Crisp and Refreshing Young Napa Cabbage Kimchi
Easy and Refreshing Young Napa Cabbage Kimchi Recipe for Beginners!
Young Napa Cabbage Kimchi (Eolgalikiimchi) is best when made simply with less chili powder, allowing its refreshing taste to shine. If the seasoning is too strong, it can overpower the delicate flavor of the young cabbage. As napa cabbage prices are still high, I’ve opted for this quick and easy kimchi to enjoy a delicious side dish. It’s perfect for when you crave something light and cooling!
Kimchi Ingredients- 2 bundles Young Napa Cabbage
- 60g Scallions
- 1 cup Coarse Sea Salt (for brine)
Kimchi Seasoning Ingredients- 6 Dried Chili Peppers
- 1 cup Kelp Broth
- 1/2 cup Sweet Rice Porridge (Chapssalpul)
- 8 cloves Garlic, minced
- 15g Ginger, minced
- 1/4 to 1/3 cup Fish Sauce (or Soy Sauce)
- 2 Tbsp Salted Shrimp, finely chopped
- 1/2 small Apple
- 5 Tbsp Korean Chili Powder (Gochugaru)
- A pinch of Sesame Seeds
- 6 Dried Chili Peppers
- 1 cup Kelp Broth
- 1/2 cup Sweet Rice Porridge (Chapssalpul)
- 8 cloves Garlic, minced
- 15g Ginger, minced
- 1/4 to 1/3 cup Fish Sauce (or Soy Sauce)
- 2 Tbsp Salted Shrimp, finely chopped
- 1/2 small Apple
- 5 Tbsp Korean Chili Powder (Gochugaru)
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Prepare 2 bundles of fresh Young Napa Cabbage (Eolgalikiimchi). Check the condition of the cabbage before you start.
Step 2
Trim the root ends of the young napa cabbage and remove any wilted or dirty outer leaves. Use the tender inner leaves as they are. For the tougher outer leaves, tear them lengthwise by hand into manageable pieces.
Step 3
Rinse the prepared young napa cabbage 2-3 times under running water to remove any dirt or debris. Be sure to wash thoroughly, especially between the stems, as dirt can accumulate there.
Step 4
In a large bowl, dissolve 1 cup of coarse sea salt in 2 liters of water to make a brine. Since young napa cabbage leaves are tender, it’s better to brine them in salt water rather than salting them directly, which helps maintain their crispiness. Submerge the young napa cabbage in the brine and let it soak for about 30 minutes. Brining for too long can make them mushy.
Step 5
Prepare the sweet rice porridge (chapssalpul) for the kimchi seasoning in advance. Dissolve sweet rice powder in a small amount of water until smooth. Pour into a pot, bring to a boil over low heat while stirring constantly, and cook until it thickens. Once boiling, turn off the heat and let it cool completely. Stirring from the beginning prevents lumps.
Step 6
Prepare the kelp broth. Place kelp in cold water in a pot and bring to a simmer over medium-low heat. Once the water starts boiling, turn off the heat after 1-2 minutes and remove the kelp. Let this kelp broth cool down before use.
Step 7
Trim and wash the scallions, then cut them into 3-4 cm lengths for seasoning. Peel and cut the small apple into appropriate pieces for blending. Peel the ginger as well.
Step 8
Soak the dried chili peppers in water for about 10 minutes until softened, then finely chop them. This will help them blend smoothly into the seasoning.
Step 9
Remove the brined young napa cabbage from the salt water. Rinse it once lightly under running water to remove excess salt. Drain thoroughly in a colander. Be careful not to squeeze too hard, as this can impart a raw taste.
Step 10
In a blender, combine the minced garlic, prepared ginger, chopped apple, soaked dried chili peppers, and cooled kelp broth. Add the finely chopped salted shrimp. Blend all ingredients until smooth and well combined. In a separate bowl, mix the blended paste with the sweet rice porridge, gochugaru, and fish sauce (or soy sauce). Adjust the amount of fish sauce to your taste. This creates your kimchi seasoning.
Step 11
Place the drained young napa cabbage and the cut scallions in a large bowl. Pour all the prepared kimchi seasoning over them. Gently mix everything with your hands, being careful not to break the cabbage leaves, ensuring the seasoning is evenly distributed. Sprinkle with sesame seeds for a final touch. Your delicious Young Napa Cabbage Kimchi is now ready!
