This casual kimchi recipe captures the bold, spicy, and tangy flavors of traditional Korean cuisine without the complexity of a full fermentation setup. Made with crisp Chinese cabbage, earthy turnip, and a vibrant paste of garlic, scallions, and chili peppers, this dish offers a satisfying crunch and a fiery kick. The addition of anchovies provides a deep umami backbone that enhances the overall taste profile. It&# 226;ÂÂs an excellent accompaniment to rice, stews, or grilled meats, adding both color and flavor to any table. Perfect for meal prepping or as a quick pickle, this kimchi improves with time, developing richer flavors as it ferments at room temperature before being stored in the refrigerator.
Casual Kimchi (Korean Mak Kimchi
Description
This casual kimchi recipe captures the bold, spicy, and tangy flavors of traditional Korean cuisine without the complexity of a full fermentation setup. Made with crisp Chinese cabbage, earthy turnip, and a vibrant paste of garlic, scallions, and chili peppers, this dish offers a satisfying crunch and a fiery kick. The addition of anchovies provides a deep umami backbone that enhances the overall taste profile. It&# 226;ÂÂs an excellent accompaniment to rice, stews, or grilled meats, adding both color and flavor to any table. Perfect for meal prepping or as a quick pickle, this kimchi improves with time, developing richer flavors as it ferments at room temperature before being stored in the refrigerator.Ingredients
Directions
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Remove the large, tough outside leaves of the Chinese cabbage and set aside for covering later if desired.
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Cut the remaining cabbage in half lengthwise, then chop across the grain into 2-inch pieces.
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Cut the inner, more tender leaves into 2-inch pieces as well.
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Place all chopped cabbage into a very large mixing bowl or pot.
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Quarter the Chinese turnip, keeping the quarters together, and slice thinly across the grain.
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Add the sliced turnip to the cabbage.
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Pour the oil from the canned flat anchovies over the vegetables.
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Slice the anchovies thinly across the grain and add them to the bowl.
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Crush the garlic cloves and add to the mixture.
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Cut the scallions into 2-inch lengths, then slice them thinly lengthwise and add to the bowl.
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Add the salt, hot pepper flakes, and cayenne pepper to the vegetables.
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Mix everything thoroughly by hand or with a large spoon until the vegetables are evenly coated with the seasoning.
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Cover the bowl tightly and let the mixture stand at room temperature for 2 days to begin fermenting.
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Transfer the kimchi to a sealed jar and refrigerate; it will keep for at least 10 days and continue to develop flavor.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 113.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 81.7mg4%
- Total Carbohydrate 26.3g9%
- Dietary Fiber 11.3g46%
- Sugars 14.5g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
