Kimchi with Gochujang is a quicker, easier variation of the classic Korean national dish. The fermented chili paste Gochujang gives the kimchi deep, complex flavor without the effort of a traditional paste.

Ingredients

Vegetables

• 1 napa cabbage (ca. 1 kg), cut into bite-sized pieces
• 2–3 tbsp coarse salt
• 1 carrot, cut into fine strips
• 3 spring onions, cut into 5cm pieces

Seasoning Paste

• 2 tbsp Gochujang (Korean fermented chili paste)
• 1–2 tbsp Gochugaru (Korean chili flakes, optional but recommended)
• 4 garlic cloves, finely chopped
• 1 tsp ginger, freshly grated
• 1 tbsp fish sauce (or soy sauce for vegan)
• 1 tsp sugar
• 2–3 tbsp water or starch paste (e.g., potato starch)

Instructions

1. Prepare cabbage (1–2 hours)

Cut napa cabbage into bite-sized pieces, mix with salt, and let sit for 1–2 hours. Knead occasionally. Rinse briefly and drain well.

2. Make seasoning paste

Mix all paste ingredients into a thick mass. The consistency should be spreadable but not too thin.

3. Combine

Thoroughly mix cabbage, carrot, and spring onions with the paste in a large bowl – preferably with gloves, as the chili heat is strong.

4. Ferment

Press everything firmly into clean jars (no air bubbles). Let stand at room temperature for 1–2 days, then store in the refrigerator.

Fermentation Time

• 3–5 days: Mild-sour, crunchy
• 1–2 weeks: Strong, intense, perfect for kimchi fried rice

Notes

• Gochujang doesn’t fully replace Gochugaru – use both for more heat
• For more umami: add more fish sauce or 1 tsp fermented shrimp paste (saewujeot)
• Vegan: Replace fish sauce with soy sauce
• Keeps in the refrigerator for 3–4 months