Grilled Kimchi
salads sides

Grilled Kimchi

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Traditionally served raw and pickled, this popular Korean condiment heads to the grill to add a smoky note. Asian pear brings a sweet, crisp crunch, while McCormick® Red Pepper and Ginger bring the heat.

  • 15m

    prep time

  • 10m

    Cook Time

  • 109

    Calories

  • 12

    Ingredients

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Ingredients

5

(1/2 cup)

Servings

  • 1/4 head Napa cabbage, sliced lengthwise
  • 1 medium red bell pepper, cored and cut in half lengthwise
  • 1 Asian pear, cored and cut into 1/2-inch slices
  • Oil, for brushing
  • 1/3 cup rice vinegar
  • 2 green onions, thinly sliced
  • 1 tablespoon sugar
  • 1 tablespoon Thai Kitchen® Premium Fish Sauce
  • 1 tablespoon Gochujang (Korean pepper paste)
  • 2 teaspoons sesame oil
  • 1 teaspoon McCormick® Ginger, Ground
  • 1/2 teaspoon McCormick® Garlic Powder

Instructions

  • Brush cabbage, bell pepper and pear slices lightly with oil. Grill over medium heat until lightly charred. Remove from grill. Let cool.

  • Meanwhile, mix remaining ingredients in large bowl until well blended. Coarsely chop cabbage and pears then cut bell pepper into strips. Add to bowl with dressing mixture; toss gently to coat. Cover.

  • Refrigerate 1 hour or until ready to serve. Toss before serving.

    Serving Suggestion

    Serving Suggestion

    Serve with Korean BBQ Burger with Grilled Kimchi & Ginger Garlic Mayo. Or, enjoy as a side dish with grilled meats, chicken and seafood, or as a topping for sandwiches.

    Serving Suggestion
  • Serving Suggestions: Serve Grilled Kimchi with Korean BBQ Burger with Grilled Kimchi & Ginger Garlic Mayo (see separate recipe). Or, enjoy as a side dish with grilled meats, chicken and seafood, or as a topping for sandwiches.
    Substitution Tip: Don’t have Gochujang? Substitute 1 tablespoon McCormick® Paprika and 1/2 teaspoon McCormick® Crushed Red Pepper.

Nutrition information (per Serving)

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