KIMCHI-NIUS

A genius party dish eaten by Koreans at every meal. Spoon your Kimchi generously on the side of your Korean Sweet Chilli sausages.

Preparation

60 MIN

Cook Time

25 MIN

Serves

4-6

Difficulty

Medium

HOW TO COOK IT

In advance
Place the sliced cabbage in a large bowl and cover with water, adding 2 tablespoons of salt, then mix well and leave to rest for 30-45 minutes. Meanwhile, combine the other ingredients (except the doubanjiang/chilli paste). Rinse the cabbage 2 or 3 times, ensuring all salty water has been removed. Mix everything together, adding seasoning and chilli paste to taste. Ideally make this quick style of Kimchi the day before it’s required.

Sizzle the sausages

SERVE

Plate up the sausages with steamed wild rice (hot, cold or at room temperature) and smother with Kimchi

NUTRITION

per 356g serving

Calories

565

Carbs

72g

Sugar

11g

Fat

14g

Salt

2.0g

Protein

37g

INGREDIENTS

  • 12 Korean Sweet Chilli sausages
  • 1 large white cabbage (Napa cabbage), finely sliced
  • 2 tablespoons salt
  • 3 cloves finely chopped garlic
  • 6-8 spring onions, finely sliced
  • 50ml fish sauce
  • 1 tablespoon sugar
  • 2 large carrots, julienned
  • 2 tablespoons sesame seeds
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Doubanjiang or chilli paste to taste (suggest about 1 teaspoon)
  • Wild rice

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