Korean Kimchi

Kimchi recipes from a real estate agent

Korean Kimchi

Unlike fermented kimchi, this variation is best eaten shortly
after preparing. Enjoy it with grilled meats or chicken.

Ingredients

• 1 small head Napa (Chinese) cabbage, cut into 1-inch squares
(about 8 cups)
2 cloves garlic, minced
1/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, finely grated
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 scallions, sliced
1 carrot, peeled and grated

Directions

Combine cabbage, garlic and water in a large saucepan and bring to a boil
over high heat. Reduce heat to medium-low and cook, stirring once or twice,
until tender, 4 to 5 minutes.
Meanwhile, whisk vinegar, oil, ginger, salt, sugar and
crushed red pepper in a large bowl.
Add the cabbage, scallions and carrot to the bowl and toss to combine.
Refrigerate for about 25 minutes before serving.

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I lived in Mar Vista for 18 years and I knew that when I sold my house, I would list it with George Chung. I was confident that he would do a great job and he did! I always enjoyed his visits when he would come by and bring me his newsletter and we'd chat about what was going on in the neighborhood. He knows everything about 90066 and I relied on his expertise to properly market my property and marshal us through the escrow process. There is no substitute for George's education (UCLA MBA - Go Bruins!), 35 years of experience in this market and tireless dedication to the real estate profession. I am a real estate licensee myself and I must say that he's one of the best in the business and I only wanted the best to sell my house. Cho Laureau did a great job organizing the myriad details of the transaction with charm and graciousness. I am grateful to George, Cho and the rest of the team who helped my husband and I achieve our real estate goals. If you are thinking about making a move, CALL GEORGE!

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