Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Gimjang Kimchi

From salting napa cabbage to layering seokbakji, a fail-proof traditional gimjang kimchi with 50 years of expertise

Ingredients needed 10 servings

Recipe

Cooking tips

  • Add more salt to the stem sections so the entire cabbage wilts evenly, not just the leaves.
  • Using blended cooked glutinous rice instead of flour paste is easier and adds a subtle, savory sweetness.
  • Layering seokbakji between the cabbages releases refreshing radish juices during fermentation, enhancing the kimchi broth.
  • Fresh oysters spoil quickly, so add them only to the portion you plan to eat soon.

Recommended for

  • Those who want to make traditional gimjang kimchi from scratch without pre-salted cabbage.
  • Those who want kimchi that stays crisp and refreshing even after long storage.
  • Those who want to complete a deep-flavored gimjang kimchi with seokbakji.

Shop ingredients on Coupang(Ad)

napa cabbageradishgochugarufermented sand lance saucesaeujeotmaesil syrupminced garlicminced gingerKorean pearscallionsred mustard greensminarigreen mustard greenscarrotglutinous ricesea saltfresh shrimpfresh oysters

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