Year round – FRESH YOUNG SPINACH KIMCHEE - SHIGUMCHI KOTCHORI

A dish characteristic of the Korean ability to use with thrift what nature has provided. Technically this is not a fermented pickle, but it comes under the kimchee category. It is one made of young spinach, including the roots.

INGREDIENTS:
3 kg fresh, tender, young spinach with roots attached
60 g chopped garlic
30 g chopped ginger
60 g red hot chili flakes
30 g red chili powder
60 g fish sauce
60 g salt
30 g sugar (optional)
1 radish, thinly sliced and julienned
1 onion, thinly sliced and julienned
115 g scallions, cut into 5 cm long strips
30 g red chili threads

HOW TO MAKE:
1. Clean and trim the spinach thoroughly.
2. To make the seasoning, combine the garlic, ginger, chili flakes and powder, fish sauce, salt and sugar, if used.
3. Add the radish, onion, scallions, and spinach. Toss gently with the chili threads.
4. Place in a covered container if not eating immediately. If eating straight away, the kimchee can be served with a dash of vinegar and sesame oil.