Prep 10 mins
Cook 28 mins
Traditional Korean kimchi requires long preparation many steps. This recipe brings all the great flavors of the classic to a dish which is quick and easy to prepare. A word of caution, while kimchi improves over time, this version does not so don not let it rest for longer than stated.
- 1 medium napa cabbage, cored and cut into 1-inch squares (about 8 cups)
- 2 garlic cloves, minced
- 1⁄4 cup water
- 2 tablespoons distilled white vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons finely grated fresh ginger
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon crushed red pepper flakes
- 3 scallions, sliced
- 1 carrot, peeled and grated
- Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
- Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
- Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.
THIS WAS DELICIOUS. QUICK, EASY, AND LOW CARB.I WILL MAKE THIS AGAIN, THANKS FOR THE RECIPE.
I really enjoyed this. I didn't cook my cabbage long enough to get really soft and I liked that it still had a bit of crunch to it. The flavors are wonderful.
This is very tasty. It's easy to prepare, low in fat, calories and sodium. Just what I like. I did double the pepper flakes because we enjoy the added heat. Made as posted. This will be made again. I served it with Ww Core Mongolian Beef. Thanks for posting. Made for PAC Fall 2008 :)