Main ingredients 🥩
Napa cabbageFlourPearRadishOnionGreen onionRed chili pepperGarlicGochugaruMackerel fish saucePlum syrupDried anchovy stock
Okjubu's Napa Cabbage Kimchi
A super simple napa cabbage kimchi with a refreshing, savory flavor, made by blending flour paste and fruit for a crisp, umami-rich taste
🙋 Recommended for
- ⭐ Those who want to make their own refreshing and crunchy summer kimchi
- ⭐ People looking for a simple, no-fuss napa cabbage kimchi recipe with easy-to-follow seasoning
Ingredients needed 🛒4 servings
- Napa cabbage 1 bunch
- Flour 1 small cup
- Water 500ml
- Pear 1/2 piece
- Radish 1/4 piece
- Onion 1 piece
- Green onion 1 stalk
- Red chili pepper 2 pieces
- Minced garlic 2 tablespoons
- Gochugaru 1/2 cup
- Mackerel fish sauce 1/4 cup
- Plum syrup 2 tablespoons
- Dried anchovy stock 1 tablespoon
Recipe 🍳
- Wash the napa cabbage thoroughly and cut into bite-sized pieces. Soak in salt for later use.
- In a pot, combine 500ml of water and 1 cup of flour. Cook over medium heat, stirring continuously until the flour paste is smooth. Let cool completely.
- Place pear, radish, onion, and a little water into a blender and blend until smooth.
- In a large bowl, add the salted napa cabbage, chopped green onion and red chili pepper, minced garlic, 1/2 cup gochugaru, 1/4 cup mackerel fish sauce, plum syrup, and 1 tablespoon dried anchovy stock.
- Add the blended seasoning and cooled flour paste. Gently mix to ensure the napa cabbage is well coated without releasing its raw aroma. Finish when fully combined.
- Prepare the napa cabbage by washing and salting it.
- Mix water and flour to make a paste, then cook and cool it.
- Blend pear, radish, and onion in a blender.
- Add vegetables, gochugaru, fish sauce, plum syrup, and dried anchovy stock to the napa cabbage.
- Mix in the blended seasoning and cooled flour paste gently.
Cooking tips 💡
- Avoid pressing or pounding the napa cabbage too hard, as this may bring out a strong raw smell.
- Let the finished kimchi sit at room temperature for about one day before transferring to the refrigerator. For best flavor, allow it to ferment for 3–4 days in the fridge.
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