"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-11-2014, 01:30 PM   #1
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Lightbulb Quick Cucumber Kim Chee

1 Hot House or Long English Cucumber, diced skin on
1 Tbsp. Coarse Salt (I use Sea Salt)
1 Tbsp. Noh brand Kim Chee Spice

Place the diced Cucumber into colander, I use my salad spinner for this recipe.
Sprinkle with the Salt, stir and leave for 15 minutes, no longer than that though.
Rinse the Cucumber well; drain, this is where the spinner comes in handy. Give it a whirl and continue.
Place the Cucumber a bowl (or the bowl of the spinner);
sprinkle with Kim Chee spice to your taste, its hot, so watch out.
Give it a good stir; cover and refrigerate for at least 2 hours,
all day is better.
This makes a great side dish.

Click image for larger version

Name:	WHAT 008.jpg
Views:	302
Size:	42.8 KB
ID:	22178

*Tip: I keep the remainder of the packet in a spice jar with a shaker top

Click image for larger version

Name:	here we go 005.JPG
Views:	544
Size:	120.4 KB
ID:	22177

Kaneohegirlinaz is offline   Reply With Quote
Old 11-11-2014, 01:38 PM   #2
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
We have this ALOT!!

Click image for larger version

Name:	stuff 001.JPG
Views:	213
Size:	122.8 KB
ID:	22179

Click image for larger version

Name:	stuff 002.JPG
Views:	207
Size:	125.0 KB
ID:	22180

Click image for larger version

Name:	stuff 003.JPG
Views:	199
Size:	123.8 KB
ID:	22181

Click image for larger version

Name:	stuff 004.JPG
Views:	195
Size:	115.9 KB
ID:	22182

Teriyaki b/s Chicken Thighs, grilled
Cucumber Kim Chee
Bean (Mung) Sprouts
and of course steamed white rice with Aloha Shoyu and Furikake
Kaneohegirlinaz is offline   Reply With Quote
Old 11-11-2014, 02:18 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
I'll have to see if I can find that mix here Kgirl. Thanks..
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-11-2014, 04:00 PM   #4
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Quote:
Originally Posted by Kayelle View Post
I'll have to see if I can find that mix here Kgirl. Thanks..
I find it here in the middle of the desert at the Asian market that I frequent, but I've seen it in Cali at places like Marukai, Ranch 99... anywhere that sells products from Hawaii, which are plentiful in California, Oregon, Washington and the Las Vegas area.
I've seen it sold on Amazon and found this there too:
Hawaiian Electric: Kim Chee Chicken
If you like spicy, this would be wonderful!
Kaneohegirlinaz is offline   Reply With Quote
Old 11-11-2014, 06:08 PM   #5
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I fell in love with kim chee when I lived in Hawaii. Only very rarely can I find any in the grocery store.

I'm fairly sure the seasonings aren't available here.

Do you buy it online? I couldn't find any information about the prices and shipping costs.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-11-2014, 06:16 PM   #6
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Quote:
Originally Posted by Zhizara View Post
I fell in love with kim chee when I lived in Hawaii. Only very rarely can I find any in the grocery store.

I'm fairly sure the seasonings aren't available here.

Do you buy it online? I couldn't find any information about the prices and shipping costs.
Try Amazon
http://www.amazon.com/NOH-Korean-Che.../dp/B0001IOSCW
If you order from Noh directly, the S&H cost from Hawaii will be more than the product...
try a Google search too
after seeing that recipe from HawaiianElectric, I want to make that Kim Chee Chicken as "Hot Wings" using drumettes, very popular in Hawaii.
Kaneohegirlinaz is offline   Reply With Quote
Old 11-11-2014, 06:53 PM   #7
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Wait, WHAT?
Z, you lived in Hawaii? Where? When? For how long?
Kaneohegirlinaz is offline   Reply With Quote
Old 11-11-2014, 09:57 PM   #8
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Quote:
Originally Posted by Zhizara View Post
I fell in love with kim chee when I lived in Hawaii. Only very rarely can I find any in the grocery store.

I'm fairly sure the seasonings aren't available here.

Do you buy it online? I couldn't find any information about the prices and shipping costs.
You can find kimchi here:

Oriental Market
3324 Transcontinental Dr
Metairie, LA 70006
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-12-2014, 09:15 AM   #9
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Quote:
Originally Posted by Kaneohegirlinaz View Post
Wait, WHAT?
Z, you lived in Hawaii? Where? When? For how long?
Thanks to the Navy, we lived in military housing near the naval base at Pearl Harbor as well as in Honolulu. We were there for 3-1/2 years. It was quite awhile ago, starting in September of 1964.

