1
Soak the gungchae for about 3 hours.
⏱️ 180m 0s
Pickled Gungchae (Stem Lettuce)
A recipe for crunchy and delicious pickled gungchae made by boiling and pouring a mixture of traditional soy sauce, red plum extract, and homemade vinegar over soaked gungchae.
KoreanSide Dish
⏱️ 185 min total📝 10 steps
What You'll Need
Gungchaeas needed
Plain water1 bowl
Red plum extractas needed
Traditional soy sauce (Joseon-ganjang)as needed
Homemade vinegaras needed
Salta little
Instructions
2
After soaking, wash the gungchae thoroughly and trim away any damaged stems or blemishes.
3
Fill a bowl with plain water and mix in an equal ratio of red plum extract.
4
Taste the mixture, adjust the sweet and sour flavors, and then add the traditional soy sauce little by little to adjust the saltiness.
5
Add a little salt to further adjust the seasoning.
6
Add the homemade vinegar, check the seasoning one more time, and mix.
7
Pour the prepared pickling sauce into a pot and boil for about 5 minutes.
⏱️ 5m 0s8
Let the boiled sauce cool completely.
9
Place the trimmed gungchae in a container and pour the cooled pickling sauce over it.
10
After about a week, drain the sauce, boil it again, let it cool, and pour it back; repeat this process a total of three or four times.