Summer Delight! Crispy Napa Cabbage Mak Kimchi
The Best Choice for a Refreshing Summer! Golden Recipe for Crispy Napa Cabbage Mak Kimchi
Introducing a recipe for refreshing and crisp Napa Cabbage Mak Kimchi that will stimulate your appetite in the hot summer. This is a special dish we make every summer, and it will bring a refreshing joy to your dining table.
Napa Cabbage Mak Kimchi Vegetable Ingredients
- 4 heads of Napa cabbage (medium size)
- 2 onions (medium size)
- 100g chives
- 150g green onions
Napa Cabbage Mak Kimchi Seasoning Ingredients
- 1 bunch of red chili peppers (approx. 10-15 peppers)
- Sesame seeds (a sprinkle)
- 5 Tbsp sugar
- 2 Tbsp salted shrimp
- 120g fish sauce (approx. 1/2 cup)
- 4 Tbsp minced garlic
- 2 Tbsp minced ginger
- 18 Tbsp red chili powder
- Coarse salt (for salting cabbage)
- 1 bunch of red chili peppers (approx. 10-15 peppers)
- Sesame seeds (a sprinkle)
- 5 Tbsp sugar
- 2 Tbsp salted shrimp
- 120g fish sauce (approx. 1/2 cup)
- 4 Tbsp minced garlic
- 2 Tbsp minced ginger
- 18 Tbsp red chili powder
- Coarse salt (for salting cabbage)
Cooking Instructions
Step 1
Here are all the ingredients you’ll need to make delicious Summer Napa Cabbage Mak Kimchi. Let’s create the best kimchi with fresh vegetables and clean seasonings!
Step 2
First, prepare 4 heads of fresh and firm Napa cabbage. This is a crucial ingredient that determines the texture and taste of your kimchi.
Step 3
Now, it’s time to make the glutinous rice paste, which will make the kimchi smooth and add umami. Dissolve the glutinous rice flour in cold water without lumps, then start to cook it.
Step 4
Cook the dissolved glutinous rice flour mixture over low heat, stirring constantly. Turn off the heat when it reaches a consistency that flows smoothly, not too watery and not too thick. Be careful not to let it boil over.
Step 5
Your warm glutinous rice paste is ready! Make sure it cools down completely before using it in the kimchi seasoning. Transfer the glutinous rice paste to a wide bowl and let it cool down.
Step 6
Now, let’s prepare the cabbage. Cut off the base of the cabbage, remove the outer leaves, and then chop it into bite-sized pieces! Cutting it too small can make it mushy, so maintaining a moderate size is recommended.
Step 7
Rinse the chopped cabbage multiple times in cold water to remove any impurities and wash it thoroughly. This helps to remove any raw cabbage smell and maintain its crispiness.
Step 8
Sprinkle coarse salt evenly over the washed cabbage to salt it. Make sure the salt penetrates well into the stem areas of the cabbage.
Step 9
Let the salted cabbage sit for about 30 minutes. Afterward, flip and mix the cabbage to ensure it’s evenly salted. This process will soften the cabbage and draw out moisture.
Step 10
After about 30 minutes, you’ll notice that the cabbage has visibly wilted. This indicates it’s almost properly salted.
Step 11
The cabbage is well-salted when the leaves bend softly when you fold them. For Summer Napa Cabbage Mak Kimchi, salting for about 1 hour and 30 minutes is generally recommended. Salting for too long can make it too salty or mushy.
Step 12
Rinse the well-salted cabbage 2-3 times in cold water to remove the saltiness, then drain it thoroughly in a colander. Properly draining the water is key to making the kimchi refreshing and delicious.
Step 13
While the cabbage is salting and the glutinous rice paste is cooling, let’s prepare the vegetables for the kimchi. First, thinly slice the onions into strips. The sweetness of the onions will enhance the kimchi’s flavor.
Step 14
Cut the green onions into pieces about 6cm long, roughly bite-sized. If they are too long, it might be difficult to mix.
Step 15
Cut the chives similarly to the green onions, into pieces about 6cm long. The fresh aroma of chives will add a refreshing touch to the kimchi.
Step 16
And there you have it – all the fresh vegetables for your Summer Napa Cabbage Mak Kimchi are ready! Shall we start making the seasoning now?
Step 17
Now it’s time to make the seasoning that will define the kimchi’s taste. To make the red chili peppers easier to blend in the mixer, cut them into smaller pieces first.
Step 18
Add the chopped red chili peppers to the blender.
Step 19
Now, pour the cooled glutinous rice paste into the blender! The glutinous rice paste will help to create a smooth seasoning and enrich the flavor.
Step 20
Blend the red chili peppers and glutinous rice paste together until smooth. This process creates a smooth and fine seasoning base.
Step 21
The smooth seasoning base made from blending red chili peppers and glutinous rice paste is complete. We will now make the kimchi seasoning using this base.
Step 22
Shall we begin making the delicious Summer Napa Cabbage Mak Kimchi? (Salted shrimp was omitted in the photo, but it’s included in the seasoning ingredients with 2 Tbsp, so please make sure to have it ready!)
Step 23
Add the blended red chili pepper and glutinous rice paste base to a large bowl.
Step 24
Add 4 Tbsp of minced garlic to enhance the flavor. The pungency of garlic brings out the deep flavor of the kimchi.
Step 25
Add 2 Tbsp of minced ginger for a refreshing taste. Ginger helps to eliminate any unwanted odors and further enhances the kimchi’s aroma.
Step 26
Add 2 Tbsp of salted shrimp for umami. You can adjust the amount of salted shrimp according to your preference.
Step 27
Add about 120g (approx. 1/2 cup) of fish sauce, which provides a refreshing and clean taste. You can also adjust this amount to your liking.
Step 28
Add 5 Tbsp of sugar to add sweetness. It balances the flavors with the natural sweetness of the cabbage.
Step 29
Add 18 Tbsp of red chili powder to give the kimchi its color and spicy kick. (You can add more later after tasting.)
Step 30
Add about 4 ladles of the glutinous rice paste made earlier to adjust the seasoning’s consistency. The glutinous rice paste helps the seasoning mix smoothly.
Step 31
Add the thinly sliced onions prepared earlier to add crunchiness and sweetness to the kimchi.
Step 32
Now, mix all the prepared ingredients thoroughly to create the main seasoning for your Summer Napa Cabbage Mak Kimchi. Ensure all seasonings are well combined.
Step 33
Add the well-drained, salted cabbage to the seasoning. It’s time to mix everything together!
Step 34
Before mixing the cabbage with the seasoning, add the chives at the very end. Chives can become mushy if mixed for too long, so it’s best to add them after mixing the seasoning and cabbage.
Step 35
Similarly, add the green onions along with the chives at the end. Mix gently to preserve the fresh taste of the vegetables.
Step 36
Taste the kimchi while mixing and adjust any missing flavors. We added an additional 15 Tbsp of red chili powder and 3 ladles of glutinous rice paste to balance the taste. Adjust to your preference!
Step 37
Finally, sprinkle a generous amount of sesame seeds to add a nutty flavor to the kimchi. Sesame seeds greatly improve the kimchi’s aroma. ^^
Step 38
With 4 heads of Napa cabbage, a full container of delicious Summer Napa Cabbage Mak Kimchi is complete! This generous amount is enough for the whole family to enjoy.
Step 39
Sprinkle more sesame seeds generously over the finished Summer Napa Cabbage Mak Kimchi for decoration, adding both visual appeal and flavor. Enjoy it with its savory aroma!
