kimchee

Gochujang is an amazing Korean sauce. See the post above for more explanations of it.

Korean Kimchi Burgers with Gochujang Sauce

lb. ground Beef or Pork ((455 grams))

Garlic (, minced)

Tablespoon Gochujang sauce ((15 milliliters) , plus extra for spreading)

cracked black pepper (,

Lettuce

Green Onion (, sliced)

Hamburger Buns

Optional Burger condiments: lettuce (, Mustard, Fried Shallots, Onions )

In medium bowl, mix ground beef, garlic, gochujang sauce and black pepper. Divide into 3-4 portions and shape burger patty.

Heat grill over medium-high heat (if you have that option) and cook for about 3 minutes on each side or until cooked.

Assemble the burgers: lay bottom bun, lettuce, patty, extra gochujang sauce, kim chi and green onions on top. If you want, add any of your favorite burger toppings.Place the top bun on the burger and enjoy!

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.

Quick kimchi

Chinese cabbage

garlic cloves, crushed

ginger, grated

tbsp fish sauce (optional)

tbsp sriracha chilli sauce

golden caster sugar

tbsp rice vinegar

radishes,

carrots,

spring onions, finely shredded

Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.

Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Korean fried chicken burgers

chicken thighs fillets

ginger

cornflour

vegetable oil

dark brown sugar

Korean chilli paste (gochujang) – see tip

soy sauce

garlic cloves

tsp sesame oil

½ white cabbage

mooli

spring onions

garlic

mayonnaise

hot chilli powder

Little Gem lettuce

brioche

Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.

To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.

Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.

Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

Make a vegan version of kimchi (or kimchee) from this simple Korean recipe. Enjoy the umami flavours of the seaweed, whether you follow a plant-based diet or not

Kimchi

Chinese leaf (2kg prepared weight)

sea salt (3% of the cabbage weight)

tbsp seaweed (I use wakame), lightly rinsed

carrot

leek

onion, chopped

garlic (10 cloves), peeled

ginger, chopped

pear,

Korean chilli flakes (use less if you prefer it milder)

2-litre sterilised jar

Chop the Chinese leaf into bite-size pieces, weighing it until you have 2kg, then wash under running water. Mix the Chinese leaf with the salt and the seaweed in a large bowl. Set aside.

Every now and then, over the course of 3-4 hrs, mix the salted Chinese leaf and seaweed with your hands. (You will start to see liquid being released.) You want to be able to bend the Chinese leaf without breaking the pieces.

Meanwhile, shred the carrot and leek, and chop the spring onions. Set aside. Make the chilli paste by blitzing the onion, garlic, ginger and pear in a food processor until puréed. Add the chilli flakes, then blitz again to combine. Drain the Chinese leaf mixture, removing as much water as you can. This may take about 10 mins.

Toss the Chinese leaf mixture with the other vegetables, then mix in the chilli paste to coat everything. Tip into a 2-litre sterilised jar. Try not to have too many air pockets and leave a 1-inch space under the lid. Put a fermentation weight on top, or if you don’t have one, try using some baking beans in a bag. Keep a plate under the jar in case of overflow. After 24-48 hrs you will begin to see bubbles appearing. That means fermentation is underway.

At any point during the fermentation, you can taste the kimchi to see how you like the flavour. I prefer to keep mine in the fridge after day 3 to slow down the process and start enjoying it. You can transfer the kimchi into smaller jars for easy access from the fridge. It also makes a great present for family and friends.

This easy Kimchee (Kimchi) recipe will teach you to make authentic kimchee at home. It&#039;s easy to do with these simple steps!

Easy Homemade Kimchee Recipe

cabbage

salt

cold water (plus more as needed)

scallions

Korean red pepper powder

fish sauce

garlic (minced)

shrimp (minced)

sugar

Kimchi (Hangul: 김치, Korean: ; English /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of...

kim chee

Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Cambodian, Filipino, Thai, Laotian and Vietnamese cuisines. It...

Ice is water frozen into a solid state. Depending on the presence of impurities such as particles of soil or bubbles of air, it can appear transparent or a more or less opaque bluish-white color. In the Solar System, ice is abundant and occurs naturally from as close to the Sun as Mercury to as...

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of over 7,000 years of human consumption and use, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well...

softneck garlic

white sugar

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

napa cabbage

Scallion, green onion, and spring onion are English names (with many other regional names throughout the world) for various Allium species. All of the Allium have hollow green leaves (like the common onion), but these are used while they lack a fully developed root bulb. Used as a vegetable, they are eaten either raw or...

scallion

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.

Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.

Place the remaining ingredients in a large bowl and stir to combine.

Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.

Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar.

Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Top 5 kimchee recipes from across the web

The most viewed kimchee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Korean Kimchi Burgers with Gochujan...

Quick kimchi

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Top 5 kimchee recipes from across the web

The most viewed kimchee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Kimchi Burgers with Gochujan...

Quick kimchi

Korean fried chicken burgers

Kimchi

Easy Homemade Kimchee Recipe

The most viewed kimchee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine