Description
A vibrant and flavorful marinade that combines the sweetness of pineapple with the spice of gochugaru, perfect for enhancing a variety of dishes.
Ingredients
Scale
- 1 whole pineapple, trimmed, peeled, and diced into 2.5 cm cubes
- 2 tablespoons granulated sugar
- 125 grams gochugaru (Korean red chili flakes)
- 2 garlic cloves, finely chopped
- 65 grams Asian pear, diced
- 2 teaspoons fresh ginger, finely minced
- 60 millilitres fish sauce
Instructions
- Trim, peel, and dice the pineapple into 2.5 cm cubes, removing any tough eyes or fibrous portions. Set aside.
- In a blender, combine diced Asian pear, gochugaru, fish sauce, finely chopped garlic, granulated sugar, and minced ginger. Process until a smooth marinade forms.
- Transfer pineapple cubes into a large pickling jar or non-reactive lidded container. Pour 240 millilitres of the prepared kimchi marinade over the pineapple. Stir well to fully coat each piece.
- Seal the container and refrigerate for 2 hours, allowing the pineapple to soak in the marinade and develop balanced flavour.
- Serve the pineapple kimchi chilled. Store any remaining kimchi covered in the refrigerator for up to 7 days to maintain freshness.
- Prep Time: 15 minutes
- Category: Condiment
- Method: Blending and Pickling
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 70 calories
- Sugar: 5g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg