Korean Style Speedy Vegan Kimchi
What do you think about Korean food?
I think it’s underrated and not as common as it should be here in Europe.
And what’s the first thing that pops into your mind when I talk about Korean food?
Kimchi, of course.
Kimchi is no doubt the most popular Korean dish. This gorgeous fermented food is sour and spicy with that typical umami flavour that will make every taste bud have a little dance into our mouths.
Today I’m going to show you how to prepare a super quick version of kimchi, that I normally do when I run out of the fermented one or when I’m craving it straight away.
This version, also known as fresh kimchi, is a perfect compromise for those that are not comfortable or confident with the fermenting process, and it’s almost as good as the traditional kimchi. Actually, some people who do not like its sour taste do prefer this version. I really invite you to try it if you haven’t already as it’s so easy to nail and deliciously good.
How to make Speedy Vegan Kimchi
All you need to have to make this vegan version of Korean Kimchi is a bunch of veggies:
Naba Cabbage (sold as Chinese cabbage in the UK)
Daikon (optional but recommended)
and some spices:
Gochujang (Korean Chili Paste) – alternatively if you don’t have it or cannot find it you can use Korean chili flakes (Gochugaru) or some cayenne pepper.
Mushroom Sauce – I use this in place of the fish sauce that the traditional recipe calls for, if you don’t have it just use some more soy sauce instead.
First step consist on washing well the cabbage. Then we need to chop it into bites and put it in a big bowl with water and salt. Toss the cabbage well in the water, place a weight on top (I use a dish and a few food cans) and set aside for 1 hour and half, remembering to give a good stir every half an hour.
In the meantime we can julienne the rest of the veggies: the daikon (mooli), the carrot and the spring onion. And set aside. I normally add the julienned greens to the cabbage in the last half an hour so they will lose some of the vegetation water as well.
In a bowl combine the chili paste, the garlic and the ginger grated, and the sauces.
Once the hour and half is gone rinse the cabbage and the vegetables a few times in some fresh water, then squeeze as well as you can with between the hands to remove all the liquids.
Transfer in a clean bowl and pour over the spicy paste. Toss and squeeze the veggies well in the sauce (you might want to use some gloves as the paste is quite hot!), sprinkle with some roasted sesame seeds if you like and enjoy your speedy vegan kimchi straight away.
Speedy Vegan Kimchi
500 g Naba Cabbage
100 g Spring Onions
50 g Carrot
50 g Daikon (optional)
1 Garlic Clove (grated)
1/2 inch Ginger (grated)
1 tbsp Gochujang
1/2 tbsp Soy Sauce
1/2 tbsp Mushroom Sauce (or more soy sauce)
1/2 cup Water
10 g Coarse Salt
1. Wash the cabbage well, chop it into bites and place it into a big bowl with water and salt.
2. Toss the cabbage well in the salted water, place a weight on top and set aside for 1 hour and half, stirring it every half an hour.
3. In the meantime cut into matchsticks (julienne) the daikon, the carrot and the spring onion. Add the chopped veggies to the cabbage in the last half an hour.
4. In a bowl combine the Gochujang paste, the garlic, the ginger, the soy sauce and the mushroom sauce.
5. Rinse the cabbage and the vegetables well with fresh water, then squeeze well and pat dry with a cloth to remove all the liquid.
6. Transfer into a clean bowl and pour over the spicy paste.
7. Toss and squeeze the veggies well in the sauce (it’s better if you use some gloves).
8. Transfer to a serving dish and serve immediately. If you like you can sprinkle with some roasted sesame on top of the kimchi.