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Monica's favorite gear for
making Quick Kimchi
This mildly spicy powder is an essential ingredient in Kimchi and other Korean recipes. (Links to other ingredients below)
Use the large holes on this grater to shred the daikon radish.
This is an awesome peeler! I used it to peel the daikon radish before grating it.
This does a great job of finely mincing garlic, and it has a built-in cleaner.
This multi-tasking tool is one of my kitchen favorites. I used it to grate the ginger in this recipe, and it also works well for grating Parmesan and zesting citrus.
This is my go-to mixing bowl. Love the handle and lid for fridge storage, when needed.
Also available: 1 cup
These are perfect for serving kimchi, and they look nice on the table.

Quick and Easy Korean Kimchi Cabbage Slaw

a mildly spicy complement to Korean tacos, sandwiches, bibimbap rice bowls, or a side for any Korean meal


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Korean Quick Kimchi Slaw

By Monica              makes 2 cups
A spicy complement to Korean tacos, sandwiches, bibimbap rice bowls, or a side for any Korean meal; uses pre-shedded cabbage slaw for convenience. From TheYummyLife.com

A spicy complement to Korean tacos, sandwiches, bibimbap rice bowls, or a side for any Korean meal; uses pre-shedded cabbage slaw for convenience.

Ingredients
  • 1 (10oz) bag shredded cabbage coleslaw (like angel hair, cabbage only)
  • 2 tablespoon salt
  • 3 oz daikon radish, grated (1/2 cup)
  • 1 green onion, chopped
  • 1-1/2 tablespoons Korean red pepper powder (gochugaru)
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon sugar

Directions
Place cabbage in shallow dish and sprinkle with salt. Toss to combine. Let sit at room temperature for 30 minutes; toss again and let sit another 30 minutes.

Transfer cabbage to colander, and rinse with water for 1 minute to remove excess salt. Drain well and transfer to bowl.

In small bowl, combine red pepper powder, fish sauce, vinegar, ginger, garlic, and sugar; stir together.

To a medium bowl, add drained cabbage, Daikon radish, green onion, and red pepper mixture. Stir to combine and transfer to a pint jar or other 2-cup container. Cover and refrigerate. May be eaten in 1 hour, but better if it's refrigerated over night.

NUTRITIONAL INFORMATION (per 1/4 cup): 18 calories, .1g fat, 0 sat fat, 437mg sodium; 107mg potassium, 3.8g carbs, 1.3g fiber, 2.0g sugars, .9g protein; Weight Watchers SmartPoints: 1


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A disclaimer right off the bat: this is not traditional fermented kimchi. My recipe takes short cuts and isn't fermented so that it can be eaten shortly after it is prepared. It's flavorful and has similar ingredients of traditional kimchi, but kimchi purests are not likely to approve of this fast method. So be ye warned!

But, for me, I prefer recipes that don't require days of lead time. I don't do enough Korean cooking to warrant keeping a kimchi jar fermenting on my counter as you might see in Korean kitchens.

I have never been to Korea, so my only experience with Korean cooking has been at restaurants in the U.S., some more authentic than others.  I have yet to eat at a Korean restaurant that didn't have a bowl of kimchi on the table. So, when I make Korean food, I do the same. This easy kimchi slaw recipe is standard with Korean meals at our house.

I learned to make a similar quick kimchi at a Korean cooking class taught by Naam Pruitt at our local Kitchen Conservatory. We made an entire Korean meal that we ate at the end of the class. Ms. Pruitt shared her quick kimchi recipe that could be made and eaten with our meal right away, skipping the long fermentation time that is normally required. I took her recipe, scaled it down, and simplified it further with the convenience of using pre-shredded, bagged cabbage slaw. 

Traditional kimchi is normally made from napa cabbage that is cut into large chunks; they are usually bigger than bite-sized pieces. One of the things I prefer about my recipe is that the thinner shredded cabbage slaw I use is easier to eat along with other foods. I like to grab a few shreds of kimchi with my chopsticks along with some Spicy Pork, Beef Bulgogi, or rice. The smaller cabbage shreds are more manageable in Korean tacos and sandwiches, too. I've had others around my table say they prefer my kimchi to the traditional kind; although, admittedly they are not kimchi purests either.

If you'd rather make more traditional kimchi that ferments for a few days, here's an easy recipe from TheKitchn.com.

