Description
This spicy pineapple kimchi fusion combines sweet, juicy pineapple with bold Korean kimchi flavors. It’s tangy, spicy, refreshing, and perfect as a side dish or topping.
Ingredients
- 2 cups fresh pineapple, diced
- 2 cups napa cabbage, chopped
- 1 ½ tbsp salt
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp green onions, chopped
- 1–2 tbsp gochugaru (Korean chili flakes)
- 1 ½ tbsp fish sauce
- 1 tbsp soy sauce
- 1–2 tsp sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 red chili, sliced (optional)
- ½ cup carrot, julienned
Instructions
1. Place chopped napa cabbage in a bowl and sprinkle with salt.
2. Toss well and let sit for 15–20 minutes to soften.
3. Rinse lightly and squeeze out excess water.
4. Dice fresh pineapple into small bite-sized pieces.
5. In a bowl, mix garlic, ginger, gochugaru, fish sauce, soy sauce, sugar, rice vinegar, and sesame oil.
6. Add cabbage, pineapple, and carrots to the mixture.
7. Mix thoroughly, gently massaging to coat evenly.
8. Add green onions and optional red chili, then mix again.
9. Serve immediately or let rest for 1–2 hours for deeper flavor.
10. Refrigerate leftovers and enjoy chilled.
Notes
- Best enjoyed within 1–2 days for ideal texture.
- Adjust spice level by controlling gochugaru.
- Use gloves when mixing for comfort.
- Do not freeze as texture will change.
- Add lime juice or sesame oil to refresh leftovers.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook / Ferment Light
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 9g
- Sodium: 520mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg