Crispy Napa Cabbage Kimchi (with Potato Starch)
How to Make Delicious Crispy Napa Cabbage Kimchi
This crispy Napa cabbage kimchi features a smooth and flavorful seasoning made with boiled and pureed potatoes, offering a delightful texture. It achieves a deep flavor without using glutinous rice paste and can be enjoyed immediately after mixing.
Main Ingredients
- 2 heads Napa cabbage (Al-baechu)
- 1 bunch chives
- 1 bunch green onions
- Coarse sea salt (for brining)
- 3 potatoes
- 10 red chili peppers
- 1 apple
- 1 onion
Seasoning Ingredients
- Gochugaru (Korean chili flakes, to taste)
- Minced garlic
- Minced ginger
- Plum extract
- Anchovy sauce
- Salted shrimp (minced)
- Sugar
- Gochugaru (Korean chili flakes, to taste)
- Minced garlic
- Minced ginger
- Plum extract
- Anchovy sauce
- Salted shrimp (minced)
- Sugar
Cooking Instructions
Step 1
Gently peel the outer leaves of the Napa cabbage, then separate the heads into individual leaves and rinse them under cold water. Prepare a brine by dissolving coarse sea salt in plenty of water. Submerge the cabbage leaves in the brine and let them pickle for about 1 hour. Flip them once or twice during this time to ensure even brining.
Step 2
Peel the potatoes, cut them into manageable pieces, and boil them in water until tender. Once cooked, drain them and let them cool slightly. We’ll be using these boiled potatoes instead of a glutinous rice paste. Trim the white parts of the green onions and cut them into 2-3 cm pieces. Cut the chives into 4-5 cm lengths. Peel and roughly chop the onion and apple.
Step 3
In a blender, combine the cooked and cooled potatoes, red chili peppers, minced garlic, minced ginger, and the roughly chopped onion and apple. Blend until smooth. If the mixture is too thick, add a little cold water to reach a desired consistency.
Step 4
To the pureed mixture, add gochugaru (Korean chili flakes), anchovy sauce, minced salted shrimp, plum extract, and sugar. Stir well until all the seasoning ingredients are evenly combined. Letting this mixture sit for a while will allow the chili flakes to hydrate, resulting in a more vibrant color and a richer flavor.
Step 5
The cabbage is properly brined when it bends easily without breaking but still retains a pleasant crispness. Be careful not to over-brine, as this can make the cabbage too soft.
Step 6
Rinse the brined cabbage thoroughly under running cold water to remove excess salt. Place the rinsed cabbage on a colander to drain the water completely. Properly draining the water is crucial to prevent the kimchi from becoming watery and to ensure it absorbs the seasoning well.
Step 7
Add the prepared seasoning to the drained cabbage and gently mix. Ensure that each leaf is coated with the seasoning, mixing with a light touch. It’s best to mix the cabbage with the seasoning first, before adding the chives and green onions.
Step 8
Once the cabbage has absorbed some of the seasoning, add the chopped chives and green onions. Gently mix again. Be careful not to over-mix at this stage, as it can bruise the vegetables and create an unpleasant raw flavor.
Step 9
Tear the kimchi into bite-sized pieces and arrange them on a plate. You have now made delicious and crispy Napa cabbage kimchi! Using potatoes instead of glutinous rice paste creates a uniquely rich flavor. Enjoy its fresh taste immediately after preparation, or store it in the refrigerator for deliciousness over the next few days.
