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## Chef RV's Gochujang Kimchi

Kimchi, a staple in Korean cuisine, is a fermented vegetable dish known for its tangy, spicy, and umami flavors.

While there are countless variations of kimchi, Chef RV's Gochujang Kimchi stands out with its unique blend of ingredients and preparation techniques.

This dish not only tantalizes the taste buds but also offers numerous health benefits.

## Ingredients

- 1kg Nappa cabbage (Pechay Baguio), washed, chopped, and thick stems removed
- 950g water
- 175g salt
- 175g Gochujang Paste
- 55g brown sugar
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp vinegar
- 200g carrots, julienned
- A handful of spring onions, sliced
- 200g turnip
- 100g shiitake mushrooms

Prep Time: 2 hours and 30 minutes | Cooking Time: 2-3 days

## The Making of Gochujang Kimchi

1. Start by ensuring all containers and utensils used are sterilized. Cleanliness is paramount when fermenting food. Wash your hands thoroughly if you're using them in the process.
2. Blend the salt with the water in a jug.
3. In a large bowl, merge the cabbage, water, and salt. Set aside, stirring occasionally, every 30 minutes. Let it sit for about 2 hours.
4. Rinse the cabbage thoroughly at least three times. Taste a piece and keep rinsing until it's not overwhelmingly salty. Once you achieve the desired taste, drain thoroughly.
5. In a separate bowl, combine the Gochujang paste, brown sugar, garlic, ginger, and vinegar. Stir until well combined.
6. Toss all the vegetables with the Gochujang sauce until fully coated. Have a taste and add more Gochujang if needed.
7. Transfer the mix to glass containers with lids. Press down the vegetables and then cover. Let it ferment at room temperature.
8. After 2-3 days, your Gochujang Kimchi is ready. For longer preservation, store in the refrigerator.

## Nutritional Information

Per 100g of serving, this dish contains approximately:

- Calories: 30
- Carbohydrate Content: 7g
- Cholesterol Content: 0mg
- Fat Content: 0.5g
- Protein Content: 1g
- Saturated Fat Content: 0.1g
- Sodium Content: 700mg
- Sugar Content: 4g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 0.4g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Complement Your Gochujang Kimchi

Kimchi pairs wonderfully with a variety of dishes. Serve it alongside Korean BBQ, noodles, or even in a grilled cheese sandwich for a spicy kick. With its unique flavor profile, Kimchi adds a punch of flavor wherever it goes.

## Ingredient Substitutes

If you can't find Gochujang paste, a blend of red pepper flakes, soy sauce, and a bit of sugar can substitute it. Also, you can swap Nappa cabbage for savoy cabbage, and shiitake mushrooms can be replaced with any other mushrooms.

## Tips and Tricks

To enhance your homemade Gochujang Kimchi, here are a few tips and tricks:

- Always use fresh ingredients for the best flavor. Fresh Nappa cabbage and vegetables will give your Kimchi a nice crunch.
- When washing the salted cabbage, taste as you rinse. This will help you ensure the right saltiness for your Kimchi.
- Be sure to mix your Kimchi well. Every piece of cabbage and vegetable should be coated with the Gochujang paste for a uniform flavor.
- Kimchi fermentation depends on the temperature. It might take longer in colder weather and shorter in warmer conditions.
- A well-fermented Kimchi has a tangy, slightly sour taste. If it's too sour for your liking, it's probably over-fermented.

## FAQs

### Can I use other types of cabbage for this Kimchi recipe?

Yes, you can. However, Nappa cabbage is preferred due to its tender texture and mild flavor that absorbs the Gochujang paste well.

### What is Gochujang paste?

Gochujang paste is a Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. It adds a spicy and slightly sweet flavor to dishes.

### How long can I store the Gochujang Kimchi?

Kimchi can be stored in the refrigerator for up to a few months. The flavor will continue to develop over time.

### How will I know if my Kimchi is properly fermented?

Properly fermented Kimchi will have a tangy, slightly sour taste. The vegetables will be soft yet still retain some crunch.

