Kimchi Kick
Kimchi Kick is a vibrant and flavorful condiment that adds a delicious kick to any dish. Made with a base of crunchy napa cabbage, scallions, carrots, and radishes, this kimchi is tossed in a tangy and spicy kimchi paste, fish sauce, sesame oil, and sea salt. The result is a bright and refreshing condiment that is perfect for adding a burst of flavor to grilled salmon or chicken, or for adding a touch of acidity and heat to salads, wraps, or bowls.
Kimchi, the beloved Korean fermented cabbage dish, has a long and storied history that dates back to the Three Kingdoms period (57 BC - 668 AD). It is believed that kimchi originated as a way to preserve vegetables during the winter months, when fresh produce was scarce. Over time, kimchi evolved into a staple of the Korean diet, and today it is enjoyed by people all over the world.
Kimchi Kick Kimchi Kick Kimchi Kick Kimchi Kick
Prep time: 15 | Cook time: 0 | Serves: 2
Ingredients
  • 1 cup chopped napa cabbage
  • 1/4 cup chopped scallions
  • 1/4 cup chopped carrots
  • 1/4 cup chopped radishes
  • 2 tablespoons kimchi paste
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sea salt
Instructions
  1. In a medium bowl, combine all ingredients.
  2. Toss to coat.
  3. Cover and refrigerate for at least 30 minutes before serving.
  4. Serve as a side dish with grilled salmon or chicken, or add it to salads, wraps, or bowls.
Why It Works
  • The napa cabbage provides a crunchy base for the kimchi, while the scallions, carrots, and radishes add sweetness, acidity, and heat.
  • The kimchi paste is made with a blend of gochugaru (Korean chili powder), garlic, ginger, and jeotgal (fermented seafood), which gives it a complex and flavorful taste.
  • The fish sauce adds a subtle umami flavor to the kimchi, while the sesame oil and sea salt help to balance out the flavors.