When I first learned this quick kimchi in a Korean cooking class last year, I was surprised that so much flavor could come together in as little as two hours. The method is straightforward and the kimchi continues to deepen in flavor as it rests in the refrigerator. I made it at home again recently: I started it in the morning and let it sit in the fridge until dinner. If any is left over, it’s excellent in a kimchi pancake, though my last attempt with leftovers got a bit messy—still delicious.
Quick Kimchi
Institute of Culinary Education
Adapted from The Korean Table – Taekyung Chung and Debra Samuels
Makes about 2 quarts
No Korean meal is complete without kimchi, a tangy, spicy condiment of fermented vegetables—most commonly Napa cabbage—flavored with ginger, garlic, chile, and often preserved seafood. Traditional kimchi ferments over days, developing complex sourness; this quick version leans on Asian fish sauce to deliver immediate depth and satisfying heat. Recipe adapted from ICE Visiting Instructor Lillian Chou, published in Gourmet, March 2009.
Ingredients:
1 (3-pound) head Napa cabbage
3 tablespoons coarse salt (for salting cabbage)
2 tablespoons chopped garlic
1 tablespoon chopped, peeled ginger
2 tablespoons Asian fish sauce
2 teaspoons distilled white vinegar
1 bunch scallions, chopped (about 1 cup)
3 tablespoons sesame seeds, toasted and lightly crushed
2 to 3 tablespoons coarse Korean red-pepper flakes (gochugaru)
½ (1-pound) Asian pear
Directions:
1. Quarter the Napa cabbage lengthwise, then cut crosswise into 2- to 3-inch pieces. Place the cabbage in a large bowl, sprinkle with 3 tablespoons coarse salt, and toss to distribute. Let the cabbage stand for 1 hour, tossing occasionally to help soften and draw out moisture.
2. Rinse the cabbage thoroughly to remove excess salt, then drain. Squeeze the cabbage gently with your hands to remove any remaining water and return it to a large clean bowl.
3. In a blender or food processor, purée the chopped garlic and ginger with the fish sauce and vinegar until smooth. Pour this mixture over the cabbage. Add the chopped scallions, toasted sesame seeds, and Korean red-pepper flakes, and toss until everything is evenly coated.
4. Peel the Asian pear and grate it on the large holes of a box grater, avoiding the core and seeds. Stir the grated pear into the cabbage mixture and toss well. Let the mixture marinate for at least 1 hour before serving to allow flavors to meld.
Storage: Transfer the kimchi to an airtight container and chill. It will keep in the refrigerator for up to 1 month; the flavor will continue to intensify over time.
Notes: Adjust the quantity of red-pepper flakes to control the heat level. Toasting and lightly crushing the sesame seeds enhances their aroma. This quick kimchi is perfect as a side dish, condiment, or ingredient in recipes like kimchi pancakes, stews, and fried rice.
Big Flavors Rating: 5 Stars