Delicious and Spicy Young Cabbage Kimchi (Eolgalikimchi)
(Spicy Delicacy) Easy Eolgalikimchi Recipe to Enjoy Before Kimjang Season
This is a delicious Eolgalikimchi that can be made quickly without complicated steps, perfect before the main Kimjang season begins. Using minimal ingredients, it captures a clean and refreshing taste, making it a delightful side dish to enjoy fresh or after fermentation.
Eolgalikimchi Ingredients- 2 bunches of young cabbage (Eolgalibaecheu)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1-2 Tbsp coarse sea salt (for salting)
- 1 Tbsp anchovy sauce (Myeolchi aekjeot)
- 1 Tbsp soup soy sauce (Gukganjang)
- Pear juice (adds sweetness and flavor)
- Plum extract (adds sweetness and umami)
- 1/2 Tbsp salted shrimp (minced)
- Red chili peppers (optional, for color and mild spice)
- 1 Tbsp minced garlic
- Ginger (a very small amount, minced)
Cooking Instructions
Step 1
Prepare the fresh young cabbage. First, trim off any yellow or dirty outer leaves. Place the young cabbage in a large bowl and sprinkle about two handfuls of coarse sea salt evenly over it. Let it salt for 1 to 2 hours. Stirring it once in between will help it salt more evenly.
Step 2
Rinse the salted young cabbage thoroughly under running water three to four times to remove excess salt. Be careful not to rub too hard. After rinsing, place it in a colander to drain the water completely. Properly draining the water is crucial to prevent the kimchi from becoming mushy and to maintain its crisp texture.
Step 3
Now it’s time to make the delicious kimchi seasoning. In a wide bowl, combine the gochugaru, anchovy sauce, soup soy sauce, pear juice, plum extract, minced garlic, minced salted shrimp, and minced ginger. Mix them well. The amount of liquid ingredients (pear juice, plum extract) can be adjusted according to your preference. Taste the seasoning and if it’s not salty enough, add a little more coarse sea salt to adjust.
Step 4
Add all the prepared kimchi seasoning to the drained young cabbage. Gently mix with your hands, ensuring the seasoning coats the cabbage evenly. If you’re adding red chili peppers, slice them thinly and add them now for a vibrant color. If you have chives or onions on hand, you can also slice them thinly and add them for a richer flavor. This Eolgalikimchi tastes great immediately after mixing, or you can wait a few hours for a deeper flavor.
