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Kimchi with Fresh Vegetables
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Recipe

5 INGREDIENTS • 4 STEPS • 15MINS

Kimchi with Fresh Vegetables

5.0
1 rating
Learn how to incorporate fresh with fermented in this simple veggie-packed recipe.
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Kimchi with Fresh Vegetables
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Chef's Roll
Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes
http://www.chefsroll.com
Learn how to incorporate fresh with fermented in this simple veggie-packed recipe.
15MINS
Total Time
$2.70
Cost Per Serving
Ingredients
Servings
2
us / metric
Kimchi
3/4 cup
Kimchi
Baby Parsnip
3
Baby Parsnips
Nutrition Per Serving
VIEW ALL
Calories
201
Fat
2.2 g
Protein
9.2 g
Carbs
42.8 g
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Kimchi with Fresh Vegetables
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author_avatar
Chef's Roll
Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes
http://www.chefsroll.com
Cooking InstructionsHide images
step 1
Medium dice the Cauliflower (1), Tomatillos (4), and Brussels Sprouts (5) into bite-sized pieces. Tear the Brussel sprouts apart and place into a bowl.
step 1 Medium dice the Cauliflower (1), Tomatillos (4), and Brussels Sprouts (5) into bite-sized pieces. Tear the Brussel sprouts apart and place into a bowl.
step 2
Toss together with Kimchi (3/4 cup).
step 2 Toss together with Kimchi (3/4 cup).
step 3
Torch the Baby Parsnips (3). You can also place them under a broiler if you don't own a flame torch.
step 3 Torch the Baby Parsnips (3). You can also place them under a broiler if you don't own a flame torch.
step 4
Mix together and serve.
step 4 Mix together and serve.
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Tags
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Appetizers
Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Quick & Easy
Korean
Side Dish
Vegetables
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