Korean Pepper Leaf Kimchi
Blanch 700 g pepper leaves in boiling water for 30 seconds, rinse them in cold water right away, and squeeze them as dry as possible so the seasoning does not turn watery. Salt them with 35 g coarse salt for 5 minutes, then toss gently with a thick paste of 80 g minced onion, 45 g Korean chili flakes, 25 g minced garlic, 35 ml anchovy fish sauce, 80 ml rice paste, and 10 g sugar. Press the kimchi into an airtight container and refrigerate it for about 1 day.
Quick answer
- Total time
- At least 1 day 5 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A quick thirty-second blanch strips the raw bitterness from pepper leaves and wilts them enough for the chili seasoning, thickened with glutinous rice paste, to coat them evenly.
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Even under that spicy dressing they keep a green, almost herbal note that sets this kimchi apart from napa cabbage or young radish kimchi.
Ingredients
Instructions
- 1
Trim the tough stems of 700 g pepper leaves and wash thoroughly, then blanch in a large pot of boiling water for 30 seconds to remove bitterness and lock in the green color.
- 2
Immediately rinse the blanched leaves in cold water to stop the cooking process, then squeeze them firmly into small clumps to remove as much moisture as possible so the seasoning adheres well.
- 3
Finely mince 80 g onion and combine with 45 g chili flakes, 25 g garlic, 35 ml fish sauce, 80 ml rice paste, and 10 g sugar, stirring until the mixture becomes thick and uniform.
- 4
Sprinkle 35 g coarse salt evenly over the squeezed pepper leaves and toss lightly, then let them sit for 5 minutes so the salt penetrates the leaves and reduces the volume further.
- 5
Add the leaves to the seasoning bowl and toss gently with your fingertips to separate any clumps, coating each leaf evenly with the thick paste without bruising or mashing the delicate greens.
- 6
Press the finished kimchi into an airtight container and let it cure in the refrigerator for about one day to allow the spicy seasoning to meld deeply with the unique herbal aroma.
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