1 chinese cabbage
2 cloves garlic
1 tsp hot pepper
1 tsp soy sauce
1 tsp vinegar
1 tbsp salt
1 tbsp sugar
A Recipe for
Instant Kimchi (Korean Gut Churi Kimchi)
An empty belly is the best cook. |
| Estonian Proverb |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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This Recipe for Instant Kimchi (Korean Gut Churi Kimchi) is one of thousands in the Recipes-to-go Asian Cookbook.
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Food Tip |
This is a recipe for Instant Kimchi (Korean Gut Churi Kimchi) from the recipe cookbook of Recipes-to-go (Asian)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
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1. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2
inches wide. Three cups of chopped cabbage are needed.
2. Crush the garlic and blend with the hot pepper, soy sauce and
vinegar. Add the cabbage and mix well. Add the salt and sugar, mix
and cover until ready to serve.
From: The Korean Cookbook, by Judy Hyun.
Serves: 4
Instant Kimchi (Korean Gut Churi Kimchi) Recipe brought to you by Recipes To-Go