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Gochugaru Kimchi Slaw

A refreshing and spicy Korean-inspired slaw that combines the vibrant flavors of napa and red cabbage with the bold heat of gochugaru, perfect as a side dish or a topping for your favorite dishes.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
20 min
Cost
Cost
Low
Calories
100
Protein
3g
Sugar
8g
NEW

Gochugaru Kimchi Slaw

Introduction to Gochugaru Kimchi Slaw

Gochugaru Kimchi Slaw is a vibrant and spicy dish that combines the traditional Korean side dish, kimchi, with the crisp texture of a classic coleslaw. This fusion of flavors not only adds a zesty kick to your meal but also introduces a unique Asian influence to a beloved Western classic. The name "Gochugaru" refers to the Korean red chili flakes that are a key ingredient in the dish, bringing heat and deep red color to the slaw.

Kimchi, with its origins tracing back to ancient Korea, was initially a means of preserving vegetables for long winters. Traditionally, napa cabbage and Korean radishes are fermented with spices, including garlic, ginger, and of course, gochugaru. The fermentation process gives kimchi its signature sour and spicy taste, which has become a staple in Korean cuisine. This tangy side dish is served alongside many meals in Korea and has grown in popularity around the world due to its complex flavors and health benefits.

Gochugaru Kimchi Slaw takes this ancient dish and places it into a new and refreshing context. By incorporating ingredients commonly found in coleslaw, this recipe creates a balance of spicy, sweet, and tangy flavors with a satisfying crunch. Perfect as a side for grilled meats or as a topping for tacos, it is a versatile dish that adds a burst of flavor and color to any table setting.

Ingredients

Preparation

Preparing the Vegetables

Begin by slicing the napa cabbage and red cabbage thinly. This will ensure a consistent texture throughout the slaw that will absorb the flavors and provide a crunch in every bite. Place these into a large mixing bowl.

Next, julienne the carrots and add them to the bowl with the cabbages. The thin strips of carrot not only add a pop of color but also contribute natural sweetness to the mix.

Lastly, slice the green onions and sprinkle them over the cabbage and carrot mixture. These will add an aromatic punch and a slight sharpness that complements the other flavors.

Creating the Dressing

In a separate small bowl, combine the gochugaru, ginger, and garlic. These ingredients form the flavor base for the kimchi-inspired dressing by introducing spice and warmth.

Add the fish sauce, soy sauce, and rice vinegar to the spice mixture. Whisk together, allowing the flavors to meld. The fish sauce provides depth and umami, while the vinegar brings the tanginess typical of kimchi.

Drizzle in the sesame oil and add the honey to balance the salty and spicy elements with a hint of sweetness.

Combining the Slaw

Pour the well-mixed dressing over the vegetables in the large bowl. Toss everything together until the cabbage, carrots, and onions are evenly coated with the dressing. This ensures that each bite is packed with the zingy flavors of the dressing.

Let the slaw sit at room temperature for at least 15 minutes before serving. This allows the vegetables to soak up the dressing and the flavors to develop further. Set a cooking timer to help manage this step effectively.

Tips for Enjoyment

Serving Suggestions

Gochugaru Kimchi Slaw is not only a flavorful side dish but can also be an exciting topping for various main dishes. Here are a few ways to enjoy it:

  • Serve it alongside grilled meats such as chicken or pork for a refreshing contrast to smoky flavors.

  • Use it as a topping on fish tacos for a spicy twist and added crunch.

  • For a vegetarian option, toss it into a buddha bowl with quinoa and avocados for a burst of contrasting textures and flavors.

Storing Leftovers

If you have leftovers, store the Gochugaru Kimchi Slaw in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors will continue to meld, making it even tastier on the second day.

However, keep in mind that the slaw's texture will become softer as it absorbs more of the dressing. Thus, it's best enjoyed within the first few days for optimal crunch and freshness.

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