Papaya And Mozuku Seaweed Kimchi Recipe by cookpad.japan
 cookpad.japan @cookpad_jp The mozuku seaweed with kimchee that I bought in Amami-Oshima was so delicious that I made this copycat recipe. Use your favorite kimchi that you have at home. It's easier to eat it if you shred the papaya to the same size as the mozuku seaweed. The spiciness of kimchi becomes milder when combined with the vegetables, so adjust the taste with gochujang. It's delicious right away, but it's even more delicious the following day, after the flavors come together. Recipe by Papaiyahime The mozuku seaweed with kimchee that I bought in Amami-Oshima was so delicious that I made this copycat recipe. Use your favorite kimchi that you have at home. It's easier to eat it if you shred the papaya to the same size as the mozuku seaweed. The spiciness of kimchi becomes milder when combined with the vegetables, so adjust the taste with gochujang. It's delicious right away, but it's even more delicious the following day, after the flavors come together. Recipe by Papaiyahime Papaya and Mozuku Seaweed Kimchi Share its first Cooksnap! The mozuku seaweed with kimchee that I bought in Amami-Oshima was so delicious that I made this copycat recipe. Use your favorite kimchi that you have at home. It's easier to eat it if you shred the papaya to the same size as the mozuku seaweed. The spiciness of kimchi becomes milder when combined with the vegetables, so adjust the taste with gochujang. It's delicious right away, but it's even more delicious the following day, after the flavors come together. Recipe by Papaiyahime The mozuku seaweed with kimchee that I bought in Amami-Oshima was so delicious that I made this copycat recipe. Use your favorite kimchi that you have at home. It's easier to eat it if you shred the papaya to the same size as the mozuku seaweed. The spiciness of kimchi becomes milder when combined with the vegetables, so adjust the taste with gochujang. It's delicious right away, but it's even more delicious the following day, after the flavors come together. Recipe by Papaiyahime Ingredients 2 servings 100 ml Mozuku seaweed 30 grams Green papaya (shredded) 100 grams Kimchi 1 tsp Sesame oil (for finishing) 1/2 tsp Soy sauce 1 Gochujang 100 ml Mozuku seaweed 30 grams Green papaya (shredded) 100 grams Kimchi 1 tsp Sesame oil (for finishing) 1/2 tsp Soy sauce 1 Gochujang Cooking Instructions 1 Prepare the green papaya. 2 Shred the green papaya. Use a vegetable slicer to shred it thinly. 3 Combine the mozuku seaweed, papaya, and sesame oil, and mix it well. 4 Add the julienned kimchee and combine well. Add soy sauce to taste, then add the gochujang to taste. 1 Prepare the green papaya. 1 Prepare the green papaya. 2 Shred the green papaya. Use a vegetable slicer to shred it thinly. 2 Shred the green papaya. Use a vegetable slicer to shred it thinly. 3 Combine the mozuku seaweed, papaya, and sesame oil, and mix it well. 3 Combine the mozuku seaweed, papaya, and sesame oil, and mix it well. 4 Add the julienned kimchee and combine well. Add soy sauce to taste, then add the gochujang to taste. 4 Add the julienned kimchee and combine well. Add soy sauce to taste, then add the gochujang to taste. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 24, 2014 01:07 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Wakame Seaweed and Kimchi Toast Wakame Seaweed and Kimchi Toast I made toast using kimchi, spring onions, mayonnaise, cheese, as well as some wakame seaweed from the Sanriku region. Thick and texturized Sanriku region wakame makes a great topping for toast. Please adjust the amount of kimchi and mayonnaise to taste. Be sure to thoroughly soak and rehydrate the dried wakame before using. Recipe by Mikki-an cookpad.japan Moist and Spicy Squid Kimchi Tossed With Gochugang Moist and Spicy Squid Kimchi Tossed With Gochugang In Korea, this dish called "ojingeo bokkum", is not, in the true sense of the word, a "kimchi" dish. I had it served to me as a child, and I never forgot the taste. As an adult, when I realized it was ojingeo bokkum, I was thrilled! Ever since, I've been enjoy it homemade. It's delicious even without the gochujang. It stores well in the refrigerator for about a week; after that, the water and oil start to separate. When your appetite is weak, it may taste salty, so adjust the taste to your liking. Recipe by Heartful Kitchen Rei cookpad.japan Spicy Kimchi Mapo Tofu Spicy Kimchi Mapo Tofu I love mapo tofu, so I've tried many Cookpad recipes. As I was doing so I thought that maybe I could achieve a more sophisticated flavor easily by using kimchi. That's how I came up with this dish. There aren't really any tips in particular. I use a