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Quick and easy kimchi-style salad recipe

Quick and easy kimchi-style salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cabbage salad

Raw cabbage is wilted down with rock salt, rinsed and then tossed with carrots, sesame seeds, vinegar and cayenne pepper for a kimchi flavour without the wait.

6 people made this

IngredientsServes: 6

  • 1 small head cabbage, finely chopped or shredded
  • 70g rock salt
  • 1 small carrot, cut into thin strips
  • 3 tablespoons vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon granulated sugar, or to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds, ground or tahini
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt, or to taste

MethodPrep:10min ›Extra time:45min chilling › Ready in:55min

  1. Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse and drain.
  2. Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Absolutely loved it!!! When looking at ingredients it doesn’t seem to sound exciting, but it truly is - explosion of tastes. I tried it before chilling in the fridge and ended up with eating it all.-16 Apr 2018

Grape Tomato ‘Quick Kimchi’

Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou.

This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of “seasoned” or “dressed” salads or other preparations. Here, thick-skinned grape tomatoes maintain their snappy crunch, even draped in a fire-bright tangle of gochugaru, sesame oil and fish sauce. Though tomato’s natural umami flavor multiplies the longer it sits, this dish is best eaten within 24 hours. When you’re done, don’t throw out the leftover dressing at the bottom of the bowl: Tossed in that tomatoey brine, bouncy rice noodles are a dream. For a vegetarian option, swap out the fish sauce for soy sauce.

How To Make Easy Radish Kimchi – Traditional Recipe

Why can’t making Kimchi be quick and easy? Why does making Kimchi seem so complicated with so many steps? Why does Kimchi need so many ingredients? Does Kimchi need all those ingredients to really make it taste good? These are questions that not only non-Koreans or should I say, non-Kimchi-making people ask but I also ask myself sometimes when I make Kimchi.

Wouldn’t it be just wonderful if you can make Kimchi with just 5 ingredients (or so)?

Wouldn’t it be great if you can make Kimchi in less than 30 minutes? or even an hour??

After some search and experiments on my own to answer these questions – answer to first question is a YES!!

So here, I post a 6 ingredient (minus the brine) Easy Radish Kimchi recipe that is still traditional and fabulously delicious. The answer to the second question – I will write about that on my next post :)).

So, you know how in life, when stars align and you later realize it all led up to a certain happening or a decision.

Here is how it happened for me…Recently, when I went to our local Korean grocery market (Hankook Market), I saw that they had imported Radish from Korea!! Real, genuine Korean Radish that is sweet, crunchy, juicy and little bit spicy

I could not resist but to buy it to make some real good authentic radish Kimchi at home.

Thus, my search began for new Radish Kimchi recipe that is simple and easy with minimal ingredients. Kimchi made from large Korean radish, little radish, all kinds of radish is oh, just so lovely. I really enjoy the crunch and the sweet and cleansing feeling you get when you bite into a piece of Kkakdugi (깍두기),

Chonggak kimchi( 총각김치) or Seokbakji(섞박지). Click on Chonggak kimchi image for recipe.

I found a recipe for Seokbakji which is traditionally the radish Kimchi served with Seolleongtang (설렁탕) or Gomtang(곰탕). Seolleongtang is soup made from bone and other innards while Gomtang is soup made from various beef parts but no bone. Seolleongtang comes out milky and opaque and Gomtang comes out clear. Both are good in their own way and talking about this reminds me of me when I was a kid, following my dad to his favorite Gomtang restaurant.

I would tell my Dad “Gomtang with towel, please!” Huh?! TOWEL.

HAHAHA…. It was my way of describing TRIPE.

You know, tripe does kind of look like a towel, doesn’t it? But I I loved it when I was a kid until I grew up and learned that it was actually cow’s stomach. Oops..umm..suddenly, I could not eat it anymore. I still don’t have much of an appetite for tripe even today. Sad.. too much knowledge is not a good thing, no??

FYI – The name “Seokbakji” comes from the word “Seok (섞)” which means to mix (seokda 섞다) and “ji(지)” which means Kimchi in traditional Korean. The history goes back to 1700-1800’s when records show that it was made in the Royal Palace right before Kimjang just as the days start to get cold and the radishes are just ready for picking. It is a great way to tide you over until Kimjang Kimchi is ready to eat!

