Grilled Kimchi

*This recipe was created for 12 servings. To adjust the serving quantity, enter a new yield (12 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Napa cabbage, sliced lengthwise 1/4 head
Sesame oil 2 tsp
Ginger, Ground 375 g 1 tsp
Garlic Powder 525 g 1/2 tsp
Red Pepper, Crushed 350 g 1/2 tsp
medium Red bell pepper, cored and cut in half 1
Asian pear, cored and cut into ½-inch (1 cm) slices 1
Vegetable oil 1 tbsp
Unseasoned rice vinegar 1/3 cup
Green onions, thinly sliced 2
Sugar 1 tbsp
Thai Kitchen Fish Sauce 1 tbsp
Paprika 540 g 1 tbsp


1. Brush cabbage, bell pepper and pear slices lightly with oil. Grill over medium heat until lightly charred. Remove from grill; let cool. 2. Mix remaining ingredients in large bowl. Coarsely chop cabbage and pears. Cut bell pepper into strips. Add to bowl with dressing mixture. Toss gently to coat. 3. Cover and refrigerate 1 hour or longer before serving. Serve with Korean Burgers with Spicy Ginger Garlic Mayonnaise.

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