Dandelion Greens Kimchi (Mildly Bitter and Flavorful)
A Unique and Appetizing Side Dish: Mildly Bitter Dandelion Greens Kimchi
This is a recipe for dandelion greens kimchi, made with young, tender white dandelion leaves. The unique, slightly bitter taste is incredibly appetizing and perfect for stimulating your appetite! I remember as a child I wouldn’t touch dishes like this, but now I find myself craving these kinds of side dishes. It’s funny how tastes change with age! This kimchi is a fantastic way to enjoy the fresh flavors of spring.
Main Ingredients- Dandelion greens 350g
- Korean wild chives (dal-rae) 150g
- Carrot 40g
- Scallions 30g
- Onion 1/2 medium
Salting the Dandelion Greens- Water 2 cups (approx. 400ml)
- Coarse sea salt 2 Tbsp
Seasoning Mix- Korean chili flakes (gochugaru) 5 Tbsp
- Sweet rice flour paste (chapssal-pul) 3 Tbsp
- Minced garlic 1 Tbsp
- Ginger juice 1/2 tsp
- Plum extract (maesil-cheong) 1 Tbsp
- Anchovy sauce (myeolchi-aekjeot) 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Sugar 1 Tbsp
- Water 2 cups (approx. 400ml)
- Coarse sea salt 2 Tbsp
Seasoning Mix- Korean chili flakes (gochugaru) 5 Tbsp
- Sweet rice flour paste (chapssal-pul) 3 Tbsp
- Minced garlic 1 Tbsp
- Ginger juice 1/2 tsp
- Plum extract (maesil-cheong) 1 Tbsp
- Anchovy sauce (myeolchi-aekjeot) 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Sugar 1 Tbsp
Cooking Instructions
Step 1
First, prepare the thoroughly washed dandelion greens. In a bowl, dissolve 2 tablespoons of coarse sea salt in 2 cups of water to make a brine. Pour this brine evenly over the dandelion greens and let them sit for 10 minutes to slightly wilt. This process helps to mellow the bitterness and make the greens more receptive to the seasoning.
Step 2
While the dandelion greens are salting, prepare the other vegetables. Julienne the carrot, and cut the scallions into pieces similar in length to the julienned carrots. Thinly slice the onion as well. In a separate bowl, combine all the seasoning ingredients: Korean chili flakes, sweet rice flour paste, minced garlic, ginger juice, plum extract, anchovy sauce, toasted sesame seeds, and sugar. Mix them well to create the flavor-packed kimchi paste.
Step 3
After 10 minutes, rinse the salted dandelion greens under cold water to remove excess salt, and gently squeeze out any excess moisture. In a large mixing bowl, add the julienned carrots, sliced onions, and chopped scallions. Add a small portion of the prepared seasoning paste and gently toss the vegetables. Be careful not to handle the tender dandelion greens too roughly when mixing.
Step 4
Now, add the lightly salted and squeezed dandelion greens to the bowl with the vegetables and the remaining seasoning paste. Gently toss everything together, ensuring the seasoning is evenly distributed without mashing the delicate greens. The goal is to coat everything lightly while maintaining the texture.
Step 5
Transfer the well-mixed dandelion greens kimchi to your serving dish or storage container. It might seem like a small amount as it fills about two-thirds of a small container. It’s ready to be enjoyed immediately or stored in the refrigerator.
Step 6
This dandelion greens kimchi is a true ‘rice thief’ – its slightly bitter yet savory flavor is incredibly satisfying with rice. When you don’t have much appetite, this kimchi alone can make a meal complete! For an extra touch of freshness, you can drizzle a little sesame oil over it before serving if you plan to eat it right away.
Step 7
Personally, I prefer to enjoy it immediately as a fresh side dish (‘geotjeori’) without added sesame oil, to fully appreciate its natural, crisp, and slightly bitter taste. It was refreshing and delicious! Dandelion greens are in season right now and are wonderfully tender, so I highly recommend giving this unique spring delicacy a try.