This Radish Kimchi recipe is an adaptation of Soonee Kang’s Seokbakji recipe –

Easy Radish Kimchi (Seokbakji)

Makes 1 quart or 1 liter bottle Time: 3 hrs Difficulty: Easy


  • 2 large Korean radish
  • For Brine (only for pickling radish)
    • 5 cups (approx 1200ml) water (spring water)
    • 7 Tbs (approx 100ml) Korean coarse sea salt for brining (with bittern removed) – cheonilyeom 천일염
    • 1/2 cup (120 ml) sweet rice flour paste(10 Tbs water + 1 Tbs sweet rice flour)
    • 4 Tbs Korean red chili powder (Gochukaru) – adjust to taste
    • 2 Tbs chopped garlic
    • 1/2 tsp chopped ginger
    • 4 Tbs Korean fermented anchovy sauce (멸치액젓 myeolchi aekjeot ) or fish sauce

    Here is my radish kimchi at Day1 and Day 2 while outside at room temp:

    How to Make Kimchi – 30 Easy Kimchi Recipes

    If you&rsquore wondering how to make kimchi, it&rsquos easier than you think. And once you&rsquove made a batch it&rsquos a versatile way to bring spicy, lacto-fermented goodness to a range of delicious dishes.

    Kimchi Health Benefits

    Kimchi has many health benefits. It&rsquos low in calories and carbohydrates so can be used in low-carb diets. It is, however, rich in vitamins like Vitamin C and Vitamin K1, and some minerals too. It&rsquos kimchi&rsquos freight of probiotic bacteria, aka &ldquogood bacteria&rdquo, that is thought to bring the most potent health benefits.

    Keeping a favorable ratio of good bacteria to bad bacteria lowers the risk of obesity and disease. It may also fix leaky gut by correcting the gut microbiome. This article provides a good summary of kimchi&rsquos benefits (and potential risks for some people). There is even some evidence that kimchi&rsquos probiotic potency gives extra immunity against flu and coronaviruses.

    Kimchi is a staple food in Korea but it&rsquos spent the past decade working its magic in menus around the world. Here are some of the easiest ways to make kimchi at home together with creative recipes for using it in the kitchen.

    1. How To Make Kimchi (Mom&rsquos Best Way)

    This recipe includes some unexpected ingredients and tricks that someone who has been making kimchi for her family all her life uses. Asian pear and salted shrimp are unusual but essential here.

    So it&rsquos not the simplest recipe, but it will produce the best kimchi you&rsquove ever had. You have this guy&rsquos mom&rsquos word for it!
    From Food52

    How To Make Kimchi (Mom&rsquos Best Way) and Quick Green Onion Kimchi

    2. Quick Green Onion Kimchi

    Also known as Pa Kimchi, this recipe is quick and easy with fewer, simpler steps and ingredients.
    From Chopsticks and Flour

    3. Carrot Kimchi

    Called Tanggun in Korea, this kimchi recipe combines grated carrot, garlic, leeks, radish ginger and fish sauce with the usual gochugaru powder.
    From Make Sauerkraut

    Carrot Kimchi and Pineapple Kimchi

    4. Pineapple Kimchi

    Kimchi-flavored pineapple chunks that work well on their own as a fruity snack , served on the side or as a filling in wraps or sandwiches. Just don&rsquot put it on pizza, that&rsquos technically illegal in most countries now. And rightly so.
    From Food Done Light

    5. Zucchini Kimchi

    An unusual variation but also a great way to use up spare zucchini. The minimum of ingredients are needed for this recipe, it&rsquos a really simple kimchi recipe.
    From Food 52

    Zucchini Kimchi and Spicy Kimchi Pork Belly Fried Rice

    6. Spicy Kimchi Pork Belly Fried Rice

    Pork and kimchi is a classic combination because the fatty sweetness of pork works so well with the briny, hot and sour bite of kimchi. This is a whole meal, it&rsquos so incredibly filling and satisfying.
    From Curious Nut

    7. 10-Minute Korean Crispy Pork Belly Kimchi Bowls

    Eight ingredients (OK, one of them is kimchi) and ten minutes of your time will produce a steaming hot bowl of spicy goodness.
    From The Woks of Life

