Heirloom Market BBQ: Kimchi Slaw
Ingredients:
Kimchi slaw:
1) 8 C. thinly sliced cabbage
2) ½ C. kimchi sauce (see below)
3) 1 Tbsp. unseasoned rice wine vinegar
4) 1 Tbsp. granulated sugar, optional
5) Slivered green onions and black sesame seeds, for garnish
Kimchi Base Sauce
6) 6 garlic cloves
7) 1¾ C. water
8) 1 C. coarse gochugaru (Korean red pepper flakes)
9) ½ C. granulated sugar
10) ¼ C. salt
11) 1 1/2 tsp. ground black pepper
Directions
To make the Kimchi Base Sauce blend #6 garlic with #7 1/2 C. of water. In a bowl, add the blend contents and stir the rest of the #7 water, and ingredients #8 through #11. Use a whisk and make sure all of the #9 sugar has dissolved.
Using a large bowl, #1 mix cabbage, from step 1 kimchi sauce, #3 vinegar, and #4 sugar.
Serve immediately and add #5 green onions & black sesame seeds or store in an air tight container in the refrigerator for 2 weeks.
Let us know how it turned out in the comments below.