Kimchi Coleslaw from Bonchon features tangy, fermented kimchi blended with crisp cabbage, shredded carrots, and a creamy, spicy dressing, delivering a refreshing and zesty crunch with vibrant red and green hues.
Equipments
- Mixing bowls
- Chef's knife
- Cutting board
- Grater or julienne peeler
- Salad spinner (optional)
- Measuring spoons
- Measuring cups
- Whisk
- Tongs
Ingredients
- 2 cups Napa cabbage
- 1 cup green cabbage
- 1 cup kimchi
- 1/2 cup shredded carrots
- 2 tablespoons mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 2 green onions
When preparing Kimchi Coleslaw, use fresh Napa and green cabbage for the ideal crisp texture, ensuring they are finely shredded for even mixing. Choose authentic gochujang, as its unique fermentation process enhances the spicy depth of the dressing more than generic chili pastes. Mayonnaise serves to balance the tanginess of kimchi and rice vinegar, so adjusting its quantity can affect the overall creaminess and flavor profile. Toasted sesame seeds add a nutty aroma and slight crunch, which complements the vibrant vegetables and fermented kimchi. Your Kimchi Coleslaw will closely replicate the Bonchon copycat menu by maintaining these ingredient proportions and freshness for that signature zesty crunch.
Instructions
- Instructions:
- Rinse and drain both cabbages; pat dry with a salad spinner or towel.
- Thinly slice Napa and green cabbage; place in a large mixing bowl.
- Grate or julienne the carrots; add to the bowl.
- Chop kimchi into bite-sized pieces; add to the vegetables.
- In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, sugar, salt, and black pepper to create the dressing.
- Pour the dressing over the cabbage mixture.
- Toss everything together with tongs until well coated.
- Thinly slice green onions and sprinkle over the coleslaw.
- Add toasted sesame seeds on top.
- Serve immediately or chill for 15–30 minutes before serving for extra flavor.
Substitution
Kimchi Coleslaw from Bonchon copycat menu combines fermented kimchi with cabbage and carrots for a spicy, creamy side dish. If Napa cabbage is unavailable, you can substitute with regular green cabbage, though the texture may be slightly less tender. Gochujang can be swapped with another chili paste like sambal oelek or sriracha to adjust the heat level according to your preference. When mixing the dressing, whisk the mayo and gochujang thoroughly to ensure a smooth, creamy consistency that coats the vegetables evenly. Use your chef's knife to finely chop the kimchi for better integration and a more consistent flavor throughout the slaw.
Tips
Ensure to thoroughly rinse and dry the Napa and green cabbage to prevent a watery coleslaw, which can dilute flavors. When slicing vegetables, aim for uniform, thin pieces to achieve a balanced texture and even coating of the dressing throughout. Whisk the dressing ingredients until smooth and emulsified for consistent flavor distribution. You can chill the Kimchi Coleslaw for up to 30 minutes before serving to allow the tangy and spicy flavors to meld, enhancing the overall taste.
Nutritions
Kimchi Coleslaw from Bonchon offers a nutritious balance of fiber and probiotics, thanks to the Napa and green cabbage combined with fermented kimchi. The shredded carrots add vitamin A and antioxidants, while the creamy dressing delivers healthy fats primarily from mayonnaise and sesame oil. Gochujang and rice vinegar contribute a flavorful kick with minimal calories, and toasted sesame seeds provide a boost of essential minerals such as calcium and iron. Your body benefits from this vibrant dish through enhanced digestion and immune support due to the rich nutrient profile contained in each bite.
Storage
Store Kimchi Coleslaw in an airtight container in the refrigerator to maintain its freshness and crunch. Consume within 2-3 days to enjoy the optimal tangy flavor and texture of the fermented kimchi and crisp vegetables. Your coleslaw should be kept chilled and stirred gently before serving to evenly redistribute the dressing.
Variation or Alternatives
You can substitute the napa and green cabbage with crunchy radicchio or kale for a unique twist in texture and flavor. Replace mayonnaise with Greek yogurt to reduce calories and add creaminess with a tangy edge. For a milder version, reduce the gochujang and incorporate a teaspoon of honey to balance the spiciness. Roasting the sesame seeds before sprinkling enhances their nutty aroma and intensifies the taste.
Allergies
Kimchi Coleslaw from Bonchon contains common allergens such as sesame seeds and mayonnaise, which often includes eggs. The presence of gochujang may trigger reactions in individuals sensitive to fermented soy or wheat, depending on its specific ingredients. If you have allergies to eggs, sesame, soy, or gluten, it's important to check product labels or consult with the restaurant before enjoying this dish.
Why this recipe?
Kimchi Coleslaw from Bonchon restaurant boasts a perfect balance of spicy, tangy kimchi and crunchy, creamy coleslaw that tantalizes taste buds with every bite. The fusion of traditional Korean flavors with classic coleslaw creates a unique taste experience that stands out from typical salad options. You'll find that replicating this dish at home allows for customization of spice levels and freshness while enjoying an authentic slice of Korean cuisine. This flavorful combination makes Kimchi Coleslaw a must-try and an exciting recipe to master in your kitchen.