Korean Shepherd's Purse Kimchi
Quick answer
- Active time
- 26 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Made with early-spring shepherd's purse, this kimchi is eaten as soon as the seasoning settles in the fridge, and sweet rice paste gives the chili and anchovy sauce dressing enough body to cling to the thin stems.
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Washing takes more care than anything else in the recipe: soil hides between the fine roots, and any left behind makes the whole batch taste muddy and bitter.
Ingredients
Instructions
- 1
Wash 220 g shepherd's purse several times under running water, opening the spaces around the roots.
Check the fine root ends carefully because any remaining soil can make the kimchi taste muddy or bitter.
- 2
Bring a generous pot of water to a full boil and add 1 tbsp coarse salt.
Add the shepherd's purse and blanch for only 20 seconds, then lift it out immediately before the stems lose their fresh aroma.
- 3
Rinse the blanched greens briefly in cold water to stop the cooking, then squeeze firmly so the seasoning will not turn watery.
Cut long stems into 2 or 3 sections for easier mixing and serving.
- 4
In a bowl, mix 2 tbsp cooled sweet rice paste with 2.5 tbsp gochugaru, 1.5 tbsp anchovy fish sauce, 1 tbsp minced garlic, and 0.5 tsp sugar. Stir until the paste looks glossy and evenly red.
- 5
Add the shepherd's purse to the seasoning and toss lightly with your fingertips.
Do not crush or knead it hard, because the stems can turn limp. Stop when the paste coats the roots and stems evenly.
- 6
Sprinkle 1 tsp sesame seeds over the kimchi and pack it into an airtight container without pressing too hard.
Refrigerate for at least 2 hours so the seasoning settles, then serve it cold as a small side dish.
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