Aromatic Garlic Chives Kimchi (Myeong-i Kimchi)
Rich in Minerals and Vitamins: Myeong-i (Wild Garlic) Kimchi
Myeong-i, known for its subtle garlic aroma, is often pickled. This recipe features a delightful kimchi made with fresh leaves instead of pickled ones.
Ingredients
- Myeong-i (Wild Garlic) 1kg
- Anchovy sauce 3/4 cup
- Broth 2 cups (made with dried pollack heads, shiitake mushrooms, and kelp)
- Red pepper powder 1 1/2 cups
- Dried red chilies 15ea
- Garlic 1 handful (approx. 10-15 cloves)
- Ginger 1 small piece (similar size to garlic)
Cooking Instructions
Step 1
First, wash the Myeong-i leaves thoroughly. Pay special attention to the stem parts, as they can retain soil. If the stems are tough, trim off the ends. After washing, drain the leaves completely on a colander. Ensuring the leaves are completely dry is crucial for the seasoning to adhere well and prevent it from washing off, resulting in a delicious kimchi.
Step 2
Prepare a flavorful broth to add depth to the kimchi seasoning. In a pot, combine dried pollack heads, shiitake mushrooms, and kelp. Add water and bring to a boil, then simmer gently for about 15-20 minutes. Strain the broth and set it aside to cool.
Step 3
Soak the dried red chilies in lukewarm water for about 30 minutes until softened. In a blender or mortar, combine the rehydrated chilies with garlic and ginger. Grind them into a fine paste. Using a blender will make this process easier.
Step 4
In a large bowl, combine the ground chili-garlic-ginger mixture, anchovy sauce, red pepper powder, and the prepared broth. Mix well until you have a smooth seasoning paste. Adjust the consistency with broth if needed, so it’s easy to spread onto the leaves. Letting the seasoning sit for about half a day will allow the flavors to meld beautifully.
Step 5
Julienne the carrot into thin strips. Chop the scallions or the white parts of the leek into bite-sized pieces. These optional ingredients will add color and a refreshing crunch.
Step 6
Now it’s time to season the Myeong-i leaves. Similar to how you would spread seasoning on perilla leaves (kkaennip), carefully coat each Myeong-i leaf, front and back, with the seasoning mixture. Ensure even coverage, especially around the stems, for maximum flavor.
Step 7
Arrange the seasoned Myeong-i leaves neatly in a wide container, topping them with the julienned carrots and chopped scallions. Although the leaves may seem stiff and voluminous initially, they will wilt down within a day when left at room temperature. This process will also release some liquid and allow the flavors to permeate the leaves. Once slightly wilted, store in the refrigerator and enjoy.