### Is Kimchi vegan-friendly?

This specific recipe is vegan-friendly. However, traditional Kimchi recipes sometimes include seafood products, so always check the ingredients if you're following a vegan diet.


This is chef RV Manabat's simplified Kimchi recipe using Gochujang paste rather than Korean red chilli flakes. Super easy to make and super tasty!

Easy Homemade Gochujang Kimchi


## What is Asian / Oriental Coleslaw Salad?

This Oriental Coleslaw salad is made with traditional coleslaw ingredients like cabbage and carrots, then we've added Asian-inspired ingredients like bean sprouts, green onions, coriander and mint.

For the vinaigrette, we are using soy sauce, fish sauce, lime juice, vinegar, sugar and olive oil.

This salad is perfect as a side dish or you can convert this into a full meal by serving it with your choice of protein like chicken, seafood or ham.

## Ingredients

- 200g red cabbage, shredded
- 200g green cabbage, shredded
- 100g carrots, shredded
- 150g bean sprouts
- A bunch of green onions, chopped
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tsp fish sauce
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp sugar
- Chilli flakes, to taste
- 1 tsp garlic cloves, minced
- Salt and pepper to taste

## Method

1. Combine the vinegar, soy sauce, fish sauce, lime juice, olive oil, sugar, chilli flakes, and garlic in a jar.
2. Seal the jar and shake it vigorously.
3. Gather your vegetables and mix them in a large bowl.
4. Drizzle your previously prepared dressing over the vegetables.
5. Toss well to ensure every morsel is coated with the tangy dressing.
6. Finally, season your salad with a sprinkle of salt and pepper to your liking.

## Ingredient Substitutes for the Salad

- Vegetables: You can either add or replace your favourite vegetables instead of using just cabbage, carrots, green onions and bean sprouts. Some ideas include lettuce leaves, spinach, onions, radish, and so on.
- You can also use ready-made coleslaw instead of shredding your own cabbages and carrots.

## Ingredient Substitutes for the Vinaigrette

- For the oil, feel free to use your favourite oil like peanut oil or grapeseed oil.
- Instead of sugar, feel free to use honey or even jam. Don't forget to adjust to your taste.
- Instead of rice vinegar, feel free to use other types of vinegar like plain white vinegar, white wine, red wine or cider vinegar.
- You can add a dash of sesame oil to add a bit more Asian flavours to the dish.

## What Other Ingredient Ideas Can I Add To This Recipe?

- You can add slices of fresh fruit like oranges, mangoes, lychees, or grapes to make this salad more refreshing.
- You can also sprinkle some sesame seeds and crunchy fried garlic to add a bit more flavour to the dish.
- Add some shredded cooked chicken breast or even cooked ham chunks to make this a full meal.
- Add some raisins or cranberries to add some sweetness and chewy texture.

## What are the Serving Suggestions for this Salad?

- Be sure to serve cold as a salad.
- Serve as a side dish together with your favourite protein like chicken, prawns or cooked ham.
- Serve as a snack by itself for a really light and healthy meal.

## Nutrition Information

Per serving size of around 150g, each portion of this dish has around:

- Calories: 150
- Carbohydrate Content: 15g
- Cholesterol Content: 0mg
- Fat Content: 8g
- Protein Content: 3g
- Saturated Fat Content: 1g
- Sodium Content: 250mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### How long can I store the Oriental Coleslaw Salad?

You can store the salad in an airtight container in the fridge for up to 3 days. However, it's best enjoyed fresh.

### Can I add other vegetables to this salad?

Absolutely! Feel free to add bell peppers, radishes, or even thinly sliced cucumbers for added texture and flavor.

### What can I use instead of olive oil?

You can use sesame oil or avocado oil as a substitute for olive oil in the dressing.


Asian-inspired coleslaw salad made with cabbage, carrots, bean sprouts and herbs mixed with a zingy oriental-inspired vinaigrette salad dressing.

Easy Oriental Coleslaw Salad


## What is Filipino Chicken Macaroni Salad?

Filipino Macaroni Salad is a sweet and creamy pasta salad that uses mayonnaise, shredded chicken breast, carrots, cheese, pickles, raisins, onions and condensed milk.

