Quick Kimchi & Korean Sesame Spinach

Along with the Sweet & Crispy Korean Chicken I made yesterday, I also made a quick kimchi. I say quick, because kimchi is normally a fermented vegetable side dish. This is the non fermented version that doesn't miss out on the flavour, but you can make it and have ready to eat in a couple of hours as opposed to weeks or even months. This is a cabbage based one with spices and it is fresh and delicious alongside any Korean main dish.

Ingredients:

1/3 white cabbage or Chinese cabbage, chopped
2 tbsp. salt

2 tbsp. hot red pepper flakes
3-4 cloves garlic, minced
1 tbsp. sugar
2 tbsp. fish sauce,
3-4 spring onions, chopped
1/2 carrot, julienned strips

Method:

Put the chopped cabbage in a container with the salt and 3 cups of cold water. Leave to soak for about 2 hours, turning in the brine occasionally.

In a bowl, mix the remaining ingredients. When the 2 hours are up, put the cabbage in a colander and refresh well with water. Pat dry with a kitchen towel and add to the sauce. Stir well and it is ready!



Another dish I made was the Korean sesame spinach, to add another flavour and some beautiful colour.

In a large bowl, I mixed 2 cloves of minced garlic, 1 finely chopped shallot along with 1.5 tbsp. soy sauce and 1.5 tbsp. sesame oil. Then blanch some fresh spinach, squeeze out the excess water and add to the sauce. Sprinkle over sesame seeds and serve hot.

A beautiful Korean meal, served with rice. Filling and so tasty!