Almost-Instant Hot Kimchi

Name: Almost-Instant Hot Kimchi
Yield: 8
Ingredients: 2 tablespoons vegetable oil; 1 small red onion, thinly sliced; 1 teaspoon coriander seeds; 1 tablespoon gochugaru (Korean red pepper powder); see Note; 2 tablespoons gochujang (Korean red chile paste); see Note; 3 tablespoons sherry vinegar; 3 tablespoons Asian fish sauce; One 3 1/4-pound head Napa cabbageâ??cored and cut into 2-inch pieces; 1 small Asian pearâ??peeled, cored and coarsely chopped; 1 kirby cucumber, sliced crosswise

Almost-Instant Hot Kimchi was pinched from <a href="http://www.foodandwine.com/recipes/almost-instant-hot-kimchi" target="_blank">www.foodandwine.com.</a>

""The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten. "I was like, Oh my God, what is this? It's fermented like the sauerkraut from Alsace, where I'm from, but the flavor is different. I didn't have a recipe, so instead of fermenting, I used vinegar for the sourness." Like sauerkraut, he serves this kimchi hot...."

INGREDIENTS

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2 tablespoons vegetable oil

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1 small red onion, thinly sliced

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1 teaspoon coriander seeds

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1 tablespoon gochugaru (Korean red pepper powder); see Note

•

2 tablespoons gochujang (Korean red chile paste); see Note

•

3 tablespoons sherry vinegar

•

3 tablespoons Asian fish sauce

•

One 3 1/4-pound head Napa cabbageâ??cored and cut into 2-inch pieces

•

1 small Asian pearâ??peeled, cored and coarsely chopped

•

1 kirby cucumber, sliced crosswise

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