It’s simply seasoned with doenjang, Korean fermented soybean paste, hence the name doenjang muchim (된장무침). Putbaechu (Young Cabbage) Doenjang Muchim.

After preparing all the cabbage, put the two-bite pieces of radish into the bowl that held the chill paste and vegetables.

I keep some for myself and give the rest to friends. Spread a scant amount of the chilli paste-vegetable mixture over each leaf, spreading it from the base of the leaf to the tip.

Plunge the cabbage quarters up and down in the bowl so the water gets between the leaves, then drain. Add the remaining ingredients and mix everything well by hand. In the spirit of kimjang, this recipe makes a lot of kimchi.

putbaechu (about 10 ounces each) - See note for substitutes. It is still best made in winter, though, when the baechu (napa cabbage) and mu (daikon) are large, heavy and sweet. All you need is zucchini, flour, egg and some salt. Heat up some vegetable oil in a large skillet over medium high heat. Jajangmyeon (Noodles in Black Bean Sauce), Japchae (Stir-Fried Starch Noodles with Beef and Vegetables). Add enough of the paste mixture to thoroughly coat the vegetables and mix well.

A curated collection of Asian dishes to make at home. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. You can add a little gochugaru (Korean red chili pepper flakes) or gochujang (Korean red chili pepper paste) to make it a bit spicy or sweeten it with a bit of sugar.

Seal the containers with the lid and leave at room temperature for about two days (for a light fermentation) or longer, if you like it more pungent. Often, I also use napa cabbage, baby bok choy, spinach, or kale (or baby kale). Put the cabbage quarters into a large bowl (you probably need two or three) and sprinkle 150-180g (¾ cup to ¾ cup and 2 ½ tsp) of salt over the pieces and between the leaves.

This can be eaten immediately, but tastes better if you let it age in the fridge for about eight hours.

Leave the cabbage in the colander so the pieces can continue to drain.

Add the salted shrimp and process until all the ingredients are finely chopped.

Join our community and get the latest recipes from all over Asia for you to make at home. If you use less cabbage, set aside some of the kimchi base and use it to make other types of banchan (side dishes), or store it in the fridge for another batch of kimchi. Quick Pickled Cucumbers (Oi Jee) If you like cucumbers or pickles, you will love this …

We enjoyed this side dish for two meals this week – first with bulgogi and then with bukeoguk next day.

It brings … Green Onion Salad (Pa Muchim 파무침) Another side dish that’s great with grilled meats.

Place the kimchi into a container and finish with the remaining cabbage quarters and filling, using all the vegetables and adding more paste, if necessary (you might not need it all). Bring a large pot of water to a rapid boil.

Drain off the liquid in the bowl(s), then fill it with fresh water.

Sprinkle the pieces with salt and leave until soft, mixing often. Drain and squeeze out water. Now you can save the recipe you into your own collection.

or to taste doenjang, fermented soybean paste. Drain off the liquid in the bowl. Whisk in the sugar, then set aside to cool. This is a popular Korean side dish, which can be made in under 20 mins. Wash thoroughly until there is no sand in the water. These days, with fresh ingredients available year-round from across the world, kimchi can be made any time. It should lightly cover each leaf, with more at the base and on the larger leaves. Stir-fry Put a frying pan on high heat. Banchan range from kimchi to potato salad to marinated blanched greens to marinated raw crabs, and the sheer variety and number of banchan that can be placed on a table appeals to me both as a professional cook and as a Korean-American. The kimchi can be eaten fresh (when it's almost like a salad), lightly aged (so the leaves are still slightly crisp), or aged for longer (when it's strong and pungent).