Small-Batch Easy Kimchi (Mak-kimchi)
A simplified, small-batch recipe for traditional Korean mak-kimchi made with pre-cut bite-sized napa cabbage. Fresh vegetables, aromatic porridge-based chili paste, and optional fresh oysters combine to create a vibrant, flavorful kimchi that is easy to prepare and can be eaten fresh or fermented.
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🍳 Cooking Flow
Chop napa cabbage into bite-sized pieces and salt with water and salt for 2 hours, tossing every 30 minutes. → Cook sweet rice flour with water and sugar into a porridge and let it cool completely. → Blend the cooled porridge with fish sauce, salted shrimp, garlic, ginger, onion, and Korean pear, then mix with gochugaru. → Fold sliced vegetables and optional oysters into the chili paste. → Rinse cabbage 3 times, drain well, toss with the seasoned paste, and pack into an airtight jar.
Cooking Steps
Brief Cooking Order
Chop napa cabbage into bite-sized pieces and salt with water and salt for 2 hours, tossing every 30 minutes. → Cook sweet rice flour with water and sugar into a porridge and let it cool completely. → Blend the cooled porridge with fish sauce, salted shrimp, garlic, ginger, onion, and Korean pear, then mix with gochugaru. → Fold sliced vegetables and optional oysters into the chili paste. → Rinse cabbage 3 times, drain well, toss with the seasoned paste, and pack into an airtight jar.
Introduction
A simplified, small-batch recipe for traditional Korean mak-kimchi made with pre-cut bite-sized napa cabbage. Fresh vegetables, aromatic porridge-based chili paste, and optional fresh oysters combine to create a vibrant, flavorful kimchi that is easy to prepare and can be eaten fresh or fermented.
Step 1
Quarter the napa cabbage lengthwise, cut out the tough inner core, and chop the leaves crosswise into bite-sized pieces.
Step 2
Place the chopped cabbage in a large basin, pour 1 cup of water over it, and sprinkle evenly with 6 tablespoons of salt. Toss thoroughly by hand and let it sit for 2 hours, turning the cabbage over every 30 minutes to salt evenly.
Step 3
In a small saucepan, whisk together 1 cup of water and 2 tablespoons of sweet rice flour. Heat over medium-high heat while stirring until thick and bubbly. Stir in 1 tablespoon of sugar, lower the heat, and cook until translucent. Remove from heat and allow to cool completely.
Step 4
Prepare the vegetables by cutting the peeled Korean radish into matchsticks (about 1 cup), julienning the carrot (1/4 cup), cutting the chives into 2-inch lengths, and slicing the green onions diagonally.
Step 5
In a food processor, combine 1/3 cup fish sauce, cooled sweet rice porridge, 1 tablespoon salted shrimp, 9 garlic cloves, 1 teaspoon ginger, onion chunks, and chopped Korean pear. Blend until completely smooth.
Ingredients List
Important Notes
Tossing the salting cabbage every 30 minutes is critical to ensure even wilting and salt absorption.
Do not add too much Korean pear, as excess pear pulp can float and alter the consistency of the seasoning paste.
Make sure the sweet rice flour porridge is completely cooled down before blending with seasonings.
Adding fresh oysters is optional; if added, it gives an ocean fresh umami flavor, especially when eaten fresh.
Do not put sesame seeds directly into the long-term storage jar; only sprinkle them on the portion served fresh.
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