Kimchi Party! Non-Koreans Trying to Make The Awesome Side Dish

2:10 PM

Last year, my world was rocked in epic proportions when they announced that I was part of that year's World Korea Bloggers.

After 3 hours of screaming in celebration, I realized,

""WTF am I going to write? I'm a noob at this"

YouTube videos were helpful but could only do so much. If anything, it was daunting to watch the intricate art of Hansik. All the time and effort it required made me question if I was up for this when I couldn't even get my julienne right.

don't judge my uneven matchsticks! :((( 

So, what do we do? We experiment, make the mistakes, and if we're lucky, get something edible.

With the help of some willing victims friends, we orchestrated our very first Kimjang!

I bought a pack of instant ramyun in case everything goes wrong :p

We made baeju kimchi(napa cabbage), kkakdugi(radish), oi sobagi (cucumber kimchi), and some kimchi bokkeumbap (kimchi fried rice) using some of the kimchi that Dye and I made a few days ago.

that's me pretending to work hard in the background 

Here's the recipe we used based from Maangchi's awesome work.


Napa Cabbage Kimchi

3 1/2 kilos napa cabbage
1½ cup of kosher salt

1 cup light fish sauce 
1 medium sized onion, minced
1 cup of minced fresh garlic
1 tbsp minced ginger
7 stalks of green onions, chopped diagonally
1 cup of chopped buchu or green onions
2 cups of julienned radish

For the porridge 

½ cup flour, ¼ cup sugar, water

2 cups of hot pepper flakes (less if you don't want it too spicy)

Radish Kimchi

2 kilos daikon or korean radish
1/4 cup salt
2 tbsp sugar
1 cup julienned carrots
1 cup julienned radish
2 tbsp fish sauce

Cucumber Kimchi
1 kilo cucumber (about 4 pieces) 
1/2 cup julienned carrots
1/2 cup julienned radish
1 tbsp fish sauce

Ready for some pickling action!

When choosing napa cabbage look for shiny stalks and leaves with no holes

Traditional baeju kimchi is usually made with long pieces of the cabbage still intact, but we didn't have enough space in our containers and it ferments faster that way

Mix, Mix, Mix!  wouldn't recommend using your bare hands as it can get quite hot. 

Put in clean plastic containers or earthenware and allow it to ferment in room temperature for at least 24 hours. Refrigerate after and enjoy!

roasted sesame seeds optional

So far, t

they're all still alive. I love you guys. And it did somewhat taste like the Kimchi we buy from the store.

I can't wait to go to Korea and experience the real thing. 아자!

Kimchi fried rice! 

How do you like your kimchi? spicy? a little salty? Would love to hear some tips on how to make it better.

After that we had some serious bonding time. Super serious.

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