Spring’s Embrace: Mild Garlic and Ginseng Kimchi
Boost Your Immunity with Spring Garlic & Ginseng Kimchi: A Revitalizing Dish for Spring Appetites
Introducing a unique kimchi made with the subtly bitter spring garlic and precious ginseng. I used to dislike the bitterness of ginseng, but as I’ve gotten older, I’ve come to appreciate its flavor. Perhaps it’s my body signaling a need for health! Nowadays, ginseng is more affordable, making it a great ingredient to pair with seasonal spring garlic for a delicious and healthy kimchi. The crispness of the spring garlic and the delicate aroma of ginseng create a truly special dish. This premium spring garlic and ginseng kimchi is addictive, offering excellent value for its sophisticated taste. Boost your immunity and enjoy a special spring with this distinctive kimchi. Stay healthy, always! ♡
Kimchi Ingredients- 250g fresh ginseng
- 5 stalks fresh spring garlic (called ‘put-maneul’)
- 1 tsp coarse sea salt (for brining)
- 1 Tbsp glutinous rice flour
- 1 cup (200ml) water
Seasoning Paste Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes, fine)
- 2 Tbsp kanari fish sauce
- 5 Tbsp honey
- 1 tsp chopped green onion (scallion)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes, fine)
- 2 Tbsp kanari fish sauce
- 5 Tbsp honey
- 1 tsp chopped green onion (scallion)
Cooking Instructions
Step 1
Wash the spring garlic thoroughly under running water, ensuring all soil is removed, especially around the roots. Trim any wilted or unsightly leaves.
Step 2
Gently scrub the ginseng, including the fine roots, under cold running water to remove any dirt. Rinse several times until the water runs clear. Soak the cleaned ginseng in cold water for a short while to reduce any bitterness and enhance freshness.
Step 3
Drain the ginseng and cut it into bite-sized pieces. If the ginseng roots are thick, slice them in half or cut them into 1-2 cm lengths for easier eating. Remove any tough root tips.
Step 4
Slice the prepared spring garlic into manageable pieces, about 3-4 cm long. You can chop both the white and green parts. While whole stalks can be used, slicing them helps the seasoning penetrate better.
Step 5
In a bowl, dissolve the glutinous rice flour in 1 cup of water. Cook this mixture over low heat, stirring constantly, until it thickens and becomes translucent. Let it cool completely. Once cooled, combine the rice paste with gochujang, gochugaru, fish sauce, honey, and chopped green onion. Mix well to create a flavorful seasoning paste. Taste and adjust seasonings as needed.
Step 6
Add the prepared ginseng and spring garlic to the seasoning paste. Gently mix and toss everything together with your hands until the ingredients are evenly coated. Be careful not to mash the ginseng and spring garlic.
Step 7
Transfer the finished spring garlic and ginseng kimchi to an airtight container. Refrigerate and allow it to ferment for at least one day before serving for optimal flavor. Enjoy your healthy and delicious kimchi!
