Kim Dae-seok's Gomchwi Kimchi
A fragrant spring vegetable kimchi made by lightly blanching gomchwi and layering it with a savory, spicy seasoning paste
Ingredients needed 3 servings
Recipe
Cooking tips
- Avoid blanching too much gomchwi at once, as this may cause the inside to turn dark; divide the batch and blanch in two separate rounds.
- Cool the blanched gomchwi immediately in cold water to preserve its vibrant color and fresh aroma.
- Enjoy fresh for a crisp taste, or let it rest in the refrigerator for about a day to allow the flavors to deepen and meld beautifully.
Recommended for
- Those looking to make a unique kimchi with fragrant spring greens to stimulate appetite.
- People seeking a substitute for lettuce wraps to serve with grilled meats.
- Individuals who want a convenient, layer-style side dish like perilla kimchi that can be pre-seasoned and stored.
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