Most people familiar with kimchi know it as a long-fermented, funky napa cabbage with almost bubbly effervescence. But kimchi is much broader than that. I love long-fermented napa cabbage kimchi in the winter, but when 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.
Recipe from Chef Ji Hye Kim, Miss Kim’s, Ann Arbor
1 bunch cilantro, watercress, arugula or any young spring greens or herbs
1 head scallions, cut into 1-inch pieces
1 red pepper, like fresno
Kimchi Paste Prep:
2 teaspoon Korean chili flakes
2 teaspoon Korean salted shrimp
¼ tablespoons granulated cane sugar
1 teaspoon scallions, chopped
1 teaspoon garlic, finely minced
1 teaspoon sesame oil
1 teaspoon sesame seeds
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 long way, seed it, and julienne into thin pieces, about 1 inch long.
Finely mince salted shrimp, then mix all ingredients for the kimchi paste.
Dress the greens, 1-inch scallions, and the red chilis with the kimchi paste.
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