Wednesday, May 18, 2011

Fresh Spring Kimchi Salad

This Korean kimchi salad makes a delicious spring meal when served with rice, a hard boiled egg, and if you're adventurous, a side of anchovies! Most kimchi dishes are fermented, but this dish is meant to be eaten fresh, so if you are unable to eat right away, be sure to refrigerate. Important note: This recipe is meant to be quite salty and should be served with a side such as rice. If this is not to your taste, consider using a lesser amount of fish sauce.

Fresh Spring Kimchi Salad
Serves 2 to 4

1 bunch radish roots, thinly sliced
1 bunch radish tops, shredded
1 apple (optional), julienned
4 large garlic cloves, grated
1-inch piece fresh ginger, grated
1½ tablespoons chili powder (or more to taste)
¼ cup fish sauce
1 to 2 heads bok choy, leaves detached from stems (can substitute with tatsoi or cabbage)

1. Mix together radish roots, apple, garlic, ginger, chili powder, and fish sauce in a bowl.
2. Add radish tops and boy choy leaves (or substitutes) to the mixture and using your hands, massage into the sauce for several minutes.
3. Let stand for 30 minutes. Serve and enjoy!

1 comment:

  1. Go light on the fish sauce, I'm talking one Tablespoon at a time!