The Majordōmo Meat & Fish chef challenges you to make his spicy cabbage
By OTS Staff
In Don’t Try This at Home, the staff of OTS Media challenges chefs to share one of their most difficult recipes and then we challenge you to make it at home and share it
Chef David Chang, the star of Netflix’s Ugly Delicious and the author of the new memoir Eat a Peach loves kimchi and wants you to love it too
Napa Cabbage Kimchi is eaten with a variety of dishes at Majordōmo Meat & Fish. It comes with the whole plate short rib and it’s been a staple of Momofuku menus since the very beginning.
Here’s How to Make It at Home
NAPA CABBAGE KIMCHI
1 small to medium head Napa cabbage
2 tablespoons kosher salt
½ cup, plus 2 tablespoons sugar
20 garlic cloves, minced
20 slices peeled fresh ginger, minced
½ cup gochugaru (Korean chili powder)
¼ cup fish sauce
¼ cup soy sauce
½ cup 1-inch pieces of scallions (greens and whites)
½ cup julienned carrots
Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.
Combine the garlic, ginger, gochugaru, fish sauce, soy sauce, and remaining ½ cup sugar in a large bowl. If it is very thick, add water ⅓ cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.
Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple of weeks after that, though it will grow incrementally stronger and funkier.
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