Fresh and Vibrant! The Ultimate Spring Cabbage Kimchi Recipe
Crisp and Sweet Spring Cabbage Kimchi: How to Make Delicious Kimchi Better Than Meat
I spotted these beautiful spring cabbages at the market and couldn’t resist bringing them home! Today, I’m sharing my recipe for a spring cabbage kimchi where the natural sweetness of the cabbage harmonizes perfectly with the tangy and savory seasoning. This kimchi is so delicious, it’s even better than meat! It’s also perfect for a simple yet satisfying bibimbap. Let’s get started!
Spring Cabbage Kimchi Ingredients
- 300g Spring Cabbage (net weight after trimming)
Perfectly Balanced Kimchi Seasoning
- 3.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Guk-ganjang (Soy sauce for soup, adjust if using homemade soy sauce)
- 1.5 Tbsp Anchovy Fish Sauce (for umami boost!)
- 1/2 Tbsp Dried Garlic Powder (optional, for extra garlic flavor)
- 1/2 Tbsp Paprika Powder (optional, for vibrant color)
- 1 Tbsp Corn Syrup or Rice Syrup (for subtle sweetness and shine)
- 1 Tbsp Sugar (enhances overall flavor)
- 1/3 Tbsp Grated Ginger (approx. 1/2 tsp, to remove any raw cabbage smell)
- 1 Tbsp Minced Garlic (for fresh garlic aroma)
- 1 Tbsp Sesame Oil (for nutty fragrance)
- 1 Tbsp Vinegar (for a refreshing tang to balance the flavors)
- 3.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Guk-ganjang (Soy sauce for soup, adjust if using homemade soy sauce)
- 1.5 Tbsp Anchovy Fish Sauce (for umami boost!)
- 1/2 Tbsp Dried Garlic Powder (optional, for extra garlic flavor)
- 1/2 Tbsp Paprika Powder (optional, for vibrant color)
- 1 Tbsp Corn Syrup or Rice Syrup (for subtle sweetness and shine)
- 1 Tbsp Sugar (enhances overall flavor)
- 1/3 Tbsp Grated Ginger (approx. 1/2 tsp, to remove any raw cabbage smell)
- 1 Tbsp Minced Garlic (for fresh garlic aroma)
- 1 Tbsp Sesame Oil (for nutty fragrance)
- 1 Tbsp Vinegar (for a refreshing tang to balance the flavors)
Cooking Instructions
Step 1
Carefully separate the leaves of the fresh spring cabbage. Check for any dirt on the outer leaves and make sure to inspect the inner ones too.
Step 2
Rinse the spring cabbage leaves thoroughly under running water, ensuring no dirt remains between the leaves. After washing, drain them well in a colander. It’s crucial to remove as much water as possible, as excess moisture can make the kimchi taste diluted.
Step 3
In a small bowl, combine all the seasoning ingredients for the kimchi and mix them well to create the sauce. Let it sit for a few minutes to allow the flavors to meld. (Gochugaru, anchovy fish sauce, guk-ganjang, paprika powder, dried garlic powder, sugar, corn syrup, minced garlic, grated ginger, vinegar, sesame oil)
Step 4
Place the drained spring cabbage in a large bowl. Pour the prepared seasoning over the cabbage and gently toss with your hands until the leaves are evenly coated. Be careful not to break the leaves while mixing. This gentle tossing ensures the kimchi is perfectly seasoned.
Step 5
To make a delicious spring cabbage bibimbap, spoon a generous amount of the finished kimchi over a bowl of warm rice. Drizzle with a little sesame oil and mix well. This dish is so flavorful, it makes a satisfying meal with minimal side dishes!
