Kimchi Express aux Légumes
Photo : Vikas Kumar / Unsplash
Un kimchi frais et végan de radis, concombre, carotte et ciboule, assaisonné de gochugaru et d'ail. Prêt le jour même.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cuisinez sans limites
Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs
Commencer ma semaine gratuiteContinuer avec l'accès gratuitSalt the vegetables
Toss the radish, cucumber and carrot with the salt and leave for 20 minutes to draw out water.
Drain
Rinse briefly, drain and pat dry.
Dress
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Salt the vegetables
Toss the radish, cucumber and carrot with the salt and leave for 20 minutes to draw out water.
Drain
Rinse briefly, drain and pat dry.
Dress
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
There are well over a hundred kinds of kimchi, made from radish, cucumber, scallion, leafy greens and more. Radish kimchi (kkakdugi) and stuffed cucumber kimchi (oi-sobagi) are among the most popular after cabbage kimchi.
Fresh, unfermented styles called geotjeori are eaten the same day they're made.
⭐ Why It's Famous
Quick vegetable kimchi brings crunch and brightness to any Korean meal — no long fermentation needed.
💡 Fun Fact
Traditional kimchi uses fish sauce or salted shrimp; temple kimchi made by Buddhist monks is vegan and skips garlic too.
Korean Peninsula
37.57°N, 126.98°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!