    10-Minute Korean Crispy Pork Belly Kimchi Bowls and Kimchi Yakisoba

    8. Kimchi Yakisoba

    Japanese fried noodles with a Korean kimchi sauce
    From La Fuji Mama

    9. Korean Braised Pork and Kimchi Quesadilla

    Yes, kimchi works with cheese, but that&rsquos never how it&rsquos traditionally served. Complete instructions include braising the pork and putting it all together.
    From Cooking with Cocktail Rings

    Korean Braised Pork and Kimchi Quesadilla and Kimchi Pickled Eggs

    10. Kimchi Pickled Eggs

    Regular pickled eggs don&rsquot appeal to everyone but the addition of kimchi gives them a salty spiciness that could change your mind.
    From Fermenters Kitchen

    11. Spicy Korean Kimchi Nachos

    Tex-Mex meats Korean in a kimchi-based fusion style.
    From Couple Eats Food

    Spicy Korean Kimchi Nachos and Easy, Clean Kimchi Shrimp

    12. Easy, Clean Kimchi Shrimp

    Super simple to make in one pan, this lean and clean dish makes a great starter.
    From Eat, Train and Love

    13. Bacon Kimchi Fried Rice

    This recipe had me at &ldquobacon&rdquo, then it got me again with &ldquofried rice&rdquo and &ldquokimchi&rdquo had me heading to the kitchen and heating a pan&hellip
    From Seonkyoung Longest

    Bacon Kimchi Fried Rice
    and Spicy Kimchi Sesame Noodles

    14. Spicy Kimchi Sesame Noodles

    Another easy recipe that requires few ingredients and is a great way to enjoy the healthy benefits of spicy kimchi.
    From Simply Lakita

    15. Cauliflower Kimchi Fried Rice

    Low-carb Kimchi Fried Rice made with stir-fried Cauliflower Rice and spicy Cabbage Kimchi with seasonings.
    From Chef de Home

    Cauliflower Kimchi Fried Rice and Kimchi Grilled Cheese

    16. Kimchi Grilled Cheese

    A marvellously rich breakfast grilled cheese sandwich with a sesame seed crust is filled with kimchi, mango habanero cheddar cheese, red cabbage, cilantro, and scallions.
    From Mandy Olive

    17. Sriracha Kimchi

    If Korean ingredients are hard to find, this homemade kimchi recipe is a good hack. Homemade Korean Kimchi made with Sriracha Sauce. Making authentic Kkmchi can be challenging as many ingredients are difficult to find. Venturists have come up with this ingenious solution.
    From Venturists

    Sriracha Kimchi and Tuna Kimchi Stew

    18. Tuna Kimchi Stew

    Also known as kimchi jjigae, or stew, this is an easy recipe that makes creative use of tuna.
    From Seongkyoung Longest

    19. Kimchi Beef Stew

    A recipe from one of our favorite sites at Sortathing, Two Sleevers. We&rsquove lost count of the number of times their creations have been included in our round-ups.

    This is primarily and instant pot recipe, but you could improvise if you don&rsquot have one. Very easy too, just put everything into the pot at the same time and set it cooking.
    From Two Sleevers

    Kimchi Beef Stew and Daikon Radish Kimchi Recipe

    20. Daikon Radish Kimchi Recipe

    A kid-friendly fermented food delight that could keep colds and flu away with its gut-healthy probiotics.
    From Fermenters Kitchen

    21. Dongchimi Korean Vegan Water Kimchi

    A winter kimchi recipe with very clear step-by-step photographic instructions.
    From Seonkyoung Longest

    Dongchimi Korean Vegan Water Kimchi and Red Cabbage Kimchi

    22. Red Cabbage Kimchi

    A useful recipe if you&rsquore unable to get your hands on the traditional napa cabbage used in kimchi.
    From Fermentation Recipes

    23. Brussel Sprouts Kimchi

    A novel use for the humble sprout &ndash why not spice them up with kimchi next time?
    From Serious Eats

    Brussel Sprouts Kimchi and Instant Pot Kimchi Chicken

    24. Instant Pot Kimchi Chicken

    Instant Pot cooking is quick and easy but it need not be boring or repetitive, as this excellent recipe proves.
    From Mommy&rsquos Home Cooking