Nutritional Information (per 1/4 cup): 18 calories, .1g fat, 0 sat fat, 437mg sodium; 107mg potassium, 3.8g carbs, 1.3g fiber, 2.0g sugars, .9g protein; Weight Watchers SmartPoints: 1

 

Step-by-step photos for making
Quick Kimchi 

Step 1. Assemble the ingredients

  • rice vinegar (look in the Asian aisle of your grocery store)
  • Korean red pepper powder--gochugaru (this may be harder find in grocery stores; look for it at Asian/Korean grocery stores and on Amazon); it's mildly spicy
  • fish sauce (look in the Asian aisle of your grocery store)
  • sesame seeds (I prefer them roasted, but that's optional)
  • salt
  • sugar

view on Amazon:  Korean red pepper powder (gochugaru),  fish sauce, roasted sesame seeds,  rice vinegar

IMG_7188.jpg

  • pre-shredded cabbage -- I like angel hair because of it's long, thin pieces. You can shred your own napa cabbage, too, if you prefer.
  • fresh ginger
  • fresh garlic
  • daikon radish
  • green onion 

IMG_7198.jpg

Step 2. Place cabbage in shallow dish and sprinkle with salt. Toss to combine. Let sit at room temperature for 30 minutes; toss again and let sit another 30 minutes. Transfer cabbage to colander, and rinse with water for 1 minute to remove excess salt. Drain well.

Korean_Kimchi3.jpg

Step 3. Peel and grate the daikon radish on the large holds of a box grater. Traditionally these radishes are cut into matchsticks for kimchi, but it's quicker and easier to use a grater. These shreds blend in well with the size of the cabbage shreds.

daikonradishIMG_6598.jpg

Step 4. Chop a green onion--use the whole thing, both the white and green parts.

Step 5. Mince the garlic.

onions_garlic.jpg

Step 6. Peel the ginger by scraping it with the back of the spoon; then mince it (I use a microplane).

ginger.jpg

Step 7. In a small bowl (I use a 1-cup measuring cup), combine red pepper powder, fish sauce, rice vinegar, ginger, garlic, and sugar; stir well to make a paste.

Korean_Kimchi4.jpg

Step 8. In a large bowl (I use a 2-qt. measuring bowl), add drained cabbage, daikon radish, green onion, and red pepper mixture. Stir to combine.

Korean_Kimchi1.jpg

Step 9. Transfer the mixture to a pint jar or other 2-cup container. Cover and refrigerate until served. It's best the next day, but sometimes I don't plan ahead that far and serve it right away.

Korean_Kimchi.jpg

Done! Definitely faster and easier than making Kimchi the traditional way.

squareIMG_6825.jpg

SERVE KIMCHI with Korean tacos, sandwiches, bibimbap rice bowls, or as a side with any Korean meal. This kimchi is always on the table with my other Korean recipes:

view on Amazon:  small serving tongs

vertIMG_6821.JPG

Make it a Yummy day!

Monica 

Link directly to this recipe Print this recipe
Korean Quick Kimchi Slaw
By Monica              Servings: makes 2 cups
Ingredients
  • 1 (10oz) bag shredded cabbage coleslaw (like angel hair, cabbage only)
  • 2 tablespoon salt
  • 3 oz daikon radish, grated (1/2 cup)
  • 1 green onion, chopped
  • 1-1/2 tablespoons Korean red pepper powder (gochugaru)
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon sugar
Directions
Place cabbage in shallow dish and sprinkle with salt. Toss to combine. Let sit at room temperature for 30 minutes; toss again and let sit another 30 minutes.

Transfer cabbage to colander, and rinse with water for 1 minute to remove excess salt. Drain well and transfer to bowl.

In small bowl, combine red pepper powder, fish sauce, vinegar, ginger, garlic, and sugar; stir together.

To a medium bowl, add drained cabbage, Daikon radish, green onion, and red pepper mixture. Stir to combine and transfer to a pint jar or other 2-cup container. Cover and refrigerate. May be eaten in 1 hour, but better if it's refrigerated over night.

NUTRITIONAL INFORMATION (per 1/4 cup): 18 calories, .1g fat, 0 sat fat, 437mg sodium; 107mg potassium, 3.8g carbs, 1.3g fiber, 2.0g sugars, .9g protein; Weight Watchers SmartPoints: 1
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Posted on Tuesday, February 7th, 2017

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