“Kimchi Chronicles” Inspired Quick Hot Kimchi

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  • 2 tablespoons gochujang
  • 2tablespoons sherry vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons grapeseed or canola oil
  • 1 small red onion, thinly sliced
  • 1 teaspoon coriander seeds
  • 1 tablespoon gochugaru
  • 1 head napa cabbage, coarsely chopped, core discarded
  • 1 Korean cucumber (or ½ hothouse cucumber, seeded), coarsely chopped

Whisk together the gochujang, vinegar, and fish sauce in a small bowl.

Heat the oil in a large wok over high heat. Add the onion, coriander seeds, and gochugaru. Cook until the onion begins to brown, about 1½ minutes.

Pour the gochujang mixture over the onion, stirring to combine. Cook for 1 minute, until the liquid is nearly evaporated, then immediately stir in the cabbage and cucumber. Cook until the cabbage is wilted and the flavors are nicely combined, about 5 minutes. Taste and season with additional vinegar or fish sauce if you think it needs it.

Serve.

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