Best Kimchi With Fermented Shrimp And Pineapple Recipes

BUTTERY KIMCHI SHRIMP

Buttery Kimchi Shrimp image

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

Ingredients

3/4 cup roughly chopped kimchi
1 1/2 pounds shrimp, peeled and deveined, tails left on (16 to 20 shrimp)
Kosher salt
3 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 1/2 teaspoons finely chopped ginger
1/2 teaspoon red-pepper flakes (optional)
1/2 lime, for serving
2 tablespoons roughly chopped cilantro
Flaky salt (optional)

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)

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

Ingredients

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

PINEAPPLE KIMCHI

Pineapple Kimchi image

Provided by Food Network

Time 2h10m

Yield about 2 cups

Number Of Ingredients 8

Ingredients

1 large pineapple, trimmed, peeled and cut into 1-inch cubes
1 cup Kimchi Marinade, recipe follows
1/2 cup chopped Asian pear
1/2 cup coarsely ground gochugaru (Korean red chile flakes)
1/4 cup fish sauce
2 garlic cloves, minced
2 tablespoons sugar
2 teaspoons minced ginger

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.