Name: Easy Instant Kimchi (Napa Cabbage, Okra, Tomato, Turnip)
Cuisine: 韓国料理
Ingredients: 2 tbsp sesame oil; 2 tbsp fish sauce (or salted squid as a substitute); 2 tbsp chili powder; 1 tbsp garlic paste; 1 tbsp ginger paste; 1 tbsp toasted sesame seeds; 1 tbsp apple jam; Napa cabbage, to taste; Okra (small), to taste; Tomato, to taste; Turnip, to taste

About "Easy Instant Kimchi (Napa Cabbage, Okra, Tomato, Turnip)"

This instant, no-marinate kimchi is made by simply tossing vegetables in a homemade kimchi paste made from common pantry seasonings. It can be used for four different vegetables—napa cabbage, okra, tomato, and turnip—each offering a unique texture and flavor. By using raw okra instead of boiling it, you get an extra slimy and crunchy texture. Since it requires absolutely no cooking, it is the perfect quick appetizer whenever you want a drink. The golden ratio for the paste is simply combining sesame oil, fish sauce, and chili powder at 2 tbsp each, and the other ingredients at 1 tbsp each.

Tips for Making "Easy Instant Kimchi (Napa Cabbage, Okra, Tomato, Turnip)"

Paste Ratio
- The golden ratio is combining sesame oil, fish sauce, and chili powder at 2 tbsp (ratio of 1) with garlic paste, ginger paste, toasted sesame seeds, and apple jam at 1 tbsp (ratio of 0.5). Simply mix them all to complete the paste.
Flavor Tips
- Using fish sauce replicates the seafood umami and richness essential to authentic kimchi. If you don't have fish sauce, salted squid can be used as a substitute.
Flavor Tips
- Adding apple jam introduces a fruity sweetness and acidity, giving the kimchi flavor more depth.
Adjusting Heat
- You can adjust the spiciness by increasing or decreasing the amount of chili powder. Use less if you prefer a milder flavor.
Prep (Okra)
- Use okra raw without boiling. The key is to choose small okra with tender skin. Simply wash lightly, trim the stems, and toss whole with the paste. Raw okra offers a stronger slimy texture and crunch than boiled.
Prep (Cabbage)
- Simply cut the napa cabbage diagonally into bite-sized pieces and toss with the paste. Since it retains its moisture, you can enjoy a juicy and crunchy texture.
Prep (Turnip)
- Cut the turnips into quarters (wedges) without peeling and use them raw. Keeping the skin on helps preserve their juiciness.
Prep (Tomato)
- Cut the tomato into bite-sized pieces and gently toss with the paste. The natural umami of the tomato creates a wonderful synergy with the heat and saltiness of the paste.

Ingredients for "Easy Instant Kimchi (Napa Cabbage, Okra, Tomato, Turnip)"

11 items

* Tap ingredient names to find on Amazon

2tbsp sesame oil
2tbsp fish sauce (or salted squid as a substitute)
2tbsp chili powder
1tbsp garlic paste
1tbsp ginger paste
1tbsp toasted sesame seeds
1tbsp apple jam
Napacabbage, to taste
Okra(small), to taste
Tomato,to taste
Turnip,to taste

How to Make "Easy Instant Kimchi (Napa Cabbage, Okra, Tomato, Turnip)"

1
[Make the Kimchi Paste] In a bowl, combine sesame oil, fish sauce, and chili powder (2 tbsp each), along with garlic paste, ginger paste, toasted sesame seeds, and apple jam (1 tbsp each). Mix well.
2
[Napa Cabbage Kimchi] Cut the napa cabbage diagonally into bite-sized pieces, toss with the kimchi paste, and serve.
3
[Okra Kimchi] Lightly wash small okra, trim the stems, and toss them whole (without boiling) with the kimchi paste.
4
[Tomato Kimchi] Cut the tomato into bite-sized pieces and gently toss with the kimchi paste.
5
[Turnip Kimchi] Cut unpeeled turnips into quarters (wedges) and toss with the kimchi paste.
6
Plate each variety and serve immediately. No marinating is required, so enjoy them fresh and newly tossed.

Detailed Commentary on "Easy Instant Kimchi (Napa Cabbage, Okra, Tomato, Turnip)"

* Content organized by topics from the video.

Easy at Home! The Appeal of Aswah's Quick Kimchi

For our second appetizer feature, we are introducing 'quick-pickled kimchi.' While many people buy store-bought kimchi, it is actually incredibly easy to make at home. Aswah prefers an authentic taste that is less sweet and more spicy and tangy. This recipe requires zero marinating time—simply toss your ingredients in the prepared paste and enjoy immediately. The best part is that the vegetables retain their natural moisture, allowing you to enjoy a wonderfully fresh and crunchy texture.

Umami is Key! Making the Kimchi Paste

Next, we make the 'paste' that forms the flavor base of the kimchi. Along with pantry staples like sesame oil, garlic paste, ginger paste, and sesame seeds, we will use fish sauce, apple jam, and chili powder. Fish sauce is used to mimic the seafood umami (like salted shrimp) essential to authentic kimchi, adding deep richness. If you don't have fish sauce, salted squid works as a substitute. Apple jam adds a touch of fruity sweetness and acidity. The golden ratio is simple: combine sesame oil, fish sauce, and chili powder at '1' (2 tbsp each), and the other ingredients at '0.5' (1 tbsp each). If you prefer less heat, just reduce the chili powder.

Classic Crunch! Quick Napa Cabbage Kimchi

Once the paste is ready, we start with the classic napa cabbage. Cut a suitable amount of cabbage diagonally into bite-sized pieces. Place them in a bowl, toss well with the kimchi paste, and you're done—no cooking required. Taking a bite, you'll hear a satisfying crunch that is completely different from store-bought kimchi. Because it retains all its moisture, it is incredibly juicy, and combined with the aroma of sesame oil, it makes an irresistible pairing for drinks.

Don't Boil! A New Raw Okra Kimchi

Next up is a lesser-known variation using raw okra. While okra is typically boiled, it is actually delicious raw. The key is to choose small okra, which have tender skin that won't feel tough. Simply wash them lightly, trim the stems, and toss them whole with the kimchi paste. Eating them raw delivers a much stronger slimy texture and a delightful crunch compared to boiling. Aswah highly recommends this, saying, 'It's definitely better raw!'—making it the perfect drinking snack.

Juicy and Fresh! Tomato Kimchi

Next, we make a juicy, moisture-rich tomato kimchi. Simply cut tomatoes into bite-sized pieces and gently toss them with the paste in a bowl. Since tomatoes are naturally packed with umami, they pair beautifully with the heat and saltiness of the kimchi paste, enhancing each other's flavors. It is incredibly fresh and light, making it easy to keep eating. Aswah praised this combination highly, saying, 'This might be my favorite!'

Like Fruit? Juicy Raw Turnip Kimchi

Finally, we introduce a kimchi made with raw turnips. In traditional Tokyo taverns, serving raw, unpeeled turnips with miso is a classic, but here we adapt it into a quick kimchi. Cut the turnips into large wedges without peeling them, then toss with the paste. One bite releases an explosion of juice—almost like a pear—with a fruity sweetness reminiscent of an early peach. The incredible juiciness of the turnip pairs perfectly with the rich paste for a surprisingly delicious result.

No Marinating! Don't Boil Okra! Easy Tossed Kimchi with Leftover Seasonings