Recipes

Emergency kimchi

Yangbaechu-kimchi 양배추김치

Hi everybody!
In this video I’m showing you a method I developed to make kimchi simply and easily. It’s faster and easier because I skip the porridge-making step, I use common cabbage instead of napa cabbage, and I don’t use oysters or fermented squid.

Why? Because this is an emergency! : )

Total time to make this kimchi is 30 minutes. If you have fast hands, it might be 20-25 minutes.

Most people know that traditional, authentic kimchi is made with napa cabbage (in Korean: “baechu”). While I travel, I sometimes see napa cabbage sold at local markets, but it’s not available in many countries. So when I want kimchi when I travel I make it with common cabbage (in Korean: “yangbaechu”). I know others have also been experimenting with this.

It’s a recipe that I developed over numerous trips to countries where napa cabbage wasn’t available. Which is why I call it “emergency kimchi.”

You could use this recipe when you need to make kimchi rapidly, or if there’s no napa cabbage where you live.

I stayed at the beach in Puerto Escondido, Mexico for 4 days. I made this kimchi on the second day and enjoyed it for the rest of the time I was there. The leftover kimchi was given to my new friend Bev from Arkansas. I’ll tell you about her in my next blog.

Ingredients:
Cabbage, salt, hot pepper flakes, fish sauce, sugar, garlic, green onions, and carrot.

Directions:

  1. Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
  2. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
  3. Set aside for 10 minutes.
  4. Make kimchi paste by mixing these ingredients in a bowl:
    1/3 cup hot pepper flakes,
    1 tbs sugar,
    ¼ cup fish sauce,
    ¼ cup minced garlic,
    3-4 stalks of chopped green onion (1/3 cup worth),
    ¼ cup’s worth of julienned carrot
  5. Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
  6. Mix the kimchi paste into the cabbage thoroughly.
  7. Put the kimchi into a container, jar, or plastic bag.
  8. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
  9. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.

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140 Comments:

  1. Mengwen Ca My profile page joined 8/14
    Posted August 21st, 2014 at 11:44 pm | # |

    Hi, Manngchi, your recipe is wonderful! But I have a question, could I use emergency kimchi to make kimchi soup or kimchi pancake? Thank you

  2. valens Missouri My profile page joined 7/14
    Posted July 23rd, 2014 at 1:32 pm | # |

    I used these exact measurements and it tastes fine, looks fine but mine isn’t as red as yours? Do the pepper flakes lose their redness after being frozen or did I just use a not very red brand of them?

  3. petedcurtis United States My profile page joined 5/14
    Posted May 2nd, 2014 at 9:59 pm | # |

    Hi, Can I use some Oyster sauce with some Soy sauce in place of the Fish sauce? Thanks for sharing your recipes. Peter

    • Maangchi New York City My profile page joined 8/08
      Posted May 4th, 2014 at 11:59 am | # |

      yes, you can. I would use soy sauce instead of oyster sauce. Good luck with making delicious kimchi!

  4. yuenekochan Finland My profile page joined 9/13
    Posted April 24th, 2014 at 12:12 pm | # |

    I like Yangbaechu-kimchi so much! I prefer this one more than napa cabbage kimchi.
    This one is so crunchy <3
    Also this is much cheaper than napa cabbage. Around 1euro/kg vs 4eur/kg…
    I just made 3 medium size cabbage kimchi.
    I like to use the kimchi paste from Easy-to-make kimchi recipe.

  5. GooNi43 Davao, Philippines My profile page joined 2/14
    Posted April 23rd, 2014 at 10:41 am | # |

    I made it tonight!!! Hoping it would turn out Great. Thank you for the info.(recipe) Maangchi. It was simple and fast. Oh, how we(my family) missed it. :)

  6. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted November 24th, 2013 at 3:55 pm | # |

    Maangchi,

    I’m making this now with red cabbage from my garden which I just harvested today! It smells so good already! We’ll be serving it to our family on Thanksgiving along with your Collard Greens recipe.

    감사합니다!
    Dave

    • Maangchi New York City My profile page joined 8/08
      Posted November 24th, 2013 at 5:47 pm | # |

      Great! I’m sure your Kimchi and cooked collard greens will be very delicious and popular at your Thanksgiving meals!

  7. Krynauw Otto Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted November 2nd, 2013 at 4:56 pm | # |

    This is great! Especially when baechoo isn’t in season!

  8. KaReN UK My profile page joined 2/09
    Posted July 26th, 2013 at 9:30 am | # |

    Does it taste similar to using porridge paste? As I don’t have a blender, so I will find the emergency kimchi recipe easier to manage.

    Thank you

  9. ChrisSunHwa United States My profile page joined 3/13
    Posted March 9th, 2013 at 3:41 am | # |

    Thank you so much for this recipe! I used red cabbage and ready-to-use minced garlic (in a jar). I could not find red pepper flakes, so I substituted Great Value (Walmart) brand crushed red pepper because it was the closest thing I could find. I made only half a recipe, just in case it turned out badly, but it actually turned out quite well. It is extremely spicy, so I think I will use only half as much pepper next time, but it is still very good. It is addictive! I keep craving it now. It’s so much better than the ready-made stuff they sell in the grocery store! Cheongmal kamsahamnida!

    • ChrisSunHwa United States My profile page joined 3/13
      Posted March 9th, 2013 at 7:06 pm | # |

      Oh, I forgot to mention that I used margarita salt (it’s sort of flaky) instead of kosher salt. :)

  10. Deviant_me Michigan My profile page joined 12/12
    Posted December 10th, 2012 at 3:19 pm | # |

    Hi, I have a question, what it I don’t have the fish sauce? What should I do? Also, I live in Michigan and there are no Korean restaurants or super markets :(

  11. Lovetocook San Francisco My profile page joined 12/12
    Posted December 6th, 2012 at 3:45 pm | # |

    Hi Maangchi, is there a substitute for red pepper flakes if I can’t find it? Like crushed red pepper or chili powder? Please advise, thank you! :)

  12. Shanneene Australia My profile page joined 5/12
    Posted November 7th, 2012 at 11:56 pm | # |

    I made this just now. It tastes slightly different than normal kimchi, but that’s because I used a drumhead cabbage. It’s still very nice. I’m going to let mine ferment a few days and then eat some more, when it is extra yummy :) Thanks for sharing the recipe.

  13. Alastor78 Spain My profile page joined 10/12
    Posted October 20th, 2012 at 9:36 am | # |

    Thank you for this wonderful recipe! I was despairing because I could find all ingredients except the napa cabbage :-S. I have two questions, one is, can fish paste be replaced by soybean paste? Someone told be it was an alternative choice for vegetarians, is it true?

    My other question has to do with the fact that when I returned home with my just purchased pound of gochugaru that took me so long to find, I realised the expiry date is really close by? Can I still keep it in the freezer if it still looks good, or do I have to discard it once the date is over (in 5 days!)?

    Many, many thanks again!

  14. jessy10o9 Australia My profile page joined 10/12
    Posted October 12th, 2012 at 12:31 am | # |

    Hello! i found this page when i was looking up recipes for kimchi and i got every thing i needed for it except the hot pepper flakes i couldnt find them :( so i was wondering if you could just use sweet chilli sauce or chilli flakes?

  15. honeyb Thailand My profile page joined 12/11
    Posted September 11th, 2012 at 9:39 am | # |

    hi!
    I tried this recipe using napa cabbage but I think I used too much salt (I used very small cabbage and didn’t reduce the amount of salt from the recipe), what should I do with it? If I let it ferment until it is sour enough, will it be better? Or it’ll be as salty as before? Pls advise! Thank you > <

  16. mk22 Manchester, UK My profile page joined 8/12
    Posted August 26th, 2012 at 9:41 am | # |

    Hi Maangchi! I just made this and it’s the first time I’m making any type of kimchi. I know this may sound silly but how do I know when the kimchi is fermented?

    • Maangchi New York City My profile page joined 8/08
      Posted August 26th, 2012 at 10:43 am | # |

      One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
      Good luck with making delicious kimchi!

  17. bakemono manila My profile page joined 5/12
    Posted August 2nd, 2012 at 11:29 pm | # |

    Hi Maangchi!! I tried gochujang when I tried this recipe and guess what? It was delicious and my friends love it =) Oh well, just want to share it and thanks for the info.. Thanks

  18. bakemono manila My profile page joined 5/12
    Posted August 1st, 2012 at 10:01 pm | # |

    Hi! aside from pepper flakes, can I also add Gochujang on the kimchi paste??

  19. LinS Singapore My profile page joined 7/12
    Posted July 23rd, 2012 at 1:54 am | # |

    Hi Maangchi,

    Thank you for this superb recipe. Would it be ok to substitute cabbage with tofu instead?

  20. hanalee Vietnam My profile page joined 7/12
    Posted July 22nd, 2012 at 10:16 pm | # |

    I finished your recipe last week and now my Kimchi was ferment, and it is very delicious. My older sister loves it. I love it too. Thanks Maangchi so much. Hope you are always healthy and happy. I will try some your recipes near future. hi..hi..hi ^_^

  21. Momochan Bath, UK My profile page joined 7/12
    Posted July 19th, 2012 at 6:21 pm | # |

    Just finished making and eating this Kimchi. My boyfriend loved it! Left half of it to ferment. Can’t wait to try it again in a few days :)

    This is the first Korean dish I have ever cooked and it turned out to be just like the Kimchi I used to buy. Planning on making Kimchi stew, bulgogi stew and kimbap in the near future!

    Thank you very much, Maangchi! xxx

  22. fitXmom Florida My profile page joined 5/12
    Posted May 27th, 2012 at 6:12 pm | # |

    Hello!! New to the site and loving it! I made the Emergency Kimchi today. Unfortunately, I couldn’t find the hot pepper flakes and used Red Peper flakes. WOW! Super spicy!! I definitely need to use half the amount next time, but I think its good. But someone should have warned me about the Fish Sauce smell! Pew!! lol We will be eating it soon but I will need to add some vinegar to mine to see if I can tame the spiciness!!

    Thank you, Maangchi! I can’t wait to try the Ddobkukki next!

    • fitXmom Florida My profile page joined 5/12
      Posted June 4th, 2012 at 4:26 pm | # |

      I tried this recipe again and love it more the next time. I used soy sauce because I couldn’t handle the smell of the fish sauce, so I used soy sauce and the rest of the ingredients as suggested. It came out so good!!! And pretty too!! I will post a picture later!!

      Thankyou maangchi!!!

  23. The Hungry Vegan United States My profile page joined 5/12
    Posted May 20th, 2012 at 10:29 pm | # |

    Hi Maangchi! Thank you so much for your amazing website! The things I’ve tried are excellent. I am a vegan. I would like to try making some of your kimchi recipes. I tried making this one with soy sauce instead of fish sauce. My Korean friend laughed at me. Don’t worry though, I’m making fried rice out of it.
    My question is: how do I substitute for fish sauce? Can I just use salt? In what proportions?

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2012 at 12:05 am | # |

      Yes, you can try salt and a little bit of soy sauce. But I don’t know how much.

    • NSpears Tx, USA My profile page joined 10/12
      Posted October 2nd, 2012 at 12:14 am | # |

      I can’t eat fish sauce so I just omit it when I make any kind of Kimchi. It takes a little longer to ferment.

  24. MojoBunny Cleveland, Ohio My profile page joined 4/12
    Posted April 24th, 2012 at 8:49 pm | # |

    Hello Maangchi,

    I have always wanted to learn how to make Kimchi and I thought I would try this recipe before I make real Kimchi. I just finished making this and it is good. I think it is kind of sweet, salty and mild-spicy. My fiance thinks it is not spicy enough though. How can I make it more spicy? Should I add more korean red chilli pepper flakes?

    Thank you for your recipe. =)

  25. CopperRoses Bellevue, Washington My profile page joined 3/12
    Posted March 9th, 2012 at 2:51 am | # |

    Hi Maangchi! I have a project in my foods & nutrition class, and I wanted to use this kimchi recipe. One of the requirements though is for me to put how many servings the recipe makes, and this doesn’t quite say. So all I ask is, could you please approximate the amount of servings for me please? :D Thank you!

  26. doletranaz Scottsdale, AZ My profile page joined 2/12
    Posted February 3rd, 2012 at 10:25 am | # |

    Can I use this EXACT recipe but use napa instead?
    I think this will be easier than the regular kimchi. I’m lazy but want to eat good food. =)
    Thank you.
    I have a head of napa at home and ready to make kimchi tonight. Please let me know.
    Thank you so much.

  27. shinysmile algeria My profile page joined 1/12
    Posted January 31st, 2012 at 3:06 pm | # |

    i love this dish

  28. seraph74 Sydney, Australia My profile page joined 5/11
    Posted December 1st, 2011 at 2:15 am | # |

    If you don’t ferment the kimchi outside of the fridge (ie:make and put straight into refridgerator), how long is it “ok” for? I sometimes make it, put it in the back and bottom of the fridge, and don’t remember it until 2 or 3 weeks later (occasionally longer… oopsei!). I’ve never been game to try it, even though when I open the container there’s no mold or sour smell. What’s a good “ball park figure” for how long kimchi can stay in the fridge before needing to be thrown out?

  29. KazeZakura Singapore My profile page joined 11/11
    Posted November 28th, 2011 at 3:41 am | # |

    I was wondering if it is possible to substitute the chilli flakes with hot pepper paste instead??

  30. Kaalinashi Wyoming My profile page joined 10/11
    Posted October 18th, 2011 at 12:44 pm | # |

    I don’t know if you are familiar with King brand of Kimchi sold in stores here in the US.
    It is the only Kimchi I have had, and I do love it. I made your recipe for Emergency Kimchi using Nappa Cabbage. I can’t get Korean Pepper here, so I used New Mexico Pepper powder 1/3 cup, and 2 tsp Paprika, and 1 tsp Cayenne. I also substituted Soy sauce for Fish Sauce. 1/4 cup heaping of garlic, a small onion maybe 1/2 cup and 1 inch piece of ginger. When rinsing, I rinsed the cabbage but not thoroughly. I left it to ferment in my kitchen for two days in tupperware, Temperature was probably 68-70 degrees. The containers continuously weeped liquid into a larger tupperware. But I don’t see any bubbling, and the smell is very strong.It tastes slightly sour, but has another odd smell and taste I am not used to. I don’t know if I did something wrong, or it didn’t ferment properly. After two days I put it in the fridge to see how it does over the next few days. I am a little worried about it since it didn’t bubble. Any ideas as to what I might have done wrong?

  31. jameslabove Beaumont, TX My profile page joined 10/11
    Posted October 15th, 2011 at 12:41 pm | # |

    Looks delicious. If this preparation is left to ferment for a few days, will the common cabbage retain a bit of its crispness? I think that would be ideal.

  32. MrsHmmz United Kingdom My profile page joined 10/11
    Posted October 11th, 2011 at 3:35 am | # |

    Hi, I made a small quantity last night and it was delicious! I adapted the recipe slightly to suit our tastes & what we had available; I made it a bit milder because I wanted my kids to try it, so I used a mixture of cayenne pepper & paprika instead of the chilli flakes, and I didn’t have green onions so used very finely chopped ordinary onions. And I vegetarianised it by replacing the fish sauce with soy sauce and a little asafoetida (the stinky indian spice), which I know sounds weird, but it’s a method I came up with for emulating the pungency of fish sauce (soy sauce alone is just missing that stinky edge that fish sauce has!).

    I was a bit unsure how it would taste before it’s been fermented but as I described it to my kids, it’s kind of like a spicy slaw – very tasty as long as you don’t mind the raw garlic (I love it)! My daughter asked for more, but my son thought it was a bit spicy (however I think my daughter sensibly tried some with her dinner while my son just ate a bit by itself!). Me and my husband couldn’t stop eating it, which made me wish I’d made more (I didn’t have enough cabbage). I look forward to trying what’s left in a few days when it’s started fermenting!

    I’m going to try to make “proper” kimchi next time I go shopping somewhere that sells napa cabbages, and will definitely make a large quantity :)

  33. Lizzy Lemon Australia My profile page joined 9/11
    Posted September 13th, 2011 at 8:49 pm | # |

    Hi, I made the KimChi on the weekend for my Korean Friend. It tasted really good and was so easy to make. This was the first recipie from your website I have tried, so will be cooking some more soon now! I was wondering if I could use crushed frsh chillis (from a jar) instead of the chilli flakes next time? Or is it best to stick with the recipie.

    • Maangchi New York City My profile page joined 8/08
      Posted September 27th, 2011 at 1:52 pm | # |

      Great news! “I was wondering if I could use crushed frsh chillis..” I think it’s a great idea.

  34. Menaoer Canada My profile page joined 9/11
    Posted September 4th, 2011 at 9:26 am | # |

    Hello Maangchi!
    I don’t know if somebody already asked about this, but I wanted if we still could use the Chinese Cabbage for this receipe? I enjoy it very much, but the quantity in the other Kimchi videos are a bit too much for me. So, is it possible to replace the normal cabbage by the Nappa? ; P

    Thank you, and please keep up with your wonderful work!
    I love all of your video, 감사합니다 : DD

    Nana <3

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2011 at 10:42 am | # |

      yes, you can, but you will have to salt it longer at least 30 minutes. It will be delicious!

      • Menaoer Canada My profile page joined 9/11
        Posted September 4th, 2011 at 7:12 pm | # |

        Thank you very much : DD

      • littlez Boca Raton, FL My profile page joined 8/11
        Posted September 26th, 2011 at 11:09 am | # |

        Maangchi… I, too, would like to make a smaller amount. My head of nappa cabbage is about 3.5 lbs. Will this be enough kimchi paste for that amount of cabbage?

        Thank you! Cheryl :)

  35. carrieann wisconsin My profile page joined 8/11
    Posted August 18th, 2011 at 8:22 am | # |

    I am so excited to give this a try! Is it possible to preserve this by canning? Thank You!

  36. rhodadlr L.A. My profile page joined 8/11
    Posted August 12th, 2011 at 3:52 pm | # |

    Anyeong Maangchi! I was looking for Banchan recipes and i came across your website and videos.. So excited to make 3 of your recipes already to go along with the Galbi Chim i’m currently cooking for dinner tonight. i’m so sure it’ll taste just like how you said in your videos “delicious!”
    Kamsahamnida!!!!

  37. DelightfulJos California My profile page joined 7/11
    Posted July 19th, 2011 at 9:03 pm | # |

    Question, is there anyway for me making kimchi without using any sugar at all?

    • Soju123 New York, NY My profile page I'm a fan! joined 3/11
      Posted August 19th, 2011 at 12:03 pm | # |

      Actually, the first time I made this I didn’t see sugar on the ingredient list at all so I didn’t add any, and it still turned out great.

  38. Princess79 Singapore My profile page joined 7/11
    Posted July 19th, 2011 at 3:40 am | # |

    I have shifted my kimchi from fridge to outside. Fermented after 2 days. Taste delicious! Though quite spicy cause my measurement cup is different from yours. I add the kimchi in my instant noodle (chicken flavour) it was awesome! Thanks maangchi! Will try your other recipe soon! 

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2011 at 10:44 am | # |

      Congratulations on your successful kimchi making! Now you can make many different kinds of Korean dishes using your own kimchi!

  39. Princess79 Singapore My profile page joined 7/11
    Posted July 16th, 2011 at 12:42 am | # |

    Hi Maangchi, I’m new user here! I have done emergency kimchi with napa cabbage last 2 days (have not fermented). I read your receipe said put in room temperature. If I want my kimchi to be fermented can I keep inside the refrigerator? Pls advise. Thanks!

  40. Cryosite CA, USA My profile page joined 7/11
    Posted July 4th, 2011 at 2:31 am | # |

    Hello, Maangchi. I just tried out this recipe as my first try of making kimchi on my own. I’ve loved kimchi for most of my life ever since my korean aunt introduced me to it (though I am caucasian). The results are currently sitting in the fridge; I plan to try out how well it turned out tomorrow!

    • Maangchi New York City My profile page joined 8/08
      Posted July 4th, 2011 at 12:21 pm | # |

      “.. results are currently sitting in the fridge” ow ow it sounds like your precious kimchi makes you excited! It will be delicious!

  41. seraph74 Sydney, Australia My profile page joined 5/11
    Posted June 24th, 2011 at 4:34 am | # |

    I recently discovered kimchi at a Korean restaurant and understand why it is such a staple; it’s sooooo good!! I’m about to make my own, but only for my own usage, and mostly following this recipe. However, I do also have sweet rice flour available so I could make the kimchi porridge; if I was to do so, what sort of quantity should I use to make the porridge? Also, how does the porridge (or lack of) affect the taste? Given the amount of sugar that’s added to the other ‘easy kimchi’ recipe, I’m concerned that it may be too sweet for my taste; I prefer the ‘pickled’ taste over something too sweet. Should I try this recipe as is, or do you think I should add the porridge?

  42. shumphr Canton, GA My profile page joined 6/11
    Posted June 12th, 2011 at 8:46 pm | # |

    This was so good, I made a 2nd batch! I’ve never made Kimchi before, and have only eaten it at restaurants, and, would gladly eat this over any other Kimchi! Thank you so much!

  43. ladyeleanor My profile page joined 12/10
    Posted May 31st, 2011 at 4:20 pm | # |

    Maangchi-
    Thank you for posting this recipe. The Napa cabbage where I live is often lacking in quality. But green cabbage usually looks great. This recipe tastes so delicious, does not taste like it was lacking anything. And it will save me a lot of money compared to buying jarred kimchi online.
    Thank you!

  44. silkydoll1214 Manila, Philippines My profile page joined 3/11
    Posted May 28th, 2011 at 5:23 am | # |

    Hi maangchi! I made this and it was so good! Just looking at it all red and spicy, oooohhhlala!!! I’m close to finishing the batch I made. Thank you so much! :)
    P.S. I used the local fish bagoong (fermened fish paste) from Pangasinan, Philippines (hi there Filipino fans, you might want to try this). It’s not as salty as the ordinary fish sauce, but I think it’s close to the oysters you use for the non-emergency kimchi :)Here’s a pic of the fish paste I found in the web
    http://lifemoto.blogspot.com/2010/10/part-1-summer-vacation-2010-pangasinan.html

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2011 at 12:12 pm | # |

      Local fish bagoong! It already sounds cool! : ) Thank you for sharing the tip for my Filipino readers!

  45. pingmouse Malaysia My profile page joined 4/11
    Posted May 7th, 2011 at 3:28 am | # |

    Maangchi is there a way to control the sourness of kimchi, I made a kimchi using apple & pear juice (sub. for sugar), the taste is good but after two days in the fridge it became overly sour. I have tried some kimchi in Korean restaurants in malaysia and they are not as sour as mine. Any advice?

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2011 at 12:14 pm | # |

      Freshly made kimchi doesn’t usually start fermenting so fast if you keep it in the fridge. I don’t know the answer. My kimchi usually starts fermenting 2 or 3 weeks after in the fridge.

  46. Eggroll Princess NC My profile page joined 5/11
    Posted May 6th, 2011 at 10:06 am | # |

    I <3 this recipe! I just made it yesterday and it was very delish! http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/222005_836164542641_25016793_40787938_15915_n.jpg

    Hope the image coding works. …xing fingers (^_^)

  47. ame616 Dark Woodlands. My profile page joined 4/11
    Posted April 26th, 2011 at 5:56 pm | # |

    Hello Maangchi,
    Have a quick question: Can I make this without fish sauce.? I am a veggie and I cannot find veggie fish sauce here in UK. I just worry that if it would turn out not very good without the sauce.
    Rev.v.AME

  48. motzmart New York City, New York My profile page joined 2/11
    Posted April 25th, 2011 at 2:19 pm | # |

    Can I make this without the carrots & green onions… just garlic and pepper flakes??

    • Maangchi New York City My profile page joined 8/08
      Posted April 26th, 2011 at 12:01 pm | # |

      without carrots and green onions! haha, it sounds like it will be real emergency kimchi!
      I would add some fish sauce to “garlic and hot pepper flakes”
      If you are a vegetarian,find or make some “vegetarian fish sauce” to make your kimchi more delicious.
      Check this out. I found this for you. http://chowhound.chow.com/topics/287639

      • motzmart New York City, New York My profile page joined 2/11
        Posted April 26th, 2011 at 5:15 pm | # |

        Thank’s… i ran out because everybody in the family started to like eating Kimchi. At first, I was the only one who is eating Kimchi(since my dad always buy me Kimchi flavored cup Noodles)then suddenly everyboody is loving it…

        • Maangchi New York City My profile page joined 8/08
          Posted April 27th, 2011 at 9:03 am | # |

          haha, the instant noodles made your family get addicted to kimchi! Funny story! ^^

          • motzmart New York City, New York My profile page joined 2/11
            Posted May 8th, 2011 at 3:14 pm | # |

            :) by the way. i was just checking when i made the emergency kimchi and i thinks it is much better than the fermented one that i made. i am like getting goosebumps whenever i eat this emergency kimchi. :) the sourness is much more enhanced, the spicy is much much better than the fermented one i made, and you know how sometimes when you just eat one you can’t stop eating the whole thing. i just finish a pint full in one sitting.. it is actually my ideal Kimchi… hahaha

  49. Yodamom Texas Gulf Coast My profile page joined 4/11
    Posted April 23rd, 2011 at 2:06 pm | # |

    Wow, this was so good. I have been wanting to male my own Kimchi for years and you made it so easy. I used vegetarian fish sauce instead, my family loved it.
    Thanks

  50. sukisas75 Dayton, Ohio My profile page joined 5/10
    Posted April 19th, 2011 at 11:47 am | # |

    Maangchi, my oma ussed to make this! I had always thought maybe she just made it up for when we didn’t have any napa cabbage. So glad to see it on here. Thank you!!

  51. Juul Rotterdam, Netherlands My profile page joined 6/09
    Posted April 15th, 2011 at 12:52 pm | # |

    Wow, this turned out great!! I think I’m ready to try the mak kimchi now…
    From the looks of it you had a wonderful time in Mexico too.
    Thanks Maangchi; you always know what to do when there’s an emergency.

    Big kiss!

  52. annabby My profile page joined 3/11
    Posted April 11th, 2011 at 6:37 pm | # |

    I made this yesterday but with Napa cabbage instead and its delicious!! Thank you for the recipe.

  53. bedbug My profile page joined 4/11
    Posted April 10th, 2011 at 2:58 am | # |

    I love the naming of this. Emergency indeed!

  54. ravi Queens, NY My profile page I'm a fan! joined 9/10
    Posted March 24th, 2011 at 8:41 pm | # |

    i am cracking up at what the mexican customs agents must’ve thought when they went through your baggage. most tourists on holiday travel with sunblock and a bathing suit. but maangchi travels with gojuchang, red pepper flakes and fish sauce. maangchi once again proves that she can — and will — make amazing korean food under any circumstances. super-maangchi ;)

  55. jeanster Singapore My profile page joined 8/10
    Posted March 15th, 2011 at 1:11 am | # |

    Can I make emergency katoogi out of this too?

  56. mariainkorea My profile page joined 3/11
    Posted March 14th, 2011 at 10:54 pm | # |

    I forgot to rinse my cabbage and just drained it instead — is it going to be edible, or should I start all over again? What do you think?

    • mariainkorea My profile page joined 3/11
      Posted March 16th, 2011 at 9:27 am | # |

      Okay — so it is still quite delicious, but I’ll do it right next time. =)

  57. elle78 CA My profile page joined 2/11
    Posted March 13th, 2011 at 10:32 pm | # |

    Hello Maangchi! First let me say I absolutely love all of your recipes! You are so adorable in all of your videos! Thank u so much for all the delicious foods I have learned to make from you! I lived in Korea for 2yrs an fell in love with Korean cuisine. I just made your emergency kimchi last week and made it again this week for a friends get together and now my in_laws! It was a hit of course! I love how easy this kimchi is to make, I usually make the traditional kimchi you make but this is pretty darn tasty and super easy! So this is going to be a staple in my home! My hubby who normally doesn’t eat any kind of green leafy vegetables or even veggies of any kind..ate 3 cups! Miracle!! I was delighted!! Thank you again for all delicious recipes!!

  58. lindsey.kim My profile page joined 6/10
    Posted March 11th, 2011 at 6:00 am | # |

    Thank you Maangchi!! This came at the perfect time. I’m currently living in Kuwait and I ran out of Kimchi. I went to go buy some more Napa Cabbage and they didn’t have any!! Then I remebered that you posted this emergency kimchi recipe…I will be making this today or tomorrow.

    • Maangchi New York City My profile page joined 8/08
      Posted March 11th, 2011 at 9:00 am | # |

      awesome! I hope your kimchi turns out great!

      • lindsey.kim My profile page joined 6/10
        Posted March 15th, 2011 at 2:04 pm | # |

        It turned out pretty good. Not like “real” kimchi, but good enough. I can’t wait to make kimchi fried rice with it. :-)

  59. vsit My profile page joined 2/11
    Posted March 10th, 2011 at 5:51 pm | # |

    Thank you Maangchi for the recipe. I just made it and it was awesome, perfect to satisfy my kimchi’s craving :)

  60. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted March 10th, 2011 at 4:10 pm | # |

    Emergency kimchi on a whisper…. Thank you for the recipe!

  61. totalduck Canada My profile page joined 11/09
    Posted March 9th, 2011 at 4:20 pm | # |

    Maangchi, this was one of the best kimchi I have eaten in long time. Since my wife loves cabbage but is not crazy about super spicy like I am I made 2 batches. I just love the freedom of adjusting the heat and garlic level to individual taste!
    I took the liberty and published this recipe on my blog. All the credits and links are there. You can see it at:
    http://tillsonburgarian.blogspot.com/
    It is a second post from top. Your blog is listed on right side as a blog I follow with direct link. Let me know if you want it modified.

  62. Charmayne Oregon My profile page joined 3/11
    Posted March 9th, 2011 at 1:53 pm | # |

    I made this dish last night and it is delicious. I will never buy kimchi in a jar again!

  63. LittleGreenFrog My profile page joined 3/11
    Posted March 8th, 2011 at 9:11 pm | # |

    I am so glad you posted this! I had a head of cabbage in my fridge, but no clue what I was going to do with it. I made this yesterday after work and ate a few forkfuls with dinner before working out… I am sure all the people at the gym loved my kimchi breath! Who cares! It was worth it!

  64. totalduck Canada My profile page joined 11/09
    Posted March 8th, 2011 at 1:25 pm | # |

    Maanchi, how would I use anchovy sauce (Myulchi Aecjeot)in this recipe? Would it change amount of fish sauce? I made it with just 1 tablespoon of anchovy sauce but it is a bit on salty side. Also, after opening the bottle do I have to keep it in fridge? Everything is written in Korean. Thanks, Jerry

    • Maangchi New York City My profile page joined 8/08
      Posted March 8th, 2011 at 1:37 pm | # |

      myuchi aecjeot is fish sauce. Follow the direction in the recipe. After opening the bottle, you don’t need to refrigerate it. It’s so so salt that it doesn’t go bad.

      • totalduck Canada My profile page joined 11/09
        Posted March 9th, 2011 at 7:20 pm | # |

        I am confused now. I think that I didn’t ask right question. What I wanted to know is if I add 1 Tbs. of anchovy sauce how much less of regular fish sauce do I use. I think that if I substitute anchovy sauce for fish sauce in 1 to 1 ration it would be inedible. According to label the anchovy sauce is basically liquid salt at 99% of salt by content. I tasted it and it is nowhere near fish sauce that is 56% salt. I talked to the shopkeeper that sold the anchovy sauce to me and that is making kimchi on commercial level and he said that anchovy sauce is a kimchi starter, it starts the fermentation process. Fish sauce is thin anchovy sauce that had the fermentation starting ability stopped in process. You can’t start fermentation with fish sauce alone according to him and he makes gallons of the stuff. I think it makes sense. In traditional kimchi recipe the fermentation gets started by sweet rice flour or anything sweet. So, how would I use kimchi starter in your great emergency kimchi? It can’t be 1/4 cup.

  65. leeemur SF Bay Area My profile page joined 7/09
    Posted March 8th, 2011 at 4:03 am | # |

    Even though I have napa cabbage in the fridge, I’m gonna go to the supermarket tomorrow to get some normal cabbage so I can make emergency kimchi. haha… Thank you for the awesome recipe! Can’t wait to try it!

  66. powerplantop Louisiana My profile page I'm a fan! joined 6/09
    Posted March 7th, 2011 at 9:19 am | # |

    So who was drinking the Corona first thing in the morning?

  67. Sylvia My profile page I'm a fan! joined 9/08
    Posted March 6th, 2011 at 7:35 pm | # |

    I think I need an emergency so I can try this :)

  68. EricaT My profile page joined 3/11
    Posted March 6th, 2011 at 5:03 pm | # |

    I made this last night and it’s delicious! I’ve never made kimchi before because the amount your mak kimchi recipe makes is way too much for me. Even a recipe I found that is almost identical, but for half as much, was too much! So I kept on buying my kimchi. Until I ran out and was too lazy to go to a store that had it. Emergency! I need kimchi! So I made this! Now I have delicious kimchi to keep my tummy happy, and now that I’ve made this one, mak kimchi doesn’t seem so scary so I’ll make that next. Thank you!

  69. laniekay Richmond, Virginia, USA My profile page I'm a fan! joined 9/09
    Posted March 5th, 2011 at 10:44 pm | # |

    Maangchi, you mention above that you can make kimchi with squid instead of oysters, which makes me very excited! I have access to squid, but not oysters, and have always wanted to include this part in my kimchi.

    My question is, should I ferment the squid for a month (like in “ojingeo jeot”) before adding it to the kimchi, or just toss the squid into the kimchi paste, like I would for oysters??

    And thank you for the recipe! The more I eat kimchi, the more I find that I have kimchi “emergencies!” It is such an addictive dish! It’s strange to think that I lived the first 20-or-so years of my life without it…

  70. vsit My profile page joined 2/11
    Posted March 5th, 2011 at 7:15 pm | # |

    The recipe looks awesome, as always :)
    I like the Corona in the corner of the table, it gives a vacation’s mood :P
    Take care!

  71. Earthangel626 New York My profile page I'm a fan! joined 11/10
    Posted March 5th, 2011 at 1:07 pm | # |

    My mouth is watering right now! Can’t wait to try this!!!

  72. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted March 5th, 2011 at 10:54 am | # |

    will try this once we finished our kimchi !!! this is awesome !!

  73. KillDeer Hamilton, Ontario My profile page joined 9/10
    Posted March 5th, 2011 at 10:50 am | # |

    Emergency Kimchi? More like Best Kimchi! amiright?


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