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Quick Kimchi Recipe

VIDEORECIPE Quick Kimchi Recipe

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.

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Ingredients

number of servings
12
  • 4 lb Napa cabbage Added to
  • 3 cups cold water Added to
  • 12 Cup Korean kimchi sea salt or cup fine sea salt Added to
  • 10 cloves to garlic(chopped) Added to
  • 8 tablespoon gochugaru Added to
  • 2 tablespoon yondu(fermented vegetable sauce or vegan fish sauce) Added to
  • 1 tablespoon Korean soup soy sauce or Tamari Added to
  • 3 tablespoon Maesilaek can Korean green plum extract (you substitute with apricot or apple jam) Added to
  • 4 to green onions Added to
  • 2 Pieces cut into halves lengthwise then cut into inch long Added to
  • 2 teaspoon sesame seed Added to
  • 14 teaspoon to salt to taste Added to
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Directions

60 min.
1. Step

Cut cabbage in a quarter lengthwise and remove the stem. Add whole smaller cabbage leaves and cut larger outer leaves into about 3″ long, 1″ wide pieces, and place all into a large mixing bowl. It doesn’t need to be perfect, and it should be uneven cuts and sizes for fun texture.

Quick Kimchi Recipe - preparation step 1
2. Step

Mix cold water and Korean kimchi sea salt until the salt has dissolved. Pour salted water over the cabbage and gently press down with your hand. Let cabbage soak in salted water for 1 hour. Halfway through time, toss cabbage upside down to soak them evenly.

Quick Kimchi Recipe - preparation step 1
3. Step

Meanwhile, let’s make the kimchi sauce.In a mixing bowl, combine chopped garlic, gochugaru, yondu, Korean soup soy sauce, and maesilaek. Set aside.

Quick Kimchi Recipe - preparation step 1
4. Step

Drain salted cabbage and rinse under cold water to rinse off excess salt. Rinse 3 times (because that’s what Koreans do) and drain completely for about 5 to 10 minutes.

Quick Kimchi Recipe - preparation step 1
5. Step

Place cabbage, green onion, and kimchi sauce in a large mixing bowl, and mix by hand with gentle pressure and squeeze action so that cabbage will absorb the color and flavor. Add 1/4 to 1/2 tsp salt to taste.

Quick Kimchi Recipe - preparation step 1
6. Step

Add toasted sesame seeds and give a final light toss. Transfer to a serving plate or in an air-tight container. It will last 7 days in a fridge. Enjoy with warm cooked rice!

Quick Kimchi Recipe - preparation step 1

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