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Oct 20, 2011 01:17 PM

Green Leaf Kimchi recipe?

Hey guys ,

So there's this restaurant that's a japanese/korean bbq place by me that has just one of the most delicious kimchi i've ever had. It's so different than any other kimchi and I've really only seen it served there. They call it green leaf kimchi (they called it light kimchi once too) and it looks like it's made from sanchu the Korean lettuce, but it might not be. It doesn't really taste too fermented and is more sweet than it is spicy/tangy. It might be a long shot but I was wondering if anyone had a recipe that was like this? any help would be really appreciated as I love making kimchi and have the typically ingredients needed for it at home. I have a link to their menu too which has I believe the original Korean language of it? hopefully it will help, it's the first menu item translated as green leaf kimchi:

Thanks guys!

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  1. Not sure if this is what you are looking for, but you can give it a try - (Menu is in Japanese - maybe someone else could translate it)

    Spicy Lettuce (Sometimes called Lettuce Kimchi)

    This dish is more like a salad when eaten fresh

    2 heads Red or green top leaf lettuce
    1/2 cup salt
    1 1/4 cup Seasoning mix
    10 Perilla Leaves
    8 red chili peppers
    6 slender green onions
    3 tablespoons rice vinegar

    Seasoning Mix
    1/4 cup Anchovy sauce
    1/4 cup water
    1/3 cup hot pepper powder
    1 tablespoon sesame seed
    4 to 8 chestnuts
    1/4 cup sugar
    8 cloves garlic
    2 ounces ginger


    Seasoning Mix
    Place the ginger, garlic, and water in a blender and pulse until liquified.
    Rough chop the chestnuts.
    Mix all seasoning paste ingredients together and let stand about one hour to let the flavors meld.

    Seperate the lettuce leaves and wash well in cold water.
    Rinse the Perilla leaves in cold water.
    Sprinkle salt over all leaves (lettuce and perilla) and let stand about 1 hour.
    Rinse the leaves in cold water, then hand tear them into bite sized pieces.
    Rough chop the green onions.
    Mix the chopped green onions with the leaf mix in a large bowl.
    Add the seasoning paste and mix well.
    Place in a jar or other lidded container and refrigerate.

    Drizzle lightly with the vinegar just before serving. Use lemon or lime juice instead of vinegar for variety.

    This dish may be eaten fresh, or after setting for about one week for a more "kimchi" like experience.

    1 Reply
    1. re: hannaone

      Thanks hannaone! Both recipes sound really great, can't wait to try it.

    2. Or it could have been some variation of this salad.

      Sangchu Geotjeori - Baby Lettuce Salad


      This salad is one of the ancient Korean ways of fixing fresh leaf lettuce.

      양념장 - Yangnyeomjang - Dressing
      The dressing for this salad is simply delicious and can be used on a variety of fresh greens.

      Servings: 4


      1 head leaf lettuce (red or green top)
      20 each Perilla/wild sesame leaves (kkaennip 깻잎)
      20 each crown daisy leaves (ssukgat 쑥갓)
      1 each Asian pear (approximately 12 ounces)

      3 cloves garlic
      1 tablespoon sesame oil
      1 tablespoon clear rice wine (cheongju 청주)
      1 tablespoon doenjang (Korean bean paste)
      2 tablespoons rice wine vinegar or distilled white vinegar
      3 teaspoons gochugaru (Korean hot red pepper powder)
      2 tablespoons freshly squeezed Yuja juice (Asian Citron 유자 - Substitute lemon or lime juice)
      1 tablespoon mul yeot (Korean malt syrup 물엿)
      1 tablespoon soy sauce
      1 tablespoon toasted sesame seeds
      1 each regular green onion
      1/2 teaspoon fresh ground black pepper

      1 each Hot green pepper
      1 each Hot red pepper
      2 tablespoons toasted pine nuts




      Place the sesame seeds in a dry pan over medium to medium low heat and slowly toast until lightly browned.

      Mince the garlic.

      Fine chop the green onion.

      Place the garlic, sesame oil, and doenjang in a large bowl, mix well, and let stand about five minutes.

      Add the rest of the ingredients and mix well.

      Dressing may now be refrigerated for use at serving time.


      Tear the lettuce into bite size pieces.

      Cut the kkaenip into narrow strips.

      Cut the ssukgat into bite size pieces.

      Slice the Asian Pear into medium slices (about 1/8 to 1/4 inch thick), then cut each slice into narrow strips.


      Place the pine nuts in a dry pan over medium to medium low heat and slowly toast until lightly browned.

      Remove stem from the peppers, rinse in cold water, then cut in half from top to bottom.

      Slice each half into thin "threads" from top to bottom.


      Place the greens into a large bowl and gently toss.

      Drizzle with dressing, and gently toss again.

      Add pear strips and toss once more.

      Divide into serving bowls and sprinkle with garnish.

      Serve immediately.

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