Kimchi is arguably
the best known Korean food and staple in the far eastern peninsula. There’s a variety
of the vegetable dish already but I made an addition by creating a fast and
easy salad-like recipe using gochujang (red pepper paste). You
don’t have to soak baechu (kimchi cabbage) in brine for hours
in this recipe. An instructional YouTube video is available in French and Spanish.
Ingredients
Serves 1
200ml kimchi
cabbage squares (2cm)
1 teaspoon sliced
leek
1 teaspoon grated
onion
1 teaspoon grated
Korean pear (or grated apple)
2 teaspoons gochujang (red
pepper paste)
1/2 teaspoon fish
sauce (or 1 teaspoon of soy sauce)
1/2 teaspoon sugar
1/2 teaspoon
sesame oil (or olive oil)
Directions
1. In a bowl
mix gochujang, fish sauce, grated onion, grated pear, sugar, leek
slices, sesame oil and the white stems of kimchi cabbage.
2. Set the
mixture aside for about 5 minutes to let the thick stems absorb some of the
sauce
3. Combine
kimchi sauce with the rest of the kimchi cabbage squares.
