Crispy and Crunchy! Golden Ratio Recipe for Pickled Gungchae
Crispy and Crunchy! Golden Ratio Recipe for Pickled Gungchae
Make Restaurant-Quality Pickled Gungchae at Home – Incredibly Crunchy Texture!
I fell in love with the crunchy texture of Gungchae (stem lettuce) at a Korean fine-dining restaurant! While other vegetables are easy to find, Gungchae can be a bit harder to come by. Recently, I found both dried and rehydrated versions at a traditional market and decided to buy the dried ones. Gungchae, also known as stem lettuce, has thicker, meatier stems than regular lettuce, making it perfect for stir-fries or pickles. I used to think it was only good as a side dish, but seeing it sold as a pickle inspired me to try making it myself. Let’s create a wonderfully crunchy pickle that’s sure to impress!
Main Ingredients- Gungchae 200g (dried)
- 5 Cheongyang peppers (Korean chili peppers)
Pickle Brine Ratio- 300ml Soy sauce
- 250ml Sugar
- 250ml Vinegar
- 400ml Dried kelp water (water steeped with 10g dried kelp for 30 minutes)
- 50ml Plum extract
- 300ml Soy sauce
- 250ml Sugar
- 250ml Vinegar
- 400ml Dried kelp water (water steeped with 10g dried kelp for 30 minutes)
- 50ml Plum extract
Cooking Instructions
Step 1
The Gungchae you have is essentially dried stem lettuce. Its long, stem-like appearance is its characteristic feature.
Step 2
Before rehydrating, gently wash the Gungchae 2-3 times by hand. This helps remove any dust or impurities.
Step 3
Submerge the cleaned Gungchae in fresh, cool water and let it soak for about 5 hours. You’ll notice it becomes quite plump and softened, as shown in the picture.
Step 4
After rehydrating, rinse the Gungchae again with clean water and drain it thoroughly. If the pieces are too long, they can be awkward to eat, so cut them into bite-sized pieces.
Step 5
I cut mine into approximately 5cm lengths, but feel free to adjust the size according to your preference. Finely chop the Cheongyang peppers. They will add a pleasant spiciness.
Step 6
Now, prepare your pickling jar. A glass or stainless steel container is recommended. Layer the rehydrated Gungchae and chopped Cheongyang peppers neatly inside the jar.
Step 7
It’s time to make the pickling brine. Gather your soy sauce, sugar, vinegar, and plum extract. For the kelp water, I steeped about 10g of dried kelp in 400ml of water for 30 minutes.
Step 8
In a pot, combine the soy sauce, sugar, vinegar, and kelp water. Add the 50ml of plum extract as well. Bring this mixture to a boil over medium heat, but keep the lid off to prevent it from boiling over.
Step 9
Once the brine starts boiling, turn off the heat. Immediately pour the hot brine over the Gungchae and peppers in the jar. Pouring the hot liquid directly helps maintain the wonderfully crisp and crunchy texture of the Gungchae.
Step 10
After pouring the brine, let it cool down completely. Once cooled, cover the jar with a lid and let it sit at room temperature for about 2 days to pickle. Afterwards, transfer it to the refrigerator to store and enjoy.
Step 11
After 2 days, I took out the Gungchae and drained the liquid back into a pot. I re-boiled just the soy sauce mixture, let it cool completely, and then poured it back over the Gungchae. This second pickling step further enhances the flavor. Now it’s ready to be refrigerated and enjoyed.
Step 12
This finished Gungchae pickle is a fantastic substitute for burdock root in kimbap (seaweed rice rolls) and makes an excellent side dish that’s perfect with rice. The addition of Cheongyang peppers provides a delightful spicy kick! Enjoy the uniquely satisfying crunch of this Gungchae pickle – you should definitely try making it!
