Photo Courtesy of Rick Poon
Our new home at The Line Hotel just keeps getting better and better… Roy Choi’s POT restaurant has finally opened, and we haven’t been able to stop shoveling his kimchi in our mouths since. For those of you who aren’t in such close proximity, Roy was kind enough to give us the recipe, so you can go right ahead and create it yourself at home. Don’t be intimidated by the amount of ingredients—once the kimchi is done fermenting (in about 2 weeks), kept in the refrigerator it will last FOREVER. So double or triple up and get bubblin’.
1 cup kochukaru
1 cup peeled onion
1/2 cup water
15 garlic cloves, peeled
1/4 cup peeled and chopped fresh ginger
2 tablespoons kosher salt
2 tablespoons sugar
1/4 cup plus 2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
4 cups water
1 tablespoon kosher salt
1 large napa cabbage
1/2 bunch fresh chives, cut into 1-inch batons
1/2 cup jarred oysters
1 tablespoon salted baby shrimp
Put all of the ingredients for the paste in a blender, puree, and set aside.
In a bowl large enough to hold the cabbage, mix the water with the salt. Split the cabbage in half and soak it in the salted water for 2 to 3 hours at room temperature.
Drain the cabbage. Mix 1/2 cup of the paste, the chives, oysters, and salted shrimp and layer between the leaves of the cabbage. Coat the exterior of the cabbage with the remaining paste.
Stuff the cabbage into a gallon-size glass pickle jar and seal tightly. If it doesn’t fit, you can cut the cabbage in half again.
Keep the jar at room temperature for 2 days, then put it in the refrigerator. It will be ready to eat in about 2 weeks and can be kept refrigerated indefinitely.
We will be posting another recipe from POT soon, both of which can also be found in Roy Choi’s cookbook/memoir, L.A. Son. Stop by our flagship store and pick up a copy—yuzu glazed shrimp, anyone?