Korean Coastal Hogfennel Kimchi
Bangpungnamul kimchi is a seasonal Korean kimchi made by dressing coastal hogfennel herb in a chili-based seasoning paste. The herb is first lightly salted to soften its fibers, then mixed with Korean chili flakes, anchovy fish sauce, soup soy sauce, minced garlic, and ginger. Sweet rice paste acts as a binder, helping the seasoning adhere evenly to each leaf. Sliced scallions are folded in for a crisp textural element. The herb's natural bitterness mellows noticeably during fermentation, producing a flavor profile distinct from standard napa cabbage kimchi. One day at room temperature followed by refrigerated storage achieves a balanced level of fermentation that preserves the herb's character while developing lactic acidity.
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Instructions
- 1
Trim tough stems, blanch for 20 seconds, then shock in cold water.
- 2
Squeeze dry, cut into 5 cm pieces, and lightly salt for 5 minutes.
- 3
Mix chili flakes, soup soy sauce, fish sauce, garlic, ginger, and rice paste.
- 4
Add 4 cm-cut scallion into seasoning first to release aroma.
- 5
Gently toss in bangpungnamul and transfer to a container.
- 6
Rest 2 hours at room temperature, refrigerate, and serve from the next day.
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