Friday, September 14, 2012

Meat-free Friday–Gangnam style!

OK, I’m taking a break from my new favorite dance to share the meat-free Friday recipe.  In honor of the newest dance craze, today I’m sharing a Korean dish – Kimchi!  This recipe comes 100% from Cooking Light magazine, March 2003, via

  • 14 cups coarsely chopped napa cabbage (about 2 pounds)
  • 3 tablespoons kosher salt
  • 1 tablespoon sesame seeds, toasted
  • 2 1/2 tablespoons sambal oelek or Thai chile paste
  • 2 tablespoons minced fresh garlic $
  • 2 teaspoons dark sesame oil
  1. Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
  2. Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

Back to dancing!

No comments:

Post a Comment