Shang Kimchi (Summer, or Raw, Kimchi)


You can’t have Korean BBQ without the Kimchi, these two go together like Peanut butter and Chocolate.   So, don’t forget to add this one to your grocery list as you’re out picking up the ingredients to make the Korean BBQ.


  • 14  cups  coarsely chopped napa cabbage (about 2 pounds)
  • 3  tablespoons  kosher salt
  • 1  tablespoon  sesame seeds, toasted
  • 2 1/2  tablespoons  sambal oelek or Thai chile paste
  • 2  tablespoons  minced fresh garlic
  • 2  teaspoons  dark sesame oil



Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.


One Comment Add yours

  1. Ivonne says:

    Wow, this is really impressive. I don’t really look at Cooking Light often but based on all these recipes I’m going to have to look at it again!

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