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Spicy kimchi

Neil Perry
Neil Perry

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Spice up the Korean kimchi.
Spice up the Korean kimchi.William Meppem

The kimchi is a sure-to-impress addition to the table. It's a great flavour burst - wonderful with any protein and a bowl of rice and steamed greens.

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Ingredients

  • 1/2 Chinese cabbage

  • 2 tbsp coarse sea salt

  • 2 tbsp caster sugar

  • 3 cloves garlic, crushed

  • 1 tbsp grated ginger

  • 1 tbsp gochujang red pepper paste (available from Asian food stores) or chilli sauce

  • 1 tbsp rice vinegar

  • 1 tbsp Thai fish sauce

  • 1 green spring onion, finely sliced

  • 1 tsp sesame seeds

  •  

Method

  1. Cut off and discard the cabbage root. Cut cabbage lengthways into quarters then cut into 2cm-wide slices.

    Toss with salt and sugar and leave overnight in the refrigerator.

    Mix the garlic, ginger, gochujang or chilli sauce, rice vinegar and fish sauce in a bowl.

    Drain the cabbage. Add the green onion and sesame seeds to the garlic and ginger mix. Combine with the drained cabbage and serve.

     

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/spicy-kimchi-20130613-2o5mw.html