Korean Bittercress Kimchi recipe - ingredients, nutrition and when to eat it
This spring side dish is made by salting Korean bittercress and tossing it with a red pepper seasoning.
This spring side dish is made by salting Korean bittercress and tossing it with a red pepper seasoning. Its pleasantly bitter greens pair with the spicy seasoning, making it a good match for a bowl of rice.
Vegetables · 30 minutes to cook
Tips: After salting, taste the Korean bittercress. If it tastes too bitter, soak it in cold water for about 5 minutes, then squeeze out the excess water.
Tips: Dirt can collect between the leaves, so wash the roots especially carefully.
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Ingredients (1 serving)
- Ivy-leaved mustard — 150 g
- Salt — 1 tsp
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 1 tsp
- Garlic — 1 clove
- Sugar — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp