Kimchi Sauté

We were having friends over for an afternoon of wine and conversation, and somewhere or another, the nice folk at Bon Appétit had provided me with a recipe that seemed tailor made to this crowd: Kimchi-Style Sautéed Cabbage.

No doubt this would make for a fine side dish, but I pictured it more as a room temperature relish to go with crackers and chips and such.

So. A multi-purpose dish, then.


Note: as always, I changed some ingredients to suit what I had on hand, while still trying to keep to kimchi flavors.

•2 scallions, cut into 1/2″ pieces
•2 garlic cloves
•1 tsp grated ginger
•1 tbsp gochujang barbecue sauce
•1 tbsp Sambal Oelek
•1 tbsp fish sauce (such as nam pla or nuoc nam)
•1 tbsp rice vinegar
•2 tbsp canola oil

•1 tbsp avocado or canola oil
•1 bag coleslaw mix
•Sliced scallions
•Kosher salt (if needed)

Combine the dressing ingredients together in a blender or mini food processor.

Pulse until well you have a well blended, thick dressing.

Warm the oil in a large sauce pan, then add the coleslaw mix and sauté for five minutes, just until the cabbage is crisp-tender.

Transfer the cabbage to a bowl with additional sliced scallions and toss with the dressing to coat evenly.

Go ahead and serve right away, if you like, but I transferred mine to a small bowl, covered it tightly, and stashed in the fridge overnight to allow the flavors to really blend, and to keep true to the “fermentation” tradition of actual kimchi.

Good call, I think.

Tasty kimchi!

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