Almost-Instant Hot Kimchi

• 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 cabbagecored and cut into 2-inch pieces
• 1 small Asian pearpeeled, cored and coarsely chopped
• 1 kirby cucumber, sliced crosswise

1. In a large pot, heat the oil.
2. Add the onion, coriander and pepper powder and cook over moderate heat, stirring, until the onion begins to brown, 4 minutes.
3. In a small bowl, whisk together the pepper paste, vinegar and fish sauce; add to the pot and cook over high heat, stirring, for 1 minute.
4. Add the cabbage, pear and cucumber and cook, stirring, until the cabbage is just wilted, 3 minutes.
5. Serve.

vegetable oil, red onion, coriander seeds, gochugaru, gochujang, sherry vinegar, fish sauce, asian, kirby cucumber

Taken from www.foodandwine.com/recipes/almost-instant-hot-kimchi (may not work)