vegan kimchi

Impossibly flavorful yet easy vegan kimchi fried rice. The best part: a vegan fried egg with creamy yolk, silky whites, and crispy golden edges.

Kimchi Fried Rice with Vegan Fried Egg

garlic, finely minced

scallions,

fried tofu/bean curd, cubed

well-fermented vegan kimchi (homemade recipe HERE)

gochujang (korean chili paste)

soy sauce

sesame oil

rice

gochugaru (korean chili powder),

seaweed/nori,

sesame seeds, for topping

soft/silken tofu

plant-based milk

white/light-brown miso

yeast

cornstarch

vegetable oil

turmeric

black salt (kala namak)

(1/2 cup) plant-based milk

tapioca starch

Make the Vegan Egg Yolk. In a food processor, combine soft/silken tofu, plant-based milk, white/light-brown miso, nutritional yeast, cornstarch, vegetable oil, turmeric, and black salt. Blend until smooth and run through a fine mesh sieve for maximum smoothness. Taste to adjust seasoning & set aside.

Make the Vegan Egg White. In a bowl, whisk together plant-based milk, cornstarch, tapioca starch, and black salt. Combine well and set aside.

Make the Vegan Fried Eggs. Heat 1-2 tablespoons of oil in a wok over medium-high heat. Note: you can also use a non-stick pan with egg molds/rings. Once the oil is hot, carefully spoon in 2.5-3 tablespoons of the egg white component. Immediately turn the heat down (to low heat) and cover to cook for about 1 minute. Once the whites are nearly set, spoon on ~1 tablespoon of the egg yolk component. Cover again and cook until the whites are completely set and the edges are golden-brown & crispy. Note: Heat control is key here, you might burn the whites if you're not careful! Once done, carefully transfer them onto paper towel to blot off excess oil. This recipe yields about 6-7 vegan fried eggs.

Prepare Mise En Place. Start by chopping up kimchi into bite-sized pieces. Note: I recommend using kitchen shears and cutting the kimchi in a bowl, so as to avoid staining & contain all the juices. Squeeze excess liquid out of the kimchi (yields about 4 tablespoons) and separate the squeezed kimchi from the juice. To the juice, add gochujang and toasted sesame oil. Mix well to combine and set aside. For the scallions, remember to separate the white and green parts.

Make the Kimchi Fried Rice. Heat ~1 tablespoon of oil in a wok/pan over medium-high heat until shimmering. First add garlic & scallion whites and cook until fragrant, about 30-45 seconds. Add chopped kimchi and sauté until lightly browned, then follow with fried tofu/bean curd and cook to get some color as well. Add a bit more oil and go in with leftover rice. Break the rice up and add the prepared sauce (kimchi juice, gochujang, and toasted sesame oil). Toss everything to combine and stir rigorously to ensure there are no big lumps of rice. At the end, allow the rice to sit undisturbed in the wok/pan for about 1 minute to develop a slightly-charred, crispy crust underneath. Ladle finished rice on a plate and top with scallions (the reserved green part), gochugaru (if desired), dried seaweed/nori, toasted sesame seeds, and a vegan fried egg. Serve warm.

Spicy and full-bodied this Vegan Kimchi recipe is simple, vegan and delicious.

Vegan Kimchi

Wombok (Napa) cabbage (outer leaves removed (and set

onions

water

½ tbsp glutinous rice flour ((optional))

water ((optional))

soybean paste

vegan fish sauce

Korean chilli powder (gochugaru)

onion

garlic

ginger

sugar

Remove the outer leaves of the cabbage and set aside. Chop the remaining cabbage in to 1-inch pieces.

Transfer the cabbage to a large bowl or container (large enough to hold the cabbage) and add enough water to just cover. I find 10 cups is usually enough. Add 1 cup (10 per cent) of fine salt and stir the mixture well with your hands until the water is salty and the leaves are covered. Add the spring onions to the mixture. Set aside, covered, for 3 to 4 hours or until the cabbage is tender.

Meanwhile make the kimchi paste. Combine the glutinous rice flour and the ⅓ of a cup of water in a saucepan and heat it over low to medium heat, stirring constantly. Heat until the mixture thickens to a smooth paste. It will look like thick glue. Remove from the heat to cool.

Add the rice flour paste and the remaining kimchi paste ingredients to a processor and blend to a smooth paste. Set aside.

After the cabbage has been salted and is tender, drain it. Taste a cabbage leaf and if it is too salty give the cabbage a super quick rinse (don&#039;t wash away all the salt!) and drain well.

Put on a pair of disposable kitchen gloves.

Transfer the cabbage and spring onions back to the bowl and add the kimchi paste. Massage the paste in to the vegetables really well making sure they are all well coated.

Still wearing gloves transfer the kimchi in to clean jars making sure to fill in any gaps or air bubbles. Press down as you go. Leave a 1-inch headspace between the kimchi and the jar&#039;s opening. Fold one of the outer cabbage leaves we set aside earlier over the top of the kimchi to hold it down and seal with a lid.

Place the sealed jars on your kitchen counter away from direct light for 3 to 5 days to ferment. If the weather is hot only ferment for 1 to 2 days. Store in the refrigerator for 4 to 6 months. You can ferment your kimchi in the fridge rather than on the counter. Simply pop the prepared jars in the fridge to ferment for 2 to 3 weeks.

Are you a kimchi lover who's wondered how to make kimchi at home? Here's how to make your own easy, fermented kimchi with this authentic Korean recipe (without the fish sauce!)

How to Make Kimchi

head napa cabbage (3

salt (60 g)

gochugaru (Korean pepper flakes, depending

ginger (7½ to 10 cm)

tsp sugar

Tbsp miso paste

carrots (cut into strips, or 8 oz daikon radish)

Sterilize: Wash your hands well before every time you touch the ingredients. Wash all supplies with hot water.

Brine: Rinse the cabbage well, then cut it into quarters, lengthwise. Place in a large bowl and cover completely with salt, working the salt between all the leaves. Let sit for about 2 hours, massaging and turning the cabbage every 30 minutes, until cabbage has wilted down. When finished, drain and rinse the cabbage very well (until a torn-off piece no longer tastes overly salty). Squeeze out excess water.

Flavor: While cabbage is in the brine, add the gochugaru, garlic, ginger, sugar, and water* to a clean food processor. If desired, add miso paste as well (for umami taste). Blitz until smooth.

Mix: Cut the bottom stem from the cabbage so the leaves are loose. Optionally chop into bite-sized pieces. Combine the well-rinsed cabbage, pepper paste, carrot (or daikon radish), and green onions in a large bowl, mixing well with clean hands (you may choose to use gloves here to prevent your hands from smelling).

Ferment: Pack the mixture into clean glass jar(s), pressing down so that it’s submerged by the juices and there are as few air pockets as possible. Leave at least an inch of free space at the top of the jar, then seal shut with a lid. Set the sealed jar on a plate or bowl (to catch possible spills), and place somewhere room temperature and out of direct sunlight, letting it ferment for 2 to 5 days.

Upkeep and storage: Check on the kimchi everyday, pushing the cabbage down with clean fingers or a spoon to release gasses and prevent leaks. It&#x27;s done when the taste is slightly sour and cabbage is a bit soft (depends on your taste - longer fermentation will result in a more sour, less crunchy kimchi). When finished, store in the fridge to stop the fermentation process.

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It&#039;s from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...

Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치)

buchu (Asian chives, aka garlic chives), chopped (optional)

green onions, sliced diagonally

carrot matchsticks (about ¼ cup)

vegetable stock

onion,

gochu-garu (Korean hot pepper flakes)

Korean radish,

Prepare the cabbage

Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1½ inch bite size pieces. Transfer to a large bo

Salt the cabbage

Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.

Prepare porridge for kimchi paste

Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.

Make kimchi paste

Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix it well. Set aside.

Wash the salted cabbage

Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well.

Mix it all together and make kimchi

Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down the on the kimchi so it's well packed and no air can get inside, then put the lid on the container.

Serve

You can serve the kimchi right away, sprinkled with sesame seeds.

Ferment the kimchi

It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once the kimchi is fermented, store in the refrigerator until it runs out. After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad and you can enjoy it at every stage.

