Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.
It’s a kimchi made with both green and red cabbage and aside from the normal additions of garlic and ginger, it also has some hot chile peppers added before the ferment.
Oh neat, Ive never made Baechu kimchi with anything other than napa cabbage. Do you use fish sauce or fermented krill, or just add a little additional salt?
Always neat to see people expanding on kimchi, I really only know what my mom taught me and she’s what I’d call radically traditional when it comes to Korean food.
So about the “Hot Pink Kimchi” I have to admit that it doesn’t follow a traditional Korean method, instead of using napa cabbage we use classic green and red cabbages, the green is usually cannonball sized whereby the red is always smaller by comparison. Our version is not a Beachu Kimchi and it doesn’t use any fish sauce or any seafood flavorings, in fact, the recipe was originally developed for Vegans although I myself am an omnivore by choice. I will post the recipe below/above.
Thanks, I’ll have to give it a try! I’m not a die hard puritan like my mom, I’ll basically eat/make anything as long as it’s tasty.
It is delicious and I think the texture of it is half of the appeal. We always make huge batches of it and it never goes to waste. Best of luck with it!