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tangy and spicy kimchi

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

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 rating)
yield 8 serving(s)
prep time 25 Min
cook time 10 Min

Ingredients For tangy and spicy kimchi

  • 1 sm
    head chinese napa cabbage, cut into 1" squares
  • 2 tsp
    minced garlic
  • 1/4 c
    water
  • 2 Tbsp
    white vinegar
  • 1 Tbsp
    sesame oil
  • 2 tsp
    ground ginger
  • 1/8 tsp
    salt
  • 1/2 tsp
    sugar
  • 1/2 tsp
    crushed hot red pepper flakes
  • 3
    scallions, sliced
  • 1 md
    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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