A healthy lifestyle is key to a happy life. Each week, we round up an inspiring recipe that makes us feel and look good. This week, we’re loving the Korean Kimchi Wraps from Green Kitchen Stories. Enjoy!
Ingredients:
Kimchi
2 pounds of Napa cabbage
2 tbsp coarse sea salt
4 tbsp rice vinegar
3 tbsp Korean chili flakes or powder
2 tbsp unpasteurized honey
2 tbsp grated, fresh ginger
3 spring onions, sliced into bite-size piecesPickled Cucumber Salad
1 cucumber
1 tbsp coarse sea salt
1 spring onion, thinly sliced
1 tsp garlic, minced
1 tbsp Korean chili flakes or powder
1 tsp unpasteurized honey
2 tsp rice vinegarSesame Marinated Baby Spinach
200 g fresh baby spinach
1 tbsp toasted sesame Oil
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp honey
1 tsp minced garlic
1 spring onion, thinly slicedCoconut and Ginger Mushrooms
2 tbsp coconut oil or olive oil
4 cups of mixed mushrooms
3 tbsp of grated fresh ginger
3 tbsp shredded coconut
2 tbsp of soy sauce
juice of ½ of a limeOther Ingredients for Wrap
Vermicelli fine noodles, cooked according to package
crispy lettuce leaves
Gochujang sauce
fresh cilantroFor the Kimchi, prepare cabbage by removing the outer leafs, slicing in half lengthwise and then again in quarters. Remove the core and cut into 2 inch pieces. Place the cut cabbage in a large bowl, sprinkling it with salt and tossing it to combine. Place a smaller plate on top and place a heavy bowl or books to weigh it down. Set aside for 24 hours. Rinse the cabbage well in cold water to remove the salt, then add rice vinegar, chili, honey, ginger, and spring onions to the bowl and combine. Once mixed, place in a glass jar and close the lid, leaving it in room temperature for 2-3 days and then place in the fridge for 4 days.
For the cucumber salad, wash cucumber and cut lengthwise in half, then thinly slice. Place the pieces in a non-reactive bowl, sprinkle with salt, and then combine. Place a smaller plate on top to weigh down and set aside for an hour. Then rinse the cucumber in cold water and add onion, garlic, chili, honey, and vinegar and toss to combine the ingredients. Place the salad in a glass jar with a closed lid, and refrigerate for 1-2 days.
To make the Sesame Marinated Baby Spinach, rinse the spinach and place in a medium mixing bowl. Add all the ingredients and toss well so that all the spinach is coated in the marinade. Set aside for 15 minutes before serving.
For the Coconut and Ginger Mushrooms, wipe the mushrooms off with a damp paper towel and slice into large bite-size pieces. In a large frying pan, heat the oil, and then add the mushrooms, stirring them so they are coated in oil. Add the ginger, coconut, and soy sauce and let it gently fry for 5-7 minutes. Once the mushrooms are nicely browned, add coconut oil and lime juice and toss again.
To assemble the wraps, lay a salad leaf on a plate. Then fill it with the noodles, mushrooms, kimchi, spinach, gochujang sauce, and fresh cilantro. Carefully tuck it into a wrap or parcel, serve, and enjoy!
