This fresh version of kimchi with Romaine lettuce is meant to be eaten unfermented. The crunchy lettuce makes a fantastic side dish for a rich BBQ main
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 102 |
| Fat | 4g |
| Saturates | 0.1g |
| Protein | 1g |
| Carbs | 15g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Wash and rinse the lettuce. Peel the potato and cut into chunks.
2
Add the chunks to a blender with the water and blitz until smooth.
3
Place the potato mixture into a pot, bring to a boil and simmer for 10 minutes until the mixture thickens and tastes cooked.
4
Chop the red chillies and garlic.
5
In a large mixing bowl, mix the potato paste, red chillies, garlic, gochujang, salt, sugar and sesame seeds.
6
Chop the green chillies and spring onions and add these too.
7
Mix everything gently and adjust the seasoning.
8
The kimchi can be served immediately, or within 1-2 days of storing in the fridge.