Most filipinos would only serve this during special occasions like Christmas Dinner, New Year's or during fiestas.

### Is Filipino Macaroni Salad Different From Russian Salad?

This is similar to Russian Salad, however Filipino Macaroni Salad usually does not use eggs nor potatoes.

As with other Filipino dishes, Filipino Macaroni Salad also tend to be more sweet than salty with the addition of condensed milk, pineapple chunks and raisins.

Filipinos also usually mix cheddar cheese with sweet dishes which could sound intriguing to some, but this actually works quite well.

## Essential Ingredients

- 400g of elbow macaroni
- 300g of chicken breast
- 150g of cubed carrots
- 400g of canned pineapple chunks, drained
- 350g of mayonnaise, to taste
- 120g of cubed cheddar cheese
- 60g of chopped pickle relish
- 120g of raisins
- 1 large onion, diced
- 150g of sweetened condensed milk
- Salt and pepper to taste

## Method

1. Cook the elbow macaroni until it reaches the perfect al dente texture. Drain and set aside to cool.
2. Boil the 300g of chicken breast in salted water until fully cooked. Once cooled, shred them into thin strips and set aside.
3. Optionally, boil 150g of cubed carrots until tender. Make sure not to overcook them. Drain and set aside to cool. If you prefer, you can have the carrots raw.
4. In a large mixing bowl, combine the cooled macaroni, chicken, carrots with the rest of the ingredients. Season with salt and pepper. Stir it up until everything is well combined.

Note: For the best taste, chill the salad before serving. This allows the flavors to meld together, resulting in a more delicious and satisfying salad.

## Nutritional

For each serving of around 250g, this recipe contains:

- Calories: 450kcal
- Carbohydrate Content: 60g
- Cholesterol Content: 50mg
- Fat Content: 20g
- Protein Content: 25g
- Saturated Fat Content: 5g
- Serving Size: 250g
- Sodium Content: 150mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note that these values are estiamtes only and should not be used for medical or dietary requirements.

## Some Ingredient Substitutes

If you're having trouble finding some ingredients, don't fret! Here are a few substitutes:

- Elbow Macaroni: You can use other types of short pasta like penne or fusilli.
- Canned Pineapple Chunks: Fresh pineapple chunks can be used. Just remember to adjust the sweetness as canned varieties are usually sweeter.
- Cheddar Cheese: Feel free to use other types of hard cheese like Gouda or Edam.
- Sweetened Condensed Milk: Regular milk and sugar can be a great alternative. Just be sure to adjust the sweetness to your preference.

## Serving Suggestions

This Macaroni Salad is a versatile dish that pairs well with a variety of foods. Try serving it with a side of grilled chicken or roasted vegetables. If you're in a festive mood, pairing it with Lechon, a traditional Filipino roasted ig, can make for a splendid feast. On the lighter side, a simple green salad can also complement the rich, creamy flavors of the macaroni salad.

## Tips and Tricks for the Perfect Salad

- Always remember to cool your macaroni, chicken, and carrots before combining with the rest of the ingredients. This prevents the mayonnaise and cheese from melting.
- For a twist, add some chopped hard-boiled eggs to the salad.
- If you prefer your salad sweeter, you can add more condensed milk. But remember, balance is key!
- The salad tastes better when chilled for at least an hour before serving. This allows the flavors to blend together perfectly.
- Cook the macaroni until al-dente. Do not overcook as the pasta will end up being mushy in the salad. Avoid using wholegrain pasta as this has a completely different flavour profile which may not match this dish.
- Before boiling the chicken breast, you can pound them in the thicker parts to make it cook quicker and more evenly. This way, you will not have some uncooked portions in the thicker parts of the meat.
- Boil the carrots for a short time until they are slightly tender but not mushy. This ensures you don't have carrots that are too crunchy.
- Be sure to chill the dish before serving as it's meant to be served cold as a salad.
- Adjust the seasoning, salt and pepper, and even the condensed milk and mayonnaise to your liking. Add more mayonnaise for more sourness, condensed milk for more sweetness and of course salt.

