Separate the napa cabbage leaves, halve the outer leaves, and cut both outer and inner leaves into similar 4–5cm pieces.
Rinse the cabbage lightly under running water about three times, then drain thoroughly in a colander.
Wash green onions thoroughly and slice into 5cm lengths.
Wash the apple with its skin on, then remove the core and slice thinly.
In a mixing bowl, combine salt 2/3 tablespoon, anchovy sauce 3 tablespoons, tuna sauce 2 tablespoons, and sugar 1 tablespoon. Stir until salt and sugar are fully dissolved.
Add red pepper powder 5 tablespoons, minced garlic 1 tablespoon, and yuzu paste 2 tablespoons. Mix well to create a fragrant kimchi dressing.
Place the drained cabbage into a large bowl. Add the dressing and mix gently using your hands, avoiding crushing the cabbage.
Once the dressing is evenly distributed, add the prepared green onions and apple. Toss lightly, then sprinkle with toasted sesame seeds and serve.
Cut napa cabbage into mouth-sized pieces, wash thoroughly, and drain completely. Slice green onions and apple thinly.
Mix anchovy sauce, tuna sauce, sugar, red pepper powder, and yuzu paste evenly to make a sweet-and-tangy dressing.
Combine the dressing with the cabbage and toss gently. Add green onions, apple, and toasted sesame seeds, then mix lightly.
Cooking tips 💡
The best way to enjoy this kimchi is to prepare the dressing in advance and mix only the amount of cabbage you’ll eat just before serving.
Keep the apple skin on when slicing—it preserves the crisp texture and colorful appearance of the kimchi.
Avoid pressing or rubbing the cabbage too hard, as this can release a bitter flavor; handle it gently with your fingertips.
Okjubu's Korean Radish Cabbage Kimchi
A quick and easy kimchi with crisp, fresh flavor—no salting required.
10minEasyside dish
Korean radish cabbageanchovy sauceshrimp pastered chili powdergarlic