Mi Kyum Kim’s Kimchi Salad

Mi Kyum Kim’s Kimchi Salad

  • Preparation 25 min
  • Waiting 30 min
  • Servings 1
  • Makes 3 cups (750 ml)

This express recipe (thanks to Mi Kyum Kim) mimics the punch of kimchi, but in a flash, sans fermentation. The secret to its signature pungency is salted, fermented shrimp paste (you can find it at your local Korean or Asian grocery store). If Korean chili powder (gochugaru) proves hard to track down, experiment with crushed red pepper for a fresh, crispy, spicy side inspired by Korea’s most iconic condiment.

Featured in RICARDO Magazine (WINTER 2018)



  • Cabbage

    • 5 cups (500 g) napa cabbage, cut into bite-sized pieces 1/2 inch (1 cm) wide
    • 1 tbsp salt
  • Dressing

    • 2 tbsp Korean chili powder (gochugaru), or to taste (see note)
    • 1 tbsp toasted sesame seeds
    • 1 tbsp sugar
    • 1 tbsp (15 ml) toasted sesame oil
    • 1 tbsp (15 ml) fermented shrimp paste (optional)
    • 1 tsp (5 ml) rice vinegar
    • 1 tsp finely chopped ginger
    • 2 garlic cloves, finely chopped
    • 2 green onions, chopped


  • Cabbage

  • Dressing

Note from Ricardo

In Korean markets, gochugaru is often labelled as red pepper powder. It is used in making kimchi and has a rich chili pepper flavour without being too spicy. If unavailable, replace with chili powder, to taste.

Personal Note