What I remember most is the wonderful ethnic foods, Hawaiian, Portuguese, Chinese, Japanese, etc.

I worked at PACEX headquarters in downtown Honolulu, and had a wonderful Chinese girlfriend who knew where all the little wonderful places were to eat. We had a good time going to lunch every day, and when my husband was overseas, we went to many nice little restaurants for dinner.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-12-2014, 10:08 AM   #10
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
It's always nice to make friends with the locals.
That's what I miss most, is the food, well the people too.
Kaneohegirlinaz is offline   Reply With Quote
Old 11-12-2014, 05:21 PM   #11
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
A Korean-centric market (like Asiana, here in Arizona) will sell scores of different kimchee powders and dressings. It beats burying a clay pot of fermenting veggies & chiles in the ground for a year and a half. My favorite brand is Momoya, a thick dressing made in Japan, in long-lasting 7oz bottles (a little bit of it to toss your veggie of choice is all that's needed, plus a couple of hours or a day in the frig). Noh is good too; the brand has many other powders common to Aloha/Asian cuisine. Kimchee dressings tend to be potent with garlic, so a very tight seal to your refrigerator container is essential.

Kayelle, in San Diego, try finding the market called Nijiya, headquartered there with outlets in Honolulu, LA's Little Tokyo, SanFran, Seattle, Anchorage & elsewhere.

Cucumber kimchee sounds really good, Kgirl. DC turned me on to russet potato medallions in kimchee, too. Both are spice adjustable.
__________________
spork is offline   Reply With Quote
Old 11-12-2014, 07:40 PM   #12
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,199
Kimchi isn't that hard to make without powders or dressings. And you certainly don't have to wait years to eat it.

There are a million different kinds of kimchi and many you can enjoy right after making it.

There may be some ingredients that are hard to find for some people but they can be found on the internet.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-12-2014, 07:46 PM   #13
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Hence the name, Quick Cucumber Kim Chee
Kaneohegirlinaz is offline   Reply With Quote
Old 11-12-2014, 08:54 PM   #14
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Quote:
Originally Posted by spork View Post

Kayelle, in San Diego, try finding the market called Nijiya, headquartered there with outlets in Honolulu, LA's Little Tokyo, SanFran, Seattle, Anchorage & elsewhere.
Thanks anyway Spork, but I'm about 200 miles north of San Diego. I'll keep looking here though. By the way, it's nice to see you back lately.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-16-2014, 10:48 PM   #15
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I do this a few times a year. I like the "quick" part because I like kimchee, but not once it ferments (what my husband calls "winter kimchee", the fresher, quick kind like your he calls "summer kimchee" -- having to do with whether or not it has spent the winter in the pot in the ground and fermented. Friends of mine love it (both it and the traditional cabbage), that and when I occasionally make ahi poke so I make extra so I can give them a jar. I, too, lived in Hawaii and terribly miss the great variety of foods available. Especially the little Mom & Pop places you'll find in strip malls and such where you get to know the entire family. The most unusual kimchee I ever saw was in the bar at the Hickam AFB golf course. A Korean couple had the food franchise and they made -- potato kimchee. Think a cross between potato salad and kimchee. Yum! I think Koreans will make kimchee from anything available!
Claire is offline   Reply With Quote
Old 11-16-2014, 11:39 PM   #16
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Claire, I'm not super big on the fermented type of kim chee
that's why I like the "quick" version
Kaneohegirlinaz is offline   Reply With Quote
Reply

Tags
cucumber, recipe

Quick Cucumber Kim Chee 1 Hot House or Long English Cucumber, diced skin on 1 Tbsp. Coarse Salt (I use Sea Salt) 1 Tbsp. [URL="https://www.nohfoods.com/htdocs/"]Noh brand Kim Chee Spice[/URL] Place the diced Cucumber into colander, I use my salad spinner for this recipe. Sprinkle with the Salt, stir and leave for 15 minutes, no longer than that though. Rinse the Cucumber well; drain, this is where the spinner comes in handy. Give it a whirl and continue. Place the Cucumber a bowl (or the bowl of the spinner); sprinkle with Kim Chee spice to your taste, its hot, so watch out. Give it a good stir; cover and refrigerate for at least 2 hours, all day is better. This makes a great side dish. [ATTACH]22178[/ATTACH] *Tip: I keep the remainder of the packet in a spice jar with a shaker top [ATTACH]22177[/ATTACH] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 08:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.