domestic brand of kimchi. Recipe by Kyoku cookpad.japan Okra, Natto, and Kimchi Rice Bowl Okra, Natto, and Kimchi Rice Bowl I'm not sure if this is a real recipe...it's just something I make when I'm tired. The sticky sliminess from the natto and okra is great. It's easy and delicous! Prepare your soft-poached eggs in advance. The gochujang I used this time was a gift, and it was so good! By putting on this gochujang sauce the dish becomes so much tastier. Recipe by Yukanattsu cookpad.japan Cucumber Kimchi Cucumber Kimchi Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind. A common question: HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly. P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;) x Cucumber Kimchi Cucumber Kimchi 【 youtu.be/3-D2GneKPUs 】 Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite! Kitchen J Seafood Kimchi Rice Pizza Seafood Kimchi Rice Pizza Adding cheese makes the kimchi milder, so children can eat this too. Lightly warm up the rice if it's chilled. The basic ingredients are cheese and kimchi. You can use any topping you want. It also goes well with scallops or squid. Use as much kimchi as you want. I also recommend adding tomato ketchup if serving to young children. Recipe by Nachikuma cookpad.japan Natto and Kimchi Sushi Roll Natto and Kimchi Sushi Roll I've been eating natto and kimchi for some time already, but I saw on a TV show that nori seaweed cleanses your blood, so I made this roll. It's been a lunch staple ever since. There's no need to use a sushi roll mat. Just roll it up, take a bite and enjoy. In order to prevent the natto from coming out as you eat it, press the opposite end of the roll tightly closed with your fingers! You won't have a dirty plate, so cleanup is easy too. Recipe by hede cookpad.japan Korean Kimchi Korean Kimchi I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬 BRIDGET Wakame Seaweed and Kimchi Toast Wakame Seaweed and Kimchi Toast I made toast using kimchi, spring onions, mayonnaise, cheese, as well as some wakame seaweed from the Sanriku region. Thick and texturized Sanriku region wakame makes a great topping for toast. Please adjust the amount of kimchi and mayonnaise to taste. Be sure to thoroughly soak and rehydrate the dried wakame before using. Recipe by Mikki-an cookpad.japan Wakame Seaweed and Kimchi Toast Wakame Seaweed and Kimchi Toast I made toast using kimchi, spring onions, mayonnaise, cheese, as well as some wakame seaweed from the Sanriku region. Thick and texturized Sanriku region wakame makes a great topping for toast. Please adjust the amount of kimchi and mayonnaise to taste. Be sure to thoroughly soak and rehydrate the dried wakame before using. Recipe by Mikki-an cookpad.japan Moist and Spicy Squid Kimchi Tossed With Gochugang Moist and Spicy Squid Kimchi Tossed With Gochugang In Korea, this dish called "ojingeo bokkum", is not, in the true sense of the word, a "kimchi" dish. I had it served to me as a child, and I never forgot the taste. As an adult, when I realized it was ojingeo bokkum, I was thrilled! Ever since, I've been enjoy it homemade. It's delicious even without the gochujang. It stores well in the refrigerator for about a week; after that, the water and oil start to separate. When your appetite is weak, it may taste salty, so adjust the taste to your liking. Recipe by Heartful Kitchen Rei cookpad.japan Moist and Spicy Squid Kimchi Tossed With Gochugang Moist and Spicy Squid Kimchi Tossed With Gochugang In Korea, this dish called "ojingeo bokkum", is not, in the true sense of the word, a "kimchi" dish. I had it served to me as a child, and I never forgot the taste. As an adult, when I realized it was ojingeo bokkum, I was thrilled! Ever since, I've been enjoy it homemade. It's delicious even without the gochujang. It stores well in the refrigerator for about a week; after that, the water and oil start to separate. When your appetite is weak, it may taste salty, so adjust the taste to your liking. Recipe by Heartful Kitchen Rei cookpad.japan Spicy Kimchi Mapo Tofu Spicy Kimchi Mapo Tofu I love mapo tofu, so I've tried many Cookpad recipes. As I was doing so I thought that maybe I could achieve a more sophisticated flavor easily by using kimchi. That's how I came up with this dish. There aren't really any tips in particular. I use a domestic brand of kimchi. Recipe by Kyoku cookpad.japan Spicy Kimchi Mapo Tofu Spicy Kimchi Mapo Tofu I love mapo tofu, so I've tried many Cookpad recipes. As I was doing so I thought that maybe I could achieve a more sophisticated flavor easily by using kimchi. That's how I came up with this dish. There aren't really any tips in particular. I use a domestic brand of kimchi. Recipe by Kyoku cookpad.japan Okra, Natto, and Kimchi Rice Bowl Okra, Natto, and Kimchi Rice Bowl I'm not sure if this is a real recipe...it's just something I make when I'm tired. The sticky sliminess from the natto and okra is great. It's easy and delicous! Prepare your soft-poached eggs in advance. The gochujang I used this time was a gift, and it was so good! By putting on this gochujang sauce the dish becomes so much tastier. Recipe by Yukanattsu cookpad.japan Okra, Natto, and Kimchi Rice Bowl Okra, Natto, and Kimchi Rice Bowl I'm not sure if this is a real recipe...it's just something I make when I'm tired. The sticky sliminess from the natto and okra is great. It's easy and delicous! Prepare your soft-poached eggs in advance. The gochujang I used this time was a gift, and it was so good! By putting on this gochujang sauce the dish becomes so much tastier. Recipe by Yukanattsu cookpad.japan Cucumber Kimchi Cucumber Kimchi Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind. A common question: HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly. P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;) x Cucumber Kimchi Cucumber Kimchi Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind. A common question: HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly. P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;) x Cucumber Kimchi Cucumber Kimchi 【 youtu.be/3-D2GneKPUs 】 Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite! Kitchen J Cucumber Kimchi Cucumber Kimchi 【 youtu.be/3-D2GneKPUs 】 Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite! Kitchen J Seafood Kimchi Rice Pizza Seafood Kimchi Rice Pizza Adding cheese makes the kimchi milder, so children can eat this too. Lightly warm up the rice if it's chilled. The basic ingredients are cheese and kimchi. You can use any topping you want. It also goes well with scallops or squid. Use as much kimchi as you want. I also recommend adding tomato ketchup if serving to young children. Recipe by Nachikuma cookpad.japan Seafood Kimchi Rice Pizza Seafood Kimchi Rice Pizza Adding cheese makes the kimchi milder, so children can eat this too. Lightly warm up the rice if it's chilled. The basic ingredients are cheese and kimchi. You can use any topping you want. It also goes well with scallops or squid. Use as much kimchi as you want. I also recommend adding tomato ketchup if serving to young children. Recipe by Nachikuma cookpad.japan Natto and Kimchi Sushi Roll Natto and Kimchi Sushi Roll I've been eating natto and kimchi for some time already, but I saw on a TV show that nori seaweed cleanses your blood, so I made this roll. It's been a lunch staple ever since. There's no need to use a sushi roll mat. Just roll it up, take a bite and enjoy. In order to prevent the natto from coming out as you eat it, press the opposite end of the roll tightly closed with your fingers! You won't have a dirty plate, so cleanup is easy too. Recipe by hede cookpad.japan Natto and Kimchi Sushi Roll Natto and Kimchi Sushi Roll I've been eating natto and kimchi for some time already, but I saw on a TV show that nori seaweed cleanses your blood, so I made this roll. It's been a lunch staple ever since. There's no need to use a sushi roll mat. Just roll it up, take a bite and enjoy. In order to prevent the natto from coming out as you eat it, press the opposite end of the roll tightly closed with your fingers! You won't have a dirty plate, so cleanup is easy too. Recipe by hede cookpad.japan Korean Kimchi Korean Kimchi I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬 BRIDGET Korean Kimchi Korean Kimchi I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬 BRIDGET More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Honey chicken wrapped in bacon K ' s Detox water Cabbage rolls Zuppa Toscana Crockpot Soup Chicken and dumplings Honey chicken wrapped in bacon K ' s Detox water Cabbage rolls Zuppa Toscana Crockpot Soup Chicken and dumplings Cheesy Parmesan Cajun chicken Cheesy Mexican cornbread pie Po' dunk sketi (poor man's chicken spaghetti) Crispy Onion Battered Fish Crispy Graham Crackers Indian-style Fish Curry With Tomatoes & Cream Swiss Chard With Sesame Sauce Honey chicken wrapped in bacon Taquitos (Flautas) Sublime Non-Fried Creamed Corn Tofu Croquettes Cheesy Parmesan Cajun chicken Cheesy Mexican cornbread pie Po' dunk sketi (poor man's chicken spaghetti) Crispy Onion Battered Fish Crispy Graham Crackers Indian-style Fish Curry With Tomatoes & Cream Swiss Chard With Sesame Sauce Honey chicken wrapped in bacon Taquitos (Flautas) Sublime Non-Fried Creamed Corn Tofu Croquettes Cookpad Premium Find the most popular recipes on the top of your search results.