Kimchi Slaw

This was a recipe passed down from my Mom’s older sister. We call it the Kimchi Slaw. It’s fresh, crunchy, and it compliments nearly any dish, but especially heavy and oily dishes. It helps ‘filter’ your mouth when you are eating something heavy because it’s fresh!

I highly recommend making this and serving it with fried chicken, mac & cheese, steak, tonkatsu, and grilled pork belly (Samgyeopsal-gui), and Korean BBQ Pork Ribs, just to list a few. That’s what we’ve eaten it with so far, but this banchan (Korean for side dish) has so many more things it can go along with!

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Yield: 2-3

Author: Sarah Ahn

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Kimchi Slaw

Prep time: 5 MCook time: 5 MTotal time: 10 M

A quick and easy Kimchi Slaw that will compliment any heavy and oily dish!

Ingredients:

• 345 g cabbage, sliced
• 1 heaping tbsp garlic, chopped
• 1 Tbsp Korean chili powder*
• 1 ½ tsp sugar
• ½ tsp salt
• 1 Tbsp roasted sesame seed
• ½ Tbsp + 1 tsp fish sauce*
• ½ Tbsp + ½ tsp white vinegar
• ½ Tbsp + ½ tsp sesame oil
• 1 tbsp plum juice extract (called Maesil / 매실 in Korean)*

Instructions:

How to cook Kimchi Slaw

1. In a medium bowl, add the shredded cabbage and the remaining ingredients. Mix. Refrigerate until ready to serve. That's it!

Notes:

*Be sure to use high quality Korean Chili Powder. When you buy it from the Korean market, check that it's a product of Korea. Do not get the cheapest powder (those tend to be old). *We use the Three Crabs fish sauce brand. You can find this in any Asian market. *Plum extract is a must in this recipe. It provides a special kind of sweetness that is different from sugar. You can find this in any Asian Market in the sauce/marinade section. It may not be labeled "Plum Extract" in English, but rather in Korean - 매실.

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Chop cabbage into slices.

Left to right: Garlic, Plum Extract. Fish Sauce, Sesame Seed, Korean Chili Powder, Sesame Oil, Vinegar, and not pictured: Sugar & Salt

Add 345 g sliced cabbage into a medium bowel and add the remaining ingredients

• 1 heaping tbsp garlic, chopped

• 1 Tbsp Korean chili powder*

• 1 ½ tsp sugar

• ½ tsp salt

• 1 Tbsp roasted sesame seed

• ½ Tbsp + 1 tsp fish sauce*

• ½ Tbsp + ½ tsp white vinegar

• ½ Tbsp + ½ tsp sesame oil

• 1 tbsp plum juice extract (called Maesil / 매실 in Korean)*

Mix.

Refrigerate until ready to serve. Garnish with more sesame seeds if you feel fancy. Other than that, that’s it! Enjoy!

Eat Well,

Sarah