## Frequently Asked Questions

### Can I make this salad in advance?

Absolutely! In fact, it tastes better when prepared ahead as it allows the flavors to meld together.

### Can I freeze the Filipino Macaroni Salad?

While you can freeze it, it's best served fresh or refrigerated. Freezing may alter the texture of the ingredients, especially the mayonnaise.

### What can I do if the salad is too sweet for my taste?

You can balance out the sweetness by adding more pickle relish or a dash of vinegar.

### Can I add other fruits to the salad?

Yes! Some people like to add diced apples or grapes for a different flavor profile.

### Can I use other types of pasta for this salad?

Yes, you can use other types of short pasta. However, the traditional and most commonly used is elbow macaroni.


Creamy Filipino macaroni salad with mayonnaise, cheese, shredded chicken, pineapples, carrots, sweetened with condensed milk. Perfect anytime of the year.

Creamy Filipino Macaroni Salad


## Thai Cuisine - The Master of Harmony

Thai cuisine is renowned worldwide for its perfect balance of five fundamental flavors: sweet, spicy, sour, bitter, and salty. At the heart of this harmony lies the Vegan Thai Noodle Salad with Peanut Sauce. A satisfying symphony of colorful veggies, hearty noodles, and an irresistible peanut sauce, this recipe is a feast for both the eyes and the palate.

## The Star Ingredient - Peanut Sauce

An essential part of Thai cuisine, the peanut sauce adds a rich, creamy texture and a depth of flavor that's truly captivating. It's a tantalizing blend of salty, sweet, and spicy, with a hint of tangy citrus. It's so good, it'll have you licking the spoon!

## Ingredients

### For the Noodle Salad

- 200g of your favorite noodles or pasta
- 472g (about 4 cups) of mixed vegetables like red cabbage, carrots, and radish, shredded
- 1 red bell pepper, finely sliced
- 3 scallions, finely sliced
- 1/2 bunch of coriander, chopped (roughly 50g)
- A handful of crushed peanuts for garnish (around 50g)

### For the Peanut Sauce

- 1 tsp of minced ginger
- 1 tsp of minced garlic
- 100g of peanut butter
- Juice of 1 orange (approximately 125g)
- Juice of 1 lime (approximately 30g)
- 4 tbsp of soy sauce
- 5 tbsp of honey
- 4 tbsp of sesame oil
- 1 tsp of cayenne pepper
- 1 tsp of salt

### For Garnish

- Sesame seeds to garnish
- Spinach leaves to serve

## Creating the Magic

1. Start by cooking your pasta as per the package instructions. Once cooked, drain it and set it aside to cool.
2. To make the peanut sauce, mix together the minced ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, honey, cayenne pepper, and salt. Adjust the seasoning to your taste.
3. Toss the shredded vegetables and noodles together, then drizzle in the peanut sauce and mix it in. Season as desired and voila, your Vegan Thai Noodle Salad with Peanut Sauce is ready to serve!

## Nutritional Value

Each serving of aroudn 250 grams provides:

- Calories: 286
- Carbohydrates: 39.9g
- Cholesterol: 0mg
- Fat: 13g
- Saturated Fat: 2.1g
- Protein: 3.8g
- Sodium: 374mg
- Sugar: 13.3g
- Trans Fat: 0g
- Unsaturated Fat: 10.9g

Please note that these values are estimates and should not be used for medical or dietary requirements.

## Serving Suggestions

The beauty of this salad is that it's a complete meal in itself. But if you're looking for something to pair it with, try a light, refreshing Thai iced tea or a crisp white wine like Sauvignon Blanc to balance the spice. If you want to keep things purely Thai, a side of fresh spring rolls or a hot Tom Yum soup would work wonders too!

## Tips and Tricks to Nail the Recipe

- For a chunkier peanut sauce, use crunchy peanut butter. It adds an extra layer of texture that's quite satisfying.
- You can add some tofu or tempeh for an extra protein kick. Just pan-fry it until crispy and toss it in!
- If the peanut sauce is too thick, loosen it up with a bit of water or coconut milk.

