Sangchu-Geotjeori: Lettuce Kimchi

by manuel-admin-veggie | Jun 10, 2019 | English, food, Vegan (plant-based), Vegetarian (eggs & dairy)

Hi, here’s the first of our recipes

We don’t want to focus too much on giving away recipes, but they’re a good point of departure.

Let’s do something unusual with lettuce: a lovely fresh, unfermented Korean Kimchi.

Kimchi is amazing. Koreans have been fermenting practically every kind of vegetable in the form of Kimchi for centuries (probably longer) as a way to preserve vegetables during the long, cold winter, and also for it’s pro-biotic properties. Kimchi is also a way of increasing the “deliciousness” (umami) of vegetables by a factor of a thousand – at least!

Print Recipe

Sangchu-Geotjeori: Lettuce Kimchi

A fresh, unfermented Korean Kimchi to eat right away

Prep Time10 mins

Course: Salad, Side Dish, Snack

Cuisine: Korean

Keyword: chilli, kimchi, lettuce, raw, spicy, vegan

Ingredients

• 1 Romaine or other very crisp lettuce

Dressing

• 1-2 cloves garlic crushed or chopped
• 2-3 tsp tsp light soy sauce
• 1 inch piece of ginger root
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1 tsp honey or your favourite sweetener
• 1-3 tbsp red chilli flakes get Korean if you can
• 1 tsp vinegar

Instructions

• wash and tear the lettuce into a large bowl
• crush the ginger and galic to a paste in a mortar and pestle
• add the remaining ngredients
• dress the lettuce using your hands to mix thoroughly
• serve