Aromatic Gajuk Namul Kimchi (Chinese Toona Shoot Kimchi)
A seasonal spring kimchi of salted Chinese toon shoots tossed in a savory seasoning paste, enjoyed as a side dish with rice.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This specialty kimchi features seasonal spring Chinese toon shoots salted in brine and tossed in a sweet and spicy seasoning. It comes together simply without drying the greens, just squeezing out the excess moisture thoroughly before tossing. Their distinctive deep aroma mingles with the seasoning, making this a wonderful keeping side dish for rice.
- Servings
- about 8–10 servingsOriginal: 1 container, 2 L
- Difficulty
- Medium
- Spiciness
- Spicy
- Keeps
- 365 days
Ingredients
Ingredients
- Gajuk-namul (Chinese toon shoots)2 bunches, 1.2 kg
Brine
- Coarse sea salt1 cup
- Water10 cups
Seasoning
- Gochugaru (Korean chili flakes)2 cups
- Minced garlic1/2 cup
- Corn syrup (mulyeot)1 cup
- Sand lance fish sauce (or dried anchovies)2/3 cup
- Minced ginger1 tbsp
- Toasted sesame seeds1/2 cup
- Anchovy kelp broth3 cups
- For tender shoots, trim only the bottom of the stems. If the stems seem thick, cut away the tough outer layers and use only the tender stems and leaves.
- Pour the brine over the Chinese toon shoots and let them pickle for about 2 hours.
Steps
1 bunch of Chinese toon shoots is roughly 600 g.
I am making kimchi with two bunches, 1.2 kg.
Early in the season like right now, they are tender enough to eat both stems and leaves.
For delicate shoots, trim only the bottom end.
If the stems seem thick, cut away the tough outer part of the stems and use only the tender stems and leaves.
Roughly cut the trimmed shoots into bite-sized lengths.
Rinse about 3 times under running water, then place them in a large basin for salting.
Prepare the brine.
Mix 1 cup coarse sea salt with 10 cups water and stir roughly until dissolved.
Pour the brine over the Chinese toon shoots and let them pickle for about 2 hours.
Turn them over once or twice during that time.
Add all seasoning ingredients except the toasted sesame seeds and mix well.
Rinse the pickled Chinese toon shoots once under running water, then squeeze out the moisture as thoroughly as possible.
For storing and eating the Chinese toon shoots over a long period, they are usually dried for about a day after pickling so the moisture is completely gone before mixing with the seasoning,
but I skipped drying, squeezed the water out firmly, and mixed them directly into the seasoning.
Add all of the prepared seasoning, add the toasted sesame seeds at the end, and mix everything together thoroughly.
Ppunwife's tips
- To store and enjoy Chinese toon shoots for a long time, they are traditionally dried for about a day after pickling so the moisture drains completely before mixing with the seasoning, but you can also skip the drying step, squeeze the moisture out thoroughly, and mix them directly into the seasoning.
- Press down firmly with your hands and cover with plastic wrap so no air gets in, and it will keep well for easily 1 year.
FAQ
How should I store this to keep it for a long time?
When packing it into a kimchi container, press down firmly with your hands and cover it tightly with plastic wrap to block out air, and it will keep well for about 1 year.
How do I trim tough stems?
If the stems are thick and tough, cut away the tough outer parts and use only the tender inner stems and leaves.
Do the salted greens really need to dry for a day?
Even without drying them for a day like the traditional method, as long as you rinse them after pickling and squeeze out as much moisture as possible, you can toss them right in the seasoning to finish.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Yes, anchovy fish sauce is listed as a substitute for sand lance fish sauce in the ingredients, so you can use it in the same way.
