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
|Prep time||15 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.