© Michael Turek
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 8

"The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten. "I was like, Oh my God, what is this? It's fermented like the sauerkraut from Alsace, where I'm from, but the flavor is different. I didn't have a recipe, so instead of fermenting, I used vinegar for the sourness." Like sauerkraut, he serves this kimchi hot.    More Jean-Georges Vongerichten Recipes  

How to Make It

Step

In a large pot, heat the oil. Add the onion, coriander and pepper powder and cook over moderate heat, stirring, until the onion begins to brown, 4 minutes. In a small bowl, whisk together the pepper paste, vinegar and fish sauce; add to the pot and cook over high heat, stirring, for 1 minute. Add the cabbage, pear and cucumber and cook, stirring, until the cabbage is just wilted, 3 minutes. Serve.

Chef's Notes

Korean red pepper paste and powder are available at hmart.com.

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