Embark on a culinary journey to discover the vibrant flavors of kimchi with fermented shrimp and pineapple. This unique dish, originating from the shores of Southeast Asia, tantalizes the taste buds with its intriguing blend of spicy, tangy, and sweet notes. The fermented shrimp adds a savory depth of flavor, while the pineapple lends a refreshing tropical touch. This kimchi is a versatile condiment that can be enjoyed on its own, as a side dish, or as an ingredient in various dishes. From classic kimchi fried rice to sizzling kimchi pancakes, and even a creative kimchi salsa, this article presents a collection of delectable recipes that showcase the versatility of this fermented delicacy. Get ready to explore the exciting world of kimchi, fermented shrimp, and pineapple, as we delve into a symphony of flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERY KIMCHI SHRIMP
Kimchi, a classic Korean dish of fermented vegetables, creates a subtle, funky sauce for sweet shrimp when stirred into melted butter. Some kimchis can be spicier than others, so taste yours before deciding if you want to add heat with red-pepper flakes. A good squeeze of lime juice just before serving gives the whole dish a bright lift and really brings it together, so don't even think about skipping it. Serve with sautéed bok choy or tatsoi on the side.
Provided by Colu Henry
Categories dinner, lunch, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
- In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams
KIMCHI (KOREAN FERMENTED SPICY CABBAGE)
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
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
PINEAPPLE KIMCHI
Provided by Food Network
Time 2h10m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate 2 hours. This kimchi will keep up to 1 week, refrigerated--but honestly, it's not going to last that long.
- Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.
Tips:
- Choose fresh, high-quality ingredients. This will ensure that your kimchi is flavorful and delicious.
- Use a clean, sanitized jar or container for fermenting your kimchi. This will help to prevent spoilage.
- Keep your kimchi in a cool, dark place during fermentation. The ideal temperature for fermenting kimchi is between 60-70°F (16-21°C).
- Check your kimchi regularly during fermentation. Look for signs of spoilage, such as mold or off-smells.
- Once your kimchi is fermented to your liking, store it in the refrigerator. Kimchi can be stored in the refrigerator for up to 6 months.
- Kimchi is a versatile ingredient that can be used in a variety of dishes. Try adding it to stir-fries, soups, stews, or as a condiment.
Conclusion:
Kimchi is a delicious and healthy fermented food that is easy to make at home. With a little planning and effort, you can enjoy delicious, homemade kimchi in no time. So, what are you waiting for? Give kimchi a try today!
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