Morning Glory Kimchi: A Fresh & Easy Recipe
Easy Morning Glory (Water Spinach) Kimchi
Experience an exotic twist on kimchi right at home! This recipe uses readily available ingredients from abroad to create a unique Morning Glory (water spinach) kimchi. Unlike traditional kimchi, it skips the fish sauce, glutinous rice paste, and cooked rice grains, resulting in a clean and refreshing flavor. It’s perfect as a fresh side dish (geotjeori style) or even as a vibrant salad. Get ready for a delightful culinary adventure!
Main Ingredients
- Morning Glory (Water Spinach) 250g
- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Toasted Sesame Seeds
- 3 Tbsp Fish Sauce
Cooking Instructions
Step 1
Begin by preparing your fresh morning glory (water spinach). Rinse it thoroughly under running water several times to remove any soil or debris. It’s best to let it drain in a colander to remove excess moisture before proceeding.
Step 2
Cut the thoroughly washed morning glory into bite-sized pieces. Approximately 4-5 cm (about 1.5-2 inches) lengths are ideal for a pleasant texture and to ensure the seasoning coats evenly. Prepare both the stems and leaves.
Step 3
Now, let’s make the delicious kimchi seasoning! In a bowl, combine 1 tablespoon of minced garlic, 3 tablespoons of gochugaru (Korean chili flakes), 3 tablespoons of toasted sesame seeds, and 3 tablespoons of fish sauce. Mix them well to create the seasoning paste. If fish sauce is unfamiliar to you, soy sauce can be used as a substitute, but the distinct umami of fish sauce truly enhances this recipe’s charm.
Step 4
Gently toss the prepared morning glory with the seasoning paste, ensuring it coats the vegetables evenly. Be careful not to overmix, as this can make the leaves mushy. The key is to gently combine everything. This Morning Glory Kimchi can be enjoyed immediately for a fresh taste, or refrigerated for a short period to allow the flavors to meld and deepen.
