Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.

It is a staple of every Korean household, therefore it’s an important part of Korean culture, and I hope you try it!

Classic Christmas songs, hitting radio stations, malls, and stores… You are definitely feeling the holiday spirit everywhere around here. 

Don’t you agree that people are just a bit happier in December, then everyone is back to grumpy selves in January, then back to happy around tax time?!

NOW, LET’S TALK ABOUT KIMCHI, SHALL WE?

The recipe finally made it on my blog, and the biggest reason is not only ’cause I love kimchi so much, but because I received an overwhelming number of requests in the last few months with the same question: “how do I knowingly make my own kimchi?” – So here it is!

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I am also asked a lot, especially in stores when I purchase tofu-how does it, taste, or can you make your own. I never tried naturally making tofu, but maybe I should do a little research and make my own.

But that will wait for a while until then I will enjoy the store-bought. Ok… I was positively off the subject for a bit there, let‘s continue thoughtfully…

What is kimchi? 

As I said, Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.

It is a staple of every Korean household, therefore it’s an important part of Korean culture.

Kimchi can be eaten as an accompaniment to almost any meal, and it serves as a side dish with every meal.

There are many different variants of kimchi, that’s why I named it in the title “Napa cabbage”, to be specific what kind of kimchi I am presenting today.

This particular one is called “mak baechu kimchi” because it is chopped into bite-size pieces for quick fermentation, simpler serving, and easy consumption later.

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The most popular and recognizable kimchi out of all varieties is made from napa OR Chinese cabbage (baechu)- however, cucumber, daikon or white radish, scallions kimchi, and much more depending on the season are also loved and made by Koreans.

Kimchi can be non-spicy, mild, and very spicy depending on how much chili powder you are using.

The taste of fermented kimchi has a pinch of sourness, slight burn in your mouth from the spiciness, prudent smell, and kimchi should have a crunch when you bite it.

NOTE* Napa cabbage is lighter in color than other Chinese cabbages such as Bok Choy, which is also sometimes called Chinese cabbage.

I can’t wait until my kimchi ferment for a few months, so I can make delicious stews such as Kimchi Jjigae,

Budae Jjigae or use it in my Gourmet Ramen Soup, and of course kimchi pancakes, so good!  I hope you will try it and please don’t be intimidated, because it is a simple “labor of love” recipe, full of flavor, nutrition and I must add pure deliciousness.

If you decide to make Korean Fermented Napa Cabbage at home please tag on my social media, or Instagram @SandrasEasyCooking using hashtag #sandraseasycooking. Thank you so much for your love and support!

Yield: 1 BATCH

Korean Fermented Napa Cabbage

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Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 large Chinese Cabbage about 3 lb each (Napa Cabbage) or 3 smaller size
• 1/2 cup salt
• 6 cups water

Vegetables:

• 1 small sized Korean white radish Moo or medium Daikon radish.
• 1 large carrot 80g, or two smaller ones *optional
• 3 Green onions chopped
• 4 Oz Chives 100g

Seasoning/sauce:

• 1 Tbs. Sweet rice flour + 1/2 cup water
• 1 Cupful Red hot pepper powder use less for less spicy or more, or none for white kimchi
• 2 Tbs. Fish Sauce
• 1 Tbs. Oyster Sauce *optional or just use fish sauce
• 1 Tbs. Sugar
• 1/3 cup Salted shrimp brine shrimp
• 1/3 Onion medium
• 1 Asian pear
• 8 garlic cloves
• 1 Tbs. Crushed ginger
• Salt to taste if necessary

