Dandelion Kimchi

Tastes like Spring!

The Ingredients

• Fresh dandelion greens (roots included, thoroughly washed)

• 300g Korean chili powder (gochugaru / 고추가루)

• 130g fish sauce

• 130g minced garlic + 1 tbsp minced ginger

• 300g starch syrup (mullyeot)(if you’re not near an asian grocery store you can substitute with honey)

• 2 tbsp coarse sea salt

• Optional:1 tbsp MSG (optional, but encouraged)

• Flour Paste: 1 cup cold water + 2–3 tbsp flour (or rice flour)

Halmi’s Method

1.

Soak the dandelion (roots chopped and leaves) in cold water for 30 minutes. Let the greens wake up before the work begins.

2.

Scrub & Rinse Wash, wash, wash and wash again. Dandelions hold dirt. Rinse and scrub several times. Use a toothbrush on the roots to get into the crevices.

3.

The Trim Split the root and remove the hard inner core for a gentler bite. (Keep it if you prefer a rugged texture.)

4.

The Blanch Prepare a pot of salty water. Blanch the greens for 10 seconds, but give the roots 1 minute. Shock in cold water immediately. Hold onto the salty water to loosen the seasoning (step 6)

5.

Make it thick! Whisk the water and flour over medium heat until it thickens into a paste. This is the body of the seasoning. Let it cool.

6.

Temper the Seasoning In a large bowl, combine the flour paste, chili powder, fish sauce, garlic, ginger, and starch syrup (or honey). If it’s too thick, loosen it with a spoonful of the salty dandelion water. Taste. Adjust salt. Add MSG if you’re leaning into the joy.

7.

The Gentle Mix Coat the greens in the seasoning. mix gently- try not bruise the leaves.

8.

Enjoy!!!