This quick & easy kimchi recipe doesn’t require fermentation, so it’s ready to enjoy in just about an hour!
A kimchi recipe for beginners
Traditional fermented kimchi can be daunting for a lot of people, including me! So, here’s a quick and easy kimchi recipe called baechu geotjeori (배추겉절이). This type of kimchi skips the fermentation process, so it’s ready to eat in about an hour. All you need to do is let the salt water break down the cabbage, then drain and mix in the sauce.
Ingredients to make a quick kimchi
- napa cabbage – You’ll need to cut the cabbage into small, bite-sized pieces so the salt water will break it down faster.
- water – Used with salt to create a brine.
- coarse sea salt – Kimchi recipes use a very specific type of salt that I will link here. But, it’s not a necessity and any type of salt will work just fine.
sauce ingredients:
- gochugaru – Otherwise known as Korean red pepper flakes. Despite it’s bright red color, gochugaru is (most of the time) not that spicy. It really depends on the brand you buy, so read the package and find which one you like best. Gochugaru also comes in varying sizes – fine or coarse. I prefer coarse gochugaru for this recipe, but it’s not necessary.
- fish sauce – Contains an intense salty flavor that will give so much umami to the kimchi.
- plum extract – A common ingredient used in Korean cooking to sweeten a dish. Plum extract will bring a bright flavor to the kimchi and help balance the saltiness. It’s also used in teas.
- granulated sugar
- garlic – Finely mince the garlic for best taste.
- toasted sesame seeds – Provides a nutty flavor and aroma.
- scallions + Korean chives
Steps to follow
- Start by preparing the cabbage. Peel off the dirty outside layers and wash well. Then cut it in half. There is a technique to this – cut just about 2 inches from the bottom core, then grab both cut ends and rip the cabbage in half. This will leave you with beautiful, naturally cut leaves. I also have a video tutorial you can watch below showing this step!
- Next, cut the cabbage into small bite-sized pieces. You don’t want the cabbage to be too big, or else it will take longer to soften in the salt water. Add in the salt water and keep on mixing until the texture softens slightly.
- Push down on the cabbage so it’s fully submerged, then cover and let it sit for an hour. Make sure to mix the cabbage halfway so it breaks down evenly.
- Drain the water from the wilted cabbage, then remove the saltiness by giving it a good wash. You don’t want it completely salt-free, but just enough salt so it’s not overwhelming. Taste it and be the judge. As a side note, don’t completely drain all of the water from the cabbage. You want the cabbage to be slightly damp so that it mixes properly with the sauce.
- Then prepare the sauce mixture and add the cabbage, scallions and chives. I highly recommend wearing gloves for this step! Taste the kimchi once it’s mixed and add more seasonings as desired. I purposefully created this recipe to be conservative in flavor, so that you can add more to make it your own. Do you want it more salty? Then add more fish sauce. Or, do you want it more sweet? Then simply add more sugar and/or plum syrup.
What should I eat kimchi with?
Kimchi pairs well with almost anything! Since it has an intense flavor, I recommend pairing it with more mild foods. You can add it to a rice bowl with your protein of choice. Or, eat it for breakfast with your favorite style of eggs. It can also be used to make a delicious kimchi fried rice. The possibilities are endless.
Watch my video tutorial here
More Korean recipes you’ll love
- dubu jorim (Korean braised tofu)
- rose tteokbokki
- bibimguksu (Korean spicy noodles)
- mayak eggs
- kimchi fried rice
Fresh Kimchi
- Total Time: 1 hour + 10 minutes
- Yield: 4 servings 1x
Description
This quick & easy kimchi recipe doesn’t require fermentation, so it’s ready to enjoy in just about an hour!
Ingredients
Scale
- 1½ lb napa cabbage (680g)
- 2 cups water (475ml)
- ½ cup coarse sea salt
sauce:
- ¼ cup gochugaru (Korean red pepper flakes)
- 2 tsp fish sauce
- 2 tsp plum extract
- 1 tsp granulated sugar
- 4 garlic cloves, finely minced (20g)
- 1 tbsp toasted sesame seeds
Add-ins
- chopped scallions
- chopped Korean chives
Instructions
- Peel off the dirty outside layers of the cabbage and wash well. Cut it into bite-sized pieces, then add into the water and sea salt mixture.
- Repeatedly turn the cabbage with your hands while vigorously mixing the salt water. The cabbage should begin to soften as the salt is mixed in. Push down on the cabbage so that it’s fully submerged, then cover and let it sit for 1 hour. Mix halfway through so the cabbage wilts evenly.
- Once ready, drain the water from the cabbage and give it a good wash several times to remove the saltiness. It should be slightly salty, but not overwhelming. Drain the water, but don’t squeeze out all of the moisture (it should still be slightly wet).
- Next prepare the sauce. Mix together the gochugaru, fish sauce, plum extract, sugar, finely minced garlic and toasted sesame seeds.
- Add the sauce to the cabbage along with the scallions and chives and use your hands to mix it in. Taste it and add more ingredients (fish sauce, plum extract or sugar) to flavor it as desired. This recipe was created to be more conservative in flavor so that you can alter it to suit your taste buds perfectly. Enjoy!
Notes
Click here for my list of recommended Korean ingredients
- Prep Time: 1 hour
- Cuisine: korean
Keywords: kimchi, korean food
