My weekend project: MAKE KOREAN SIDE DISHES
My passion and love for Korean food started when I went to Seoul, Korea couple of years ago. Last Sunday, I made few of my favorite side dishes, like cabbage kimchi, daikon kimchi, bean sprouts salad, grilled mackerel, veggie dumplings…I think I made my husband’s belly very full that day.

Traditional KIMCHI recipe (adapted from Maangchi)


  • 2 large size napa cabbage (about 8 pounds: 3.6 kg)
  • 1 ½ cup of Kosher salt
  •  ½ cup  Mochiko (sweet rice flour) ¼ cup sugar, water
  • 4 cups of hot pepper powder /Kimchi pepper powder (do not use pepper flakes)
  • 1 cup fish sauce (optional- skip this if you’re vegan)
  • 1 medium sized onion, minced (about 1 cup)
  • 1 cup of  fresh garlic, minced
  • 1 tbs minced ginger
  • 7 stalks of green onions, chopped diagnolly
  • 2 cups Buchu or Nira in Japanese (Asian Chives), chopped


  1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
  2. Soak each piece in cold water and sprinkle salt over the each leaf , and then set it aside for 2 hours.
    *tip: the stems should get more salt than the leaves
  3. 2 hours later, turn the pieces of cabbage over so they get salted evenly.
  4. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
    *the total salting process will take 4 hours
  5. Rinse the salted cabbage with cold water 3 times.

Making Kimchi paste:

Make porridge

  1. Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.
  2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
  3. Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
  4. Add  fish sauce, hot pepper powder, crushed garlic, ginger, and onion
    *tip: it’s much easier to use a food processor.
  5. Add green onions and Asian chives
  6. Mix all ingredients well.
  7. Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands. Use gloves to protect you hands from the peppers. Store Kimchi into an air- tight sealed plastic container or glass jar.