Stuffed Cabbage Kim Chee

Demonstrated by: Ki Youb Kang, Vice President/General Manager of Waikiki Resort Hotel.
Korean Recipes on July 1, 1999.



Stuffed Cabbage Kim Chee

  • 3 lb whole won bok (celery cabbage)
  • 1 1/2 cups coarse salt
  • 10 cups water
  • 1/2 lb turnip, cut into fine julienne strips
  • 1/2 cup hot pepper powder
  • 1/3 bunch watercress, cut into 2-inch lengths
  • 1/4 bunch green onions, cut into 2-inch lengths
  • 1/3 cup chopped salted baby shrimps (available in Korean stores)
  • 1/4 cup fish sauce
  • 2 small pieces ginger root, grated
  • 1 clove garlic, grated
  • 1 tablespoon sugar


  1. Trim and cut cabbage lengthwise into 4 pieces; place in a large bowl.
  2. Combine salt and water; pour over cabbage.
  3. Soak for 3 hours.
  4. Drain and rinse 3 to 4 times; squeeze out excess water.
  5. Mix turnip and hot pepper; let stand for 5 to 10 minutes.
  6. Combine turnip mixture with remaining ingredients; mix well.
  7. Stuff mixture between cabbage stalks and firmly wrap with the outer leaf.
  8. Repeat until all pieces are wrapped.
  9. Press pieces tightly into a jar.
  10. Cover and refrigerate for a few days.
  11. Cut pieces into crosswise slices for serving.

Makes 1 gallon.


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