Vegetarian Lettuce Kimchi (Sangchoo Kimchi)
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Vegetarian Lettuce Kimchi (Sangchoo Kimchi)
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This vegan kimchi is a Korean temple food made without fish sauce and uses nutrient-dense lettuce.
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Ingredients
- 2 lbs green leaf lettuce (bolted or regular)
- 5 oz potato (med. size, peeled and cut into chunks)
- 1 cup water
- 4 oz Korean red chili pepper minced, fresh
- 2 Tbsp garlic chopped
- 3 Tbsp red chili powder gochukaroo, Korean
- 1 Tbsp sea salt Trader Joe's
- 1 Tbsp sugar
- 4 tsp sesame seeds
- 2 Korean green chili pepper putgochoo, cut into slices, fresh
- 2 green chili pepper chungyang gochoo, cut into slices, fresh, hot
- 1 bunch purplette onion chokpa, or bunching onions
Instructions
- Wash and rinse the lettuce with the stems and all. If some of the stems are too woody, smash them once with a knife.
- Wash and peel about 5 oz weight of potato (about 1 medium-size potato). Add 1 cup of water and potato chunks to a blender and blend until you get potato juice.
- Put the potato juice in a pot, bring to a boil, and immediately lower the heat to simmer. Stir the mixture often to prevent it from sticking to the bottom of the pot. Simmer for 10 min or so until the mixture tastes cooked and becomes potato paste.
- Prepare the seasonings. Chop the fresh red chili pepper and garlic. Rinse and cut Korean bunching onions (chokpa).
- In a extra extra large mixing bowl (Koreans have this just for Kimchi making), add the potato paste (Gamja Pool), chili powder, garlic, salt, sesame seeds, and sugar. Mix well.
- Add the chopped fresh chili pepper and mix again.
- Add in the cut purplette onions and green chilis.
- Mix the lettuce and seasoning together. Be careful not to handle the lettuce too much. Just gently toss.
- You can eat lettuce Kimchi right away or eat 1-2 days after it has ripened in the fridge.
Notes
- Korean chokpa is something I have really started to love. It is basically a cross between shallots and scallions. It has a sweeter flavor than regular scallions. Finding the exact English equivalent was hard but Allium Wakegi is the closest one I could find. Some people say it is Japanese bunching onions but I don’t think it is an exact match. It is also called purplette onions by some and I think this is closer.
Nutrition Information
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Calories
116kcal
(6%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Sodium
165mg
(7%)
Potassium
509mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
7565IU
(151%)
Vitamin C
32.2mg
(36%)
Calcium
56mg
(6%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Sodium | 165mg | 7% |
| Potassium | 509mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 7565IU | 151% |
| Vitamin C | 32.2mg | 36% |
| Calcium | 56mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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