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
scallions, sliced
1 medium
carrot, peeled and grated, or buy already grated carrots at your supermarket

How to Make Tangy and spicy kimchi


  • 1In 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.
  • 2In lg bowl, whisk together vinegar, oil, ginger, salt, sugar and red pepper flakes. Add to bowl, the cabbage, scallion, and carrots. Toss to combine.
  • 3Toss 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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