Korean Gomchwi Kimchi recipe - ingredients, nutrition and when to eat it
This autumn side dish combines the pleasantly bitter flavor of Korean gomchwi with red pepper flakes and seasonings.
This autumn side dish combines the pleasantly bitter flavor of Korean gomchwi with red pepper flakes and seasonings. Serve it with rice or a comforting soup to whet your appetite; its flavor mellows as it ferments.
Vegetables · 40 minutes to cook
Tips: If the roots are thick, split them lengthwise before salting so the seasoning can soak in more easily.
Tips: If the characteristic bitterness of Korean gomchwi is too strong, soak it in cold water for about 20 minutes after salting, then drain well.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Korean lettuce — 150 g
- Salt — 1 tsp
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 1 Tbsp
- Garlic — 2 pc
- Ginger — 0.2 tsp
- Glutinous rice flour — 0.5 Tbsp
- Water — 30 ml
- Sugar — 0.5 tsp
- Sesame seeds — 0.5 tsp