Kimchi and pork are a classic pairing in Korea, so chefs Jiyeon Lee and Cody Taylor of Heirloom BBQ in Atlanta recommend piling this on a pulled pork sandwich. This preparation is a “fresh” slaw, meaning that the kimchi base is cold fermented one week in advance, and then mixed with the fresh chopped vegetables.
6 garlic cloves
1 cup coarse gochugaru (Korean red pepper flakes)
1⁄2 cup sugar
1⁄4 cup salt
1 tablespoon freshly ground black pepper
1 (1-pound) head savoy cabbage, thinly sliced (about 8 cups)
2 cups thinly sliced scallions
2 cups thinly sliced carrots
1⁄2 cup kimchi base
1 tablespoon unseasoned rice vinegar
For the kimchi base:
For the slaw:
Make the base:
- In a blender, process garlic with 1⁄2 cup water until smooth, scraping sides as needed. In a medium bowl, whisk together gochugaru, sugar, salt, pepper, and 1 1⁄4 cups water until sugar dissolves. Stir in blended garlic. Refrigerate in an airtight container for at least 1 week before using, and up to 2 months.
Make the slaw:
- In a large bowl, combine cabbage, scallion, carrot, kimchi base, and vinegar. Serve immediately.