Best 3 Japanese Curry With Kimchi Recipes
**Japanese Curry with Kimchi: A Unique and Flavorful Fusion Dish**
Japanese curry, a beloved dish known for its rich, savory flavors, meets its match in kimchi, a spicy and tangy Korean fermented cabbage. This fusion dish combines the best of both worlds, creating a complex and satisfying meal that is sure to tantalize your taste buds.
**The Magic of Fusion: Japanese Curry and Kimchi United**
Japanese curry, with its mild sweetness and velvety texture, provides a canvas for the bold and spicy kimchi to shine. The kimchi adds a layer of heat and acidity that cuts through the richness of the curry, creating a dynamic balance of flavors.
**Taste the Harmony of Ingredients:**
Each ingredient in this dish plays a crucial role in creating a harmonious symphony of flavors. The sweetness of carrots and potatoes complements the savory notes of the curry and kimchi, while the green onions add a refreshing touch.
**Explore the Recipe Variations:**
The article offers three variations of this fusion curry to suit different preferences. The classic version features tender chicken simmered in the flavorful curry-kimchi sauce. For a vegetarian option, tofu takes the place of chicken, providing a meatless alternative that is equally satisfying. And for those who crave a seafood twist, succulent shrimp are added to the curry, creating a delightful medley of flavors.
**Experience the Culinary Journey:**
Embark on a culinary journey with this Japanese curry with kimchi. Whether you prefer chicken, tofu, or shrimp, this fusion dish promises an explosion of flavors that will keep you coming back for more.
KIMCHI UDON NOODLE STIR-FRY
This is a sweet, nutty, and spicy kimchi udon stir-fry your whole family will love - and it takes mere minutes to make from start to finish! Top with cooked eggs and shredded nori if you like.
Provided by chpmnk42
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
- Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
- Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 66.7 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 1452.3 mg, Sugar 7.6 g
KOREAN KIMCHI
My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.
Provided by Christina P.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT3h20m
Yield 20
Number Of Ingredients 6
Steps:
- Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
- Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
- Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 113.6 mg, Sugar 1.3 g
JAPANESE CURRY
Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).
Provided by MMSVA
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
- Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g
Tips:
- To make the curry base, start by sautéing onions, garlic, and ginger in oil until softened. Then, add in curry powder and cook for a minute or two, stirring constantly. This will help bloom the spices and release their flavor. - For a richer curry, use a combination of different types of curry powder, such as Madras, garam masala, and turmeric. - If you don't have kimchi on hand, you can substitute sauerkraut or shredded cabbage. Just be sure to drain off any excess liquid before adding it to the curry. - To make the curry ahead of time, simply cook the curry base and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the curry base and add in the cooked vegetables and meat. - Serve Japanese curry with steamed rice, noodles, or naan bread. You can also top it with a dollop of yogurt or sour cream, and a sprinkle of chopped cilantro or green onions.Conclusion:
Japanese curry with kimchi is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is rich and flavorful, with a slight kick from the kimchi. It's a great way to use up leftover vegetables and meat, and it's also a good option for a vegetarian or vegan meal. So next time you're looking for a quick and easy dinner idea, give Japanese curry with kimchi a try!
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