Delicious Scallion Kimchi & Crisp Napa Cabbage Salad
Freshly Made Together! Enjoy Scallion Kimchi and Napa Cabbage Salad at Once!
In this recipe, we’ll show you how to make a delicious Napa cabbage salad using fresh cabbage and a zesty scallion kimchi simultaneously. The cabbage salad is wonderful to eat right away, and as time passes, the scallion kimchi will mature perfectly, offering a richer flavor profile. Experience making special kimchi that captures both freshness and deep flavor!
Kimchi Ingredients- 1 head Napa cabbage (small)
- 1/2 bunch scallions
- A little bit of chives
- 1 onion
- 1/2 pear
- 1.5 cups coarse sea salt (for brining)
- 2 paper cups worth of flour paste
Kimchi Seasoning- 1.5 to 2 cups gochugaru (Korean chili flakes, adjust to taste)
- 1 cup anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp sugar
- A little bit of sesame seeds
- A little bit of salt (for seasoning adjustment)
- 1.5 to 2 cups gochugaru (Korean chili flakes, adjust to taste)
- 1 cup anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp sugar
- A little bit of sesame seeds
- A little bit of salt (for seasoning adjustment)
Cooking Instructions
Step 1
First, prepare 1 head of Napa cabbage (small). Remove the outer leaves and cut the cabbage into bite-sized pieces (about 4-5 cm long). Sprinkle 1.5 cups of coarse sea salt evenly over the cut cabbage and let it brine for about 2 hours. Flip it once halfway through to ensure even brining. The cabbage is properly brined when the thick white part bends without breaking. Rinse the brined cabbage 2-3 times in cold water to remove excess salt, then drain thoroughly in a colander.
Step 2
Peel and roughly chop 1 onion and 1/2 pear. Blend them in a blender until smooth. Add 1.5 to 2 cups of gochugaru, 1 cup of anchovy sauce, 1 Tbsp minced salted shrimp, and 2 Tbsp sugar to the blended mixture. Mix everything well to create a delicious seasoning paste. Adjust the sugar amount to your personal preference for sweetness.
Step 3
Clean the scallions, trimming the roots, and ensure they are completely dry. Similarly, wash the chives and shake off excess water. Cut both the scallions and chives into about 5-6 cm lengths, suitable for mixing into kimchi.
Step 4
Add the chopped chives to the drained brined cabbage. Pour in about half of the prepared seasoning paste. Gently mix the cabbage and chives until the seasoning is evenly coated. Finally, sprinkle with sesame seeds for the delicious Napa cabbage salad, which is now complete.
Step 5
Your freshly made, crisp Napa cabbage salad is ready! It’s absolutely delicious to eat right away.
Step 6
Now, it’s time to prepare the scallion kimchi with the remaining seasoning paste. Taste the paste, and if it needs more flavor, add an additional 1 Tbsp of anchovy sauce and 1 tsp of sugar to adjust the seasoning. (Since the scallions were not brined separately, adding a bit more anchovy sauce and sugar helps balance the flavor.) If the seasoning is already to your liking, you don’t need to add anything extra.
Step 7
Take a handful of the prepared scallions. Generously coat the white parts of the scallions with the seasoning paste. Lightly coat the green leafy parts. Arrange the seasoned scallions neatly in a kimchi container, layering them as you go. It’s okay if they overlap.
Step 8
While you can shape the scallion kimchi into a spiral, simply layering them in the container makes them easier to serve later. Your scallion kimchi is now complete! Let it ferment at room temperature for 1-2 days, then store it in the refrigerator. Enjoy the richer, deeper flavors. Complete your meal with these two delightful kimchis!
