Kimchi salad
- 26. Mai 2025
- 2 Min. Lesezeit
Grab some Chinese cabbage, marinate it, stir it, knead it – and suddenly there's a salad in Kitty's kitchen that acts like kimchi's wild little brother.
Fiery, fresh, cheeky – and with enough chaos that Kitty has to rearrange the kitchen afterwards.
Ingredients
1 Chinese cabbage (approx. 1 kg)
45 g salt
200 ml vegetable stock
2 tbsp cornstarch
2 tbsp coconut blossom sugar
1 onion (peeled)
4 cloves of garlic
1 piece of ginger (about two thumbs in size)
1 pear
2 tbsp Gochugaru (Korean chili flakes)
2 tbsp gochujang (Korean chili paste)
4 tbsp fish sauce
200 g radishes or turnips
1 large carrot
2 spring onions
1 tsp sesame seeds (roasted)
Sesame oil, for drizzling
preparation
Prepare Chinese cabbage:
Remove the stem and remove the outer leaves
Halve the cabbage lengthwise and cut crosswise into bite-sized pieces
Wash pieces thoroughly in cold water and let them drain
Place in a bowl, sprinkle with salt, mix thoroughly and let stand for 30 minutes
Prepare the broth:
Add vegetable stock and cornstarch to a pot and stir until smooth
Bring to a boil, stirring constantly until thickened
Stir in coconut blossom sugar, let the mixture cool
Prepare spicy paste:
Roughly chop the onion, garlic and ginger
Peel pear, remove core, chop roughly
Blend all ingredients into a paste in a blender or use a hand blender.
Put the paste in a bowl, add the chili flakes, chili paste, fish sauce and cooked starch mixture, mix well
Prepare vegetables:
Peel the radish and carrot, cut into fine sticks, add to the paste in a bowl
Clean and wash the spring onions, halve them lengthwise and cut them into 3 cm long pieces, add them to the mixture and mix thoroughly
Add Chinese cabbage:
Wash Chinese cabbage in cold water, rinse out salt, drain
Add to the vegetables in a bowl, mix well, knead lightly until the mixture becomes soft
Serve:
Arrange kimchi salad in bowls
Drizzle with sesame oil and sprinkle with roasted sesame seeds
Bon appetit!
Recipe for: 6 servings Preparation time: approx. 50 minutes