نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كيمتشي الخس الطازج

Korean 15 Mins Prep · 10 Mins Cook

Wash and rinse the lettuce. Peel the potato and cut into chunks.
Add the chunks to a blender with the water and blitz until smooth.
Place the potato mixture into a pot, bring to a boil and simmer for 10 minutes until the mixture thickens and tastes cooked.
Chop the red chillies and garlic.
In a large mixing bowl, mix the potato paste, red chillies, garlic, gochujang, salt, sugar and sesame seeds.
Chop the green chillies and spring onions and add these too.
Mix everything gently and adjust the seasoning.
The kimchi can be served immediately, or within 1-2 days of storing in the fridge.