Learn how to make Kkottori (Quick Kimchi)—a fresh, fast, and flavorful Korean side dish that skips the fermentation process but delivers the same bold, tangy taste. This easy-to-prepare recipe features crisp napa cabbage, carrots, and chives tossed in a spicy seasoning blend made with red pepper powder and fish sauce. Perfect for busy weeknights or as an instant side dish to complement your favorite Korean meals. Try this beginner-friendly recipe today for a taste of authentic Korean cuisine in minutes!
Kutjulri - Quick Kimchi
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Kutjulri - Quick Kimchi
Rated 2.5 stars by 4 users
Category
Korean
Cuisine
Korean
Author:
Wangshin
Servings
1 large plate
Kkottori (Quick Kimchi) is a no-fuss alternative to traditional kimchi that’s ready to enjoy immediately. Made with crunchy napa cabbage, sweet carrots, and fresh chives, it’s coated in a vibrant, spicy, and slightly sweet seasoning blend. This dish is perfect for those who love the bold flavors of Korean food but don’t want to wait for fermentation. Serve it alongside rice, grilled meats, or your favorite noodle dishes for a quick and refreshing taste of Korea!
Ingredients
Ingredients
- Napa cabbage: 10.5 oz
- Carrot: 1/5 piece
- Chives: 3 stalks
Seasoning
-
Wangshin Fish Sauce: 3 Tbsp
- Red pepper powder: 4 Tbsp
- Sugar: 2 Tbsp
- Minced garlic: 1 Tbsp
- Minced ginger: 1/2 Tbsp
Directions
Wash the cabbage, cut it into bite-sized pieces, and drain the water.
- Julienne the carrot and cut the chives into 1.5-inch lengths.
- Mix the seasoning ingredients and combine them with the cabbage.
- Mix the cabbage with the carrot and chives.
