Hi, here’s the first of our recipes
We don’t want to focus too much on giving away recipes, but they’re a good point of departure.
Let’s do something unusual with lettuce: a lovely fresh, unfermented Korean Kimchi.
Kimchi is amazing. Koreans have been fermenting practically every kind of vegetable in the form of Kimchi for centuries (probably longer) as a way to preserve vegetables during the long, cold winter, and also for it’s pro-biotic properties. Kimchi is also a way of increasing the “deliciousness” (umami) of vegetables by a factor of a thousand – at least!
We’ll go into Kimchi properly later – the pro-biotic fermented type.
Lettuce likes to be eaten fresh.
Fresh Lettuce Kimchi (Sangchu-geotjeori)
A fresh, unfermented Korean Kimchi to eat right away
- 1 Romaine or other very crisp lettuce
- 1-2 cloves garlic crushed or chopped
- 2-3 tsp soy sauce preferrably light
- 1 inch piece of ginger (optional)
- 1 tsp sesame oil The Korean variety is awsome
- 1 tsp sesame seeds especially good dry roasted on a skillet
- 1 tsp sweetener: sugar, honey, agave syrup, stevia
- 1-3 tbsp Red chilli flakes Korean, Kashmiri, Mexican Guajillo are all good options
- 1 dash vinegar to taste
- Wash the lettuce and cut or tear into a large bowl
- crush the garlic and ginger in a mortar and pestle, OR chop the garlic and slice the ginger into matchsticksAdd the remaining ingredients and mix well
- Toss the lettuce in the dressing using your (gloved) hands
AlternativesThis can be done with any green leafy vegetable such as
- rocket (arugula),
- Belgian endive and
Traditionally Eaten WithYour favourite soup, rice and a vegetable side dish
5 Replies to “Sangchu-geotjeori: Lettuce Kimchi”
I am looking for a fermented lettuce kimchi recipe. Do you have one?
Hello Heidi, not for lettuce. It turns to mush very quickly. For the Chinese cabbage, yes of course. This is the famous traditional Korean kimchi. Do a search for “Maangchi” on Google or Youtube. She does a great version. All the best
How long can this keep as left over!!!!thank you