This kimchi relish is spicy, tangy, salty, full of good bacteria, and is great as a topping on hot dogs, burgers and more!
What is there not to love about kimchi? Have you ever thought to yourself…kimchi can’t get any better? Well, today we’re going to show you that kimchi can get better, and can even be more versatile than the traditional style kimchi. Think about this, a Bulgogi Burger topped with…you guessed it…KIMCHI RELISH!
The Bulgogi Burger recipe will be shared at a later date. Don’t worry it will be shared very soon, just in time for a very special Holiday that typically involves grilling out with family and friends. The reason why we are sharing this kimchi relish recipe right now is so that you can go ahead and make this kimchi relish so that it’s perfectly fermented and ready to put on top of that Bulgogi Burger. My mom is super excited to share this very special recipe with you. Consider this kimchi relish to be part 1 to her Bulgogi Burger recipe.
Eat this kimchi relish fresh or ferment it
This kimchi relish can still be eaten fresh right after it’s made. However, if you are wanting a fermented and sour taste, then it will need to hang out for about a month, or until your desired sourness.
What to use kimchi relish on
The sky’s the limit. Put this kimchi relish on hot dogs, burgers, our Bulgogi Burger (recipe coming soon) or even on top of your fried eggs! Kimchi is like spicy sour pickles, in many aspects. So whatever you put a pickle on, this kimchi relish could be its new replacement. Oh my, as I’m writing this, I just got a craving for pan-fried Spam with some of this kimchi relish and a small bowl of steaming white rice. We’d love to know how you decided to use this kimchi relish!
1 napa cabbage (about 2 pounds), chopped
6 garlic cloves, roughly minced
1 tsp ginger root, roughly minced
1 cup salt
1 tbsp sugar
2 tbsp fish sauce
2 tbsp salted/brined shrimp
2 tbsp sticky sweet rice powder
4 green onions, sliced
1 cup red chili pepper flakes (Gochugaru)
1 cup cold water
- Add sweet rice powder and the cup of cold water into a small pot. Turn stovetop on to medium-high heat and slowly stir until it reaches a boil. Once it starts to boil, turn off the stove, remove the pot from the heat and let it completely cool.
- Rinse and clean Napa cabbage with cold water and separate each leaf from the cabbage.
- Cut Napa cabbage long wise about a ¼ inch and then turn horizontal to chop it again about a ¼ inch wide. Add all chopped Napa cabbage to a large bowl.
- Add the cup of salt to the Napa cabbage and mix well.
- Let the salted Napa cabbage sit for about 4 hours. Halfway through (at about 2 hours) mix the cabbage. Concentrate on moving the chopped napa cabbage on the bottom of the bowl to the top of the bowl and the top cabbage to the bottom of the bowl.
- Add minced garlic, minced ginger root, sugar, fish sauce, salted/brined shrimp and cooled sweet rice powder mixture to a blender. Blend it until everything is blended together smoothly, and then put it in a clean medium-sized bowl.
- Add red chili pepper flakes (Gochugaru) to the blended mixture, mix well, and set it aside.
- After 4 hours have passed, rinse the Napa cabbage with cold water and drain all of the excess water.
- Finally, mix together the napa cabbage, green onions, and blended/Gochugaru mixture.
- Now it’s taste test time. Taste test the kimchi, if it needs a little more salt, add 1 tsp of salt at a time, mix well and taste again. Repeat adding 1 tsp of salt until it’s to your liking.
Eat it fresh or leave it in the fridge for about a month if you want a more sour kimchi. Do you have the patience to let it sit and ferment (get sour)? If so, make this kimchi relish now and have it ready to go as a topping for our Bulgogi Burger recipe coming out soon. YUM!
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