Korean Coastal Hogfennel Kimchi

Name: Korean Coastal Hogfennel Kimchi
Prep time: 35 min
Cook time: 8 min
Yield: 2 servings
Cuisine: Korean
Ingredients: bangpungnamul 220 g; salt 1 tbsp; Korean chili flakes 2 tbsp; soup soy sauce 1 tbsp; anchovy fish sauce 1 tbsp; minced garlic 1 tsp; minced ginger 0.3 tsp; scallion 30 g; sweet rice paste 2 tbsp

Quick answer

Active time: 43 min
Waiting: See the steps
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

The bitter, herbal aroma of bangpungnamul (coastal hog fennel) cuts through the chili paste and makes this kimchi taste nothing like the napa cabbage kind.

That aroma depends on a blanch of only 20 seconds, and any longer leaves the stems limp. Kneading would dull the scent too, and the greens are only lifted and turned through the paste. A spoonful of soup soy sauce adds depth without extra saltiness. After 2 hours at room temperature it goes into the fridge and is served cold from the next day.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Trim yellow leaves and thick tough stems from 220 g bangpungnamul, then rinse by swishing under running water.

Blanch in fully boiling water for only 20 seconds so the aroma stays fresh and the stems do not turn limp.
2

Move the herbs straight into cold water to stop cooking, then squeeze firmly without crushing the stems.

Cut into 5 cm lengths, sprinkle with 1 tablespoon salt, and let sit for only 5 minutes to draw out extra moisture.
3

After salting, squeeze the herbs lightly again so liquid does not pool in the mixing bowl.

Handle the strands gently, because hard rubbing dulls the bitter herbal aroma and makes the texture less distinct.
4

Mix 2 tablespoons gochugaru, 1 tablespoon soup soy sauce, 1 tablespoon anchovy fish sauce, 1 teaspoon minced garlic, 0.3 teaspoon minced ginger, and 2 tablespoons sweet rice paste until the seasoning looks thick and evenly red.
5

Cut 30 g scallion into 4 cm pieces and fold it into the seasoning first so it keeps some snap.

Add the bangpungnamul and toss from the bottom until the paste reaches between the stems without bruising them.
6

Pack into an airtight container, pressing lightly but leaving a little headspace at the top.

Keep at room temperature for 2 hours to start fermentation, then refrigerate and serve chilled from the next day.