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    Home » Repeat Recipe

    Korean BBQ Party: Quick Kimchi

    Published: Aug 16, 2013 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    When I first made this quick version of kimchi last year in a Korean cooking class, I was shocked that all this flavor could be achieved in as little as two hours. It's pretty simple to make, and it just gets better and better with time in the fridge. I made this at home for the second time - just started it in the morning and let it hang out in the fridge until dinnertime. I may even try making another Kimchi Pancake with the leftovers (if there are any), since the last one I tried ended up pretty messy.

    Quick Kimchi

    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 piquant condiment of fermented vegetables (most popularly cabbage) seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood. Fermenting the ingredients over several days gives the dish its distinctive tang, but this easy version, which takes advantage of the funky depth of Asian fish sauce, offers relatively instant gratification. Recipe by ICE Visiting Instructor Lillian Chou, published in Gourmet magazine, March 2009.

    1 (3-pound) head Napa 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 crushed with side of heavy knife
    2 to 3 tablespoons coarse Korean hot red-pepper flakes
    ½ (1-pound) Asian pear

    1. Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally for 1 hour.

    2. Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.

    3. Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.

    4. Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.

    Note: Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).

    Big Flavors Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Dino

      August 18, 2013 at 9:21 am

      So good, Pop even liked it and he doesn't like Kimchi!

      Reply
    2. Laura

      September 01, 2013 at 7:37 pm

      Funny, I was just reading in Smoke and Pickles about using fish sauce to make a quicker kimchi. I have been thinking I need to start trying with other veggies, because kimchi is something I SHOULD like, it is my kind of thing, except I despise fermented cabbage. 🙂 In your class did you talk about doing it with other veggies? PS comment luv is still working lol...

      Reply
      • Ashley

        September 01, 2013 at 8:26 pm

        Interesting!! I haven't tried it with other veggies, but I love pickled everything, so it's definitely worth a shot!

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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