Crispy Spring Delight: Easy Arugula Kimchi Recipe
Seasonal Spring Delicacy: Arugula Kimchi
When you’re tired of regular kimchi, it’s time for refreshing and crisp arugula kimchi! Quickly made, it’s perfect for mixing with gochujang and sesame oil for a delicious rice bowl. It’s the ultimate side dish when your appetite is low.
Main Ingredients
- 2 bunches of Arugula (Eolgal-i)
- A small bunch of Chives (about 50g)
- 2 Cheongyang peppers (spicy Korean chili peppers)
Seasoning Ingredients
- 4-5 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 2-3 Tbsp Plum Extract (Maesil Cheong)
- 1-2 Tbsp Fish Sauce (anchovy or sand lance)
- 1-2 tsp Salt (for seasoning adjustment)
- 1/2 – 1 tsp Sugar (adjust to taste)
- 1 Tbsp Minced Garlic
- 4-5 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 2-3 Tbsp Plum Extract (Maesil Cheong)
- 1-2 Tbsp Fish Sauce (anchovy or sand lance)
- 1-2 tsp Salt (for seasoning adjustment)
- 1/2 – 1 tsp Sugar (adjust to taste)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Wash the prepared arugula thoroughly and drain. Sprinkle with coarse salt and let it sit for about 20 minutes until wilted. Stir it once or twice in between to ensure even salting.
Step 2
Finely chop the Cheongyang peppers. Wash the chives and cut them into 5-6cm lengths. Cutting them too long can make them difficult to eat.
Step 3
Rinse the salted arugula under cold water and squeeze out excess moisture. Add the prepared chives, Cheongyang peppers, and minced garlic, and get ready to gently mix.
Step 4
First, add the gochugaru, fish sauce, and plum extract, and mix gently with your hands. Gently toss the ingredients so the seasoning coats the arugula evenly. Taste and adjust the saltiness with more salt if needed. If you prefer a sweeter taste, add a little sugar to finish.