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It&#039;s from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make vegetarian kimchi in comments I always suggested to use soy sauce but I wasn&#039;t totally satisfied with my own answer because soy sauce alone couldn&#039;t replace the deep savoriness of fish sauce or salty fermented shrimp that I use in my kimchi. So I developed this recipe for my cookbook, the secret is in the vegetarian stock I created. It works perfectly. It gives the kimchi a delicious savoriness. Even if you are not a vegetarian you should try this for a change, you will be surprised how delicious it is. Even though I&#039;m not a vegetarian, I love to make vegetarian kimchi because I never miss much of the taste from my traditional kimchi made with fish sauce and fermented shrimp. It&#039;s also a small portion of kimchi! You need only 1 head of napa cabbage (3 pounds), and then you can modify this recipe to adapt to how much you want to make. Enjoy the recipe! Let me know how your kimchi turns out! Ingredients. Makes about 4 pounds 3 pounds napa cabbage 9 tablespoons kosher salt 2 tablespoons chapssalgaru (glutinous rice flour, aka sweet rice flour) 1⅓ cup vegetable stock 1 tablespoon plus 1 teaspoon sugar. 9 garlic cloves. 1 teaspoon peeled ginger 1 medium onion, cut into chunks. 1 cup gochu-garu (Korean hot pepper flakes) 6 ounces Korean radish, cut into matchsticks (about 1 cup), or daikon 3 ounces buchu (Asian chives, aka garlic chives), chopped (optional) 6 green onions, sliced diagonally. 2 ounces carrot matchsticks (about &frac14; cup) Directions. Salt the cabbage: Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1&frac12; inch bite size pieces. Transfer to a large bowl. Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly. Make the kimchi paste: Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly. Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix it well. Set aside. Wash the salted cabbage: Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well. Mix it all together and make kimchi: Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down the on the kimchi so it&#039;s well packed and no air can get inside, then put the lid on the container. Ferment the kimchi: You can serve the kimchi right away, sprinkled with sesame seeds. Or you can let the kimchi ferment. It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once the kimchi is fermented, store in the refrigerator until it runs out. After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad and you can enjoy it at every stage. Whenever you take some kimchi out of the container, be sure to press down on the remaining kimchi with a spoon to prevent it from being exposed to air.

Quick &amp; easy stir-fried kimchi recipe (vegan kimchi bokkeum) - a simple way to use up your fermented sour kimchi in a delicious way!

Quick &amp; easy stir-fried kimchi recipe (vegan kimchi bokkeum)

neutral-tasting oil

sesame seeds

In a large-size skillet, heat up 1 tablespoon of seed oil. Add the white part of the diced green onion. Sautéed until you smell the onion, about 2 minutes.

Add the kimchi. Cook the kimchi with frequent stirring. Add about 1 tablespoon of water.

When the water in the kimchi mixture is bubbling up, add the sugar. 

Continue to cook with frequent stirring for 3-4 minutes. Add in the green part of the green onion.

Remove the skillet from the heat and drizzle sesame oil and sprinkle sesame seeds on top.

This spicy Korean condiment is a taste explosion that goes well with rice, vegan burgers, and scallion pancakes. With only 10 ingredients, making delicious vegan kimchi at home is a breeze. Enjoy each bite and savor the mouthwatering Korean flavors!

Vegan Kimchi: an easy Korean vegetarian flavor bomb condiment!

cabbage

red radishes

scallions

salt

½ yellow onion, chopped

gochugaru (Korean chili flakes)

Remove the stems and foliage of the radishes. Clean the daikon, red radishes and scallions by rubbing them while running warm water over them. Rinse the napa cabbage, and discard any withered looking external leaves.

Cut napa cabbage in half and remove its core. Use the sharp tip portion of your knife to cut out a triangular section from the bottom of each half cabbage to discard it’s core where the leaves connect to each other. Cut the cabbage into 1 inch thick slices, including all the rib parts. The ribs are actually extra-special-great after they are fermented, so don’t waste nothing!

Using a vegetable peeler, skin the daikon.  Dice the daikon into 1 cm. cubes.

Slice the radishes thin (1-3 mm. slices).

Remove the roots of the scallions and any withered end parts. Then cut those lovely freshened-up-looking spring onions into inch-long sections.

Place all the drained veggies into a clean large bowl and sprinkle them with ½ cup of salt (you heard that right, but don’t worry, trust me!). Pour 12 cups of cold water over the veggies until they are covered.  Place a heavy plate over the veggies in the brine to weigh them down and keep them submerged. Place a cover over the bowl so that no dust, insects, or stuff floating through the air of your kitchen can possibly enter the bowl while the veggies are in the brine.  I use a baking pan to cover my bowl and a tea kettle on top of it to weigh it down, but you can use whatever as long as it is clean.

Allow the vegetable to brine for 5 hours.  This time allows the salt to draw moisture out of the veggies and also kill off some of the unwanted bacteria that may be present.  It is an essential step, so don’t rush it!

