Recipe: Appetizing Korean Squash Kimchi

Korean Squash Kimchi. Chop the squash into moon shape pieces. Repeat layering all of the cabbage has been salted. Kimchi is a traditional Korean side dish made of pickled vegetables.

I don't know about you, but kimchi stew (jjigae) reminds me of winter. And not just any old chilly evening, but the kind of day smack dab in the dead of February, when there's a foot of snow on the ground and frost. Chayote belongs to the gourd family and is a vegetable native to Mexico and Central America. You can cook Korean Squash Kimchi using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Korean Squash Kimchi

1. Prepare 2 of yellow squash, cut into moon shape pieces.
2. You need 4 cloves of garlic, minced.
3. Prepare 2 of spring onions, chopped.
4. You need 3 tbsp of white sesame seeds.
5. Prepare 1 tbsp of sesame oil.
6. It's 1 tsp of sugar.
7. You need 1-2 tsp of chilli powder.

It's not a usual Korean cooking ingredient, but I found that it works very well as a substitute for Korean radish when making kkakdugi (Cubed radish kimchi)style kimchi. Combine squash, onion, garlic, ginger, kimchi and liquid, gochujang, and stock in a medium pot; season lightly with salt. Bring to a boil over medium-high heat. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea.

Korean Squash Kimchi step by step

1. Chop the squash into moon shape pieces.
2. Add salt to the squash pieces, mix well and set aside for 20-30 mins.
3. Squeeze the water out of squash by pressing between palms of the hands.
4. Marinate the water sqeezed zucchini slices with minced garlic, spring onions, salt, sugar, sesame seeds, chilli powder, and 1/2 of the sesame oil for 10 mins.
5. After 10 mins, heat the remaining sesame oil in a skillet..
6. Add the marinated zucchini slices to the hot sesame oil and saute for 5 mins on medium-high heat..
7. Serve as a side to Jasmine rice.

My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer. You might be wondering how these two kimchi are different? Essentially, both of them are cucumber kimchi. Characteristics: The lotus root looks like a chain of giant pods connected to one another. Crunchy, with a tinge of sweetness, the vegetable can be prepared in a variety of ways—fried, sautéed.