Side Dishes

Pomegranate Bossam Kimchi

Name: Pomegranate Bossam Kimchi
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 70 g Napa cabbage; 10 g (2 tsp) Pomegranate juice; 5 g (½ tsp) Salt; 10 g (3 cm piece) Korean radish; 10 g Water dropwort (minari); 10 g (1 stalk) Chives (jjokpa); 5 g (1 tsp) Minced garlic; 5 g (1 tsp) Minced ginger; 15 g (1 tbsp) Salted shrimp brine

석류 보쌈김치

Little parcels of salted napa cabbage wrapped around a radish and water-dropwort filling, then soaked in pomegranate juice. The cabbage is salted as lightly as possible, and pomegranate adds a tangy flavor and aroma.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

30mPrep

2Servings

MediumLevel

🥘 Ingredients

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Main

Napa cabbage70 g

Pomegranate juice10 g (2 tsp)

Salt5 g (½ tsp)

Filling

Korean radish10 g (3 cm piece)

Water dropwort (minari)10 g

Chives (jjokpa)10 g (1 stalk)

Minced garlic5 g (1 tsp)

Minced ginger5 g (1 tsp)

Salted shrimp brine15 g (1 tbsp)

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Salt the cabbage in salted water for a day, then drain. Juice the pomegranate.

Julienne the radish, and cut the chives and water dropwort into 4 cm lengths.

Mix the radish, water dropwort, chives, garlic, ginger and salted shrimp brine to make the filling. Place the filling on the salted cabbage leaves and fold them into parcels, then soak in the pomegranate juice to finish.

📊 Nutrition Facts (per serving)

24.5Calories (kcal)

4.7 gCarbs

1.4 gProtein

0 gFat

171.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.