Side DishSaladAppetizer

Koryo-saram Kimchi

Name: Koryo-saram Kimchi
Prep time: 25 min
Cook time: 5 min
Total time: 2 h
Yield: 6 servings
Cuisine: korean, russian
Ingredients: 1 pcs napa cabbage medium, about 1kg; 2 tbsp salt; 1 pcs carrot large, julienned; 6 clove garlic finely minced; 3 tbsp gochugaru Korean chili flakes; 1 tbsp ground coriander; 1 tsp sugar; 1 tsp salt; 100 ml neutral vegetable oil; 50 ml white vinegar

A fresh and crunchy spicy cabbage salad from the Koryo-saram culinary tradition. This quick kimchi variation combines napa cabbage and carrots with a fragrant dressing made from garlic, chili flakes, and coriander, bloomed in hot oil. It's served as a zesty side dish and requires only a short marination time.

An original recipe by Forkin

Total time: 2 hr
Serves: 6
Difficulty: Medium
Per serving: 221 kcal

Mise en place

Ingredients

1 pcsnapa cabbage, medium, about 1kg
1 pcscarrot, large, julienned

salting

2 tbspsalt

dressing

6 clovegarlic, finely minced
3 tbspgochugaru, Korean chili flakes
1 tbspground coriander
1 tspsugar
1 tspsalt
100 mlneutral vegetable oil
50 mlwhite vinegar

Equipment

colander · large bowl · small saucepan · heat-proof bowl · cutting board · knife

The method

Step by step

1
Cut the napa cabbage into bite-sized squares, about 3-4 cm wide.
About 5 min
Cook’s note: Removing the tough core at the base of the cabbage will make the pieces more tender.
2
Place the cabbage in a large bowl, sprinkle with the salting salt, and toss well to coat everything evenly.
About 2 min
3
Let the cabbage sit for 30 minutes to draw out moisture, tossing it once halfway through.
About 30 min
Cook’s note: The cabbage will wilt significantly and release a pool of water at the bottom of the bowl.
4
While the cabbage rests, julienne the carrot and finely mince the garlic.
About 10 min
5
After resting, rinse the cabbage thoroughly in a colander under cold running water to remove the excess salt.
About 3 min
6
Squeeze the cabbage firmly in small handfuls to remove as much water as possible, then return it to the dry bowl.
About 5 min
Cook’s note: Getting the cabbage as dry as possible helps it absorb the dressing and prevents a watery final product.
7
Add the julienned carrot to the bowl with the squeezed cabbage.
About 1 min
8
In a separate, small heat-proof bowl, combine the minced garlic, gochugaru, ground coriander, sugar, and the dressing salt.
About 2 min
Cook’s note: Make sure the bowl is heat-proof, as you will be adding very hot oil.
9
Heat the neutral vegetable oil in a small saucepan over medium-high heat until it is shimmering and very hot.
About 4 min
Cook’s 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
Carefully pour the hot oil over the spice mixture. It will sizzle and become very fragrant.
About 1 min
Cook’s note: Pour slowly and stand back slightly to avoid any splatters.
11
Immediately stir the white vinegar into the hot oil and spice mixture to create the dressing.
About 1 min
12
Pour the dressing over the cabbage and carrots.
About 1 min
13
Using gloved hands or two large spoons, mix everything together until the vegetables are evenly coated in the dressing.
About 2 min
Cook’s note: Using gloves is highly recommended to protect your hands from the chili and to mix more thoroughly.
14
Let the kimchi marinate at room temperature for at least 1 hour before serving to allow the flavors to meld.
About 1 hr
Cook’s note: For a deeper, more developed flavor, you can refrigerate it for several hours or overnight before eating.

Per serving

Nutrition

57%Score

Calories: 221.1kcal
Protein: 4.2g
Carbs: 12.6g
Fat: 18.3g
Fibre: 4.6g
Sugar: 3.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

This dish is served cold or at room temperature.