Quick Kimchi

Makes 2 cups Think of this as kimchi for beginners. It’s more a spicy, refreshing slaw than the fermented bucket of funk you’ll find in real-deal kimchi (for the record, I think both are great). That said, if you let it hang in your fridge for a few weeks, it’ll grow funkier and tangier, which is definitely a good thing. This is the kind of clean, crunchy side dish that is great next to any sort of large piece of meat, but it goes without saying, its true destiny is meant to be shared with the seared short ribs on this page.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the garlic, ginger, gochugaru, fish sauce, vinegar, and salt in a large bowl.

Step 2

Add the cabbage and massage it as if your life depends on it. It will shrink to about half the size, so before you start, when you think, “What am I going to do with all this kimchi?,” relax; it’s not actually that much. Once the cabbage is massaged and evenly coated, add the Asian pear and toss to coat. Boom! Your quick kimchi is ready.

Step 3

This can be eaten right away, but is also great kept in the fridge for up to about a month. The flavor will deepen, and the texture will soften, all for the better.

Step 4

DO AHEAD: This can be made 1 month ahead, packed in a glass jar, and refrigerated.