“Kimchee” Salad

Have not tried have been looking for since started watching Korean movies they always cook good looking food.

@Wasuri: LOLOL get out of my head! You put it brilliantly. I couldn’t help myself, and added a tiny drizzle of fish sauce. Wondering if I can eat on Day One, or do I really need to wait 2-3 days? Right now, it tastes garlicky-hot crazy. Will it mellow a bit?

Great coleslaw…I also add sesame oil and substitute sweet chili sauce for the chili flakes…

This is very, very good! It came together quickly and was devoured!

Offended? By a salad recipe? Really? Our society is officially out of real problems when a recipe is offensive. Distasteful? OK. Disgusting? Sure. But offended? If it were really Kimchi the recipe title would have dropped the quotes. Intelligent people–and those not looking for a reason to be a victim–know that the quotes are there for a reason. They mean something. They mean that it’s NOT REALLY KIMCHI. Now, all you offended people, let’s get up out of the fetal position and go live your lives ready to withstand the terrible offenses the world throws at you.

Oh, yeah, the salad was pretty good.

I have not tried to follow this recipe but it all seems fine but I would recommend adding approx. 2 ts of sesame oil to this recipe and not add black pepper at all. My mom made this version to mix with for cold noodle dishes when I was growing up and I loved it.

I have a feeling many reviewers who are giving low ratings are either “not Koreans” or not aware with this type of quick kimchi in Korean. In Korea, we have so many kinds of kimchis and each providence (there are 8 total) has it’s own versions, and even within a providence, each house will make many different types.

Did you know we have water kimchi, white kimchi (not spicy at all) and kimchi with oysters?

I did just as Bobby had seid. Only two small diffs. I used Truvia as a sweetener and I put the whole thing in a zip lock bag. I don’t care how you spell it, if you like spicy and a bit soure. You will love this.

I put it on my fish tacos. It is Great. Thanx, Bobby!

As a resident of South Korea for over 2 years, I consulted my Korean friends on this…Kimchee is the Americanized version of Kimchi. Kimchi is actually a system of fermentation/pickling. There are many different types, but the most familiar is cabbage kimchi. My personal favorite was squid Kimchi. Kimchee is the less potent, more western-friendly version, but has many of the same health benefits and flavors…

To you californians who think you’re cool because Kimchi is a fad, most of you probably have never had real Kimchi…and to those who say Kimchi is only cabbage should really just stop reviewing recipes.

To all those who came out in these comments and acted like the BOBBY FREAKING FLAY didn’t know what he was talking about…well…let me know when YOUR show starts on Food Network…oh, and maybe spend a couple of days in Korea OUTSIDE of Seoul.

“Kimchee” is not the traditional spelling. It is kimchi; after all the Kimchi Museum in Seoul… Have any of you thought, perhaps that’s why you haven’t found it authentic? It is silly to be offended by something so trivial, especially when it is spelled incorrectly.

I think you should notice the quotations around “Kimchee”….. not exactly kimchee … but it looks like it and is surely as spicy!! It’s very good! It didn’t get to sit in the fridge for a few days… I can’t keep my husband out of it! We enjoy it and will probably make it again!