cabbage pieces are well coated with the seasoning. Add scallion and sliced red onion and toss it.
7. Transfer cabbage kimchi to container or jar. Push all the vegetables down under the liquid. Put it in room temperature for 6 hours and then put in a refrigerator
More information
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My new obsession is Cucumber Kimchi | MyHealthyDish
Korean cucumber kimchi ????
Full Cucumber Kimchi recipe:
Cucumber kimchi (Oi-sobagi: 오이소박이)
The recipe is here:
Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right away: they're cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn't have to be fermented to be great.
It's been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music ('A Message to You, Rudy' by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it's a good time to do it. Enjoy the updated video!
Ingredients:
2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers.
2 tablespoons salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water
1 tablespoon sesame seeds
Make Korean Cucumber Kimchi in 30 minutes (Banchan)
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View written recipe:
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Daniel and Katie introduce another (fail-proof) Korean dish called Spicy Korean Cucumber Salad. Spicy Korean Cucumber Salad (pronouced ‘oh-e-moo-chim’) is the perfect beginner’s recipe to Korean cooking. It requires little prep work and uses common pantry sauces. The cucumbers have a slightly spicy yet tangy kick, which helps refresh the palate after eating something greasy or meaty. In Seoul, we see this often in restaurants (often BBQ joints) as a complementary side-dish. Lately, we have been eating these cucumbers at home with a bowl of hot sticky rice. It tastes amazing! Even better, this recipe is both vegetarian and vegan friendly.
*Recipe inspired by Baek Jong-won
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white (non-spicy) kimchi?!
#shorts #koreanfood #mukbang
It's my first time making white kimchi! I will share the recipe with you if this turns out good!
Recipe:
1) Cut the napa cabbage into quarters. Rinse the cabbage in cold water and drain well.
2) Put the cabbage into a basin and sprinkle 100g of coarse sea salt between the leaves.
3) In a large bowl, dissolve 100g of coarse sea salt and 4-5 cups of water. Add the cabbage to the salt water and soak for about 2 hours. Turn the cabbage around and let it sit again for 3 hours. Once ready, drain and set aside.
4) Meanwhile, prepare the rice flour mix with kelp broth. In a pot, add 200ml water and a medium-sized piece of kelp (10x10). Feel free to add dried anchovy if available (the Korean dried mix seafood and anchovy pack can be handy). Bring it to a boil and cook for 10 minutes over medium heat. Remove the kelp (and the dried anchovy pack). Add 1 tbsp rice flour to the broth and mix well until dissolved. Set the mixture aside and let it cool down.
5) Prepare the veggie mix. Cut Korean radish (or regular radish), carrot and scallion into thin strips. Remove the seeds from the red chili pepper and cut into thin strips.
6) Put the veggie mix into a bowl. Add 2 tbsp fish sauce (I used salted shrimp paste instead), 1 tbsp plum syrup or sugar, and 1/2 tbsp salt. Mix well.
6) Cut onion, Asian pear, garlic and Korean radish into pieces. Put them into a blender, add 200ml water and mix well.
7) In a large bowl, mix the broth with 1,5 liter filtered (or drinking) water. 2,5 tbsp salt and the broth from 4).
8) Put the mix into the strainer and mix with the brine from 7).
9) Spread the vegetable fillings between each leaf of the cabbage. Putt the cabbage into a container.
10) Add the brine. Cover and let sit at room temperature until it starts fermenting (2-3 days).
11) Move it to the fridge, and keep for about 1 month. Serve cold.
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