Modeum Kimchi Recipe
Make Modeum Kimchi Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Vegetables
Salting & Soak Brine
Kimchi Paste (Yangnyu)
Filling & Mix-ins
Finish & Storage
Method
Prepare and Salt Vegetables
- 1
Quarter and rinse cabbage
Trim the napa cabbage base and separate into quarters. Rinse each quarter under cold running water to remove dirt, then cut out any brown or damaged core pieces.
- 2
Make brine and salt cabbage
Dissolve 1 cup kosher salt and 1 tablespoon sugar in 4 liters of cold water. Submerge the cabbage quarters in the brine, weighted down so they stay under the liquid. Let sit 3 to 4 hours, turning the cabbage every 30–45 minutes to ensure even salting. The leaves should start to soften and become pliable.
- 3
Rinse and drain
After salting, rinse each cabbage quarter thoroughly under cold water 3 times to remove excess salt. Taste a leaf; it should be seasoned but not overly salty. Drain well and set aside to remove excess water (about 20–30 minutes).
- 4
Prepare radish, carrots, scallions
While cabbage is draining, peel the Korean radish and cut into matchstick-sized batons about 5 cm long. Julienne the carrots to similar size. Trim scallions and cut into 5–6 cm pieces. Place all prepared vegetables in a large bowl and lightly toss.
Make Kimchi Paste (Yangnyu)
- 5
Cook sweet rice slurry
In a small saucepan combine 1 cup water and 2 tablespoons sweet rice flour. Whisk thoroughly to remove lumps. Cook over medium heat, stirring constantly until the mixture thickens into a glossy slurry (about 3–4 minutes). Remove from heat and let cool to lukewarm.
- 6
Combine paste ingredients
In a mixing bowl, add 1 cup gochugaru, 1 cup fish sauce, the cooled sweet rice slurry, 8 minced garlic cloves, 2 tablespoons minced ginger, 2 teaspoons sugar, and 1 teaspoon salt. Stir until a thick, even red paste forms. If too stiff, add up to 1/4 cup water (or kelp-anchovy stock) to reach a spreadable consistency.
- 7
Fold in saeujeot and onion
Stir in 2 tablespoons minced salted shrimp (saeujeot) or additional fish sauce and the julienned onion. This adds depth and umami to the paste.
Assemble Modeum Kimchi (Mixed Kimchi)
- 8
Apply paste to cabbage leaves
Wearing food-safe gloves, open each drained cabbage quarter gently. Using your hands or a spatula, spread the kimchi paste evenly between each leaf layer and on the inner surfaces. Make sure paste reaches the base and thicker parts of the leaf. Reserve any leftover paste to mix with the other vegetables.
- 9
Mix remaining vegetables with paste
Place the prepared radish, carrots, scallions, and cubed firm tofu (if using) in a large bowl. Add the remaining kimchi paste and toss thoroughly with gloved hands or two spoons until all pieces are evenly coated.
- 10
Stuff and pack
For a Modeum (assorted) presentation, you can either: a) stuff the coated vegetable mix between cabbage leaves and reassemble quarters into heads, or b) chop the salted cabbage into bite-sized pieces and mix everything together into a homogenous batch. Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to remove air pockets. Leave about 2–3 cm headspace at the top.
Fermentation & Storage
- 11
Initial room-temperature ferment
Close jars loosely or cover with a lid that allows gas to escape. Leave the kimchi at room temperature (18–22°C / 64–72°F) for 1–2 days to start fermentation. Check daily and press down any vegetables that rise above the brine. Taste after 24 hours; when it reaches your preferred tanginess, move to refrigeration.
- 12
Refrigerate and mature
Tighten lids and store in the fridge. Flavor will continue to develop; kimchi is tasty after 5–7 days cold but will keep for months. Use within 2–3 months for best texture; note tofu pieces will soften faster—consume within 1–2 weeks if included.
- 13
Serving
Serve Modeum Kimchi as a mixed kimchi side with rice, or use in stews, pancakes, and fried rice. Drizzle with 1 teaspoon sesame oil and sprinkle 1 teaspoon sesame seeds if desired before serving.