Fatty Crab's Kimchi Slaw
February 2010
Chef Zak Pelaccio makes his kimchi from scratch—and it takes almost six weeks to ferment and prepare! Here's our quick take on his original.
Makes: 6 servings
Prep: 15 mins
- 1 large egg yolk
- 2 small cloves garlic, grated
- 1/2cup vegetable oil
- 1 teaspoon Japanese rice vinegar
- 1 teaspoon fresh lime juice
- 1 pinch salt
- 5 cups store-bought kimchi, squeezed dry and thinly sliced
- In a large bowl, whisk the egg yolk and garlic until foamy. Slowly whisk in the oil until combined. Whisk in the vinegar, lime juice and salt. Stir in the kimchi.