Gondeul kimchi, a vibrant and flavorful Korean side dish, showcases the unique spring vegetable, gondeul. This lesser-known ingredient offers a delightful crunch and subtle sweetness, making it a perfect base for kimchi's signature spicy and fermented tang. While traditional kimchi recipes often focus on napa cabbage or radish, gondeul kimchi provides a refreshing twist, highlighting the seasonal bounty of spring. Its preparation is surprisingly straightforward, yielding a kimchi that's both satisfyingly spicy and beautifully textured.
This recipe explores two delicious variations of gondeul kimchi: a classic spicy version and a milder option perfect for those new to the world of kimchi fermentation. Both versions capture the essence of this unique spring kimchi, allowing you to savor the best of the season. Ready to embark on this culinary adventure and learn the secrets to making perfectly fermented gondeul kimchi? Let's dive into the step-by-step instructions!
Tools Needed
- Deep pot
- Large bowl
Ingredients
- Gondeul vegetables: 1 pound
- Dried wild chives
- Garlic: 8g
- Soy sauce: 2 spoons
- Sesame oil: 1 spoon + 1 spoon
- Sesame seeds: 1/2 spoon
- Salt: 1 teaspoon + 1/2 spoon
- Soybean paste (Doenjang): 1/2 spoon
- Red pepper paste (Gochujang): 1 spoon
- Plum extract: 1 spoon
- Ground red pepper powder: 1/2 spoon
- Green onion (white part): 20g
Step-by-Step Instructions
Step 1. Prepare and Blanch Gondeul
- Remove hard stems, yellow or watery leaves. Trim messy ends.
- Boil water with salt. Blanch stems upright for 30 seconds to 1 minute, then flip and blanch until soft (5-7 minutes).
- Rinse the blanched gondeul thoroughly in cold water three times. Drain and squeeze out excess moisture. Cut in half.
Step 2. Create Soy Sauce Marinade Version
- Mince garlic. In a bowl, combine the gondeul, soy sauce, sesame oil, minced garlic, sesame seeds, and salt. Mix well. Adjust salt if needed.
Step 3. Create Gochujang Marinade Version
- Mince garlic and thinly slice green onion (white part). In a large bowl, mix gondeul, soybean paste, red pepper paste, plum extract, ground red pepper powder, sesame oil, minced garlic, salt, and green onions. Mix well.
Step 4. Serve and Enjoy
- Arrange both versions of the gondeul kimchi on plates.
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Tips
- Use minced raw garlic instead of pre-minced garlic for better flavor in vegetable side dishes.
- The amount of time to blanch the gondeul may vary depending on thickness.
- Gondeul is said to boost immunity and is good for dieting.
Nutrition
- N/A
FAQs
1. What is gondeul?
Gondeul is a spring vegetable, similar in texture to spinach but with a slightly more robust flavor. It's a key ingredient in this kimchi recipe, providing a delightful crunch.
2. Can I use other vegetables instead of gondeul?
While gondeul provides the best flavor and texture for this specific kimchi, you can experiment with similar leafy greens like young mustard greens or spinach as substitutes. The taste might be slightly different.
3. How long does gondeul kimchi last?
Properly fermented gondeul kimchi can last for several weeks in the refrigerator. Make sure to store it in an airtight container.
Enjoy your homemade gondeul kimchi! With its unique flavor and satisfying crunch, this spring kimchi is a delightful addition to any meal. We hope you've enjoyed exploring these two delicious variations and are inspired to experiment with this wonderful seasonal ingredient.