Korean Pickled Celtuce Stems
Gungchae is the dried stem of celtuce (Lactuca sativa var. asparagina) - called wosun in Chinese - and its Korean name, meaning 'palace vegetable,' reflects a belief that it was eaten in the royal court. When rehydrated from its dried state, the stems develop a distinctive crunchy, almost cartilaginous snap that is the entire point of the ingredient. Packed into sterilized jars and covered with a boiling brine of soy sauce, vinegar, sugar, and water, the stems pickle quickly: edible within a day, but the sweet-sour-salty balance peaks at three days. The pickle's crisp bite and tangy flavor make it a natural counterpart to rich or oily main dishes, cutting through heaviness with every crunch.
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Instructions
- 1
Cut celtuce stems into 5 cm pieces and rinse.
- 2
Boil soy sauce, water, vinegar, and sugar.
- 3
Turn off heat and add garlic and dried chili.
- 4
Place stems in a sterilized jar and pour over hot brine.
- 5
Cool completely and refrigerate for 1 day before serving.
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