Kimchi Recipe • A Popular Korean Side Dish! | Club Foody

 

In the last 50 years, North America has been introduced to so many foreign dishes and ingredients. When it comes to Asian cuisine, the list is quite interesting: Char Siu Pork, Sushi, General Tso’s Chicken, Shan Noodles, Dakgangjeong, Beef Rendang, Satay with Peanut Sauce, Dim Sum, Summer Rolls, Phở, Pad Thai Noodles, Bánh mì, and others including a wide array of desserts, drinks & beverages like Pichi-Pichi, Sweet Sticky Mango Rice, Pisang Goreng, Sake, Plum Wine, Chang Beer, Cà phê sữa đá (Vietnamese Iced Coffee), Soy milk, Bubble Tea, etc.
 
Korean cuisine has a gorgeous array of flavorful recipes like Bulgogi BBQ, Dakgangjeong, Jeon, Beef Bibimbap, Yakgwa, Hotteok (a favorite of mine), and many more but there’s one that surpasses all of them and it’s Kimchi!
 
If you are unfamiliar with it, this is THE most popular side dish in Korean cuisine. Actually it’s more than that… it’s the heart and soul of Korean cooking! This dish accompanies almost every Korean meal and it says that a “dinner without Kimchi is considered incomplete”. With a nice mix of fresh produce, this is a great condiment that pairs well with many dishes.
 
This traditional side dish fermented in brine is a standard food item consumed in Korea. Depending on the region, different ingredients are used when it’s made. In my version, I use Napa cabbage, carrots, daikon, apple (my personal touch), ginger, garlic, green onions along with a spicy paste.
 
Daikon… what’s that? It’s basically a “white” radish consumed throughout Asia. It’s the milder and sweeter side of our typical red radishes. Before using this root vegetable, make sure to peel it just like a carrot. Sometimes called winter radish or Oriental radish, this is a produce you should add to your diet as it enhances dishes so nicely. It’s a great addition for salads or slaws.
 
An important ingredient for the making of Kimchi is the red chili paste called gochujang. This is a sweet & spicy fermented condiment used a lot in Korean cuisine. I use this condiment when I make my Dakgangjeong or for my Bibimbap but it can also be added to soups, sauces and stews.
 
Kimchi is a great side dish to have on hand. Besides an accompaniment, it can be used in many recipes like Kimchi Bibim Guksu (Spicy Cold Noodles), in pancakes, dumplings, rice like Kimchi Bokkeumbap, or even on pizza. If you enjoy this Korean food item, you can now make it at home…
Bon Appétit!
 
Check out these other great side dish recipes…
– German Spätzle
– Pisto Manchego
– Moroccan Potato Salad
– Saffron Rice Stuffing
– Mac and Cheese
– Easy Baba Ghanoush
– Carrot & Rutabaga Mash
and for even more International recipes, click on this link… Recipe Category • Condiments

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/kimchi/

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