Crisp and Refreshing Lettuce Kimchi: A Summer Delight
Boost Your Appetite This Summer with Delicious Lettuce Kimchi!
This lettuce kimchi is so incredibly delicious that a whole bowl disappears in no time! It’s the perfect way to refresh your palate during the hot summer months.
Main Ingredients- 1kg fresh lettuce
- 10 dried red chilies
- 1/2 ripe pear
- 1 onion
- A handful of scallions or green onions (chopped)
- A little carrot (thinly julienned)
- 1/2 bowl of cooked rice (for thickening the sauce)
Seasoning Ingredients- 7 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 4 Tbsp plum extract (for sweetness and depth)
- 5 Tbsp anchovy sauce (for umami)
- 2 Tbsp salted shrimp (finely minced)
- 2 Tbsp soup soy sauce (for deep flavor)
- 2 Tbsp brewed soy sauce (for aroma)
- Sesame seeds (for nutty flavor)
- 7 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 4 Tbsp plum extract (for sweetness and depth)
- 5 Tbsp anchovy sauce (for umami)
- 2 Tbsp salted shrimp (finely minced)
- 2 Tbsp soup soy sauce (for deep flavor)
- 2 Tbsp brewed soy sauce (for aroma)
- Sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
Remove the stems from the dried red chilies and cut them into manageable pieces. Place them in a clean bowl and soak in 2 cups of water for about 20-30 minutes while you prepare the other ingredients. This soaked chili and its water will form the base of your sauce.
Step 2
Gently wash the fresh lettuce under running water. Be careful not to damage the leaves. It’s crucial to thoroughly drain the water from the lettuce using a colander, as any excess moisture can make the kimchi watery and less crisp.
Step 3
Peel the half pear and half onion, then chop them into large chunks. You don’t need to chop them finely; just roughly cut them so they’re easy to blend. These ingredients will add natural sweetness and a wonderful aroma to the kimchi.
Step 4
In a blender or a blending bowl, combine the chopped pear and onion, the soaked dried chilies along with their soaking water, 1/2 bowl of cooked rice, 5 Tbsp anchovy sauce, and 2 Tbsp finely minced salted shrimp. Blend until everything is smooth and well combined. The cooked rice helps to thicken the sauce and adds a subtle, pleasant texture.
Step 5
Pour the blended mixture into a large mixing bowl. Add 7 Tbsp gochugaru, 4 Tbsp plum extract, 1 Tbsp minced garlic, 2 Tbsp soup soy sauce, 2 Tbsp brewed soy sauce, and sesame seeds. Mix everything thoroughly. Finally, add the chopped scallions and julienned carrot, and mix gently until all ingredients are evenly coated with the seasoning. Taste and adjust seasoning if needed, adding more anchovy sauce or soy sauce for saltiness.
Step 6
Take your kimchi container. Layer the drained lettuce leaves, placing 2-3 leaves at a time. Spread a generous amount of the prepared seasoning evenly over each layer of lettuce. Gently press down as you spread the seasoning to ensure it adheres well to every leaf.
Step 7
This meticulously prepared lettuce kimchi is delicious eaten immediately, but for an even deeper flavor, let it chill in the refrigerator for about a day to allow the flavors to meld. Enjoy this refreshing and flavorful lettuce kimchi, a true summer delicacy that’s like a health tonic for your meal!
