As promised, albeit 'soon' actually took me a while (apologies for that; time is a sneaky thing), here is the kimchi recipe. This recipe is adapted from Maangchi's emergency kimchi recipe. I could not be bothered spending hours making the proper kimchi so this was a great alternative for lazy me or people who are short on time.
Kimchi
Kimchi
Ingredients
1/4 of a cabbage, sliced (mine was partially used for the jjajangmyun recipe in the previous post and so was chopped up instead)
4 tbsp salt
1 carrot, thinly julienned
2 spring onions, sliced
1 garlic clove, chopped (or more if you love garlic)
1/4 cup hot pepper flakes (or to taste; I mixed only 1 tbsp of flakes with lots of paprika because spiciness does not agree with me or the Big Kahuna and the paprika added the vibrant red)
1 tbsp raw sugar
3 tbsp fish sauce
1. Place the cabbage in a bowl of cold water and mix in the salt. Set aside while you prepare the other ingredients (you can prepare the garlic, carrot and spring onions now so the salt can draw out the water from the cabbage).
2. In another bowl, make the kimchi paste by mixing chili/paprika powder with garlic and fish sauce.
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| I ran out of garlic so I cheated *shh* |
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| Don't forget the gloves! |
5. Place in an airtight container and refrigerate until needed. Or eat straight away!
Notes and tips:
Use disposable gloves if you want to avoid smelling like the fish market the rest of the week.
Kimchi may last for months in the fridge.
Aside from being used as accompaniment, kimchi can also be used to make kimchi fried rice and other recipes that call for it.
If you would like to try your hands on making the traditional kimchi, please visit Maangchi's youtube channel. She has plenty of delicious Korean recipes there :)
Happy trying! Ta ra~
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