Crispy Lettuce Water Kimchi
SNS Viral Hit! Refreshingly Crisp Lettuce Water Kimchi Recipe
Introducing a recipe for lettuce water kimchi that’s gaining huge popularity on social media for its incredibly fresh and crisp texture! This version is extra special because it’s made with fresh lettuce picked straight from the garden. Its cool, clean taste is simply exquisite, making it unforgettable after just one bite. It’s a perfect summer delicacy or a wonderful way to add a touch of freshness to any meal.
Ingredients
- 1kg fresh lettuce
- 3L broth (anchovy-kelp broth or water)
- 1 pear (medium size)
- 1.5 onions
- 5 red chili peppers
- 1/2 cup anchovy sauce (for seasoning)
- 1 Tbsp salted shrimp (minced)
- 3 Tbsp coarse sea salt
- 1 yellow mini bell pepper
- 2 orange mini bell peppers
- 3 Tbsp glutinous rice flour
- 3 Tbsp minced garlic
- 1/2 Tbsp ginger powder
Cooking Instructions
Step 1
Gently wash the fresh lettuce several times under running water, ensuring all dirt and debris are removed. This thorough cleaning is key to its crispness. Lightly pat the washed lettuce to remove excess water. In a bowl, mix the lettuce with 1/2 cup of anchovy sauce and let it sit for about 20 minutes to marinate. This step not only keeps the lettuce crunchy but also infuses it with savory flavor.
Step 2
Prepare the vegetables that will form the flavorful base of your water kimchi. You’ll need 1 medium pear, 1.5 onions, and 5 red chili peppers. Place these in a blender along with 1 cup of broth and blend until smooth. Adding a little broth helps in achieving a smoother consistency.
Step 3
Next, prepare the ingredients that will add a delightful crunch. Thinly slice half an onion. Wash the yellow and orange mini bell peppers, remove the seeds, and julienne them finely. These colorful additions will make your water kimchi visually appealing.
Step 4
Now, let’s make the glutinous rice paste, which will thicken the kimchi broth. In a small bowl, dissolve 3 Tbsp of glutinous rice flour in 1 cup of cold water, making sure there are no lumps. In a pot, heat 2 cups of anchovy-kelp broth (or store-bought broth). Gradually whisk in the dissolved glutinous rice mixture. Cook over low heat, stirring constantly, until the paste thickens. Once it comes to a boil, simmer for another 1-2 minutes, then remove from heat and let it cool completely.
Step 5
It’s time to combine everything and create the delicious water kimchi brine! To the completely cooled glutinous rice paste, add 3 Tbsp of coarse sea salt, 3 Tbsp of minced garlic, 1/2 Tbsp of ginger powder, and 1 Tbsp of minced salted shrimp. Mix well. Add the blended pear, onion, and red chili mixture. Taste the brine and adjust seasoning with more coarse salt or salted shrimp if needed. (You can also use anchovy sauce for seasoning).
Step 6
Add the marinated lettuce and the julienned onion and bell peppers to the flavorful brine. Don’t discard the anchovy sauce from step 1; add all of it to the pot as it enhances the umami flavor of the broth. Gently mix everything together so the ingredients are well coated in the brine.
Step 7
Once all ingredients are combined, it’s time for fermentation. Transfer the water kimchi to an airtight container and let it sit at room temperature for about one night to allow it to ferment slightly. The next day, move the slightly fermented kimchi to the kimchi refrigerator for cold storage and enjoy it chilled. While it’s delicious to eat right away, allowing it to ferment for another day in the refrigerator will deepen its flavors.
Step 8
Oh my goodness, what is this amazing taste? I can’t believe how delicious this is! This water kimchi, made with lettuce that my relative grew themselves in their garden, brings back memories of my mom’s cooking from when I was little. It feels even more special because it holds the nostalgic taste that my mother-in-law used to make. Thank you for the wonderful meal; I will definitely have to make it again soon!
