Butterbur Stem Kimchi
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
How long the stems simmer decides this kimchi: seven minutes in salted water, then half an hour in cold water, takes out the bitterness and the toughness, and undercooked stems keep both.
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Unlike the soy-pickled version, these butterbur stems are tossed in a red chili paste thickened with glutinous rice porridge. Gentle tossing matters, since squeezing hard breaks the crisp fibers.
Ingredients
Instructions
- 1
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.
- 2
Mix 10g of glutinous rice flour with 100ml of water, cook to make paste, and let it cool.
- 3
In a bowl, mix the rice paste, red chili powder, anchovy fish sauce, minced garlic, minced ginger, and sugar to make the seasoning.
- 4
Cut the scallions into pieces similar in size to the butterbur stems and add them to the seasoning.
- 5
Add the butterbur stems to the seasoning and mix thoroughly so they are evenly coated.
- 6
Pack the finished kimchi into an airtight container, let it ferment at room temperature for half a day, and store in the refrigerator.
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