Butternut Squash Kimchi

I'm a huge lover of all things Korean, especially kimchi, because the layers of flavor are so amazing. This quick kimchi is refreshing and a little bit spicy. When your friends and family come over and hear you made it fresh, they'll be shocked.
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  • Level: Intermediate
  • Total: 30 min
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

Vegetables

1/2 pound shiitake mushrooms

1 tablespoon olive oil

Salt and pepper to taste

1/2 bulb fennel

2 pounds butternut squash, peeled and trimmed

1/4 cup basil, chiffonade

Dressing

1 cup Korean soybean paste, called "doenjang"; can be found online or in Asian markets

1/4 cup fish sauce, (Three Crabs Brand)

1/2 cup malt vinegar

1 cup Korean hot pepper paste, called "gochujang"; can be found online or in Asian markets

1 1-inch piece ginger, peeled and sliced

1 clove garlic, sliced

1/4 teaspoon chili flakes

1/2 cup brown sugar

Directions

  1. Vegetables: Preheat oven to 350 F. Remove stems of the mushrooms; toss mushrooms in olive oil and salt and pepper, and roast in the oven until tender, 10 minutes. Cut in half and set aside. Shave fennel into thin slices on a mandoline, followed by butternut squash. Place the squash, fennel, and mushrooms in a bowl, top with basil and set aside.
  2. Dressing: Place soybean paste, fish sauce, malt vinegar, hot pepper paste, ginger, garlic, chili flakes, and brown sugar in a blender and blend until smooth. Mix 6 tablespoons of the dressing into the vegetables. Season to taste with salt, toss, and serve. (Note: The remaining dressing can be used as a sauce for turkey or chicken wings. Combine 1 cup of dressing and 1 stick of unsalted butter over low heat and stir until everything comes together.)