Napa Cabbage ‘Mak’ Kimchi (Roughly Cut Kimchi)
Napa Cabbage ‘Mak’ Kimchi (Roughly Cut Kimchi)
A Hearty Side Dish That Can Make a Meal! Napa Cabbage ‘Mak’ Kimchi!
Is it called ‘Mak’ Kimchi because you just chop and mix? Haha! This is a Napa Cabbage ‘Mak’ Kimchi I made by roughly cutting and mixing a large cabbage.
Kimchi Ingredients- 1 large head of Napa cabbage (approx. 1.5-2kg)
- 1/2 medium radish (approx. 300-400g)
- 1 handful of chives (approx. 50g)
- 200g coarse sea salt (for brining)
- 1 small onion (approx. 100g)
Kimchi Seasoning- 6 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp salted shrimp, finely minced
- 2 Tbsp minced garlic
- 4 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp toasted sesame seeds
- A small pinch of sugar (or corn syrup/sugar substitute, to taste)
- 6 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp salted shrimp, finely minced
- 2 Tbsp minced garlic
- 4 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp toasted sesame seeds
- A small pinch of sugar (or corn syrup/sugar substitute, to taste)
Cooking Instructions
Step 1
Prepare one large head of fresh Napa cabbage (winter cabbage is recommended). First, cut the cabbage in half. Then, carefully cut out the tough core at the bottom in a triangular shape. This will help the leaves separate easily. Place the cabbage halves cut-side down and chop them into 3 or 4 large, diagonal pieces. Since this is ‘Mak’ Kimchi, the characteristic is to cut it into large pieces rather than precisely. After quartering, remove the core and cut as you please.
Step 2
Place the chopped cabbage into a large bowl or kimchi container. Sprinkle the coarse sea salt (200g) over the cabbage in four separate additions. Dividing the salt helps to brine the cabbage evenly. If you prefer, you can lightly rinse the cut cabbage under running water, drain it, and then sprinkle the salt in stages.
Step 3
Let the cabbage brine for about 2 to 3 hours. In the meantime, gently mix the cabbage once or twice to ensure even brining. After brining, rinse the cabbage twice under cold running water, shaking gently to remove excess salt. Drain the cabbage thoroughly in a colander. Proper draining is crucial to prevent the kimchi from becoming watery.
Step 4
Cut the half radish into quarters and julienne it into matchsticks. Wash the handful of chives and cut them into 2-3 cm lengths. Cutting them slightly thicker will add a nice texture.
Step 5
Now, let’s prepare the base for the seasoning. Finely chop the small onion and the remaining quarter of the radish. In a blender, add the fish sauce, then add the chopped onion and radish. Blend until smooth.
Step 6
*Tip: For a deeper, sweeter flavor, you can add half an apple or half a pear to the blender with the onion and radish.
Step 7
In a bowl, combine the blended onion and radish mixture with the gochugaru, minced salted shrimp, minced garlic, and sugar. Mix well to create the seasoning paste. Taste the paste and adjust the seasoning. If it’s not salty enough, add a little more salted shrimp or a pinch of salt. The kimchi should taste slightly salty at this stage, as it will mellow when it ferments.
Step 8
Add the well-drained brined cabbage, julienned radish, and chopped chives to a large bowl. Pour the prepared seasoning paste over the ingredients. Gently mix everything together with your hands, ensuring the seasoning coats the cabbage evenly. Avoid over-mixing or mashing the ingredients.
