Making traditional kimchi is extremely time-consuming so when I’m in a pinch, I make this fresh version and it’s delicious!
1 head of napa cabbage
2 tablespoons of korean red chili pepper flakes (you can add more for a more intense spice)
2 tablespoon sugar
2 tablespoons white vinegar
1 tablespoon soy sauce
2 tablespoons sesame oil
toasted sesame seeds
3 stalks of scallion
1 small carrot
- Combine sauce ingredients until well combined and set aside.
- Cut napa cabbage into long strips, cut scallions on a slant into 1-2 inches long, cut carrots into matchsticks
- Combine all ingredients into large bowl and toss.
- Garnish with toasted sesame seeds
Korean cooking is very much to taste so if you like things spicier, add more red pepper flakes. If you like things a bit tangier, add more white vinegar. You get the idea. Hope you enjoy this different take on kimchi!
