Jul 14 2026
Restaurants›Han Oak Restaurant LLC›Mom’s Kimchi Recipe

Mom’s Kimchi Recipe

Inspired by Han Oak Restaurant LLC
Time2h
Serves6

napa and diakon kimchikale salad braised mushrooms, perilla goddess dressing, crunchy crunchy caramelized carrots whipped tofu ricotta, gochujang balsamic glaze roasted kimchi fritter kim-chili crisp, toum, scallion

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Kimchi Salad

Braised Mushrooms

Caramelized Carrots

Whipped Tofu Ricotta

Gochujang Balsamic Glaze

Kimchi Fritters

Toum

Garnish

Method

Kimchi Salad

  1. 1

    Prepare Vegetables

    Chop the napa cabbage and daikon radish into bite-sized pieces.

  2. 2

    Salting

    Sprinkle salt over the chopped vegetables and let them sit for 30 minutes to draw out moisture.

  3. 3

    Make Kimchi Paste

    In a bowl, mix together gochugaru, minced garlic, grated ginger, sugar, and fish sauce.

  4. 4

    Rinse Vegetables

    After 30 minutes, rinse the salted vegetables under cold water and drain well.

  5. 5

    Ferment

    Combine the vegetables with the kimchi paste and mix well. Pack into a jar and set aside to ferment for 1-2 days at room temperature.

Braised Mushrooms

  1. 6

    Prepare Mushrooms

    Clean and slice shiitake mushrooms.

  2. 7

    Sauté Mushrooms

    In a pan, heat sesame oil and add the mushrooms. Cook for 5 minutes.

  3. 8

    Finish Braising

    Add soy sauce and chopped green onions. Cook for an additional 2-3 minutes until mushrooms are tender.

Caramelized Carrots

  1. 9

    Prepare Carrots

    Peel and slice the carrots into thin rounds.

  2. 10

    Sauté Carrots

    In a pan, heat olive oil over medium heat. Add carrots and cook until they begin to soften.

  3. 11

    Caramelize

    Add honey and continue to cook until carrots are caramelized, about 5-7 minutes.

Whipped Tofu Ricotta

  1. 12

    Prepare Tofu

    Drain the tofu and place it in a food processor.

  2. 13

    Add Ingredients

    Add lemon juice, nutritional yeast, and garlic powder to the food processor.

  3. 14

    Blend

    Blend until smooth and creamy. Adjust seasoning if necessary.

Gochujang Balsamic Glaze

  1. 15

    Mix Ingredients

    In a saucepan, combine balsamic vinegar and gochujang.

  2. 16

    Cook Glaze

    Bring to a boil, then reduce to a simmer and cook until slightly thickened, about 10 minutes.

Kimchi Fritters

  1. 17

    Prepare Fritter Batter

    In a bowl, mix kimchi, flour, egg, and water until well combined.

  2. 18

    Heat Oil

    Heat vegetable oil in a skillet over medium-high heat.

  3. 19

    Fry Fritters

    Scoop batter into the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.

Toum

  1. 20

    Blend Garlic Mixture

    In a food processor, blend garlic, lemon juice, and salt until smooth.

  2. 21

    Incorporate Oil

    With the processor running, slowly drizzle in the vegetable oil until the mixture thickens.

Garnish

  1. 22

    Prepare Scallions

    Thinly slice scallions and set aside for garnish just before serving.

More from Han Oak Restaurant LLC