Spicy and Sweet Special Korean Chili Leaves Kimchi
A Unique Chili Leaves Kimchi to Awaken Your Appetite
We’ve made a special batch of kimchi with chili leaves! It seems best to let it ferment a little before eating. This chili leaves kimchi offers a distinct flavor profile, different from a simple chili leaves salad. Once slightly fermented, you can store it in the kimchi refrigerator and enjoy it as a side dish for a long time. The crisp texture and the characteristic slightly bitter taste of chili leaves are perfect for stimulating your appetite – though I wish I didn’t need my appetite stimulated, haha! This unique kimchi is a true delicacy.
Main Ingredients
- 3kg salted chili leaves
- 20 red chili peppers
- 10 green onions
- 1 cup coarse sea salt
Sweet Rice Porridge (Cooked and cooled)
- 2 cups water
- 2 Tbsp sweet rice flour
Seasoning Ingredients
- 2 cups chili powder (gochugaru)
- 1 cup anchovy sauce (myeolchi aekjeot)
- 1 cup plum extract (maesilcheong)
- 5 Tbsp minced garlic
- 1 tsp ginger powder
- 1 cup corn syrup
- 2 cups water
- 2 Tbsp sweet rice flour
Seasoning Ingredients
- 2 cups chili powder (gochugaru)
- 1 cup anchovy sauce (myeolchi aekjeot)
- 1 cup plum extract (maesilcheong)
- 5 Tbsp minced garlic
- 1 tsp ginger powder
- 1 cup corn syrup
Cooking Instructions
Step 1
Thoroughly wash the trimmed chili leaves under running water. Soak them in a solution of baking soda and water for about 10 minutes to remove impurities, then rinse. Afterward, soak them again in water with about 1 tablespoon of vinegar for another 10 minutes. Finally, drain them and ensure all excess water is removed.
Step 2
Evenly sprinkle 1 cup of coarse sea salt over the drained chili leaves. The salt will draw out moisture, preserving the crisp texture of the chili leaves, which is crucial for this kimchi. Let them salt for about 30 minutes to 1 hour, then rinse 2-3 times with cold water and squeeze out any remaining moisture.
Step 3
Wash the red chili peppers, remove the stems and seeds, and then finely grind them using a blender or food processor. The ground red chili peppers will give the kimchi a beautiful color and a spicy kick.
Step 4
In a bowl, combine the ground red chili peppers with 1 cup of anchovy sauce and 1 cup of plum extract. Mix well. This forms the base of the seasoning, contributing savory and sweet notes to the kimchi. Prepare the green onions by trimming them and thinly slicing both the white and green parts.
Step 5
To the cooled sweet rice porridge (prepared by cooking rice flour and water and letting it cool), add 2 cups of chili powder, 5 Tbsp minced garlic, 1 tsp ginger powder, and 1 cup of corn syrup. Mix everything thoroughly. The sweet rice porridge helps to thicken the kimchi and adds a smoother texture.
Step 6
Add the seasoning mixture from step 4 and the chili powder mixture from step 5 to the bowl containing the salted chili leaves. Gently mix everything together. Be careful not to overmix, as this can make the chili leaves mushy. Finally, add the sliced green onions and mix once more lightly.
Step 7
Pack the prepared chili leaves kimchi into a kimchi container. Press it down gently but avoid overfilling, leaving a little space for it to ferment.
Step 8
Due to the unique slightly bitter taste and aroma of chili leaves, it’s best to let this kimchi ferment for about a day at room temperature before refrigerating, or refrigerate it immediately and let it mature for 2-3 days. The flavor develops beautifully over time, becoming even more delicious!
Step 9
This carefully made chili leaves kimchi will add a special touch to your dining table. While kimchi made with doenjang (soybean paste) is also delicious, making it solely with chili powder allows you to savor the pure flavors of the ingredients.
