Fresh and Zesty Spring Greens Kimchi (Haruna Kimchi)
In Season Now! Deliciously Refreshing Haruna Kimchi
Experience the vibrant taste of spring with this wonderfully refreshing and clean-tasting Haruna Kimchi! Haruna, the tender young shoots of the rapeseed flower, is a precious seasonal vegetable available only in spring. While delicious as a simple seasoned salad, I personally prefer it as kimchi – perhaps my love for all things kimchi is showing! The best time to make this kimchi is when Haruna is young and tender, as older stalks can be tough. I quickly picked up some fresh Haruna before it toughened up. After preparing this quick kimchi (geotjeori), a short refrigeration period of just one day transformed it into something incredibly delicious. What’s amazing is that even my son, who usually avoids leafy greens, absolutely loves this Haruna Kimchi – it’s the only green dish he’ll eat heartily! This makes Haruna Kimchi a must-make at least once every season. Made without added salt, allowing the natural flavors to shine, this is a wonderfully light and invigorating way to enjoy Haruna. Enjoy a delicious weekend! ♡
Ingredients- Fresh Haruna (Rapeseed Shoots) 310g
- Fish Sauce (Kkanari) 5 tsp
Seasoning- Umami Enhancer (MSG-based seasoning) 2/3 tsp
- Minced Garlic 1 tsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Scallions (thinly sliced) for garnish
- Umami Enhancer (MSG-based seasoning) 2/3 tsp
- Minced Garlic 1 tsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Scallions (thinly sliced) for garnish
Cooking Instructions
Step 1
Prepare the Haruna: Start by carefully inspecting your Haruna. Remove any yellowed or wilted leaves and trim the stems. If the stalks are very long, cut them into bite-sized pieces, about 5-7 cm (2-3 inches) long.
Step 2
Wash Thoroughly and Drain: Gently rinse the prepared Haruna under cold running water multiple times to ensure all dirt and grit are removed. Continue rinsing until the water runs clear. After washing, place the Haruna in a colander and let it drain thoroughly. Excess water can dilute the flavor, so you can gently pat it dry with paper towels or let it air dry slightly.
Step 3
Lightly Salt the Haruna: Place the washed and drained Haruna in a bowl. Add the 5 tsp of fish sauce and gently toss to coat. Let it sit for about 10 minutes to lightly pickle. Be careful not to over-salt or let it sit for too long, as this can make the Haruna limp. The fish sauce not only adds flavor but also helps to tenderize the stalks slightly.
Step 4
Mix the Kimchi Paste: In a separate bowl, combine the 2/3 tsp of umami enhancer, 1 tsp of minced garlic, 3 Tbsp of gochugaru, and the thinly sliced scallions. Mix well to create the seasoning paste for your geotjeori.
Step 5
Combine and Toss Gently: After the Haruna has lightly pickled for 10 minutes, gently pour off any excess liquid (don’t discard all of it, as some liquid adds moisture). Add the prepared seasoning paste to the bowl with the Haruna. Using your hands, gently toss and mix everything together, being careful not to mash or break the Haruna stalks. The goal is to evenly coat the greens without bruising them.
Step 6
Rest and Serve: Your Haruna Geotjeori is ready to eat immediately! However, for a slightly deeper flavor, cover the bowl and refrigerate for about 30 minutes to an hour. This short resting period allows the flavors to meld beautifully. Serve in your favorite dish and enjoy this wonderfully fresh and delicious spring kimchi! Have a delightful meal.
