Quick Coleslaw "Kimchi" and Korean Kimchi BBQ Burger
I'm open to trying new foods but some items hit all my food no-nos. This is because I have texture issues ... as well as some taste and odour ones ... so most kinds of pickles make me shudder. (On a side note, I love 'pickled' ginger or gari with sushi. How weird is that?)
Kimchi is one such dish for a number of reasons.
However, in the interest of experimentation, as well as economy, I wanted to see whether I could recreate some of the features of kimchi starting with a base of a commercial coleslaw mix instead of the usual Napa cabbage.
I recently came home with a new container of gochujang or Korean chili paste, which I decided to use instead of the traditional gochugaru or Korean red pepper flakes, to make the kimchi.
It's only my second purchase and a different brand than the one I've used before, since the store where I bought it didn't have the brand I had first tried. Incidentally, I was told (by the Japanese owner/cashier of the grocery store, I bought it at) to transfer the paste from the plastic tub it comes in into a clean glass jar which could be tightly sealed and kept in the fridge, to preserve freshness for as long as possible. I'm also going to portion part of the paste into 1 tbsp amounts, wrap them individually in food wrap, place into a freezer bag and freeze.
The recipe I used was found here but I made some changes: substituted shredded coleslaw mix in place of the cabbage, used gochujang in place of the Sriracha chili sauce, omitted the radish completely and the only carrot was what was already included in the mix.
Coleslaw salted (1/4 cup of water and 1 tbsp of coarse sea salt for 1/4 lb/227 gm of coleslaw), let sit for 1 hr and then drained and squeezed dry. About 1/2 cup of salted water came off the coleslaw at this point. The salted coleslaw was then rinsed several times, drained and squeezed dry again and combined with the gochujang mixture and refrigerated.
Quick Coleslaw "Kimchi"
Korean Kimchi BBQ Burger
Korean Kimchi BBQ Burger for One
1 bbq'd burger
1 toasted hamburger bun**
2-3 tbsp quick kimchi
** I used my home made sweet potato bun
Spread the top and bottom of the hamburger bun with butter or margarine and toast in a pre-heated grill pan over medium heat for 2 -3 minutes or until golden brown. In the same heated pan, fry the kimchi until it's heated through and a bit crispy.
Spread the spicy mayo (recipe below) on the top and bottom of the hamburger bun. Top with the bbq'd burger and crispy kimchi.
Serve immediately
Spicy mayonnaise - enough for one burger
1 tbsp mayonnaise or Miracle Whip
1/2 tsp gochujang
Mix well, taste, and add more mayo or gochujang depending on hotness level desired.
Kimchi is one such dish for a number of reasons.
However, in the interest of experimentation, as well as economy, I wanted to see whether I could recreate some of the features of kimchi starting with a base of a commercial coleslaw mix instead of the usual Napa cabbage.
I recently came home with a new container of gochujang or Korean chili paste, which I decided to use instead of the traditional gochugaru or Korean red pepper flakes, to make the kimchi.
It's only my second purchase and a different brand than the one I've used before, since the store where I bought it didn't have the brand I had first tried. Incidentally, I was told (by the Japanese owner/cashier of the grocery store, I bought it at) to transfer the paste from the plastic tub it comes in into a clean glass jar which could be tightly sealed and kept in the fridge, to preserve freshness for as long as possible. I'm also going to portion part of the paste into 1 tbsp amounts, wrap them individually in food wrap, place into a freezer bag and freeze.
The recipe I used was found here but I made some changes: substituted shredded coleslaw mix in place of the cabbage, used gochujang in place of the Sriracha chili sauce, omitted the radish completely and the only carrot was what was already included in the mix.
Coleslaw salted (1/4 cup of water and 1 tbsp of coarse sea salt for 1/4 lb/227 gm of coleslaw), let sit for 1 hr and then drained and squeezed dry. About 1/2 cup of salted water came off the coleslaw at this point. The salted coleslaw was then rinsed several times, drained and squeezed dry again and combined with the gochujang mixture and refrigerated.
Quick Coleslaw "Kimchi"
Korean Kimchi BBQ Burger
Korean Kimchi BBQ Burger for One
1 bbq'd burger
1 toasted hamburger bun**
2-3 tbsp quick kimchi
** I used my home made sweet potato bun
Spread the top and bottom of the hamburger bun with butter or margarine and toast in a pre-heated grill pan over medium heat for 2 -3 minutes or until golden brown. In the same heated pan, fry the kimchi until it's heated through and a bit crispy.
Spread the spicy mayo (recipe below) on the top and bottom of the hamburger bun. Top with the bbq'd burger and crispy kimchi.
Serve immediately
Spicy mayonnaise - enough for one burger
1 tbsp mayonnaise or Miracle Whip
1/2 tsp gochujang
Mix well, taste, and add more mayo or gochujang depending on hotness level desired.