From 2021 Week 11 Newsletter
I always end up sharing this recipe from chef Bill Kim every year because I am such a huge fan-girl! I wasn't too crazy about Kimchi until I tried his incredible flavor combination and simple method. With this recipe you can turn just about anything into Kimchi and if you're not adding your Joi Choi to a stirfry or salad this week, consider using it here! I love kimchi in fried rice, topping a rice bowl with other roasted veggies, added to soups, dressings, or even dumplings. It's a punch of spicy umami flavor that will enhance so many dishes in interesting ways. (Pic is from the amazing food blog Wild Greens & Sardines where I first encountered Magic Paste)
~Rae
1-inch piece of ginger, grated
5 cloves of garlic, grated
2 tablespoons fennel seed, ground to a powder
1/4 cup toasted sesame oil
1/4 cup fish sauce (more to taste)
1/4 cup Korean chile flakes
Combine all ingredients in a bowl. Stir until well combined.
1 bunch Joi Choi, Bok Choy, or 1 head Napa Cabbage chopped into roughly 2-inch squares
3 cups water
1/3 cup kosher salt
1/2 cup thinly sliced white onion (optional)
1 batch Magic Paste
Place cabbage in a large, heat-proof bowl. Bring water to a bowl, stir in the salt and stir until it dissolves. Pour the salted water over the cabbage and let sit for 15 minutes. Drain the cabbage in a colander, rinse thoroughly with cold water and then drain well.
Combine the cabbage, onion, and magic paste in a mixing bowl. Toss until well combined. Store in an air-tight container in the refrigerator until ready to serve (preferably the same day).