## Substitute Suggestions

Can't find some ingredients? No worries, you can still create a fantastic salad.

- Any crunchy vegetables will work in place of cabbage, carrots, and radish. Think broccoli, cucumber, or even snap peas.
- If you can't find scallions, use regular onions or chives.
- Instead of honey, you can use agave nectar or maple syrup.
- No sesame oil? Use olive oil or peanut oil instead.
- If cayenne pepper is too spicy for you, use paprika.

## FAQs

### Can I make this salad ahead of time?

Absolutely! In fact, it tastes even better when the flavors have had a chance to mingle. Just keep the sauce separate and mix it in right before serving.

### Can I use different noodles?

Sure! Soba, Udon, Rice noodles, or even whole wheat spaghetti work great in this recipe.

### Can I add some heat to this salad?

Of course, if you like it hot, add some chopped red chilies or a dash of hot sauce to the peanut dressing.

### What can I use instead of peanut butter?

If you're allergic to peanuts, almond butter or sunflower seed butter can be great alternatives.

### How long does this salad keep?

This salad will keep for about 3 days in the fridge, making it perfect for meal prep. Just remember to store the sauce separately.


Delicious sweet, sour and nutty vegetables and Asian noodles salad. Completely vegan and gluten free and it is so easy to prepare. Perfect for busy weeks.

Thai Noodle Salad with Peanut Sauce


## Discovering the Asian Cucumber Salad

Picture yourself in a bustling Asian street market. The air is rich with the aroma of spices and fresh produce. Your senses are drawn to one stall in particular, where a vibrant, fresh dish catches your eye. This is your introduction to the authentic Asian Cucumber Salad - a perfect blend of crisp cucumber slices, tossed in a tantalizing dressing and sprinkled with a hearty garnish.

## Ingredients Unveiled

For a flawless Asian Cucumber Salad, here's the list of ingredients you'll need:

- Cucumbers: 400-500 grams (2 cucumbers)
- Sugar: 1.5 tsp (7 grams)
- Minced Garlic: 3 tsp (9 grams)
- Soy Sauce: 3 tsp (15 ml)
- Black Vinegar: 1 tsp (5 ml)
- Sesame Oil: 1 tsp (5 ml)
- Sesame Seeds: to taste
- Green Onions: to taste

## Unraveling the Cooking Process

1. Begin by slicing the cucumbers into bite-sized pieces. For added flair, lightly smashing them beforehand can lend a pleasing texture.
2. Marinate the cucumber slices in sugar for a hint of sweetness to balance the savory elements.
3. Next, whip up a dressing using minced garlic, soy sauce, black vinegar, and sesame oil. This blend gives the salad its iconic taste, bursting with flavor in every bite.
4. Toss the cucumbers in the dressing ensuring all pieces are well-coated.
5. Garnish your salad with a sprinkle of sesame seeds and a dash of finely chopped green onions. Voila! Your Asian Cucumber Salad is ready to savor.
6. Nutritional Profile of Asian Cucumber Salad

This salad isn't just a flavor carnival, it's also a nutritional powerhouse. For an approximately 150-gram serving, it provides:

- Carbohydrates: 8g
- Proteins: 1g
- Fats: 3g
- Sodium: 300mg
- Cholesterol: 0mg
- Dietary Fiber: 1g
- Sugars: 4g

These numbers show that our Asian Cucumber Salad is a low-calorie, nutrient-rich option, perfect for anyone mindful of their diet.

## The Perfect Pairings

Serve this Asian Cucumber Salad alongside grilled meats, steamed rice, or noodles for a balanced, wholesome meal. Its fresh, crisp taste is the perfect complement to heavier dishes, providing a refreshing palate cleanser.

## Clever Substitutes

Can't find black vinegar? Don't fret! A great alternative is balsamic vinegar or rice vinegar. In the absence of sesame oil, you can use a light olive oil with a sprinkle of toasted sesame seeds for a similar flavor profile.

