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Kimchi (배추김치)

 

Kimchi (배추김치) (Ai Photo)

Authentic Korean Kimchi Recipe: Spicy, Tangy & Fermented Goodness

Kimchi is Korea’s most iconic dish, known for its bold flavor and health benefits. Made with fermented cabbage, chili flakes, and garlic, it represents Korean tradition and is enjoyed daily in countless households.

Kimchi (배추김치) (Ai Photo)

Ingredients

  • Napa cabbage (배추, Baechu) – 1 large

  • Korean coarse sea salt (굵은 소금, Ggul-eun Sogeum) – 1 cup

  • Korean chili flakes (고춧가루, Gochugaru) – 1 cup

  • Garlic (마늘, Maneul) – 8 cloves

  • Ginger (생강, Saenggang) – 1 small piece

  • Fish sauce (액젓, Aekjeot) – ½ cup

  • Sugar (설탕, Seoltang) – 1 tbsp

  • Green onions (쪽파, Jjokpa) – 5 stalks

Steps

  1. Cut the Napa cabbage into halves and soak in salted water for 6–8 hours.

  2. Rinse thoroughly and drain the cabbage.

  3. Blend garlic, ginger, fish sauce, sugar, and a small amount of water into a paste.

  4. Mix the paste with Korean chili flakes to create the seasoning.

  5. Add chopped green onions to the mixture.

  6. Spread the seasoning evenly between the cabbage leaves.

  7. Store the kimchi in an airtight container at room temperature for 1–2 days, then refrigerate.

Tips

  • For vegan kimchi, replace fish sauce with soy sauce or kelp stock.

  • Adjust chili flakes depending on your spice tolerance.

  • Add Korean radish for extra crunch.


Which K-Food would you like to explore next? Share your thoughts in the comments!

Reference video





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