This Man's Cook Simple Napa Cabbage and Perilla Seed Kimchi | 모두의 레시피
This Man's Cook Simple Napa Cabbage and Perilla Seed Kimchi
🍽️ A refreshing napa cabbage and perilla seed kimchi made in just 10 minutes by marinating radish and baby bok choy with sugar and salt, then adding a clear, clean broth made from chili powder and pear juice extracted through a stock bag.
Wash 1kg of radish thoroughly and cut into 3cm pieces with a thickness of 0.5cm. Place directly into a kimchi crock.
Add 1 tablespoon of flower salt and 1 tablespoon of sugar to the radish in the crock. Mix evenly and let it marinate.
Cut off the base of half a head of baby bok choy (500g), wash thoroughly, and slice into pieces similar in size to the radish. Add to the crock.
Add 3 red chili peppers, seeded and sliced into 3cm lengths, and 100g of scallions, cut to the same length. Gently mix all ingredients together.
Place 4 tablespoons of chili powder, 1 tablespoon of minced garlic, and 1 peeled and blended pear into a stock bag. Seal tightly so it doesn’t leak.
Place the stock bag into the crock with the ingredients. Squeeze the bag gently to release the pear juice and chili broth, then pour the liquid into the crock.
Pour 2.5L of water into the crock. Press down on the stock bag repeatedly with a spoon to extract a rich, deep red chili broth.
Once the broth has developed a beautiful color, add 1 tablespoon of salt to adjust the overall seasoning.
After completion, age the kimchi for 3 days in a cool place or balcony, or at room temperature for about 1 day before transferring to the refrigerator for chilled storage.
Slice radish, baby bok choy, and vegetables into bite-sized pieces. Marinate with salt and sugar.
Place chili powder, minced garlic, and blended pear into a stock bag, seal tightly, and place in the kimchi crock.
Pour 2.5L of water into the crock. Press the bag to extract color, then season with salt and age.
Cooking tips 💡
Do not rinse the radish after salting—use the brine as-is. Use refined flower salt or non-iodized sea salt to avoid bitterness.
Do not remove the stock bag prematurely; leave it in until the kimchi is fully fermented to maintain a clean, deep flavor.
Using freshly blended pear juice gives a natural, refreshing sweetness that enhances the clarity and freshness of the broth.
Recommended for 🙋
⭐Those seeking a refreshing, clean broth to pair with greasy holiday dishes.
⭐People who want a super simple kimchi ready in just 10 minutes with no complicated steps.
⭐Anyone wanting to enjoy traditional kimchi with natural sweetness and crisp freshness.