How to Make Taiwanese Style Kimchi

Taiwane-style kimchi recipe
Liv Wan
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: Serve 4 people
Ratings

Most people when they think of Kimchi only think about “Korean style Kimchi” but in Taiwan, there is Taiwanese-style kimchi (台灣泡菜). Since Taiwanese style kimchi is so different, a lot of people call it “Taiwanese style pickled cabbage” or “Taiwanese style pickled vegetables”. The Taiwanese version is the perfect accompaniment to deep-fried tofu which is a very popular Taiwanese street food and night market food.

This dish is “Stir-fried beef with Taiwanese-style kimchi”.  The kimchi brings some acidity and softens the beef. The sourness is reduced by cooking, developing into a nice flavor.

What You'll Need

  • Ingredients for Taiwanese Style Kimchi:
  • 300g (11 oz)​ white cabbage, torn into smaller pieces
  • 150g (5 ½ oz ) cucumber, sliced
  • 80g (2 4/5 oz) carrot, peeled and cut into strips
  • 2 thin slices ginger
  • 1 red chili, sliced
  • ¼ tsp ground Sichuan pepper or 1 tsp Sichuan peppercorns
  • 1 ½ Tbsp salt
  • 2 ½ Tbsp caster sugar, or to taste
  • 3 ½ Tbsp rice vinegar, or to taste
  • 200ml (7fl oz) water 
  • Ingredients for Stir-fried beef with Taiwanese-style kimchi:
  • 200g (7 oz ) sirloin steak, thinly sliced
  • 1 tsp potato starch or cornflour
  • 1 tsp caster sugar
  • 1 ½ Tbsp light soy sauce
  • 1 tsp rice wine
  • 1 Tbsp cooking oil
  • 1 tsp finely chopped garlic
  • 150g (5 1/3 oz) Taiwanese-style kimchi

How to Make It

Procedure for Taiwanese Style kimchi:

  1. Place the cabbage, cucumber, carrot, ginger, and chili into a clean plastic container or freezer bag with the Sichuan pepper and salt. Seal and gently shake for 30 seconds, making sure the ingredients are evenly mixed. Set aside for 1 to 2 minutes.
  2. Open the bag and add the sugar and vinegar. Seal and gently shake the bag for another 30 seconds.
  3. Add the water and leave to marinade for 1.5 hours before serving.
  1. The kimchi can be stored in a clean, airtight jar and kept refrigerated for up to 7 days. 

Procedures for Stir-fried beef with Taiwanese-style kimchi:

  1. Marinade the beef with the potato starch or cornflour, sugar, light soy sauce and rice wine. Set aside for at least 15 minutes.
  2. Heat the oil in a wok over medium heat. Add the garlic and stir-fry for 10 seconds.
  3. Add the beef and stir-fry for 1 minute.
  4. Add the kimchi and stir-fry for 2 to 3 minutes.
  5. Dish out. Garnish as desired and serve immediately.