    25. The Best Kimchi Fried Noodles

    Kimchi and rice is a perennial favorite but did you know it also makes for a superb noodle dish? This step-by-step illustrated recipe shows you how to make it.
    From Seongkyoung Longest

    The Best Kimchi Fried Noodles and Refrigerator Cucumber Kimchi Pickles

    26. Refrigerator Cucumber Kimchi Pickles

    Cucumbers are fine, I guess. But they do benefit from a little care and attention to get the best out of them. This is a really simple way to pickle cucumbers the kimchi way.
    From Jeanette&rsquos Healthy Living

    27. Kimchi Pancakes

    Kimchijeon are savory kimchi pancakes you can eat on their own as a snack or at breakfast, or serve them on the side with a main. No wheatflour here, so they&rsquore gluten-free too.
    From Kitchn

    Kimchi Pancakes and Korean White Kimchi

    28. Korean White Kimchi

    Baek kimchi is quite different to regular kimchi, white kimchi is not as spicy. It has more of a clean and refreshing flavour but is more interesting than sauerkraut, which it resembles.
    From Asian Recipes at Home

    29. Baby Bok Choy Kimchi Salad

    Geotjeori differs to most kimchi because it&rsquos made in small batches for immediate consumption and is lightly salted rather than fermented. This version is called cheonggyeonchae geotjeori.
    From Korean Bapsang

    Baby Bok Choy Kimchi Salad and Garlic Chive Kimchi

    30. Garlic Chive Kimchi

    This recipes can also be served immediately as geotjeori or left to ferment for a few days.
    From Asian Inspirations

    Kimchi is not the only fermented food with health benefits. Turns out lots of foods can be lacto-fermented. Take a look at our article 44 Kinda Weird Fermented Foods to Make and Try

    Recipe Summary

    • 1 English cucumber
    • 1 teaspoon kosher salt
    • 2 scallions, white and light green parts only, finely chopped
    • 2 tablespoons rice vinegar
    • 2 cloves garlic, finely chopped
    • ¼ inch piece fresh ginger, finely chopped
    • 1 tablespoon hot chile oil
    • 1 tablespoon Korean chile powder
    • 1 teaspoon white sugar
    • ½ teaspoon fish sauce

    Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes drain.

    Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.

    Stir cucumbers into the vinegar mixture cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

    Cucumber Kimchi Salad Recipe

    • Author: Seonkyoung Longest
    • Prep Time: 3 mins
    • Cook Time: 2 mins
    • Total Time: 5 mins


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    • 3 Persian cucumbers or 1 English cucumber, cut into 1/4” thin ring slices, medium diced or 1 12” long sticks (approximately 2 1/4 cups )
    • 1 Red chili, seeded and julienne
    • 1/2 cup Buchu (garlic chive) cut into 1” long pieces
    • 1 clove Garlic, minced
    • 1 Tbs. Gochugaru, Korean red pepper flakes
    • 1 Tbs. Fish sauce
    • 1 Tbs. White vinegar
    • 2 tsp . Sugar


    1. In a mixing bowl, add all ingredients and toss with your hand until Gochugaru, Korean red pepper flakes give the dish beautiful red color all around.
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    4. Keep it in a refrigerator and serve cold.

    How to eat kimchi

    You can think of kimchi as the Korean condiment you can add to practically any dish. It is more than just a bunch of fermented vegetables. It offers an irresistible punch of flavors adding your dishes a tangy, and spicy flavor and a just-enough-crunchy texture that is similar to sauerkraut.

    If you still prefer, you may eat kimchi raw for your breakfast, or mid-meal snack straight from the jar. However, I would advise you to try adding it to your dishes to enhance their flavors. Here are some ideas for how to eat kimchi:

    • Most people prefer to layer kimchi on sandwiches. You can also add it to grilled cheese. Cheddar would mellow the spicy flavors of kimchi while adding it a nice crunch.
    • You can add kimchi to scrambled eggs. Simply stir in greens like kale or spinach to the scrambled eggs and cook until the veggies are wilted or tender. Add kimchi and eat immediately.
    • Whipping kimchi into deviled Eggs could be a great option for your breakfast menu. You just need to spike the deviled eggs using chipotle seasoning. Then, stuff them with a creamy mixture of kimchi, yogurt, and Sriracha to prepare delicious finger food.
    • If you love tacos, you can try adding kimchi to it to take the flavors to the next higher level. You can marinate the steak in the mixture of gochujang and soy sauce. Finish by garnishing with a layer of kimchi.
    • Stirring kimchi into fried rice can improve the nutritional content of your dish. Sauté kimchi for a while and then, add cooked rice, greens, and soy sauce. Add scrambled eggs and you are done with preparing a highly nutritious and tempting dish.
    • Stuffing kimchi in a quesadilla can be a perfect option for your lazy weeknight dinner. You just need to shred some cheese, add fresh herbs and kimchi. Use this mixture to layer a tortilla and serve immediately.
    • How about a pizza? Yes, kimchi goes well even with a pizza, especially when you are bored with the standard tomato sauce. Kimchi and gochujang make up for a delicious alternative to your regular tomato sauce. For proteins, top it with ground sausage, pork belly or pepperoni.

    Did you see how easy it is to use kimchi in your regular cooking? And this is not all. You can come up with several other ways to include kimchi in your cooking and add a unique taste and flavors to your dishes.

    What is kimchi?

    Kimchi is a prebiotic rich fermented Korean slaw/cabbage. It’s one UNREAL HEALTHY food ya’ll!

    Kimchi is made with a mix of garlic, salt, vinegar, chili peppers or sauce, and then either Daikon or Napa cabbage.

    Of course, other fruit/vegetable FUSIONS are welcome, too. Traditional Kimchi is rich in vitamins and indigestible fibers (prebotics) that ferment and then feed our healthy bacteria (called lactobacilli).

    Gosh darn I just I love that PREBIOTIC talk.

    But here’s where I deceive you, just a bit.

    This sesame beef spiralized apple salad does not actually use traditional fermented kimchi.

    It’s basically a tangy QUICK version of kimchi.

    Sesame beef pairs so great with spicy salads! The cucumber and apple salad is tossed in an Asian kimchi flavor dressing. And that flavoring is what totally MAKES this a POWER SALAD.

    Spicy, tangy, sweet, good for the gut, paleo, rich in iron, and protein packed! Like whoa!


    Step 1

    Remove dark green tops from scallions and thinly slice set aside. 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 is thick and airy. Set aside.

    Step 2

    Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.

    How would you rate Spicy Kimchi Slaw?

    This has become a go-to side for me, it is so good. I've made it 10+ times, and I've learned that a half-tablespoon of brown sugar in the kimchi dressing is a good thing if you're serving this with a main that is already salt/vinagary/spicy. The dressing is the star so sometimes when I can't find daikon I sub a big handful of thin kale ribbons or bean sprouts. Amazing recipe, family favorite.

    WOW I made this to take camping (glamping) and ate it next to a beautiful lake with the sour cream and onion potato salad peddled in the Aug. 2020 issue. insanely good!! I ate the dressing straight out of the blender, I ate the slaw until the fish sauce finally got to me. it's SO GOOD and I am bringing this to my next picnic. pro tip: I also made the kimchi toast (also in Aug 2020) for camping and it was a great way to double up on kimchi usage without being duplicative. thank you for your gifts Claire saffitz.

    We made this as a sode dish with Johnsonville Korean BBQ smoked sausage. Subbed jicama for daikon. I will add a little honey for sweetness next time.

    Recipe Summary

    • ½ cup kosher salt, divided
    • 2 ¾ pounds napa (Chinese) cabbage, quartered lengthwise
    • 2 cups thinly sliced green onions (about 2 bunches)
    • 2 cups finely grated peeled daikon radish (about 1 medium)
    • 1 ½ cups water
    • ½ cup rice vinegar
    • 2 tablespoons sugar
    • 2 tablespoons minced fresh garlic
    • 1 ½ tablespoons grated peeled fresh ginger
    • 3 tablespoons sambal oelek (ground fresh chile paste)

    Reserve 1/2 teaspoon salt set aside. Place cabbage in a large bowl sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours drain. Rinse cabbage thoroughly under cold water drain. Remove cabbage leaves from core discard core.

    Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.


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