Method
- Halve the cabbages lengthways through the core. Quarter each half. Rub coarse salt deep between every leaf, especially the white stems. Place in a large bowl with 200ml water. Rest 4 hours, turning every hour.
- Rinse the salted cabbage thoroughly in cold water. Drain in a colander 30 minutes.
- Make the rice porridge: whisk sweet rice flour with cold water in a small pot. Bring to a boil, stirring; cook 2 minutes until pudding-like. Cool.
- Make the kimchi paste: combine cooled rice porridge, gochugaru, ground dried fish, garlic, ginger, grated pear, grated onion, fish sauce and sugar. Mix to a thick paste.
- Toss the paste with the julienned radish and chopped chives. Wedge a generous handful between every leaf of each cabbage quarter, working from the outer leaves inward.
- Pack the slathered cabbage tightly into a glass or ceramic container, pressing down so the leaves are submerged in the brine. Cover and rest at room temperature 24 hours, then refrigerate. Best eating starts at 1 week.
Common questions
Can Pyongyang Kimchi be made ahead?
Pyongyang Kimchi is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is Pyongyang Kimchi spicy?
Pyongyang Kimchi as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Pyongyang Kimchi vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Pyongyang Kimchi to make at home?
Pyongyang Kimchi sits at intermediate difficulty — total time about 240 minutes. The ingredients are not unusual but the timing requires attention.
Can Pyongyang Kimchi be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Pyongyang kimchi is regionally distinct from southern Korean kimchi — milder in chili (the gochugaru dose is half what southern households use), saltier, with more dried fish for umami depth. The North Korean preference for milder kimchi reflects regional climate (colder northern climate produces less aggressive kimchi traditions) and the historical agricultural pattern (chili was less abundant in the north). Pyongyang kimchi tends to ferment slower and develop deeper saltiness over time.
