Quick & Crunchy Mak Kimchi (Hand-Tossed Kimchi)
Quick & Crunchy Mak Kimchi (Hand-Tossed Kimchi)
No-Fuss Mak Kimchi: Easy to Make Without Starch Paste!
Cabbage is affordable during the kimchi-making season! My son wanted a refreshing and clean-tasting ‘Mak Kimchi,’ different from the flavor-packed kimchi. So, I made this simple version with one head of cabbage. It’s perfect when you crave a lighter, crisp kimchi.
Main Ingredients- 1 large head of Napa cabbage (or 2 small, round cabbages)
- 1 stalk of green onion (scallion)
- 1 onion
- 1 apple
Seasoning Ingredients- 1.5 cups salt (for salting cabbage)
- 4-5 Tbsp red chili flakes (gochugaru)
- 1.5 Tbsp minced garlic
- 2-3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp salted shrimp (saeu jeot)
- 1 tsp Allulose (or sugar)
- 1.5 cups salt (for salting cabbage)
- 4-5 Tbsp red chili flakes (gochugaru)
- 1.5 Tbsp minced garlic
- 2-3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp salted shrimp (saeu jeot)
- 1 tsp Allulose (or sugar)
Cooking Instructions
Step 1
First, prepare one large head of Napa cabbage. Separate the outer green leaves; you can blanch these later to make ‘woogaeri’ (dried cabbage greens). Cut off the tough base of the cabbage, then chop the entire head into bite-sized pieces, as shown in the picture. Briefly rinse the chopped cabbage under cold water. Sprinkle the salting salt evenly over the cabbage and mix well. Let it sit for 1-2 hours to salt.
Step 2
Check the cabbage: it should be pliable enough to fold in half at the thickest stem part without breaking. Once salted to this point, rinse the cabbage 1-2 times under cold water to remove excess saltiness. Drain thoroughly in a colander.
Step 3
Peel the apple and onion, cut them into chunks, and blend them until smooth in a blender. (You can also use half of each if you prefer a milder flavor. I like to blend the whole thing, portion it into zip-top bags, and freeze it for later use in marinades or other kimchi preparations.)
Step 4
In a bowl, combine the blended apple-onion mixture with the red chili flakes, minced garlic, anchovy sauce, salted shrimp, and Allulose (or sugar). Mix everything thoroughly to create the seasoning paste. Finely chop the green onion and set it aside. (Adjust the sweetness to your personal preference.)
Step 5
Add the prepared seasoning paste and chopped green onion to the drained cabbage. Gently mix to coat everything evenly. Sprinkle with sesame seeds for a nice finish.
Step 6
Toss everything together until the seasoning is well distributed. This completes your delicious Mak Kimchi! Since it’s meant to be eaten soon, I didn’t add any starch paste. It has a clean and refreshing aftertaste that’s perfect for immediate consumption. When slightly fermented, it develops an even deeper flavor. Enjoy this crunchy and refreshing Mak Kimchi with your meals!
