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I've always been a fan of kimchi. Many years ago, I was very lucky to learn to make Kimchi with an amazing Korean chef. And today, I’d like to share with you...
- 6 min
- 629.1K
- CiCi Li, Asian Home Cooking
Traditional Kimchi Recipe, Easy Step by Step Tutorial! Today I’d like to share with you my Traditional Kimchi Recipe (Whole Napa Cabbage Kimchi Recipe, also known as Tongbaechu). It...
- 6 min
- 20.3K
- CiCi Li, Asian Home Cooking
Head to http://bit.ly/squarespacebabish to save 10% off your first purchase of a website or domain using code BABISH.Recipe: https://basicswithbabish.co/basi...
- 9 min
- 2M
- Babish Culinary Universe
- FAQ
- Ingredients
- Directions
Q: Maangchi, do I have to make porridge to make kimchi? If I don’t want to use porridge, what shall I do? A: No, you don’t have to. Some people don’t use porridge, but I always make porridge to make good kimchi paste. Porridge helps hot pepper flakes, fish sauce, garlic, ginger and all spices mix together. Otherwise, the kimchi paste will be too th...
10 pounds baechu(napa cabbage)1 cup kosher salt½ cup sweet rice flour¼ cup sugarPrepare the cabbage
1. Trim the discolored outer leaves of the napa cabbage. 2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces. 3. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt. 4. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours). 5. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly. 6. Drain the cabbage and set aside.
Make porridge
1. Put 3 cups of water and sweet rice flour in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes). 2. Add ¼ cup sugar. Stir and cook for a few more minutes until it’s translucent. 3. Cool it down.
Make kimchi paste
1. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one. 2. Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, and minced onion. *tip: it’s much easier to use a food processor! 3. Wash and drain the salty squid. Chop it up and add it to the kimchi paste. *tip: how to prepare salty squid is posted on the FAQ above! 4. Add green onions, chopped leek, Korean radish, and carrot. 5. Mix all ingredients well and your kimchi paste is done.
- (646)
- Side Dish
- Maangchi
- 11 min
Rachel's beginner's kimchi. This is a doddle of a kimchi made with accessible ingredients and it’s also vegan. I’ve swapped out the classic Korean chilli powder with smoked paprika, lending extra flavour and colour vibrancy.
Nov 18, 2023 · Today I’m going to show you how to make classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, a.k.a. baechu-kimchi or pogi-kimchi. But this dish is so common and iconic among Koreans that we simply call it “kimchi.”
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I tried this kimchi recipe 2 weeks ago and I have almost eaten it completely! So gorgeous. Slightly salty, garlicky, spicy, sour – it is my new favorite ingredient for sandwiches, bowls, chinese stir fries a.s.o. Crazy how the flavor changed after some time and got even better!
