Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (2024)

Published . Updated

Jump to Recipe

Good, authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! That’s what this easy kimchi recipe is about.

The Korean word “mak” means “carelessly” or “roughly” (generally used as an adverb). The name mak kimchi (막김치) suggests this is carelessly (or roughly) made kimchi. Of course, we make all kimchi types with care, but the name comes from the shortcut method used to make this version as compared to traditional kimchi (aka pogi kimchi).

How to make easy kimchi at home

Pogi kimchi (포기 김치) is made by quartering the napa cabbage heads, salting for many hours, and carefully stuffing each leaf of the quartered cabbage. To serve, each cabbage quarter is cut into bite-sized pieces.

For this mak kimchi, you roughly chop the cabbage up into small pieces before salting and then toss it together with gochugaru (Korean red chili pepper flakes) and other seasoning ingredients. This method takes less salting and fermentation time.

There’s no argument that pogi kimchi has a deeper flavor and better texture because of how it’s prepared and fermented. For something simpler and quicker, Korean cooks turn to this mak kimchi, especially outside kimjang (annual kimchi making in fall) season. Trust me, it’s still very good!

Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (2)

Tips and Variations on this easy kimchi recipe:

  • When I make this easy kimchi recipe, I almost always add some mu (Korean radish) just like my mother and mother-in-law used to. Not only does kimchi taste more refreshing with some radish, but it’s like having two different kimchi types in one dish.
  • You can dress it up by adding other ingredients like Korean pear, apple, oysters, garlic chives, sweet rice paste, rice paste, etc.
  • If you like lighter tasting kimchi, simply reduce the amounts of gochugaru (Korean red chili pepper flakes), salted shrimp, fish sauce, and/or garlic.
  • If you don’t have saeujeot (salted shrimp), just add more fish sauce (and salt if needed) to achieve the desired salt level.
  • Leave the kimchi out at room temperature for a day or two, depending on room temperature and how quickly you want your kimchi to ferment. Then, refrigerate. Kimchi should be fermented slowly at low temperature.
  • Always press it down after removing some from the jar or container to remove air pockets. Less exposure to air is better for kimchi.

How long can I keep homemade kimchi in the fridge?

Your homemade kimchi will continue to age in your refrigerator, and this type of kimchi will be good for up to two months or even longer, depending on the salt level and how it’s kept.

Watch how to make it (1 napa cabbage):

More kimchi recipes

15 Kimchi Recipes

Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (3)

For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (4)

Mak Kimchi (Easy Kimchi)

4.41 from 110 votes

Side Dish

Prep Time: 30 minutes minutes

Resting time: 3 hours hours

Total Time: 30 minutes minutes

Print Recipe

Ingredients

  • 2 medium size napa cabbages (about 4 pounds each) about 8 pounds
  • 1-1/4 cups coarse sea salt less if using finer salt
  • 6 cups water
  • 1 small Korean radish (mu) - about 1.5 pounds
  • 1 tablespoon coarse sea salt
  • 5 - 7 scallions roughly chopped

Seasoning

  • 1 cup gochugaru Korean red chili pepper flakes
  • cup saeujeot salted shrimp, finely minced
  • 4 tablespoons myulchiaekjeot fish sauce
  • 1/4 cup minced garlic
  • 2 teaspoons finely grated ginger
  • 1 tablespoon sugar - optional

Utensils:

  • large bowls preferably at least 7 - 8 quarts
  • large colanders
  • kitchen gloves
  • airtight containers or jar(s) - about 1.5 gallons total

Instructions

  • Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches).

    Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (5)

  • Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.

    Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (6)

  • Cut the radish into bite sizes (about 1.5-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.

    Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (7)

  • Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.

  • Rinse the salted cabbage three times and drain to remove excess water.

    Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (9)

  • In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).

  • Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.

    Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (11)

  • Leave the kimchi out at room temperature for a day to two depending on how quickly you want your kimchi to ferment. Then, refrigerate.

Notes

You can dress this kimchi up by adding other ingredients like Korean pear, apple, oysters, garlic chives, Korean sweet rice or regular rice paste, etc.

If you like lighter tastingkimchi, simply reduce the amounts ofred chili pepper flakes, salted shrimp, fish sauce, and/or garlic. If you don't have salted shrimp,just add more fish sauce (and salt if needed) to achieve the desired salt level.

You can eat this kimchi any time, but it will taste better after fermenting a week or two in the fridge.

Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

You may also like:

  • 15 Easy Kimchi Recipes
  • Chonggak Kimchi (Ponytail Radish Kimchi)
  • Kimchi Kongnamul Guk (Soybean Sprout Soup)
  • Traditional Kimchi

« Sesame Broccoli

Slow Cooker Galbijjim (Korean Braised Short Ribs) »

Easy Kimchi Recipe | Authentic and Delicious - Korean Bapsang (2024)

FAQs

What is the difference between pogi kimchi and mak kimchi? ›

Pogi is when you take the whole quarters of brined cabbage and then stuff the individual leaves. This is harder and more time consuming to make. Mak kimchi is when you cut the cabbage into smaller pieces first then mix together with all the different ingredients.

What makes kimchi taste better? ›

The use of bold seasonings like gochugaru and, in some regions, salted seafood, offer additional layers of complexity to the overall taste of the kimchi.

How is traditional Korean kimchi made? ›

The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation and allows the seasonings to penetrate the food over time; the final salt concentration ranges from 2-5%. Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables.

How many days should I ferment kimchi? ›

It ferments in 3–4 days at room temperature or 2–3 weeks in the fridge. During this process, it develops lactic acid bacteria, as well as other beneficial bacteria ( 1 ). Kept at room temperature, kimchi lasts 1 week after opening.

What is the number 1 Korean kimchi? ›

In 2019, Jongga by Daesang was the most sold Kimchi brand in South Korea, with a sales value of around 116.12 billion South Korean won. It was followed by two CJ brands, Bibigo and Haseongjeong.

What is the world's best Korean kimchi? ›

Jongga, Koreans' favorite Kimchi brand of all time, has been elevating the legacy and culture of Kimchi since 1987.

Why do I feel better after eating kimchi? ›

The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases. The vitamin C found in kimchi can also help boost your immune health.

Should kimchi be soft or crunchy? ›

Good fermented kimchi should be both soft and slightly crunchy. Should kimchi bubble when you open it? Yes, since kimchi is fermented, it often bubbles and releases a bit of pressure when opening a new jar (similar to opening a new bottle of Kombucha).

Why does my kimchi taste so bad? ›

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

How long does kimchi last in the fridge? ›

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Do you add vinegar to kimchi? ›

Making Kimchi in Korean culture is more of making fermented cabbages (or other vegitables) using all kinds of different ingredients where the most common and basic ingredients include salt, garlic, red pepper, fish sauce and fermented salted shrimps. Vinegar is never included in the process of making Kimchi.

How long does homemade kimchi last? ›

As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

Is it OK to eat kimchi everyday? ›

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

What are the black dots on my kimchi? ›

The cause of black dots, known as “pepper spot” or “black spec”, is likely to be low light levels, high soil pH, fertilizers high in nitrogen and phosphorus, and harvesting & storage conditions. Regardless of the cause, our scientists confirmed that the cabbage leaves with “Black Specs” are perfectly safe to eat.

How can you tell if kimchi has gone bad? ›

The shelf life of many store-bought kimchi brands is around eight months to a year. But, rely on your common sense. If you see any mold, toss it. If the smell changes from the usual expected sourness and pungency, to the point of being unpleasant, it may be time to get rid of it and buy more or start a new batch.

What are the three types of kimchi? ›

There are over 180 recognized varieties of kimchi. The most common kimchi variations are: Baechu-kimchi (배추김치) spicy napa cabbage kimchi, made from whole cabbage leaves. Baechu-geotjeori (배추겉절이) unfermented napa cabbage kimchi.

What is kimchi pogi? ›

Because the cabbage is kept intact at its head, it's also known as pogi kimchi (포기김치). Pogi means a “head” of a vegetable. In late fall, Korean households make this type of kimchi in large quantity for their kimjang (or gimajang, 김장), an annual kimchi making event in preparation for cold months.

What is the difference between poki and mak kimchi? ›

Mak kimchi has a little sugar and ginger in the brine, which mellows its flavor somewhat. * Whole Spicy Cabbage Kimchi (Poki Kimchi) : More elegant than the mak kimchi, this is a whole cabbage layered in the same manner as the cabbage water kimchi described above, and it's served the same way too--but it's spicier.

What is the difference between mat kimchi and regular kimchi? ›

Matt Kimchi is the modern method of making Baechu Kimchi, it differs as the Chinese cabbages are sliced before the vegetables are flavoured with sauces and spices. When severed it looks and tastes very simular to Baechu Kimchi, However Koreans say that baechu kimchi still tastes better that the modern equivalent.

Top Articles
Latest Posts
Article information

Author: Trent Wehner

Last Updated:

Views: 5987

Rating: 4.6 / 5 (76 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Trent Wehner

Birthday: 1993-03-14

Address: 872 Kevin Squares, New Codyville, AK 01785-0416

Phone: +18698800304764

Job: Senior Farming Developer

Hobby: Paintball, Calligraphy, Hunting, Flying disc, Lapidary, Rafting, Inline skating

Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.