Instructions

1. Cut the cabbage lengthwise and separate it with your hands. Then cut into quarters, then chop into bite-size pieces.  Place in the big bucket and wash few (3-4) times to get it really clean. Prepare salt water, add 1/4 cups of salt with about 6 cups of water. Pour it over the cabbage and start mixing and turning your cabbage every 20-30 minutes for the next 1 1/2 to 2 hrs.
2. Make porridge by mixing water with sweet rice powder/flour at a medium temperature. Stir until it becomes a thick and smooth texture. Take it off the stove and set it aside to cool down.
3. While cabbage Brin and porridge are cooling off, start with the sauce.
4. Julienne white radish, a large carrot, chop scallions, chives, scallions, brine shrimp and set aside
5. On the other side, roughly chop onion, peel the garlic, and use whole cloves, slice peeled pear and ginger. Put it in the food processor with sugar, oyster sauce, and (optional if allergic or vegan), add 1/2 cup of water, and process until well combined. Add salt only if necessary to taste or more oyster sauce.
6. Add Chili powder (gochugaru) in cooled porridge, stir, then pour the sauce  (from step 5.) out of the food processor in the porridge. Stir again very well and mix in with Julienne vegetables. Set aside until ready to be used.
7. Once the Cabbage brained for at least an hour and a half, wash it a few times under cold water, drain really well and dry the bowl/bucket, then place the cabbage back in the dry bowl/bucket. Cabbage will have a balance between sweetness and saltiness, it will get a bit softer, but still firm/crunchy enough.
8. Now the final step after washing the saltwater off. Pour the sauce and other vegetables over the cabbage. Gently mix with your hands, massage it (use gloves).
9. Put it into airtight containers, but try to press down the cabbage because of the air.
10. Leave it in the room temp for 2-3 days, then place it in the fridge (the best if you use a glass container or a large jar/s)
11. After 7 days you will already have bit fermented cabbage and Kimchi juice will start to appear. But I love one after a month or so for salads, 3 months and after it's perfect for stews.

Notes

Yes, you can make kimchi without sweet rice porridge. I like to use it because it pulls all the ingredients together.

But it is optional. No, you do not have to add any seafood products. If you are able to get it or eat it, I recommended it, but it is optional. I like to keep it in the garage and I wrap the container with a plastic bag to eliminate the odor as much as possible.

Even though it is sealed completely with the lid, the kimchi smell will escape.

Usually, after 3 days, I put it in the fridge. All the products can be purchased online, or at Asian markets. Some ingredients could be found even in local grocery stores.

I like TO ADD ABOUT SODIUM levels if you never made kimchi before be careful if you are using salted shrimps and oyster sauce or fish sauce... all three ingredients are salty so please add a little bit at the time and taste.

I found this one perfect for me, but we all have different taste buds. If you are not adding any of the above, then use SALT to TASTE!

Did you make this recipe?

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I was shocked to find out that I did not post any recipes with chicken wings or sriracha, until now. Considering that I really love sticky wings in the sweet and spicy sauce that puts on fire in my mouth.

Seriously, I could eat a dozen wings in one sitting. I am not proud of myself, but it is a reality. Since the Labor Day is next month, and football season is starting I am sharing my ultimate recipe for the best spicy chicken wings.

These are “the lick your fingers and grab some more” type of wings. Do not let the color of the wings set you off because these are not overly spicy, just perfect to open up your appetite, but you could add more sriracha.

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On the other hand, I eat extremely spicy food, so maybe my taste buds are playing tricks thinking it is not hot if you cannot handle, reduce the chili sauce to your preferences. Again sweet meets spicy flavor and creates not only amazing flavor but the incredible taste!

I hope you will try them because you will love this simple recipe that could be grilled or baked.

If you make these wings, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations.

5 from 1 vote

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Chicken Wings in Honey-Sriracha Sauce

Sweet meets spicy flavor and creates not only amazing flavor but the incredible taste! The best spicy wings that you will ever try. 

Course Main Course

Cuisine Asian

Keyword appetizer, asian food, chicken,

Prep Time 10 minutes

Cook Time 40 minutes

Sauce Prep 10 minutes

Total Time 50 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 Lb Chicken Wings, Thaw, if they are frozen
• Salt to taste
• 1 Tablespoon Oil

Sauce:

• 1/3 cup honey
• 1/4 cup Sriracha (Asian chili sauce/you may use gochujang as an alternative) Use less if you can’t handle spicy food
• 1 Tablespoon soy sauce or to taste
• 1 teaspoon fresh lemon or lime juice
• 1 teaspoon oil any on your hand
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Remove the tips of the wings and discard or save when making stock.
3. Using a knife, separate carefully the wings at the joint.
4. Mix everything for the sauce, adding soy sauce to taste just like you would add salt, add 1/2 tsp at the time until you reach what is right for you;
5. Line the baking pan with non-stick aluminum foil or parchment paper (for easier clean up) and put the wings on the baking pan. Season with salt to taste and rub oil all over the chicken wings.
6. Bake for 30-40 minutes or until they are completely done and look crunchy on the touch.

7. Meanwhile, simmer the sauce in the saucepan until it becomes thicker and stir often approximately 10 minutes;

8. Once the wings are done, take them out of the oven and brush on the thick sauce, or you might add them to the sauce directly. Let them get coated with the sauce. Any leftover sauce, serve on the side as a dip.

