Traditional kimchi is designed for preserving, not immediate consumption. But the time-challenged can try this zesty version by US celebrity chef David Chang, of Momofuku fame. “This recipe is built upon speed while getting the best, most flavoursome kimchi,” shares David, who hosts an addictive show on Netflix called Ugly Delicious. See below for the ingredients you need and swipe through the gallery for the steps to make it!
Prep 20 mins (plus salting, fermenting) l Makes about 1 litre
1 medium Chinese cabbage, outer leaves discarded or 3 daikon radishes • 2 tbsps kosher or coarse salt • 135 g caster sugar • 20 garlic cloves, finely chopped • 20 slices peeled fresh ginger (100 g), finely chopped • ½ cup gochugaru (Korean pepper flakes) • 60 ml fish sauce • 60 ml usukushi (Korean light soy sauce) • 2 tsps jarred salted shrimp • ½ cup spring onions batons • ½ cup julienned carrot
Text & Photos: BauerSyndication.com.au