tangy and spicy kimchi

Name: Tangy and spicy kimchi
Prep time: 25 min
Cook time: 10 min
Yield: 8
Ingredients: 1 small head chinese napa cabbage, cut into 1" squares; 2 teaspoon(s) minced garlic; 1/4 cup(s) water; 2 tablespoon(s) white vinegar; 1 tablespoon(s) sesame oil; 2 teaspoon(s) ground ginger; 1/8 teaspoon(s) salt; 1/2 teaspoon(s) sugar; 1/2 teaspoon(s) crushed hot red pepper flakes; 3 - scallions, sliced; 1 medium carrot, peeled and grated, or buy already grated carrots at your supermarket

(1 RATING)

35 Pinches

sherry monfils

worcester, MA

Updated on Sep 23, 2013

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.

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prep time 25 Min

cook time 10 Min

method ---

yield 8 serving(s)

Ingredients

1 small head chinese napa cabbage, cut into 1" squares
2 teaspoons minced garlic
1/4 cup water
2 tablespoons white vinegar
1 tablespoon sesame oil
2 teaspoons ground ginger
1/8 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon 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

Step 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.

Step 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.
Step 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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