"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

Jean-Georges Vongerichten
December 2011

Gallery

© Michael Turek

Recipe Summary

total:
20 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Notes

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

Advertisement
Advertisement