Korean Kimchi Slaw Recipe: Heirloom Market BBQ, Atlanta / Vinings

A: Chef Jiyeon Lee sent this recipe, which elevates a traditional barbecue side dish using the flavors of her Korean heritage. Gochugaru is available at Korean markets and the Buford Highway Farmers Market.

Heirloom Market BBQ’s Kimchi Slaw

Adjust the spiciness of this slaw by adding more or less Kimchi Sauce.

8 cups thin sliced cabbage

1/2 cup Kimchi Sauce (see recipe)

1 tablespoon unseasoned rice wine vinegar

1 tablespoon granulated sugar, optional

Slivered green onions and black sesame seeds, for garnish

In a large bowl, toss cabbage with Kimchi Sauce, vinegar and sugar, if desired. Transfer to a covered container and refrigerate. May be served immediately or allowed to rest and ferment for up to 2 weeks. Garnish with green onions and sesame seeds. Serves: 8

Per serving: 73 calories (percent of calories from fat, 14), 2 grams protein, 14 grams carbohydrates, 4 grams fiber, 1 gram fat (trace saturated fat), no cholesterol, 1,231 milligrams sodium.

Heirloom Market BBQ’s Kimchi Sauce

Be sure to buy coarse gochugaru. Lee suggests that extra Kimchi Sauce can be used to season all kinds of dishes and to make a kimchi salad dressing by combining with oil and vinegar.

6 cloves garlic

1 3/4 cups water, divided

1 cup coarse gochugaru

1/2 cup granulated sugar

1/4 cup salt

1 tablespoon onion powder

1 1/2 teaspoons black pepper

In the jar of a blender, process garlic and 1/2 cup water.

In a large bowl, mix remaining 1 1/4 cups water with gochugaru, sugar, salt, onion powder, black pepper and garlic mixture. Whisk until sugar is completely dissolved. Will keep, refrigerated, for up to 2 months.

Per 1-tablespoon serving: 45 calories (percent of calories from fat, 19), 1 gram protein, 8 grams carbohydrates, 2 grams fiber, 1 gram fat (no saturated fat), no cholesterol, 1,218 milligrams sodium.