KimchiMedium
Bangpungnamul Kimchi (Coastal Hogfennel Kimchi)
Craft pleasantly bitter bangpungnamul kimchi for 2 servings with accurate auto-scaling.
Prep 35minCook 8min2 servings
bangpungnamul kimchiwild herb kimchikorean seasonal banchanhomemade kimchifermented side dishauto scaling
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.
Tips
Keep blanching brief to preserve aroma and texture.
A little soup soy sauce adds depth without excess saltiness.
Nutrition (per serving)
Calories
58
kcal
Protein
3
g
Carbs
8
g
Fat
2
g
Adjust Servings
2servings
→
servings
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