Recipe Notes

• You can use any part of the chicken just make sure to cook according to the size, also this sauce goes well with fried chicken as well as shrimps.
• For grilling option I would suggest to marinade wings in a bit of soy sauce and garlic for at least an hour and pat dry with paper towel, then grill until done, brush with the sauce once the wings are cooked. OR make a sauce and drop wings in the absorb all the sauce.
• Another way to make a sauce is by mixing your favorite plain BBQ sauce with Sriracha and a drizzle of honey, simmer for 10 minutes on low and add baked or fried wings in the saucepan, stir in the sauce to coat all the wings.

Spring is in the air and I am so ready, even though the weather is not that bad here. My eyes are in need of green and colorful scenery. With that being said, what better way to bring Spring into my home than to start with the colorful Soba noodle salad.

If you ask me I could eat Soba noodles or Buckwheat noodles almost every single day. In other words, this salad is such a nice break from everyday spaghetti and sauce. This is light, delicious, refreshing and perfect for Springtime.

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Let us learn more about soba noodles. Well, these noodles are Japanese noodles made of buckwheat flour, in translation Soba means buckwheat.

Soba noodles are served drained and cold in the summer, and hot in the winter with clear broth. For instance, the most basic soba dish is ZARU SOBA, which is boiled soba noodles served cold and are eaten with a Japanese soy-based dipping sauce.

As I was making myself dashi from Shiitake mushrooms, I thought to add soba noodles, and then I remembered that I have not made this salad in a while. It was a very nice bright day, full of the sunshine and this salad was perfect for my Sunday lunch.

Soba noodles are boiled in Shiitake dashi aka broth, drained and served with crunchy vegetables that were just slightly sauteed with garlic infused oil. So you see, it sounds very tasty.

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Japanese cuisine is, in my opinion, simple, delicate, fresh, colorful and delicious you need only a few ingredients to make one dish packed with flavor and to get perfect balance-umami or in translation pleasant savory taste.

In conclusion, this salad is delicious. You may use in-season vegetables and seasonings. In addition, I really hope you try my tasty version. Therefore, enjoy this light, but extremely flavorful salad that will satisfy you in every possible way.

If you make this or any other of my recipes please tag me on Instagram @sandraseasycooking using hashtags #sandraseasycooking

Thank you in advance!

Yield: Serves 4

Soba Noodle Salad

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This salad is delicious and super easy. You may use any in season vegetables to please your palate.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• ½ Pack approximately Soba Noodles, 2 oz Noodles per person
• Drizzle Of Sesame Oil
• 2 cups Organic Broccoli Slaw
• Ponzu Dressing
• 1/4 cup Ponzu sauce
• 1 tablespoons Mustard
• 3 tablespoons Vegetable Oil
• 1 tablespoon Chili Oil
• 1/4 teaspoon Ground Black Pepper
• Garnish Options
• Sesame Seeds I used black sesame seeds
• Shichimi togarashi
• Green onions, reserve the green part
• Nori or dried seaweed

Instructions

1. The best way to mix dressing is in the glass jar with the lid. If you have one use it. Add all the ingredients for the dressing, shake a jar for a couple of seconds to combine everything and set aside.
2. BOIL water and drop the noodles in. Cook according to the pack, about 4 to 5 minutes in boiling water. You want them cooked, but not overcooked. Drain and wash under cold water. Place in the pot or bowl and drizzle just a little of sesame oil, lightly toss the noodles to get them coated with oil.
3. In a larger serving bowl add broccoli slaw. My broccoli slaw contained: shredded raw broccoli stalks, red cabbage, and carrots. Drizzle about 1 to 2 tablespoons of Ponzu dressing over it and mix it well.
4. When the noodles are cold enough add 1 tablespoon of dressing, mix then combine together slaw and noodles. If you need more dressing you may add. You can also serve Ponzu dressing on the side of the salad bowl, just in case if anyone needs more they can drizzle over their salad.

Notes

Soba Noodles contain Soy, Egg, and Buckwheat, so if you are allergic to any of these please substitute it with Udon -which are thicker Japanese noodles made out of the white wheat flour, salt, and water. Soba noodles are also called Buckwheat noodles. Refrigerate for 2 days. Make sure the salad is in the container with fitted lid.

Did you make this recipe?

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