Spicy Kimchi Potato Salad Recipes

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KIMCHI (KOREAN FERMENTED SPICY CABBAGE)



Kimchi (Korean Fermented Spicy Cabbage) image

I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.

Provided by mykoreaneats

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P2DT9h25m

Yield 14

Number Of Ingredients 16

3 heads napa cabbage
3 cups water
4 cups coarse sea salt
3 cups water
3 tablespoons sweet rice flour
1 yellow onion
12 cloves garlic, peeled
2 tablespoons minced fresh ginger root
1 tablespoon water, or as needed
4 cups Korean red chile flakes (gochugaru)
½ cup fish sauce
¼ cup dried salted shrimp (saeujeot)
2 tablespoons brown sugar
1 tablespoon sesame seeds, or more to taste
2 cups Korean radish, cut into matchstick-size pieces
3 green onions, cut into 2-inch pieces

Steps:

  • Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
  • Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
  • Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
  • Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
  • Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
  • Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
  • Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
  • Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

Nutrition Facts : Calories 88 calories, Carbohydrate 17.9 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 24795.6 mg, Sugar 4.7 g

SPICY KIMCHI POTATO SALAD



Spicy Kimchi Potato Salad image

A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes sriracha and kimchi to liven things up.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

2/3 cup mayonnaise
3 tablespoons finely chopped scallion whites (slice and save greens for garnish)
2 tablespoons chopped kimchi
1 1/2 tablespoons ketchup
2 teaspoons lime juice, more to taste
1 1/2 teaspoons sriracha or other hot sauce
1/4 teaspoon kosher salt, more as needed
2 pounds small waxy white or yellow potatoes, roughly about the same size

Steps:

  • In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
  • Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
  • Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams

KIMCHI AND POTATO HASH WITH EGGS



Kimchi and Potato Hash With Eggs image

Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don't take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.

Provided by Hetty McKinnon

Categories     breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 cup napa cabbage kimchi, undrained and roughly chopped
2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
4 large eggs
Mayonnaise, for garnish
1 tablespoon furikake or toasted white sesame seeds, for serving
1 scallion, finely chopped

Steps:

  • Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
  • Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
  • Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
  • Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.

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Make Potato Salad: Bring potatoes to a boil in a large pot, seasoned with salt. Reduce heat and cook for 20 to 25 minutes or until tender. Drain potatoes and …
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  • Make Potato Salad: Bring potatoes to a boil in a large pot, seasoned with salt. Reduce heat and cook for 20 to 25 minutes or until tender. Drain potatoes and cool by spreading on a baking sheet. Heat a medium skillet over medium-high heat and add bacon grease; when hot, add kimchi. Cook, stirring, until the kimchi is caramelized; set aside to cool. Combine cooled potatoes, kimchi, chopped eggs, red onion, green onions and celery and toss gently. Make Gochujang Mayo Sauce: Combine mayonnaise, Gochujang, lemon juice, Sriracha sauce, soy sauce, sesame oil, bacon grease, garlic, salt and pepper and whisk well. Add the mayonnaise sauce to the potato mixture. Gently fold ingredients together until evenly coated. Garnish with sliced green onions and toasted sesame seeds.
  • *Kimchi is a traditional Korean side dish made of cabbage and other vegetables and spices that are pickled and fermented.
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2021-05-27 2. In a medium-size bowl, combine the chopped kimchi, celery, chives, mayonnaise, sour cream, mustard, red wine vinegar, honey, onion …
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  • 2. In a medium-size bowl, combine the chopped kimchi, celery, chives, mayonnaise, sour cream, mustard, red wine vinegar, honey, onion powder, smoked paprika, kosher salt and black pepper. Whisk together well.
  • 3. Add the wet mixture to the potatoes, and then use a large spoon, fork or rubber spatula to thoroughly combine together.
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Make Potato Salad: Bring potatoes to a boil in a large pot, seasoned with salt. Reduce heat and cook for 20 to 25 minutes or until tender. Drain potatoes and …
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  • Make Potato Salad: Bring potatoes to a boil in a large pot, seasoned with salt. Reduce heat and cook for 20 to 25 minutes or until tender. Drain potatoes and cool by spreading on a baking sheet. Heat a medium skillet over medium-high heat and add bacon grease; when hot, add kimchi. Cook, stirring, until the kimchi is caramelized; set aside to cool. Combine cooled potatoes, kimchi, chopped eggs, red onion, green onions and celery and toss gently. Make Gochujang Mayo Sauce: Combine mayonnaise, Gochujang, lemon juice, Sriracha sauce, soy sauce, sesame oil, bacon grease, garlic, salt and pepper and whisk well. Add the mayonnaise sauce to the potato mixture. Gently fold ingredients together until evenly coated. Garnish with sliced green onions and toasted sesame seeds.
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  • **Gochuang is a Korean chili sauce that can be found in the international aisle of many grocery stores and at Asian cuisine specialty markets


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  • Creamy and Classic: Basic Potato Salad. A creamy, mayonnaise-based potato salad with egg and diced celery is as essential to a barbecue spread as the main meat itself.
  • Flavor Forward: Herbed Potato Salad. If brats, sausages, or grilled meats are on the menu, however, a vinegar-based salad with plenty of herbs is the way to go.
  • Old School: Swabian Potato Salad. Germany is home to a plethora of potato salad styles, many of which influenced the those you see in America today. You’ll often find that German recipes, however, call for letting the potatoes soak in a beef broth (along with vinegar), a step that seems to have gotten lost on this side of the Atlantic.
  • Newfangled: Warm German Potato Salad with Bacon. A lot of potato salad recipes try to riff on more traditional versions by bringing in a hodgepodge of add-ons.
  • The Seasonal Favorite: Swedish Potato Salad (Farskpotatissalad) Farskpotatissalad is Sweden’s way of celebrating the arrival of new potatoes in the summer.
  • Spuds in Translation: Japanese Potato Salad. Japanese potato salad has an everything goes philosophy to it: it’s not uncommon to find carrots, peas, and even quick pickled cucumbers tucked into the mix.
  • À la Russe: Olivier Salad. Olivier salad is a favorite throughout Russia, yet its origins are thought to lie in the ingenuity of one Belgian chef. Although its recipe has morphed over the years, nowadays, the salad is reliably stuffed with meat, pickles, and carrots, though it doesn’t need to be as beautifully composed as the one above to taste phenomenonal.
  • The OG: Causa Rellena. Potatoes were first domesticated in the area around modern day Peru. Naturally, the country has an endless array of ways to prepare the tubers.
  • Spicy and Saucy: Malaysian Potato Salad. Perhaps “salad” isn’t quite the right word for this dish, yet it’s not completely wrong either—taste it and you won’t care about calling it anything but delicious anyway.
  • Korean Fusion: Kimchi Potato Salad. Compulsively edible gochujang and fermented cabbage kimchi bring Korean style to this creamy potato salad, which also boasts crisp bacon, scallions, and black sesame seeds.


POTATO SALAD RECIPE - CHOWHOUND
2016-05-09 For potato salad: 1 pound Yukon potatoes, peeled ; 5 eggs; 10-12 strips bacon ; For potato salad dressing: 1 16-ounce jar of cabbage kimchi, chopped with juice; 2 …
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