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Home Asian Ethnic Recipes Cooking Utensils Household Ingredients About Maki Asian Bistro Privacy Policy Contact Us Recipe of the MonthVegetable Korma
Vegetable korma is a type of mild curry dish that originated in India and is often made with yoghurt sauce, cream, or nuts. |
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Kimchee Kimchee, also spelled gimchi or kimchi, is a traditional Korean fermented dish made of some select vegetables with varied seasonings. Kimchi is the most common Korean banchan (Korean side dish) eaten with rice along with other banchan dishes. Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchee stew (kimchee jjigae) and kimchee fried rice (kimchee bokkeumbap). INGREDIENTS 2 Chinese cabbages, cut in quarters or two-inch wedges 1 cup salt 
½ gallon water 1 medium white radish ¼ cup scallions, cut into one-inch pieces ½ cup Korean ground red pepper 1 head garlic, finely chopped 2 teaspoons fresh ginger, finely chopped ¼ cup fish sauce or Korean salted shrimp, optional DIRECTIONS 1. Dissolve one cup of salt in 1/2 gallon of cold water. 2. Soak cabbage in salt water 3-4 hours. 3. After soaking, rinse thoroughly in cold water, squeezing as much water from the leaves as possible. 4. Cut radish into thin strips. 5. In a large bowl, combine red pepper with garlic, ginger and fish sauce or shrimp. Mix it up with a spoon until it forms a paste. 6. Add radish and scallions to mixture. Salt to taste. 7. Pack the seasoned paste between each cabbage leaf. 8. When entire cabbage is stuffed, take the outer big leaf and wrap tightly around rest of cabbage. 9. Place stuffed cabbages in a large jar, pressing down firmly to remove any air bubbles. 10. Let the Kimchi marinate 2-3 days before serving. To serve, remove Kimchi from jar and slice into one-inch pieces. |