Taking the Kimchi Salad Shortcut

By MARIAM HOSSEINI
|  Tuesday, Oct 26, 2010  |  Updated 2:15 PM PDT
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Taking the Kimchi Salad Shortcut

Taking shortcuts on Kimchi salad is not always a bad thing.

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Please don’t judge me, but this is a shortcut salad, meaning that it utilizes pre-made ingredients.

That’s how it was taught to me though, and I’ve found that there are no whole ingredients that produce the same flavor in the final product.

I first tried this kimchi salad at a Guamanian party, and I was hooked. Spicy, salty, sour and a little bit sweet, this salad incorporates all of my favorite flavors.

A little research revealed that this salad first became popular in Guam in the 1990s, as Guam’s Japanese and Korean communities introduced little bottles of kimchi base into the local cuisine.

This salad is really easy to make but it needs a few hours to sit and let the flavors develop. Make sure its covered tightly as it develops a strong aroma.

Kimchi Salad

Ingredients:

2 Japanese or Persian cucumbers, thinly sliced into 2-inch matchsticks
1 large mango, thinly sliced into 2-inch matchsticks
1 6-inch piece of daikon radish, thinly sliced into 2-inch matchsticks
1/2 jar of kimchi concentrated base (about 1/3 cup)
1/3 cup rice vinegar

1. Add all the ingredients to a large glass or ceramic bowl and mix well. Cover tightly and refrigerate for at least 2 hours before serving.

Mariam Hosseini is a Bay Area native who has been writing about food and travel for six years.  She blogs regularly at yogurtsoda.com.
 

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