Korean Lettuce Kimchi (Quick Leaf Gochugaru Dressed)
Sangchu kimchi is a quick Korean lettuce kimchi made by tearing leaf lettuce into bite-sized pieces, lightly salting for ten minutes to wilt the leaves just enough, then tossing them in a dressing of gochugaru, sand lance fish sauce, minced garlic, vinegar, and sugar. The lettuce absorbs the seasoning and softens, but eating it before it fully collapses preserves a slight crispness at the leaf edges. Fish sauce's fermented depth adds weight to the lettuce's otherwise mild green flavor, and vinegar leaves a clean, tangy finish. Sesame seeds contribute a toasted accent with each chew. Thorough drying after salting is essential - residual water dilutes the seasoning rapidly, turning the kimchi bland within hours.
Adjust Servings
Instructions
- 1
Wash lettuce, dry thoroughly, and tear into bite-size pieces.
- 2
Lightly salt for 10 minutes and blot excess moisture.
- 3
Combine chili flakes, garlic, fish sauce, vinegar, and sugar.
- 4
Toss lettuce quickly with seasoning and sprinkle sesame.
- 5
Serve immediately or chill for about 2 hours before serving.
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