hello! Hi everyone, Wesley here. Today we're kicking off a brand new series dedicated to the wonderfully diverse array of small plates, side dishes, condiments, and accompaniments that are essential to pan-asian cuisine. This includes a WHOLE gamut of sauces and oils like sambal oelek, chili crisp oil, gochujang, and more that have left many viewers of this channel wondering "how do make that stuff myself though...?" So! More specifically today, we're taking a look at probably the MOST requested side dish in the history of Woo Can Cook, which is of course, kimchi. 

For those not familiar, kimchi is a Korean small plate "banchan" dish that most prominently features a salted Napa cabbage that has been fermented and seasoned in a combination of fish sauce, and korean chili powder "gochugaru," to give it its signature bright red color. Those following this channel will certainly be no stranger to kimchi of course, since we've used the jarred stuff in pretty much... every korean recipe that we've done now, so, it is absolutely long over due that we dive into making this stuff ourselves. For our version today, we're taking a few tips from the Maanchi recipe book (also known as the definitive resource for all things Korean) and making our kimchi paste with a rice porridge made from sweet mochiko rice flour, base to give it a thicker and more mixable texture. Hope you try it.

 

Serves 2-3

INGREDIENTS

  • 1 head Napa Cabbage

  • 2 medium carrots

  • 6 green onions

  • 1/2 cup mochiko flour

  • 1/2 cup kosher salt

  • 3/4 cup gochugaru

  • 1/2 cup fish sauce

  • water

INGREDIENTS (kimchi paste)

  • mochiko rice porridge

  • 1 Asian pear

  • 1/2 medium onion

  • 4 cloves garlic

  • 1 inch ginger

PREP

  • LARGE DICE the Napa cabbage, then rinse and add to a large mixing bowl

  • TOSS the cabbage in 1/2 cup of kosher salt, then combine with water until submerged and marinate for 1 hour

  • ROUGH chop the Asian pear, then add to a food processor

  • ROUGH chop the onion, then add to a food processor

  • CRUSH the garlic, then add to a food processor

  • PEEL the ginger, then add to a food processor

  • PULSE the food processor until a smooth paste forms, then add to a large mixing bowl and set aside

ON THE STOVE

  • COMBINE the mochiko flour with 3 cups of water, then reduce until a thick consistency forms

  • ADD the rice porridge to the kimchi paste, then combine with gochugaru and fish sauce

  • STRAIN the cabbage, then combine with kimchi paste

  • ADD the kimchi to a sealed jar, then store in a cool, dry place for 1 week before refrigerating

 

tagged with kimchi, mak kimchi, mok kimchi, easy kimchi, easy kimchi recipe, korean recipe, korean food, korean cooking, woo can cook

newer/older