Lettuce Kimchi (상추김치 / Sangchukimchi) : VISITKOREA

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- - Lettuce Kimchi (상추김치 / Sangchukimchi)
    
    10/19/2023
    
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  - Korean_food
The most recognizable use of lettuce in Korean cuisine is its use as a vegetable wrap. However, with thicker lettuce that has sprouted flower stalks, one can also make kimchi with an unusually fresh taste. These days, lettuce is grown year-round, but in the past, lettuce kimchi was often made during spring and summer. Lettuce with a thicker stalk is used to make this kimchi, which starts with a light salting of the leaves. The salted leaves are then tossed with scallions, red chili pepper, garlic, ginger, sugar, and ground sesame seeds. Salt is added to taste. After letting it sit for a day, one gets a salad-like kimchi with a fresh contrast between the soft leaves and crunchy stalk.
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