Crispy & Flavorful Leek Kimchi (Daepa Kimchi) – Super Simple Recipe
The Ultimate Rice Thief! Easy Leek Kimchi Inspired by ‘Sumi’s Side Dishes’
I was inspired to make this delicious leek kimchi after seeing a recipe for it on a Korean news article about the popular show ‘Sumi’s Side Dishes’. Even though I made it quite simply with ingredients I had on hand, it turned out to be an absolute ‘rice thief’ – a dish that makes you devour bowl after bowl of rice! Leeks are particularly wonderful for kimchi in winter, as they are sweeter and have a fantastic crisp texture. Chef Sumi’s recipes are always a winner! This leek kimchi can be prepared in just 5 minutes. Let’s get started!
Ingredients- 3 stalks of leeks (primarily the white and light green parts)
- 2/3 Tbsp minced garlic
- 2/3 Tbsp minced ginger
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Winter leeks are sweeter and more flavorful than summer leeks, making them perfect for kimchi. Today, we’re making the leek kimchi featured on ‘Sumi’s Side Dishes’! First, trim off any rough outer leaves from the leeks and wash them thoroughly under running water. Chef Sumi reportedly used about 6 stalks, but I’ll be using the 3 stalks I have at home. Feel free to adjust the quantity to your preference.
Step 2
Once the leeks are clean, chop them into bite-sized pieces, about 5-7 cm (2-3 inches) long. Cutting them decisively with a satisfying ‘chop’ sound will help maintain their crispiness. I used 3 stalks of leeks, and this is the amount I ended up with. Cutting them to a manageable length ensures the seasoning coats them evenly and makes them easier to eat.
Step 3
Once the leeks are clean, chop them into bite-sized pieces, about 5-7 cm (2-3 inches) long. Cutting them decisively with a satisfying ‘chop’ sound will help maintain their crispiness. I used 3 stalks of leeks, and this is the amount I ended up with. Cutting them to a manageable length ensures the seasoning coats them evenly and makes them easier to eat.
Step 4
Now, let’s prepare the seasoning. You can use either anchovy fish sauce or sand lance fish sauce, whichever you have available. Place the chopped leeks in a bowl. Add the minced garlic, minced ginger, gochugaru, and 4 tablespoons of fish sauce. While 4 tablespoons might seem like a lot initially, it’s appropriate for a larger quantity of leeks. However, for just 3 stalks, 2-3 tablespoons of fish sauce might be more suitable, so it’s best to taste and adjust. Finally, add 2 tablespoons of toasted sesame seeds. (When I made this, I had run out of sesame seeds, so I added just a little and sprinkled more on top after it was done.)
Step 5
Just looking at this leek kimchi makes my mouth water! If you love leeks, you’ll definitely fall in love with this kimchi. At first, it might seem a bit dry as the leeks haven’t released their moisture yet, but they will quickly become moist as the leeks release their natural juices. It has a unique charm different from regular green onion kimchi, and it’s so addictive you won’t be able to stop after one taste! Chef Sumi used disposable gloves to mix it, but I found it easier to mix everything with a spoon. You can use your hands or a spoon, whichever you prefer.