After 5 hours, drain the brined vegetable in a large colander in your sink.  Massage the veggies under cold running water to get off as much of the salt as possible.  It should take a couple of minutes.  No need to squeeze the living daylights out of your veggies.

Allow the veggies to drip dry in the colander while you get the chili paste made.

Place the onions, ginger, garlic, gochugaru, sugar, salt and water into a food processor or blender and puree until smooth. You may need to stop the blending once or twice to scrape down the inside of the blender/food processor pitcher with a rubber spatula to ensure no big fragments of onion remain.

Place the drained veggies and chili paste into a bowl and massage the paste into the veggies by hand until it is well combined, and no clumps of plain veggies remain.

Pack the kimchi into a sanitized glass gallon jar, or multiple clean mason jars.  Press the kimchi down to push out air pockets.  Cover the top of the kimchi in the jar with a layer of plastic. Wipe down the inside and outside of the jar so no kimchi juice is visible above the plastic-covered top layer.  Place a lid onto the jar(s) and allow the kimchi to sit at room temperature (68-72 degrees is ideal) out of direct sunlight.  It should ferment at room temperature for 24 hours if the temperature in your kitchen is over 72 degrees, 36 hours if the temperature is between 68-72 degrees, and 48 hours if the temperature is below 68 degrees.

After the 24-48 hour room temperature fermentation, you can use the kimchi, but it’s best to let it ripen a bit more under refrigeration. Before placing the kimchi in the fridge, press the kimchi down using a clean metal spoon to remove any pockets of gas which have built up. You can use the kimchi any time now, or let it continue to ripen and ferment slowly under refrigeration for up to a month.

If you love watermelon, save the rinds and make this delicious Watermelon Rind Kimchi! Balanced with crunchy texture, refreshing flavors and some heat! So addictingly good and perfect as a summer side dish!

The Best Watermelon Rind Kimchi

watermelon rind slices

Tbsp coarse sea salt

garlic (minced)

Tbsp gochugaru/coarse red chili flakes

Tbsp mesil/plum syrup

watermelon juice (freshly blended)

Prepare fresh watermelon rinds. Discard green part and keep white part.  Slice white part thinly then combine into a wide bowl.

Sprinkle sea salt and toss until salt is well dissolved. Place a wrap on top and let it sit in room temperature for 30 min. Toss and flip the rinds. Wrap and let it sit another 30min.

While rinds are pickling, make kimchi seasoning. Combine all seasoning ingredients, mix and set aside.

After 1 hour of sitting in salt water, take out rinds. Rinse rinds in cold water 2 x and squeeze water out.

Combine rinds and kimchi seasoning into a mixing bowl. Work seasoning into rinds until well incorporated. Sprinkle with scallion and sesame seeds when serving.

Consume within 2 days for best flavor and texture.  Store in glass container.

A quick and really tasty Vegan Kimchi Fried Rice cooked with lots of mushrooms and short grain rice. This is also a great way to use up other leftover veggies and add in some tofu for extra protein, if you’d like!

I topped my fried rice with some pan-fried tofu with Ssamjang sauce. You can also check out the recipes below.

Vegan Kimchi Fried Rice

rice rice

tbsp sesame oil

scallion

vegan sausage, chorizo,

oyster mushroom

oz enoki mushrooms

kimchi juice (or kimchi liquid)

tbsp gochujang (add more or less to taste)

tbsp soy sauce (or

Salt and pepper (to taste)

Sesame seeds (for topping)

scallion (for topping)

doenjang (or korean soybean paste)

tbsp gochujang (or korean chili paste)

tsp sesame seeds

onion (roughly chopped)

oz extra firm tofu

Neutral oil (for cooking)

Separate the rice grains in a bowl.

Heat a large pan or wok over high heat. Add in the sesame oil. Once hot, sauté the minced garlic, onion, and scallions until aromatic, around 2 minutes. Add in the chopped kimchi and sauté for 2-3 minutes.

Add the king oyster mushrooms and vegan sausage/ham or other protein of choice then sauté for 3 to 4 minutes until tender.

Add in the enoki mushrooms or other mushrooms, if using.

Add in the rice.

Pour in kimchi liquid, gochujang, and soy sauce to taste.

Mix well and cook for a few more minutes. Season with pepper and salt or more soy sauce, to taste.

Top with some chopped scallion and sesame seeds, if desired.

You can also enjoy this with some pan-fried tofu and ssamjang sauce for a really hearty meal! See the recipe below.

Enjoy while hot!

