Kimchi Slaw

By: The Local Palate
Kimchi Slaw by Heirloom BBQ

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.

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Serves 12

    For the kimchi base:
  • 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
  • For the slaw:
  • 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

Make the base:

  1. 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:

  1. In a large bowl, combine cabbage, scallion, carrot, kimchi base, and vinegar. Serve immediately.
  • Recipe By
    Cody Taylor and Jiyeon Lee of Heirloom Market BBQ in Atlanta, Georgia
  • Contributing City
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