Crispy Lettuce Stem Kimchi (Sangchu Kimchi) – A Summer Delight
Refreshing and Delicious Lettuce Stem Kimchi Recipe for Summer
Introducing our delightful lettuce stem kimchi, featuring the refreshing crispness and subtle sweetness of fresh lettuce. This dish is a perfect palate-awakener for summer, making it an excellent side dish for meals or a delightful snack. We’ll guide you through this easy-to-make recipe step-by-step!
Main Ingredients- 20 lettuce stems
- 1 knob of ginger
- 1/2 pear
Potato & Kelp Starch Paste (Broth)- 5 dried shiitake mushrooms
- 5 pieces of dried kelp
- 5 cups water
- 1 potato
Kimchi Seasoning- Potato and kelp starch paste (all of it)
- 1/2 cup pureed red chili enzyme (or fresh red chili)
- 2 Tbsp red chili powder
- 1 Tbsp salt
- Pear juice
- Ginger juice
- 5 dried shiitake mushrooms
- 5 pieces of dried kelp
- 5 cups water
- 1 potato
Kimchi Seasoning- Potato and kelp starch paste (all of it)
- 1/2 cup pureed red chili enzyme (or fresh red chili)
- 2 Tbsp red chili powder
- 1 Tbsp salt
- Pear juice
- Ginger juice
Cooking Instructions
Step 1
1. First, prepare the potato for the potato and kelp starch paste. Peel the potato, wash it under running water, and cut it into manageable pieces (about 1-2 cm thick).
Step 2
2. In a pot, combine 5 cups of water, the cut potato, and 5 cleaned shiitake mushrooms. Bring to a boil over high heat. Let it simmer until the potato becomes tender, allowing it to release its flavor into the broth.
Step 3
3. Once the potato is thoroughly cooked and soft, add 5 pieces of cleaned dried kelp and simmer for about 2 more minutes. Be careful not to overcook the kelp, as it can impart a bitter taste. After removing the kelp, let the broth with potato and shiitake mushrooms cool down completely. This cooled broth will be used for the starch paste.
Step 4
4. Now, let’s prepare the main ingredient: the lettuce stems. Remove any wilted outer leaves (like cotyledons) and trim off the very end of the lettuce stems. Gently scrape off the tough outer skin of the stems with the back of a knife for a tender texture. Wash them thoroughly and pat dry.
Step 5
5. Place the prepared lettuce stems in a large bowl and sprinkle with 1 tablespoon of salt. Mix well and let them sit for about 10 minutes to wilt. Flipping them halfway through will ensure even wilting. (Adjust the amount of salt based on the quantity of lettuce and your preference.)
Step 6
6. Rinse the wilted lettuce stems thoroughly under cold running water to remove excess salt. Gently massage them while rinsing. Drain the rinsed stems well. It’s crucial to remove as much moisture as possible to prevent the kimchi from becoming soggy. You can gently squeeze out excess water or press them with paper towels. Arrange the drained stems neatly in a container.
Step 7
7. Prepare the pear and ginger for the kimchi seasoning. Peel 1/2 pear and 1 knob of ginger, then cut them into appropriate sizes. Puree them using a blender or grater. Strain the mixture through a cheesecloth or fine sieve to extract the clear juice.
Step 8
8. Puree the red chili enzyme in a blender until smooth. (If you don’t have red chili enzyme, fresh red chili can be used as a substitute.)
Step 9
9. Strain the cooled potato and shiitake mushroom broth. Mix the strained liquid with a little cooked rice and simmer over low heat, stirring constantly, until it thickens into a smooth starch paste. (Ensure the paste has cooled completely before using.)
Step 10
10. Now, let’s make the delicious kimchi seasoning! In a large bowl, combine the cooled potato and kelp starch paste (all of it), the pureed red chili enzyme, 2 tablespoons of red chili powder, 1 tablespoon of salt, and the prepared pear and ginger juices. Mix everything well. Taste and adjust seasoning, adding more salt if needed, or a bit more pear juice for added sweetness.
Step 11
11. Finally, pour the prepared kimchi seasoning over the lettuce stems in the container. Gently mix everything together, ensuring the seasoning coats each stem evenly. Avoid overmixing, which can make the lettuce mushy. While it’s delicious to eat immediately, letting it ferment in the refrigerator for about a day will develop a deeper, richer flavor.
