How to Make Korean Wild Lettuce Kimchee - Kodulppaegi Kimchi Asian Cooking Recipe Cuisine

Korea Kodulppaegi Kimchi (Wild Lettuce Kimchee)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

4 lb kodulppaegi, whole or spinach

9 oz salt

1 gallon water

2 lb radish

6 oz scallions, cut half lengthwise

6 oz fermented anchovy paste

rice porridge (1/2 cup: 1 tbsp rice flour in 3/4 cup water, brought to a boil and cooled)

3 oz chopped garlic

2 oz chopped ginger

3 oz red hot chili flakes

2 oz red chili powder


4 oz chopped fermented squid (optional)


Directions:

Rinse, clean and trim the whole kodulppaegi. If using spinach, clean well.

Prepare a brine with 6 oz salt and the water. Submerge the kodulppaegi in the brine for 2 days, keeping it well covered, to reduce the bitterness. Rinse, drain and discard the brine.

Cut the radish into batons about 1 1/2-inch long by 1/4 inch thick. Toss with 1 oz salt. Wipe off the salt and moisture, and dry the slices in a basket in a ventilated area but not in direct sunlight. The radish s to remain white.

To make the seasoning, combine the anchovy paste, rice porridge, garlic, ginger, chili flakes, and powder, the remaining salt, and fermented squid.

Mix well and gently toss through the koduppaegi, radish and scallions. Place in a container, seal and ferment in a cool, dark place for 4-5 weeks.



*There are no specific servings to this since you can serve as side dish in different amounts and are usually made in the fall to last an entire winter season.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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