Spicy and Crisp Korean Lettuce Kimchi (Eolgalgi Kimchi)
The Ultimate Side Dish: Make Your Favorite Spicy and Crisp Eolgalgi Kimchi
Introducing a spicy and crisp Eolgalgi Baechu (Korean lettuce) Kimchi. A spoonful of this delicious kimchi on top of a bowl of rice will make you crave for more! It’s the perfect partner for dishes like Kalguksu (noodle soup), Janchi Guksu (banquet noodles), Ramyeon, and Naengmyeon (cold noodles). *Note: This recipe utilizes apple juice. @6932821
Kimchi Ingredients- 1 bunch Eolgalgi Baechu (Korean lettuce)
- 1 cup Coarse Sea Salt
- 1 cup Water
- 150g Onion
- 140g Radish
- 14 stalks Green Onion
- 1 Potato (approx. 200g)
Flavorful Seasoning- 1 cup Concentrated Apple Juice
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 3 Tbsp Fine Spicy Gochugaru (Korean chili flakes)
- 4 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Saeujeot (Salted Shrimp)
- 1 Tbsp Tuna Extract
- 2 Tbsp Myeolchi Aekjeot (Anchovy Sauce)
- 1 cup Concentrated Apple Juice
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 3 Tbsp Fine Spicy Gochugaru (Korean chili flakes)
- 4 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Saeujeot (Salted Shrimp)
- 1 Tbsp Tuna Extract
- 2 Tbsp Myeolchi Aekjeot (Anchovy Sauce)
Cooking Instructions
Step 1
Start by trimming the root ends of the fresh Eolgalgi Baechu and washing it thoroughly under running water. Remove any yellow or wilted outer leaves.
Step 2
In a large bowl, place a handful of the washed Eolgalgi Baechu. Sprinkle coarse sea salt evenly over it. Continue layering the lettuce and salt. Finally, pour 1 cup of water over the entire mixture.
Step 3
Let the lettuce salt for about 30 minutes. To ensure even salting and a crisp texture, turn the lettuce over every 10 minutes.
Step 4
Cut the green onions into lengths of about 5-6 cm. This will add a nice freshness to the kimchi.
Step 5
After salting, rinse the Eolgalgi Baechu gently under running water 2-3 times to remove excess salt.
Step 6
Drain the rinsed Eolgalgi Baechu well in a colander. Let it drain for about 15 minutes so it’s ready to absorb the seasoning.
Step 7
Cut the radish and onion into manageable pieces and blend them in a mixer until smooth. This step adds a refreshing and savory depth to the kimchi.
Step 8
In a bowl, combine the blended radish and onion mixture. Add the steamed potato; you can either blend it with the vegetables or mash it with a fork for a smoother texture. Now, mix in the concentrated apple juice, gochugaru (chili flakes), minced garlic, and minced ginger.
Step 9
Next, add the fine spicy gochugaru, sweet maesil cheong (plum extract), salted shrimp, tuna extract, and anchovy sauce. Stir everything together thoroughly until you have a well-combined and flavorful seasoning paste.
Step 10
Add the drained Eolgalgi Baechu and the cut green onions to the seasoning paste. Gently mix everything together, ensuring the seasoning evenly coats the lettuce. Be careful not to overmix, as this can make the lettuce mushy.
Step 11
Transfer the perfectly mixed Eolgalgi Kimchi into your storage container. You can enjoy it immediately, or let it ferment in the refrigerator for a deeper, richer flavor.
