Pairs well with Jang Kimchi
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Jang Kimchi
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A type of kimchi made with napa cabbage, radish, and cucumbers, seasoned with soy sauce, honey, and plum extract.
00:30:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- napa cabbage - 1/2 head (cut in half)
- radish - 1/2 (cut into 4 pieces)
- cucumber - 2 (washed and cut both ends)
- onion - 1 (cut in half and into 3 pieces)
- shiitake mushrooms - 4 (remove stems)
- garlic - 5 cloves (sliced)
- red pepper - 2 (sliced)
- ginger - 1 piece (cut into slices)
- water parsley - watch the video to see (a handful)
- water - 3 cups (for seasoning)
- soy sauce - 1 cup (for seasoning)
- sugar - 4 tablespoons (for seasoning)
- honey - 4 tablespoons (for seasoning)
- plum extract - 4 tablespoons (for seasoning)
- buckwheat noodles - 1 serving (for serving)
- perilla oil - 2 tablespoons (for serving)
- sesame seeds - watch the video to see (for garnish)
Instructions
- Prepare the Vegetables: Divide the napa cabbage in half and wash it. Cut the radish into 4 pieces. Cut both ends of the washed cucumbers.
- Slice Other Ingredients: Slice the garlic and ginger. Cut the onion in half and then into 3 pieces. Remove the stems from the shiitake mushrooms.
- Prepare the Seasoning: In a pot, combine the water, soy sauce, sugar, honey, and plum extract. Bring to a boil and then let it cool.
- Marinate the Vegetables: Add the cooled seasoning to the prepared vegetables and let them marinate for about a day. Flip the pickled ingredients and let them soak for another day.
- Serve the Kimchi: Cut the finished jang kimchi into bite-sized pieces. Serve with buckwheat noodles, adding kimchi soup and perilla oil.
