Dandelion Kimchi: A Taste of Spring and Autumn
Crafting Nutritious Dandelion Kimchi: A Detailed Recipe Guide [Watch Here](https://youtu.be/cgYEp-3RJNk)
Harvest young, tender dandelions in spring or autumn to create this delightful kimchi. This recipe is perfect for capturing the fresh, slightly bitter essence of dandelions, offering a unique and healthy side dish that complements any meal. Enjoy a taste of the season with this nutritious and flavorful kimchi.
Main Ingredients
- 1100g Dandelion greens, thoroughly cleaned
- 1 ripe Pear
- 2 Carrots
Seasoning Ingredients
- 100ml Anchovy sauce
- 150ml Tuna extract
- 350g Red pepper flakes (gochugaru)
- 2.5 Tbsp Oligodang (corn syrup)
- 2 Tbsp Sesame oil
- 2 Tbsp Toasted sesame seeds
- 100ml Water
- 25 cloves Garlic, minced (approx. 2.5 cups)
- 4 Tbsp Xylose sugar
- 1/2 Pear, pureed (the other half will be julienned)
- 130g Peanuts
- 100ml Anchovy sauce
- 150ml Tuna extract
- 350g Red pepper flakes (gochugaru)
- 2.5 Tbsp Oligodang (corn syrup)
- 2 Tbsp Sesame oil
- 2 Tbsp Toasted sesame seeds
- 100ml Water
- 25 cloves Garlic, minced (approx. 2.5 cups)
- 4 Tbsp Xylose sugar
- 1/2 Pear, pureed (the other half will be julienned)
- 130g Peanuts
Cooking Instructions
Step 1
First, prepare the ingredients for the seasoning paste. In a blender or food processor, combine 1 whole pear, 2 carrots, and 25 minced garlic cloves. Blend until smooth. Add 130g of peanuts to the mixture and blend again until you achieve a smooth paste. This will form the base of your flavorful kimchi seasoning.
Step 2
Wash and peel the 2 carrots. Julienne them into thin strips. These carrots will add a pleasant crunch and a touch of sweetness to the kimchi.
Step 3
Prepare the main ingredient, 1100g of dandelion greens. If you’ve harvested young dandelions, ensure they are free of dirt and trim any tough stem ends. Dissolve 1-2 handfuls of coarse salt in water and let the dandelion greens soak for about 15 days to cure. After curing, rinse them thoroughly multiple times under running water to remove excess salt. Trim any tough root parts. Briefly blanch the dandelion greens in boiling water for 30 seconds to 1 minute, then immediately rinse them in cold water and drain well. Blanching helps to reduce any bitterness and tenderizes the greens.
Step 4
Take the remaining half of the pear (the one not used for pureeing in step 0). Peel and julienne this half of the pear into thin strips. This will add a fresh, slightly sweet crunch to the kimchi.
Step 5
Now, let’s make the delicious seasoning paste. In a large bowl, combine 100ml of anchovy sauce, 150ml of tuna extract, the pureed mixture of garlic, half pear, and peanuts from step 0, 100ml of water, 2.5 Tbsp of oligodang, 2 Tbsp of toasted sesame seeds, 2 Tbsp of sesame oil, and 4 Tbsp of xylose sugar. Stir everything together until well combined and smooth.
Step 6
Cut the well-drained blanched dandelion greens into bite-sized pieces, approximately 3-4 cm long. It’s best to cut them slightly larger to appreciate the texture and flavor. In a large bowl, place the cut dandelion greens, the julienned carrots, and the julienned pear. Pour all the prepared seasoning paste over the ingredients. Gently mix everything together with your hands, ensuring the seasoning coats the dandelion greens evenly. Avoid mashing the greens; toss them lightly as if ‘shaking’ them to distribute the seasoning.
Step 7
Transfer the well-mixed dandelion kimchi to a serving dish. Sprinkle generously with toasted sesame seeds for a final touch of aroma and flavor. Your healthy and unique dandelion kimchi is now ready to be enjoyed!
