Koryo-saram Kimchi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Cut the napa cabbage into bite-sized squares, about 3-4 cm wide.

   Ca. 5 min.

   Kokkens note: Removing the tough core at the base of the cabbage will make the pieces more tender.

2. 2

   Place the cabbage in a large bowl, sprinkle with the salting salt, and toss well to coat everything evenly.

   Ca. 2 min.

3. 3

   Let the cabbage sit for 30 minutes to draw out moisture, tossing it once halfway through.

   Ca. 30 min.

   Kokkens note: The cabbage will wilt significantly and release a pool of water at the bottom of the bowl.

4. 4

   While the cabbage rests, julienne the carrot and finely mince the garlic.

   Ca. 10 min.

5. 5

   After resting, rinse the cabbage thoroughly in a colander under cold running water to remove the excess salt.

   Ca. 3 min.

6. 6

   Squeeze the cabbage firmly in small handfuls to remove as much water as possible, then return it to the dry bowl.

   Ca. 5 min.

   Kokkens note: Getting the cabbage as dry as possible helps it absorb the dressing and prevents a watery final product.

7. 7

   Add the julienned carrot to the bowl with the squeezed cabbage.

   Ca. 1 min.

8. 8

   In a separate, small heat-proof bowl, combine the minced garlic, gochugaru, ground coriander, sugar, and the dressing salt.

   Ca. 2 min.

   Kokkens note: Make sure the bowl is heat-proof, as you will be adding very hot oil.

9. 9

   Heat the neutral vegetable oil in a small saucepan over medium-high heat until it is shimmering and very hot.

   Ca. 4 min.

   Kokkens note: You can test if the oil is ready by dropping a tiny piece of garlic in; if it sizzles instantly, the oil is hot enough.

10. 10

    Carefully pour the hot oil over the spice mixture. It will sizzle and become very fragrant.

    Ca. 1 min.

    Kokkens note: Pour slowly and stand back slightly to avoid any splatters.

11. 11

    Immediately stir the white vinegar into the hot oil and spice mixture to create the dressing.

    Ca. 1 min.

12. 12

    Pour the dressing over the cabbage and carrots.

    Ca. 1 min.

13. 13

    Using gloved hands or two large spoons, mix everything together until the vegetables are evenly coated in the dressing.

    Ca. 2 min.

    Kokkens note: Using gloves is highly recommended to protect your hands from the chili and to mix more thoroughly.

14. 14

    Let the kimchi marinate at room temperature for at least 1 hour before serving to allow the flavors to meld.

    Ca. 1 t.

    Kokkens note: For a deeper, more developed flavor, you can refrigerate it for several hours or overnight before eating.