Butterbur Stem Kimchi
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A kimchi of prepared butterbur stems coated with red chili powder and anchovy fish sauce seasoning.
Read more
The stems' mild bitterness remains alongside the savory fermented seasoning.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Peel the stems, boil them in salted water for 7 minutes, soak them in cold water for 30 minutes, and cut them into 5cm pieces.
- 2Heat
Mix 10g of glutinous rice flour with 100ml of water, cook to make paste, and let it cool.
- 3Season
In a bowl, mix the rice paste, red chili powder, anchovy fish sauce, minced garlic, minced ginger, and sugar to make the seasoning.
- 4Season
Cut the scallions into pieces similar in size to the butterbur stems and add them to the seasoning.
- 5Season
Add the butterbur stems to the seasoning and mix thoroughly so they are evenly coated.
- 6Finish
Pack the finished kimchi into an airtight container, let it ferment at room temperature for half a day, and store in the refrigerator.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Spicy and bitter delicacy
- Finish cue
- Pack the finished kimchi into an airtight container, let it ferment at room temperature for half a day, and store in the refrigerator.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
65min, 9 ingredients
Category median
33min, 8 ingredients
Based on 152 recipes
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