Recipe: Yummy Kimchi salad

Kimchi salad. Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait. If you are wondering about Kimchi salad's origin, it is from the Korean cuisine. All you need is a bunch of Kimchi salad ingredients and you are all set to enjoy this delicacy!

In this recipe, I like to use a very spicy cabbage kimchi, and I recommend you do, too. Taste your kimchi first and use less of it if you want a milder salad, and certainly feel free to add more if you want to give the dish more kick. So I decided to make fresh napa cabbage Kimchi salad (Baechu Geotjeori 배추 겉절이) to fill up my empty Kimchi jar. You can cook Kimchi salad using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Kimchi salad

1. Prepare 1 cup of chopped cabbage.
2. Prepare 1 tbsp of vinegar.
3. It's 1 tsp of salt.
4. Prepare 1 tbsp of garlic.
5. You need 1 tbsp of chilli paste.
6. Prepare 2 tbsp of tomato ketchup.
7. It's 1 tbsp of Seasme seeds.

Last month, I introduced a salad-like kimchi called geotjeori (겉절이) using baby bok choy. Geotjeori is basically a kimchi that's made to be eaten fresh without fermentation. As such, the vegetables are lightly salted. Fresh kimchi goes especially well with dishes such as kalguksu (warm noodle soup) and Korean BBQ meat.

Kimchi salad step by step

1. Firstly chopped the cabbage in large pieces..
2. Soak it in water for 30 min..
3. Rinse it well. Mix salt and vinegar and again rest it for 30-40 min..
4. Now drain excess vinegar through strainer..
5. Mix all ing and enjoy with main course..

Geotjeori is most commonly made with napa cabbage, baechu (배추). Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing. Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치, romanized: gimchi, IPA: ), a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups.