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kimchi ingredients
Faiza Shabir

Classic Kimchi Recipe with Gochujang

This Classic Kimchi with Gochujang is spicy, tangy, and deeply flavorful with that signature fermented kick. Crisp napa cabbage gets coated in a rich chili paste made with garlic, ginger, and Korean spices, creating a bold, probiotic-packed side dish. It’s authentic, easy to make at home, and gets even better as it ferments.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: Korean
Calories: 40
Ingredients Method Notes

Ingredients
  

  • 1 medium napa cabbage cut into pieces
  • 1/4 cup salt
  • 4 cups water
  • 1 tbsp grated ginger
  • 4 cloves garlic minced
  • 2 tbsp gochujang
  • 2 tbsp gochugaru Korean chili flakes
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 3 green onions chopped
  • 1 carrot julienned

Method
 

  1. Dissolve salt in water and soak cabbage for 1–2 hours.
  2. Rinse cabbage thoroughly and drain well.
  3. In a bowl, mix ginger, garlic, gochujang, gochugaru, fish sauce, and sugar.
  4. Add green onions and carrots to the paste.
  5. Coat cabbage evenly with the spice mixture.
  6. Pack tightly into a clean jar.
  7. Leave at room temperature for 1–2 days to ferment.
  8. Transfer to fridge and let flavors develop further.
  9. Serve as a side or use in recipes.

Notes

  • Wear gloves while mixing to protect your hands.
  • Adjust the spice level to your preference.
  • Longer fermentation = more sour flavor.
  • Store in fridge for up to several weeks.

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