Mi Kyum Kim’s Kimchi Salad
This express recipe (thanks to Mi Kyum Kim) mimics the punch of kimchi, but in a flash, sans fermentation. The secret to its signature pungency is salted, fermented shrimp paste (you can find it at your local Korean or Asian grocery store). If Korean chili powder (gochugaru) proves hard to track down, experiment with crushed […]
Ingredients
- 5 cups (500 g) napa cabbage, cut into bite-sized pieces 1/2 inch (1 cm) wide
- 1 tbsp salt
- 2 tbsp Korean chili powder (gochugaru), or to taste (see note)
- 1 tbsp toasted sesame seeds
- 1 tbsp sugar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) fermented shrimp paste (optional)
- 1 tsp (5 ml) rice vinegar
- 1 tsp finely chopped ginger
- 2 garlic cloves, finely chopped
- 2 green onions, chopped
Instructions
- In a large bowl, combine the cabbage and salt and toss well. Let rest for 30 minutes or until the cabbage has wilted.
This express recipe (thanks to Mi Kyum Kim) mimics the punch of kimchi, but in a flash, sans fermentation. The secret to its signature pungency is salted, fermented shrimp paste (you can find it at your local Korean or Asian grocery store). If Korean chili powder (gochugaru) proves hard to track down, experiment with crushed red pepper for a fresh, crispy, spicy side inspired by Korea’s most iconic condiment.