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Kimchi Recipe with Gochujang: A Spicy Twist on a Classic Dish

Kimchi is a quintessential part of Korean cuisine, known for its vibrant flavours and probiotic benefits. Traditionally made with fermented vegetables, especially napa cabbage and Korean radish, kimchi can be incredibly versatile. While there are countless variations of this beloved dish, adding gochujang—Korean red chilli paste—gives it a rich depth of flavour and a spicy kick. In this article, we’ll guide you through a delicious kimchi recipe that incorporates gochujang, perfect for both kimchi aficionados and newcomers alike.

Ingredients

For the kimchi:

• 1 large napa cabbage (about 1.5 kg)
• 1/2 cup coarse sea salt
• 4 cups water
• 1 medium daikon radish, julienned
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons gochujang (Korean red chilli paste)
• 1 tablespoon sugar
• 1 tablespoon fish sauce (or soy sauce for a vegan option)
• 1/2 teaspoon sesame seeds (optional)

Equipment:

• A large mixing bowl
• A clean glass jar or airtight container for fermenting

Instructions

Step 1: Prepare the Cabbage

1. Cut the Cabbage: Begin by cutting the napa cabbage in half lengthwise, then into quarters. Remove the core and cut the cabbage into bite-sized pieces.

2. Salt the Cabbage: Dissolve the coarse sea salt in 4 cups of water. Submerge the cabbage pieces in the salted water and leave them to soak for about 1-2 hours. This will help to draw out excess moisture and soften the cabbage.

3. Rinse and Drain: After the soaking period, rinse the cabbage under cold running water to remove excess salt. Drain well and set aside in a large bowl.

Step 2: Prepare the Kimchi Paste

1. Mix the Paste: In a separate bowl, combine the minced garlic, minced ginger, gochugaru, gochujang, sugar, and fish sauce (or soy sauce). Stir until you have a smooth paste.

Step 3: Combine Ingredients

1. Add the Radish and Onions: To the drained cabbage, add the julienned daikon radish and chopped green onions.

2. Mix Well: Wearing disposable gloves (to protect your hands from the spice), add the kimchi paste to the cabbage and vegetables. Use your hands to mix everything, ensuring the paste evenly coats all the cabbage and other ingredients.

Step 4: Fermentation

1. Pack the Jar: Transfer the kimchi mixture to a clean glass jar or airtight container. Press it down firmly to remove any air pockets, and leave a bit of space at the top, as it will expand during fermentation.

2. Ferment: Seal the jar and place it in a cool, dark place, ideally at room temperature. Let it ferment for 1-3 days, depending on your taste preference. You can taste it daily until it reaches your desired level of tanginess.

Step 5: Refrigerate

1. Refrigerate: Once fermented, transfer your kimchi to the refrigerator, where it will continue to develop flavours. It can be enjoyed straight away but will taste even better after a week or two of refrigeration!

Serving Suggestions

Kimchi with gochujang is not just a side dish; it can elevate many meals. Serve it alongside rice, use it to top a hearty stir-fry, or incorporate it into stews for added depth. For a delicious snack, try kimchi fried rice or make a kimchi quesadilla—the possibilities are endless!

Conclusion

Creating your own kimchi with gochujang allows you to enjoy the fresh, authentic flavours of this Korean classic right in your home kitchen. Not only is it simple to make, but it also provides a delicious way to incorporate healthy, fermented foods into your diet. Whether you enjoy it as a condiment, side dish, or main ingredient, this kimchi is sure to tantalise your taste buds. So go ahead, roll up your sleeves, and dive into the wonderfully spicy world of kimchi!

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