## Enhancing Your Asian Cucumber Salad Experience

- Smashing the cucumbers before slicing helps them absorb the dressing better, resulting in a flavor-packed bite.
- Refrigerating the salad for a few hours before serving will also intensify the flavors and make it extra refreshing.
- Garnish and spice the dish up with some fresh coriander leaves and green onions.

## Stirring Curiosity - FAQs

### What other vegetables can I add to my Asian Cucumber Salad?

Radishes, bell peppers, and red onions all make great additions, offering extra crunch and color.

### Can I make the salad in advance?

Yes! In fact, the flavors deepen if you allow it to sit for a few hours before serving.

### Can I use regular vinegar if I don't have black vinegar?

While black vinegar provides a unique flavor, you can substitute it


Take a refreshing journey with our the Asian Cucumber Salad recipe, a staple dish with a delicate balance of flavors and nutrients, just for the perfect meal!

Asian Cucumber Salad


## A Taste of Korea: Spicy Cucumber Salad

Spicy Cucumber Salad, also known as Oi Muchim, is a popular Korean side dish that's perfect for the summer. This refreshing salad features a delightful combination of fresh cucumbers, onions, garlic chives, and a spicy, tangy dressing. In just a few simple steps, you'll have a flavorful, zesty side dish that pairs well with a variety of meals. So let's get cooking!

## Ingredients

### For the vegetables

- 1 cucumber (approximately 300 grams)
- 1 yellow onion (approximately 200 grams), soaked in cold water for 5 minutes
- 1 bunch green onions (approximately 100 grams), chopped

### For the Sauce

- 1.5 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp of sugar
- 1.5 tbsp vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/2 tbsp minced garlic
- 1/4 tsp salt, to taste

## Instructions

1. Soak the copped onions in cold water.
2. Cut the cucumber into quarter-inch thick slices.
3. Chop the green onions into small pieces.
4. In a bowl, mix all the sauce ingredients until well combined.
5. In a separate bowl, combine cucumber, onion, and green onions.
6. Pour the sauce over the vegetables and gently toss until well coated.
7. Taste and adjust the seasoning with salt, if necessary.
8. Let the salad sit for a few minutes to allow flavors to meld.

## Serving Suggestions

This delicious Korean Spicy Cucumber Salad pairs perfectly with grilled meats like Korean BBQ, or as a refreshing side dish for rice dishes and noodle bowls. Its tangy, spicy flavor also complements fish and tofu dishes.

## Ingredient Substitutes

If you can't find gochugaru (Korean red pepper flakes), you can substitute it with regular red pepper flakes or a mix of paprika and cayenne pepper for a similar spicy kick.

## Nutrition Information (per serving)

This recipe serves 4, with approximately 150 grams per serving.

- Calories: 80
- Fat: 4g
- Carbohydrates: 10g
- Protein: 2g
- Sodium: 150mg

## Tips and Tricks

- For a less spicy salad, reduce the amount of gochugaru or use a milder chili pepper.
- Add a pinch of umami flavor with a dash of fish sauce or soy sauce.
- Soaking the onions in cold water helps reduce their pungency and adds a mild, sweet taste.

## FAQ

How long does this Korean Spicy Cucumber Salad last in the fridge?
This salad is best enjoyed fresh, but it can last up to 2 days in the refrigerator. Store in an airtight container to maintain freshness.

Can I make this salad ahead of time?
Yes! In fact, letting the salad sit for a few hours in the fridge allows the flavors to meld and intensify.

Is this salad gluten-free?
This recipe is gluten-free as written, but always double-check the ingredients to ensure they don't contain hidden gluten.

How do I adjust the spiciness of the salad?
You can control the spiciness by adjusting the amount of gochugaru or substituting it with a milder chili pepper.


Discover the ultimate Korean Spicy Cucumber Salad recipe with delicious ingredients, tips, tricks, and a nutrition breakdown. Enjoy a taste of Korea!

Salad Recipes

Easy Homemade Gochujang Kimchi

Easy Oriental Coleslaw Salad

Creamy Filipino Macaroni Salad

Thai Noodle Salad with Peanut Sauce

Asian Cucumber Salad

Korean Spicy Cucumber Salad