Most people familiar with kimchi know it as this long-fermented, funky, napa cabbage kimchi with almost bubbly effervescence. But kimchi is much broader than that. I love long-fermented napa cabbage kimchi in the winter, but when the spring comes I start longing for fresh and sprouty greens. In spring, I enjoy making gutjuri, a sort of fresher, quicker, not-so-fermented version of kimchi. My favorites are cilantro and watercress, but it works wonderfully with arugula, mustard greens or young lettuce, too.
Ingredients
- 1 bunch cilantro, watercress, arugula or any young spring greens or herbs
- 1 bunch scallions, cut into 1-inch pieces
- 1 red chile pepper, such as Fresno
- 2 teaspoon Korean chile flakes
- 2 teaspoons Korean salted shrimp, finely minced
- ¼ tablespoons granulated cane sugar
- 1 teaspoon chopped scallions
- 1 teaspoon finely minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Preparation
METHOD
Clean the greens. Cut into 2-inch pieces as needed. Spin-dry the greens.
Wash scallions and cut into 1-inch pieces.
Cut the red pepper the lengthwise, seed it and julienne, about 1 inch long.
Mix all ingredients for the kimchi paste.
Dress the greens, scallions and red chiles with the kimchi paste.
Serve immediately.
