Refreshing Korean Lettuce Water Kimchi (Sangchu Mul Kimchi)

Skip the heavy salads and make this refreshing Korean lettuce water kimchi. Featuring crisp greens in a sweet and spicy barley-thickened broth, it's the perfect light side dish.

Ingredients

• 500 g lettuce (sangchu)
• 1.5 white onions (1 sliced, 12 blended)
• 3 green chilies
• 4 fresh red chilies
• 13 dried red chilies
• 1 piece dried kelp (palm-sized)
• 2 tbsp whole barley
• 3 tbsp sand eel fish sauce
• 1 tbsp minced garlic
• 1 tbsp chili seeds
• 1.25 ml New Sugar (artificial sweetener)
• to taste sea salt
• 4 L water (divided)

Instructions

1. 1Prepare the lettuce

   

   Wash 500g of fresh lettuce thoroughly under cold running water and drain the excess moisture. Ensure the leaves are clean and crisp, as they will form the refreshing base of this sleep-inducing water kimchi.

   Tip: Use a salad spinner or gently pat the leaves dry to remove as much water as possible before cutting.
2. 2Cut and arrange the lettuce

   

   Cut or tear the washed lettuce leaves into three equal, bite-sized parts. Layer the pieces evenly into a clear glass storage container or a dedicated kimchi box.

   Tip: Tearing the lettuce by hand can sometimes help prevent the cut edges from browning as quickly as they might when using a knife.
3. 3Slice the onion

   

   Take one white onion and slice it thinly on a wooden cutting board. The sliced onion will add a pleasant natural sweetness and a subtle crunch to the finished water kimchi.

   Tip: Slicing the onion thinly allows its flavor to release more quickly into the water kimchi broth.
4. 4Chop the green chilies

   

   Finely chop three green chilies. These will provide a fresh, vibrant heat that beautifully balances the mild sweetness of the other ingredients in the kimchi broth.

   Tip: If you prefer a milder kimchi, you can remove the seeds from the green chilies before chopping them.
5. 5Chop the red chilies

   

   Chop four fresh red chilies. Adding red chilies not only introduces another layer of spice but also brings a beautiful, appetizing pop of color to the final dish.

   Tip: Always wear gloves when handling and chopping spicy chilies to prevent irritation to your skin and eyes.
6. 6Soak the dried chilies

   

   Place 13 dried red chilies into a bowl of water to soak. Using whole, soaked dried chilies to make the paste rather than pre-ground chili powder ensures a much fresher, more vibrant flavor and aroma.

   Tip: Make sure the dried chilies are fully submerged so they soften evenly before blending them into the base.
7. 7Boil the kelp broth

   

   Pour 1 liter of water into a pot and add a palm-sized piece of dried kelp. Bring the water to a boil and let it simmer for exactly 5 minutes to extract the savory umami flavor, then immediately remove and discard the kelp.

   Tip: Do not boil the kelp for too long, as it can release a bitter taste and make the broth slimy.
8. 8Make the barley porridge

   

   Add 2 tablespoons of whole barley into a pot of boiling water. Let it boil gently for about 20 minutes until the barley is completely soft, starchy, and has reduced into a thick porridge.

   Tip: Barley porridge acts as a fantastic thickener and helps kickstart the natural fermentation process for the water kimchi.
9. 9Transfer to a blender

   

   Once the barley porridge is fully cooked and has cooled down slightly, use a ladle to carefully transfer both the cooked barley grains and the starchy cooking liquid into a blender.

   Tip: Letting the porridge cool down slightly prevents hot pressure from building up and blowing the lid off the blender.
10. 10Add chilies to the blender

    

    Transfer the softened, water-soaked dried red chilies into the blender, combining them with the cooled barley porridge and half of a white onion.

    Tip: Using whole dried red chilies instead of pre-ground chili powder gives the water kimchi a much fresher, deeper flavor profile.
11. 11Blend the chili paste

    

    Blend the barley porridge together with half an onion and the soaked dried red chilies until completely smooth. The mixture will transform into a vibrant, bright red paste with an incredibly deep and rich chili aroma.

    Tip: Blend the mixture for at least one full minute to ensure there are no large chunks of dried chili skin remaining in the paste.
12. 12Add chopped chilies and seeds

    

    To the blended red chili paste, add the freshly chopped green and red chilies, along with a spoonful of chili seeds and the minced garlic.

    Tip: Adding the chili seeds along with the chopped chilies provides a sharp, traditional kick of heat and visual texture to the broth.
13. 13Add the fish sauce

    

    Season the mixture by pouring in 3 tablespoons of sand eel fish sauce. The fish sauce provides the essential savory umami backbone that balances the spicy chilies and the natural sweetness of the vegetables.

    Tip: If sand eel fish sauce is unavailable, mild anchovy extract or a dash of soup soy sauce can be used as a savory alternative.
14. 14Create the kimchi broth

    

    Add sea salt to taste, then pour 3 liters of fresh water into the seasoned chili base. Stir everything together thoroughly to dissolve the salt and fully integrate the flavors into a vibrant broth.

    Tip: Taste the broth at this stage—it should be slightly saltier than a standard soup, as the lettuce will absorb much of the seasoning.
15. 15Layer the vegetables

    

    Place the washed and cut lettuce pieces into a large glass storage container. Scatter the thinly sliced white onions evenly over the top of the lettuce. The onions will provide a crisp texture and natural sweetness as they ferment with the greens.

    Tip: Ensure the lettuce is well-drained before adding it to the container to prevent the kimchi broth from becoming diluted.
16. 16Pour the broth over the kimchi

    

    Carefully pour the prepared red chili broth over the layered lettuce and onions until the vegetables are fully submerged. Finally, dissolve a small amount of artificial sweetener in water and stir it into the container to balance the savory and spicy notes without adding heavy syrups.

    Tip: Using an artificial sweetener like New Sugar helps the kimchi ferment properly without turning overly thick or viscous like regular sugar can.

Fermentation & Storage

Burn It Off

Frequently Asked Questions