Authentic Kimjang Kimchi: A Recipe for Rich Flavor and Deep Taste
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Introducing an authentic Kimjang Kimchi recipe you can make at home. This guide details the process of creating a rich and flavorful kimchi seasoning, perfect for making Kkakdugi (radish cubes), whole napa cabbage kimchi, and fresh Geotjeori (a type of fresh, unfermented kimchi). Using fresh cabbage that you salt yourself results in kimchi that develops a deeper flavor over time. Adding Geotjeori made with baby napa cabbage further enhances the festive kimchi-making season. We share tips for adding a unique flavor with mustard greens and deepening the taste with a broth made from anchovies and shrimp. A satisfying meal is complete with this carefully prepared kimchi and a slice of bossam (boiled pork).
Kimchi Filling Ingredients
- 400g fresh anchovies
- 1kg fresh shrimp
- 200g seaweed (e.g., Trudeln, or similar kelp)
- 8 cups chili powder (Gochugaru)
- 3 cups natural seasoning broth (dried pollack or anchovy broth)
- 1 cup minced garlic
- 1 Tbsp minced ginger
- 4 Tbsp chopped scallions
- 1/2 cup chili seeds (optional, for extra spice)
- 1/2 cup plum extract (Maesil-cheong)
- 3 cups anchovy sauce (Myeolchi-aekjeot)
- 5 Tbsp salted shrimp (Saeu-jeot)
- 1.5 cups glutinous rice paste (Chapsal-pul)
Napa Cabbage Kimchi Ingredients
- 3 heads napa cabbage
- 2 heads baby napa cabbage
- 4 Korean radishes (Mu)
- 1/2 bunch mustard greens (Gat)
- 1 bunch scallions (Jjokpa)
- 1 carrot
- 1 onion
- 1 bunch large green onions (Daepa)
- 4 Tbsp coarse sea salt (for salting cabbage)
- 3 heads napa cabbage
- 2 heads baby napa cabbage
- 4 Korean radishes (Mu)
- 1/2 bunch mustard greens (Gat)
- 1 bunch scallions (Jjokpa)
- 1 carrot
- 1 onion
- 1 bunch large green onions (Daepa)
- 4 Tbsp coarse sea salt (for salting cabbage)
Cooking Instructions
Step 1
In a large bowl, add about 4 tablespoons of coarse sea salt and pour in enough water to dissolve the salt completely, creating a brine. This brine will be used to salt the cabbage.
Step 2
Wash the cabbages thoroughly and cut them into quarters. Make a cut at the base and then tear them by hand for a cleaner separation of the core. Wash each leaf carefully to remove any dirt or debris.
Step 3
Wash the Korean radishes (Mu) that will be used for the kimchi filling. It’s important to ensure they are well-drained afterwards.
Step 4
Wash the scallions (Jjokpa) and mustard greens (Gat). Cut them into bite-sized pieces, about the thickness of your pinky finger. If using crown daisy, cut it as well.
Step 5
Sprinkle coarse sea salt between the leaves of each quartered cabbage. Submerge the cabbage in the prepared brine and let it salt for 2-3 hours, or until the cabbage leaves are wilted and tender. Taste a piece of cabbage; if it’s too salty, rinse it 2-3 times under running water and gently squeeze out excess moisture. (Kimjang kimchi should be slightly salty to last longer.)
Step 6
Julienne the Korean radishes to about 0.5 cm thickness. Julienne the onion to a similar thickness. Cut the prepared scallions, mustard greens, and any other vegetables into pieces similar in length to the radish juliennes.
Step 7
Rinse the well-salted cabbage 2-3 times under cold running water to remove the salt. Gently squeeze out excess water from the cabbage leaves. Fold the cabbage quarters in half and press to drain more water.
Step 8
Wash the mustard greens thoroughly. You can either tear them into bite-sized pieces by hand or cut them to a length similar to the other filling ingredients. The unique peppery flavor of mustard greens adds great depth to the kimchi.
Step 9
In a bowl, combine all the prepared filling ingredients (julienned radish and onion, chopped scallions, mustard greens, etc.) with the kimchi seasoning paste (chili powder, broth, minced garlic, minced ginger, chili seeds, plum extract, anchovy sauce, salted shrimp, and glutinous rice paste). Gently mix everything together with your hands. Avoid kneading too vigorously, as this can result in a raw taste; instead, gently toss and combine.
Step 10
Carefully spread the kimchi filling between each leaf of the salted cabbage. Fold the outermost leaves over the filling to create a neat package. Arrange the filled cabbage in your kimchi container, layering them neatly. Your delicious Kimjang Kimchi is now complete!
Step 11
Geotjeori, unlike fermented Kimjang Kimchi, is best enjoyed immediately after mixing. Add a little more kimchi seasoning to any leftover filling ingredients and mix well to create fresh Geotjeori. You can enjoy a delicious meal with this fresh kimchi.
Step 12
Here is your beautifully made Kimjang Kimchi! Well-fermented kimchi pairs perfectly with bossam (boiled pork) or a warm bowl of rice. Complete your festive meal with this refreshing and deeply flavorful Kimjang Kimchi.
