Broccoli kimchi
6 servings
40 minutes
Broccoli kimchi is an original version of the classic Korean fermented dish that gained popularity for its spicy flavor and health benefits. Kimchi is a traditional Korean side dish known for its spiciness and rich aromas, and the addition of broccoli brings freshness and tenderness to the familiar recipe. The marinated florets are infused with a spicy paste made of garlic, ginger, chili pepper, and fish sauce, creating a deep and complex flavor. After a day of fermentation, the dish gains brightness, perfect for complementing the main table—whether it be rice, meat or noodles. Kimchi should be stored in the refrigerator where it continues to develop its flavor becoming even richer and more expressive. This recipe is an ideal choice for those who appreciate both tradition and experimentation.
1
Prepare all the ingredients.
2
Break the broccoli into small florets.
- Broccoli: 500 g
3
Dissolve salt in a liter of warm water. Add broccoli and leave in the fridge for 5 hours, occasionally stirring the cabbage.
- Salt: 70 g
4
Finely chop the ginger and garlic.
- Ginger: 30 g
- Garlic: 5 clove
5
Combine ginger, garlic, chili flakes, sugar, and fish sauce. Add 2 tablespoons of water.
- Ginger: 30 g
- Garlic: 5 clove
- Chili flakes: 3 tablespoons
- Sugar: 1 tablespoon
- Fish sauce: 2 tablespoons
6
Finely chop the onion and green onion.
- Onion: 1 head
- Spring onion: 3 pieces
7
Add both types of onions to the spices and mix.
- Onion: 1 head
- Spring onion: 3 pieces
8
Coat each broccoli floret with paste.
- Broccoli: 500 g
9
Place the cabbage in a tight container and cover with a weight.
10
Keep the cabbage at room temperature for a day, then it can be tasted. Store in a closed container in the refrigerator for about a week.