"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, she added it to beef stock." When he wanted to prepare a quick "white" version of kimchi, Chang opted for 7UP; it adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
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1 pound napa cabbage—halved, cored and cut into 2-inch pieces
1 tablespoon kosher salt
1 tablespoon rice vinegar
2 scallions, white and tender green parts only, halved lengthwise
1 carrot, very thinly sliced
2 large red chiles, thinly sliced and seeded
1 1/2 cups 7UP or ginger ale
1 bunch of watercress, thick stems discarded
How to Make It
In a bowl, toss the cabbage with the salt and squeeze it to soften slightly. Cover with a small plate and a heavy can and let stand at room temperature for 1 hour.
Pour off any liquid. Stir in the vinegar, scallions, carrot and chiles. Add the 7UP, cover with plastic wrap and refrigerate overnight. Fold in the watercress just before serving.
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