Crisp and Refreshing Lettuce Water Kimchi: The Quintessential Summer Delicacy
How to Make Lettuce Water Kimchi, a Fresh Summer Delicacy
Discover the refreshing and crisp lettuce water kimchi recipe that captures the essence of seasonal lettuce. Witness the magic of lettuce transforming into a unique and delightful summer side dish! Using fresh, home-grown lettuce, you can enjoy a variety of dishes like tangy lettuce jangajji (pickled lettuce), crunchy lettuce geotjeori (fresh kimchi), and this refreshing water kimchi that tantalizes your taste buds. This water kimchi, made with romaine lettuce known for its crisp texture and natural sweetness, is a lifesaver for hot summer days, allowing you to create a wonderful meal without using the stove. Let’s dive into how to make this delightful lettuce water kimchi to invigorate your summer appetite.
Main Ingredients- Lettuce 500g (preferably tender leaves)
- 1 Onion
- 4 Red chili peppers
- 1 Can of Pear drink (approx. 238ml)
- 2 Tbsp Minced garlic
- 2 Tbsp Salted shrimp
- 1 Small piece of Ginger (about 2/3 the size of garlic)
- 3 Scallions
- 1 Tbsp Fish sauce
- 1 Tsp Salt
- 1.5L Anchovy-Kelp Broth (1 handful of anchovies, 1 piece of kelp)
- 400ml Water
- 3 Tbsp Sweet rice flour
Cooking Instructions
Step 1
First, we’ll make the sweet rice paste. In 400ml of water, add 3 tablespoons of sweet rice flour and mix well to avoid lumps. It’s best to add the flour to cold water first so it dissolves smoothly. Then, transfer to a pot and cook over medium-low heat, stirring continuously with a spatula, until it starts to bubble. You can substitute wheat flour if you don’t have sweet rice flour. Let this cooked paste cool completely before use.
Step 2
While the sweet rice paste is cooling, prepare the ingredients that will add a refreshing taste and aroma to the water kimchi. For blending, prepare 4 red chili peppers, 1 onion, and a piece of ginger about 2/3 the size of garlic. If you’d like to add more sweetness, you can also chop and add half a pear. Today, I used 1 can of pear drink as a sweetener, which also provides a wonderfully cool and subtle sweetness. Additionally, separately chop 1 red chili pepper and a small amount of onion to add for a crisp texture in the water kimchi.
Step 3
Let’s make the broth to enhance the savory flavor of the water kimchi. In 1.5 liters of water, add a handful of anchovies and a piece of kelp and bring to a boil. Kelp can release a bitter taste if boiled for too long, so remove it shortly after the water starts boiling. Boil the anchovies for about 5 more minutes to extract a rich broth. After turning off the heat, let the broth cool down completely. Using chilled broth is crucial to prevent the ingredients’ flavors from deteriorating and to maintain freshness.
Step 4
Now it’s time to prepare the main ingredient: lettuce. Select fresh lettuce and trim any dirty leaves or tough stems, focusing on the tender parts. If the stems are tender, you can use them as well. Using lettuce varieties like romaine, which offers a great crunch, will make your water kimchi even more delicious.
Step 5
Since these vegetables grow in soil, rinse the lettuce thoroughly multiple times under running water, shaking it to remove any dirt. Place the washed lettuce in a colander to drain any excess water. Excess moisture can dilute the kimchi’s flavor, so be sure to drain it well. In the meantime, we’ll blend the ingredients we prepared earlier to create the flavorful seasoning.
Step 6
In a blender, combine the completely cooled sweet rice paste, chopped onion, red chili peppers, and ginger, and blend until smooth. Add 2 tablespoons of minced garlic and 2 tablespoons of salted shrimp. Salted shrimp adds a deep umami flavor. Blending the red chili peppers directly results in a clear and clean-looking water kimchi, eliminating the need for chili powder while still achieving a delicious taste.
Step 7
Transfer the smoothly blended seasoning mixture to a large bowl.
Step 8
Next, pour in the prepared can of pear drink and the well-chilled 1.5 liters of anchovy-kelp broth. It’s important to use cooled broth; adding warm broth can alter the ingredients’ flavors.
Step 9
Now, it’s time to season. Add 1 teaspoon of salt and 1 tablespoon of fish sauce, and stir to combine everything well. The pear drink and onion provide natural sweetness, but if you prefer it sweeter, you can add a little plum extract or sugar to your taste. This completes the base for your refreshing and delicious water kimchi.
Step 10
Pour the prepared water kimchi base into a storage container. Using a wide-mouthed container will make it easier to add and mix the lettuce.
Step 11
Add the prepared lettuce to the water kimchi liquid. If the lettuce leaves are very large, cutting them into 2-3 bite-sized pieces will help them absorb the liquid better. Gently press the lettuce down so it’s submerged in the liquid.
Step 12
Add the chopped onion and red chili peppers to the water kimchi for added crunch and vibrant color. They also contribute to the overall flavor balance.
Step 13
After adding all the ingredients to the container, press down gently. The lettuce will submerge, and as time passes, more liquid will be released, creating a richer broth. And there you have it – a delightful summer delicacy, lettuce water kimchi! For the best flavor, let it ferment at room temperature for about a day, then store it in the refrigerator to chill. I prefer a tangier taste, so I let mine ferment a bit longer at room temperature before refrigerating. Adjust the fermentation time according to your preference. If you usually make water kimchi with열무 (yeolmu radish) or radish, why not try this special lettuce water kimchi with seasonal lettuce this summer? The tender lettuce offers a unique charm, making it perfect for serving with chilled noodles (guksu mari). I highly recommend this lettuce water kimchi for your summer menu!
