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Pineapple-kimchi salad

Servings: 6
Have you ever eaten too much pineapple, and eventually gotten to a point where you feel like the pineapple is eating you? That’s because it kind of is! Pineapple contains an enzyme called Papain that breaks down proteins - which is great to know when you’re tenderising meat and seafood, and also something to note when you’re wondering if that tingly feeling in your tongue means you’re allergic to pineapple (though some people are more sensitive to the enzyme than others!).
This is a simple salad that uses the dregs of your jar of kimchi, and jacks up the flavour with some extra gochujang paste, which you’ll find in a tub or tube at most supermarkets and all specialty grocers. You’ll find kimchi in the fridge section at the shops - or you could even try your hand at making your own!


  • ½ medium wombok
  • 1 tsp salt flakes
  • ½ cup kimchi roughly chopped (plus any residual juice)
  • 1 tbsp gochujang paste
  • 1 tbsp rice wine vinegar
  • 450 g fresh pineapple cubed
  • 4 spring onions cut into 5cm lengths and julienned


  • Slice the wombok into into 8 wedges with the grain, then against it into fork-friendly flaps
  • In a large bowl, massage the wombok, kimchi, gochujang, vinegar, pineapple and spring onions together with the salt and kimchi juice to help break down the wombok cells. Leave for 20 minutes, then toss again, transfer to a serving bowl (or into scooped pineapple shells!) and serve.

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