Tangy and spicy kimchi

Tangy And Spicy Kimchi Recipe

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sherry monfils


This is a korean cabbage side dish that I fell in love w/at a korean restaurant. I bugged the owner so much, he finally gave me the recip, lol
Goes well w/ almost any chinese or korean main dish.


★★★★★ 1 vote

25 Min
10 Min


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  • 1 small
    head chinese napa cabbage, cut into 1" squares
  • 2 tsp
    minced garlic
  • 1/4 c
  • 2 Tbsp
    white vinegar
  • 1 Tbsp
    sesame oil
  • 2 tsp
    ground ginger
  • 1/8 tsp
  • 1/2 tsp
  • 1/2 tsp
    crushed hot red pepper flakes
  • 3
    scallions, sliced
  • 1 medium
    carrot, peeled and grated, or buy already grated carrots at your supermarket

How to Make Tangy and spicy kimchi


  1. In lg saucepan, combine cabbage, garlic, and water. Bring to a boil over high heat. Reduce heat to med-low. Cook, stirring a couple of times for 5 mins.
  2. In lg bowl, whisk together vinegar, oil, ginger, salt, sugar and red pepper flakes. Add to bowl, the cabbage, scallion, and carrots. Toss to combine.
  3. Toss in the cabbage mix to coat evenly. Refrigerate 25 mins to meld the flavors. Serve cold w/ almost any asian dish.

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About Tangy and spicy kimchi

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #and, #spicy, #tangy, #kimchi

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