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® Ginger and Korean pepper paste brings the heat.
15m
PREP TIME
10m
COOK TIME
109
CALORIES
12
INGREDIENTS
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® Ginger and Korean pepper paste brings the heat.
15m
PREP TIME
10m
COOK TIME
109
CALORIES
12
INGREDIENTS
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® Gluten Free Premium Fish Sauce
- 1 tablespoon Gochujang (Korean pepper paste)
- 2 teaspoons sesame oil
- 1 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Garlic Powder
INSTRUCTIONS
- 1 Brush cabbage, bell pepper and pear slices lightly with oil. Grill over medium heat until lightly charred. Remove from grill. Let cool.
- 2 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.
- 3 Refrigerate 1 hour or until ready to serve. Toss before serving.
-
4
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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