Super Simple Keto Kimchi Salad (Sugar-Free)
Easy Keto Kimchi Salad Recipe (Sugar-Free): Ready in 10 Minutes!
Enjoy a healthier twist on classic kimchi salad with this keto-friendly recipe, using alternative sweeteners instead of sugar. Its spicy kick is perfect for cutting through the richness of dishes like bossam (boiled pork wraps), suyuk (boiled meat slices), or grilled pork belly, enhancing your dining experience. If you simplify or skip the salting step, this vibrant salad can be prepared in just 10 minutes, making it a quick and delicious side dish even on busy days.
Salad Ingredients- Napa Cabbage or similar variety, 1/8 head
- Radish, 100g
- Coarse Salt, 4 Tbsp
- Water, enough to barely cover the cabbage
Seasoning Ingredients- Fermented Anchovy Sauce (Fish Sauce), 2 Tbsp
- Fine Gochugaru (Korean Chili Flakes), 4 Tbsp
- Minced Garlic, 1 Tbsp
- Toasted Sesame Seeds, 10g
- Ginger Powder, a pinch (a sprinkle)
- Garlic Powder, a pinch (a sprinkle)
- Fermented Anchovy Sauce (Fish Sauce), 2 Tbsp
- Fine Gochugaru (Korean Chili Flakes), 4 Tbsp
- Minced Garlic, 1 Tbsp
- Toasted Sesame Seeds, 10g
- Ginger Powder, a pinch (a sprinkle)
- Garlic Powder, a pinch (a sprinkle)
Cooking Instructions
Step 1
Begin by washing the cabbage and radish thoroughly under running water. Chop them into bite-sized pieces (about 3-4 cm) and place them in a large bowl. Sprinkle the coarse salt evenly over the vegetables. Pour in enough water to just barely cover the cabbage. Let this mixture sit for about 30 minutes to salt and tenderize the vegetables. (Alternatively, if you prefer a crisper texture or are short on time, you can skip this brining step. Simply rinse the washed cabbage, drain it very well, and proceed directly to step 3.)
Step 2
After salting for 30 minutes, drain the cabbage and radish in a colander for about 5 minutes. When transferring them to the bowl for mixing the salad, gently squeeze out any excess moisture with your hands. This second draining step helps the seasoning adhere better and prevents the salad from becoming watery.
Step 3
Add 2 tablespoons of fermented anchovy sauce (fish sauce) to the bowl with the drained cabbage and radish. This will start to infuse the vegetables with flavor.
Step 4
Now, add 2 tablespoons of fine gochugaru (Korean chili flakes). (Pro Tip: If you prefer a slightly sweeter flavor profile, you can add about 0.5 tablespoon of a keto-friendly sweetener like monk fruit or erythritol at this stage to achieve a subtle sweetness without sugar.)
Step 5
Add 1 tablespoon of minced garlic. For an extra layer of flavor, sprinkle in a pinch of ginger powder and a pinch of garlic powder. If you don’t have ginger or garlic powder, feel free to omit them; the difference in taste won’t be significant.
Step 6
With the seasoning ingredients now in the bowl, gently toss and mix the vegetables with your hands, allowing them to absorb some of the color and flavor from the initial mix of seasonings. This is a light mixing step to distribute the initial flavor base.
Step 7
Once the vegetables have started to take on some color from the first addition of gochugaru, add the remaining 2 tablespoons of fine gochugaru. Mix again until the salad turns a vibrant red. Taste the salad at this point and adjust the seasoning if needed, adding a bit more fish sauce or salt if it lacks flavor. If you prefer a milder spice level, reduce the amount of gochugaru, perhaps using only 1 tablespoon.
Step 8
Continue mixing, ensuring the gochugaru is well distributed and that the seasoning fully coats even the thicker parts of the cabbage leaves. Finally, sprinkle generously with 10g of toasted sesame seeds for a nutty aroma and finish. Your delicious keto kimchi salad is now ready! It can be enjoyed immediately, or for a deeper flavor, let it chill in the refrigerator for a short while before serving.