Kimchi Fried Rice

Quickly process or blend all the ingredients until smooth. Feel free to add more water depending on your desired consistency. Place in an air-tight container until ready to use. Can be refrigerated for up to 2 weeks.

Ssamjang Sauce

Drain excess liquid from the tofu blocks by wrapping them in towels and then placing a heavy flat surface (such as a pan or plates) on top. Leave to sit for 10-12 minutes until the liquid has been absorbed by the towels.Slice tofu into small thin squares (around 1/2 inch thick each).

Slice the tofu.

Sprinkle salt on to the tofu. The seasoning for the tofu is very minimal because the ssamjang sauce is already very tasty. Feel free to season with more salt if you intend to enjoy the tofu as is.

Heat a non-stick pan. Add some oil. Add in the tofu.

Cook each side on medium heat until tofu is lightly golden brown and crisp.

Pan-Fried Tofu

This was delicious! Didn't make the ssamjang sauce but definitely will next time. Quick, easy and hit the spot!

This recipe is fantastic. First time I've had ssamjang sauce and it's incredible! The combination of gochujang, raw onion, and sesame is umami and fresh all at once. I'm 100% making this again plus it's an excuse to eat more kimchi!

https://www.youtube.com/watch?v=zc2mNH6S2Ck

I’ve been really enjoying making my own kimchi so sharing here 3 easy and tasty ways you can enjoy kimchi! :)

VEGAN KIMCHI RECIPE: https://thefoodietakesflight.com/easy-vegan-kimchi-and-beansprout-salad-or-kongnamul-korean-banchan/

Used in this video:
My favourite roasted sesame oil: https://amzn.to/2YxWsZJ
Udon noodles: https://amzn.to/38jLnjg

Other kimchi recipes:
KIMCHI-JEON/PANCAKE: https://thefoodietakesflight.com/2-korean-savoury-pancake-recipes-pajeon-and-kimchi-jeon-vegan/
FRIED RICE: https://thefoodietakesflight.com/kimchi-fried-rice-and-ssamjang-tofu/
NOODLE STIR-FRY: https://thefoodietakesflight.com/kimchi-noodle-stir-fry-vegan-recipe/

———————————————
If you’re looking for more recipes and inspiration:

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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
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Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
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Equipment I use:
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#vegan #kimchi #koreanfood

KIMCHI 3 WAYS | Korean Kimchi Pancakes, Kimchi Fried Rice & Stir-Fried Kimchi Noodles | Easy & Vegan

Learn how to make your own Homemade Vegan Kimchi with this Korean-inspired recipe. It’s spicy, tangy, and full of flavor. Typically served as a side dish with Korean meals, it’s easy to prepare with just a few ingredients. A delicious way to add probiotics to your diet!

Homemade Vegan Kimchi

cabbage (about 2 pounds or 1 kg)

glutinous rice flour

vegetable broth

tablespon sugar

onion (peeled)

garlic (peeled)

vegan fish sauce (or soy sauce)

Korean radish (about 4 oz or 115 g)

scallions (sliced diagonally)

Cut the cabbage in half. Cut the cabbage in half lengthwise. For a more traditional method, make a small cut and then gently break it apart with your hands. Check out more step-by-step photos above in the post for further details.

Cut into quarters. Cut each half in half again to make 4 quarters. For a more traditional method, make a small cut in each section and break it apart by hand. Check out more step-by-step photos above in the post for further details.

Remove the core. Carefully remove the tough core from each quarter and discard it.

Cut the cabbage into pieces. Slice the cabbage leaves into bite-sized pieces, about 1 to 1½ inches (2.5 to 4 cm) wide. Transfer them to a large bowl. Check out more step-by-step photos above in the post for further details.

Salt the cabbage. Toss the cabbage with salt and water, then mix everything well using your hands to ensure it’s evenly coated.

Let the cabbage sit. Let the cabbage sit for 2 hours, tossing it every 30 minutes to make sure the salt is evenly distributed.

Rinse the cabbage. Rinse the cabbage 3 to 4 times under cold running water to remove any dirt and excess salt. Make sure to drain it thoroughly. Set aside.

Prepare the Korean radish. Slice the Korean radish into very thin slices, then cut them into matchstick-sized pieces. Set aside.

Make the rice porridge. Combine the rice porridge ingredients (glutinous rice flour, vegetable broth, and sugar) in a saucepan. Heat over medium-high heat, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 3-5 minutes. Remove from heat and let it cool for a few minutes.

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