For those who do not know about kimchi, it is basically a fermented / picked cabbage. This kimchi is a Korean favorite and now a days you can even find kimchi pizza's in some specialty pizzeria's.It is tangy and sour and the cabbage still will be crunchy, if you have never had kimchi before the first few bites will be very tangy but once you get used to it you will love it. My friend visited me and I gave her the kimchi and she was not a big fan when she first tasted it but after a few bites she asked for a second serving. so if you like sour food then you will love kimchi. You will find kimchi in all grocery stores or in any Asian store. You can eat this as a side or just as a snack.Its good when it is hot and even cold. I have garnished with coriander stems which give this dish robust fresh burst of coriander flavor.
If you dont have kimchi, you can do the same recipe without kimchi.
Name: Sun yum kimchee
Availability: Any grocery or Asian grocery store
Cucumber stir-fry with kimchi Serves 2
Kimchi,store bought, chopped - 1/4 cup
Onion , chopped small - 1/4 cup
Ginger, diced finely - 1/2 tbs
Garlic, diced finely - 2
Green chili chopped finely - 1
Soy sauce - 1 tbs
Vinegar - 1/4 tbs
Coriander stem, chopped - 1 tbs for garnishing
Salt to taste if needed
Oil - 1 tbs
Spoon to clean out the cucumber seeds.
Slit cucumber lengthwise and using a spoon scoop out the seeds and chop them into the semi circle rounds or in any shape and size you want.
In a pan heat 1 tbs oil and add the onion and green chili and fry it for 1 minute until the onion is translucent.
Add the ginger and garlic and cook in medium heat for 2 more minutes.
Add the kimchi, soy sauce, vinegar and cook for 1 minute.
Add cucumber and salt if needed, toss around and cook for 2 more minutes, so the cucumber still has some crunch.
Serve hot or cold with Korean pancakes.
You can cook cucumber what ever way you like. If you want the cucumber to be soft cook for 5 minutes.
If you do not have kimchi you can do the same recipe without kimchi.