Spring Delight: Eomnamu Sprout Kimchi for Liver Health and Immunity
A Special Kimchi Recipe Using Eomnamu Sprouts, Available Only in Spring, Excellent for Liver Health and Boosting Immunity
Discover the unique flavor of Eomnamu (Korean angelica tree) sprouts with this delightful kimchi recipe! Eomnamu sprouts, a precious wild vegetable found only in spring, are rich in saponin, known to enhance immunity and support liver function. Briefly blanching them before pickling brings out a slightly bitter, refreshing taste that awakens the appetite. This kimchi offers a distinct flavor profile, even more appealing than when prepared as a simple side dish. It’s a truly unforgettable taste experience.
Eomnamu Sprout Kimchi Main Ingredients- 450g Eomnamu sprouts (trimmed and washed)
- 2 bowls of water (for blanching the sprouts)
- 1 Tbsp coarse sea salt (for blanching)
Kimchi Seasoning Ingredients- 1 Tbsp cooked rice (or flour paste or glutinous rice paste)
- 1 Tbsp minced garlic
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp coarse sea salt (for seasoning)
- 4 Tbsp Gochugaru (Korean chili powder)
- 1 pinch MSG (optional)
- 1 Tbsp roasted sesame seeds
- 3 Tbsp sugar
- 1 Tbsp cooked rice (or flour paste or glutinous rice paste)
- 1 Tbsp minced garlic
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp coarse sea salt (for seasoning)
- 4 Tbsp Gochugaru (Korean chili powder)
- 1 pinch MSG (optional)
- 1 Tbsp roasted sesame seeds
- 3 Tbsp sugar
Cooking Instructions
Step 1
Prepare and Wash Eomnamu Sprouts: Trim off the tough ends of the Eomnamu sprouts with a knife. Be cautious of thorns while handling. Rinse them thoroughly under cold water and place them in a colander to drain.
Step 2
Blanch the Eomnamu Sprouts: Bring 2 bowls of water to a rolling boil in a pot. Once boiling, add 1 tablespoon of coarse sea salt and blanch the Eomnamu sprouts for about 30 seconds. (If you have a small amount of sprouts, 30 seconds is sufficient. Avoid over-blanching, as they can become mushy.)
Step 3
Rinse and Squeeze Out Water: Immediately rinse the blanched sprouts under cold running water to cool them down. Gently squeeze out excess water by hand or use a salad spinner for better results. Transfer the drained sprouts to a mixing bowl.
Step 4
Make the Seasoning Paste: In a blender, combine 1 tablespoon of cooked rice (or your prepared flour or glutinous rice paste), 1 tablespoon of minced garlic, 3 tablespoons of fish sauce, 1 teaspoon of coarse sea salt, 3 tablespoons of sugar, and a pinch of MSG (if using). Blend until smooth. (Using rice or paste adds umami and helps thicken the sauce. You can omit it if preferred, especially for smaller batches.) Pour the blended seasoning paste over the Eomnamu sprouts.
Step 5
Mix with Gochugaru: Add 4 tablespoons of Gochugaru (Korean chili powder) to the bowl. Gently toss and mix the sprouts and seasoning paste together until evenly coated. Avoid over-mixing, which can sometimes bring out bitterness.
Step 6
Taste and Serve: Sample the kimchi and adjust the seasoning if necessary with more salt or fish sauce to suit your preference. Once the flavors are well combined, plate the kimchi attractively. Sprinkle with 1 tablespoon of roasted sesame seeds to finish. This Eomnamu Sprout Kimchi is delicious to eat right away and can also be stored in the refrigerator.
