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This creamy but creamless raspberry-orange-banana juice makes a smooth and colorful start to the day.
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David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
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Korean-style spicy pancakes made of kimchi in an egg and flour batter, served with a snappy dipping sauce, are great for using overly-fermented kimchi.
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Oi-sobagi Kimchi is another favorite. Melding the crisp cool mouth feel of cucumber and the fiery heat of red chili peppers provides a unique taste sensation.
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During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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Fresh orange juice gets an adult twist blended with rum and an egg, and turns into a breakfast cocktail when garnished with an orange slice and maraschino cherry.
Ingredients: orange juice, rum, egg, ice, garnish, cherries
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Use this spicy homemade kimchi in stir-fries, on burgers, as a side dish, or in your favorite Korean dishes.
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Carrot juice makes an excellent, and healthier substitiute for root beer in this float.
Ingredients: carrots, vanilla ice cream
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This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
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This quick, fresh, and delicious juice is loaded with carrots and oranges, and is a great way to start off your day!
Ingredients: carrots, oranges
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This basic recipe for kimchi soup only calls for a handful of ingredients and is quick and easy to make.
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This is a refreshing combination of peaches, apple, and lime blended with mint.
Ingredients: nectarines, apple, lime, mint