Recipes Almost-Instant Hot Kimchi Be the first to rate & review! "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. By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Total Time: 20 mins Yield: 8 Ingredients 2 tablespoons vegetable oil 1 small red onion, thinly sliced 1 teaspoon coriander seeds 1 tablespoon gochugaru (Korean red pepper powder); see Note 2 tablespoons gochujang (Korean red chile paste); see Note 3 tablespoons sherry vinegar 3 tablespoons Asian fish sauce One 3 1/4-pound head Napa cabbage—cored and cut into 2-inch pieces 1 small Asian pear—peeled, cored and coarsely chopped 1 kirby cucumber, sliced crosswise Directions 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. Notes Korean red pepper paste and powder are available at hmart.com. Rate it Print