Spicy Kimchi with Anchovy Broth
A vibrant, tangy fermented cabbage dish featuring a rich anchovy-based sauce and glutinous rice paste for perfect texture. This traditional Korean kimchi develops complex flavors over a few days of fermentation.
Story
This kimchi uses small dried anchovies simmered into a savory broth, then thickened with glutinous rice flour to create a silky paste that coats every cabbage leaf. The fermentation process transforms simple ingredients into a tangy, complex side dish that grows better with time.
Ingredients
Napa cabbage
2 medium heads
Small dried anchovies
1/2 cup
Glutinous rice flour
3 tablespoons
Korean chili flakes (gochugaru)
4 tablespoons
Garlic cloves, minced
8 cloves
Fresh ginger, grated
1 tablespoon
Fish sauce
2 tablespoons
Sea salt
1/4 cup
Cold water
1 cup
Green onions, sliced
4 stalks
Instructions
1
Salt the cabbage
Cut each cabbage head into quarters, then slice into 2-inch pieces. Toss thoroughly with sea salt, ensuring every leaf is coated. Let sit for 2 hours until wilted and watery. Drain and rinse briefly.
2
Make the anchovy broth
Rinse the dried anchovies and roughly chop. Place in a pot with 2 cups of fresh water and bring to a boil. Reduce heat and simmer for 10 minutes until the fish is completely soft and the broth is fragrant. Strain out the solids, reserving the rich stock.
3
Create the rice paste
In a small bowl, whisk together glutinous rice flour with 1 cup of cold water until smooth with no lumps. Slowly pour the mixture into the warm anchovy broth while stirring constantly. Cook over medium heat, stirring, until the mixture thickens into a translucent paste, about 3 to 4 minutes. Remove from heat and let cool completely.
4
Season the paste
Add Korean chili flakes, minced garlic, grated ginger, and fish sauce to the cooled rice paste. Mix until everything is evenly combined into a vibrant red seasoning paste.
5
Coat and pack
Add the salted cabbage and green onions to the seasoning paste. Using gloves or clean hands, massage the paste into every leaf until well coated. Pack the kimchi tightly into clean glass jars, pressing down to eliminate air pockets.
6
Ferment
Seal the jars and let stand at room temperature for 1 to 2 days until the kimchi bubbles slightly. Then refrigerate. The flavor deepens over the next week. Serve chilled as a side dish or use in cooking.
