FBD

Instant Cabbage Kimchi (Baechu Gotchori)

AsianVegetarianIntermediate50 minBy Northstar

Ingredients

Servings
4
  • 1 lb napa cabbage (celery cabbage)
  • 5 tbsp salt (for initial salting)
  • 2 tbsp green onion, chopped
  • 1 tbsp garlic, chopped
  • 0.5 tbsp ginger, chopped
  • 0.3 cup Korean hot pepper powder (gochugaru)
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp salted baby shrimps (saeujeot), optional
  • 1 tsp toasted sesame seeds
  • 0.5 tsp sesame oil

Instructions

  1. 1

    Separate cabbage leaves and wash thoroughly. Sprinkle with salt evenly and set aside for 30 minutes to draw out moisture.

  2. 2

    Finely chop the baby shrimps, green onion, garlic and ginger.

  3. 3

    Rinse the salted cabbage leaves thoroughly and drain well. Tear lengthwise into bite-sized pieces with your hands.

  4. 4

    Put all the seasoning ingredients (hot pepper powder, green onion, garlic, ginger, shrimps, soy sauce, sugar, sesame seeds and sesame oil) in a bowl and mix well by hand. Add the cabbage and toss to coat evenly.

  5. 5

    Transfer to a serving dish and serve immediately as a side dish. For deeper flavor, refrigerate for a few hours before serving.

Tags

asian