Kim Chee Peanuts Recipes

Steps:

• Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
• In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

Steps:

• In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.

Steps:

• Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
• Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
• Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

Steps:

• Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
• After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

Steps:

• Slice the cabbage, red pepper and Fuji apple place into a mixing bowl and combine the mixture. Add in the chili sauce, vinegar and salt mix well and pour into the cabbage mixture set at room temperature for 90 minutes and then transfer into a plastic container and place into the refrigerator for a week before use.

Steps:

• In a large bowl, combine the kale, cabbage, cranberries, and sweet onion dressing. Toss to coat and mix thoroughly, using your hands if desired. Transfer to the fridge and let chill for at least 15 minutes.
• When ready to serve, add the potato chips and peanuts and toss to combine. Season with a pinch of salt, if needed.

Steps:

• Chop cabbage coarsely and place in a large dish.
• Sprinkle cabbage with salt; let stand 3-4 hours.
• Squeeze cabbage dry with hands and place in another bowl.
• Add remaining ingredients except sesame oil, and mix well.
• Refrigerate at least 24 hours before serving.
• Sprinkle with a few drops of sesame oil on each serving, if desired.

Steps:

• Score the top of the pork flesh about 1/4 inch deep every 1/4 inch in a crosshatch pattern. Put the pork in a large baking dish and rub the meat all over with 2 tablespoons of kimchi base. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or, even better, overnight.
• Preheat the oven to 325°F.
• Remove the plastic wrap from the pork and replace with a piece of aluminum foil. Bake the belly for 2 1/2 hours, or until the meat is super soft. Remove the pork from the oven and transfer to a platter or baking dish. Allow the meat to cool to room temperature, then cover and refrigerate for roughly 2 hours. Discard all of the pork fat left in the baking dish.
• To prepare the glaze, in a small bowl combine the remaining 1/4 cup kimchi base and the honey; set aside.
• Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don't have a deep-fry thermometer to maintain the temperature, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
• Remove the pork from the fridge and cut into 6 equal pieces. Spread the flour on a plate and dredge all sides of the pork in the flour, tapping off the excess.
• Using a slotted spoon, carefully slip 3 of the pork pieces at a time into the hot oil. Fry until the pork belly is crispy and brown on all sides, about 5 minutes. Transfer the pork to a platter lined with paper towels to drain. Repeat with the remaining pork belly pieces.
• To serve, divide the kimchi among 6 small shallow bowls. Place a piece of the crisp pork belly in the center. Drizzle a little bit of the glaze on top and sprinkle with peanuts. Garnish with the sprouts.