I’ve tried a lot of fast kimchi recipes over the years, and this one has become my favorite weeknight shortcut. This quick kimchi recipe lets you enjoy vibrant, savory, and perfectly spiced kimchi in hours, not weeks. We bypass the long wait for fermentation by focusing on an incredibly rich and savory paste that delivers deep flavor instantly. This recipe is perfect for last-minute meal prepping or adding a vibrant side dish to family dinners. The secret ingredient here is the roasted garlic, which adds a complex, umami-rich layer usually only found in traditional fermented varieties. It’s a truly healthy and family-friendly side dish for quick meals.
Ingredients
- Napa Cabbage: 1.5 kg (3.3 lb) napa cabbage, cored and chopped into 5 cm (2-inch) pieces.
Look for a firm, heavy head of cabbage without wilting or brown spots on the leaves.
This cut size ensures the cabbage absorbs the seasonings quickly and evenly. - Salting Ingredients: 60g (1/4 cup) coarse sea salt, plus 5g (1 tsp) coarse sea salt for optional final seasoning.
Use coarse salt or kosher salt, as fine salt can over-salt the cabbage before enough water is drawn out.
The primary amount creates the initial brine; the extra teaspoon is for taste adjustment at the end. - Vegetables: 1 medium (about 150g / 5.3 oz) carrot, julienned; 4 stalks green onions, sliced into 2.5 cm (1-inch) pieces, plus greens from 1 stalk thinly sliced for garnish.
The julienned carrot adds sweetness and a firm textural contrast to the soft cabbage.
Use both the white and green parts of the green onion for a full flavor spectrum in the kimchi. - Roasted Garlic Paste Base: 1 whole head garlic (about 10-12 cloves); 60 ml (1/4 cup) toasted sesame oil; 30g (1 oz) fresh ginger, peeled and grated; 60g (1/2 cup) gochugaru (Korean chili flakes); 15g (1 tablespoon) granulated sugar; 30 ml (2 tablespoons) alcohol-free soy sauce; 1/2 medium apple (Fuji or Gala), peeled and grated; 30 ml (2 tablespoons) water.
Roasting the garlic mellows its sharpness and intensifies its savory flavor, which is key for this quick version.
Grated apple provides natural sweetness and acts as a binder, creating a glossy paste.
Gochugaru should be fine-ground for easy integration into the paste. - Garnish: 5g (1 tsp) toasted sesame seeds, for garnishing the final dish.
Toasted sesame seeds add a nutty aroma and visual appeal to the finished quick kimchi.
Ensure they are freshly toasted for maximum flavor.
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare the Cabbage: Core the napa cabbage and chop into 5 cm (2-inch) pieces. Place in a very large bowl, sprinkle with 60g coarse sea salt, and toss to coat evenly. Let sit at room temperature for 1.5 to 2 hours, tossing occasionally, until the cabbage has softened and released significant water. If it still feels rigid after 2 hours, continue salting for up to 30 more minutes.
- Roast the Garlic: While the cabbage is salting, preheat oven to 180°C (350°F). Slice the top 1/4 inch off the whole head of garlic, exposing the cloves. Drizzle with 5 ml (1 tsp) of the toasted sesame oil, wrap loosely in aluminum foil, and roast for 30-40 minutes, or until the cloves are very soft and golden. Let cool slightly before handling.
- Rinse and Drain Cabbage: After salting, rinse the cabbage thoroughly under cold running water 2-3 times to remove excess salt. Squeeze gently to remove as much water as possible. Drain well in a colander for at least 15 minutes.
- Make the Glossy Paste: Squeeze the cooled roasted garlic cloves from their skins into a food processor or a mortar. Add the remaining 55 ml (1/4 cup minus 1 tsp) toasted sesame oil, grated ginger, gochugaru, granulated sugar, alcohol-free soy sauce, grated apple, and water. Process or mash until a smooth, glossy paste forms.
- Combine Ingredients: In a very large bowl, combine the well-drained cabbage, julienned carrots, and sliced green onions. Add the Glossy Roasted Garlic & Sesame Gochugaru Paste. Using clean hands (wearing gloves is recommended to prevent chili burn and staining), thoroughly massage the paste into the vegetables until everything is evenly coated and glossy.
- Season and Rest: Taste a small piece of cabbage and add the additional 5g (1 tsp) coarse sea salt if desired, to adjust seasoning. Transfer the quick kimchi to airtight containers, pressing down firmly to remove air pockets. Let it rest at room temperature for 1-2 hours to allow flavors to meld, then refrigerate for at least 2 hours before serving.
Quick Kimchi Storage and Serving Tips
This quick kimchi recipe is best enjoyed fresh within 2–3 weeks when stored properly in the refrigerator. Unlike traditional varieties that ferment for long periods, this version focuses on fresh flavor; it will slowly continue to ferment, becoming slightly more sour over time. For best results, use glass jars or airtight plastic containers with a good seal. Press down firmly on the kimchi to remove air pockets before sealing to maximize shelf life.
- Serving suggestions: Serve it as a side dish for grilled meats, rice bowls, or alongside eggs. For a different texture, try incorporating it into a quick fried rice or savory pancakes, making it perfect for family-friendly meals.
FAQs about Making This Quick Kimchi Recipe
What if I want to skip the roasting step?
While not recommended for this specific recipe, you can use raw garlic. However, you will lose the sweet, mellow flavor and deep umami provided by the roasted garlic. If using raw garlic, reduce the amount slightly to avoid an overpowering flavor and ensure your quick kimchi recipe isn’t too sharp.
How do I know when the cabbage is done salting?
The cabbage should become very flexible and limp when bent. It should not snap or break. The goal is to make it pliable and remove excess moisture for a crisp final texture, which prevents a watery quick kimchi recipe later on. This is a crucial step for achieving the right texture.
Is this technically traditional kimchi?
No, traditional kimchi undergoes a much longer fermentation process, often weeks or months. This recipe is a quick-pickled version designed for faster results and immediate gratification. It captures the essence of a traditional kimchi’s flavor profile without the lengthy wait.
Can I make this less spicy for kids or sensitive family members?
Yes, easily. Reduce the amount of gochugaru (Korean chili flakes) to 1/4 cup or even less. You can also try replacing a portion of the gochugaru with a milder paprika for color and flavor without the heat, making this quick kimchi recipe more family-friendly.
What if I can’t find gochugaru?
Gochugaru provides a unique flavor profile and bright red color that is difficult to replicate. While no perfect substitute exists, you can try using a combination of smoked paprika for color and cayenne pepper for heat. This substitute will change the flavor profile, but still provide a savory, spicy element.
How long should I let it rest before eating?
For best results, allow at least 2 hours in the refrigerator after the initial room temperature rest. The resting time allows the seasonings to permeate the cabbage fully and creates a deeper flavor. I find that letting this quick kimchi recipe rest overnight gives the best flavor, even if it’s ready sooner.
Conclusion
This quick kimchi recipe proves you don’t need to wait weeks to enjoy the rich, complex flavors of homemade kimchi. The combination of roasted garlic and glossy paste delivers an exceptional taste experience in hours. Try making a batch this week and explore how this vibrant side dish transforms everyday family dinners. Save this recipe for later on Pinterest.
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quick kimchi recipe
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This quick kimchi recipe provides vibrant, savory, and perfectly spiced kimchi in hours, not weeks. The secret is focusing on a rich paste with roasted garlic, which delivers deep flavor instantly. It’s a healthy, family-friendly side dish perfect for quick meals.
Ingredients
- 1.5 kg (3.3 lb) napa cabbage, chopped into 5 cm pieces
- 60 g coarse sea salt, plus 5 g optional extra salt
- 1 medium carrot, julienned
- 4 green onions, sliced into 2.5 cm pieces
- 1 whole head garlic, top sliced off
- 60 ml toasted sesame oil
- 30 g fresh ginger, grated
- 60 g gochugaru (Korean chili flakes)
- 15 g granulated sugar
- 30 ml alcohol-free soy sauce
- 1/2 medium apple, peeled and grated
- 30 ml water
- 5 g toasted sesame seeds, for garnish
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Cabbage: Place chopped napa cabbage in a large bowl, sprinkle with 60g salt, and toss thoroughly. Let sit at room temperature for 1.5 to 2 hours, tossing occasionally, until the cabbage softens and releases water.
- Roast Garlic: Preheat oven to 180°C (350°F) while the cabbage salts. Drizzle the sliced garlic head with 5 ml (1 tsp) sesame oil, wrap in foil, and roast for 30-40 minutes, or until cloves are very soft. Allow to cool slightly.
- Rinse and Drain: Rinse the salted cabbage 2-3 times under cold running water to remove excess salt. Squeeze gently to remove water, then drain in a colander for at least 15 minutes.
- Make Glossy Paste: Squeeze cooled roasted garlic cloves into a food processor or mortar. Add the remaining 55 ml sesame oil, grated ginger, gochugaru, sugar, soy sauce, grated apple, and water. Process until a smooth paste forms.
- Combine Ingredients: In a very large bowl, combine the drained cabbage, julienned carrots, and sliced green onions. Add the prepared paste and massage thoroughly by hand until all vegetables are evenly coated.
- Season and Rest: Taste the quick kimchi and add the extra 5g salt if desired. Transfer to airtight containers, pressing down firmly to remove air pockets. Let rest at room temperature for 1-2 hours for flavors to meld, then refrigerate for at least 2 hours before serving.
Notes
To achieve a deeper flavor, let the quick kimchi rest overnight in the refrigerator before serving. Store in airtight containers for up to 2-3 weeks. For a crispier texture, make sure to squeeze out excess water from the cabbage before adding the paste.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Quick Pickling
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 45 kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
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