📝 About This Recipe
A true delicacy once reserved for Korean royalty, Insam-kimchi elevates the legendary medicinal ginseng root into a culinary masterpiece. This unique kimchi balances the natural, earthy bitterness of fresh ginseng with a complex, spicy-sweet porridge-based paste and aromatic herbs. It is a 'functional food' at its finest, offering a crunchy texture and deep umami flavors that evolve beautifully as it ferments.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Ginseng Roots (Susam) (cleaned, approximately 10-12 medium roots)
- 100 grams Korean Chives (Buchu) (cut into 2-inch lengths)
- 50 grams Minari (Water Dropwort) (optional, for a floral herbal note)
- 5-6 pieces Jujubes (Dried Red Dates) (pitted and thinly sliced into matchsticks)
- 4-5 pieces Chestnuts (peeled and thinly sliced)
The Porridge Base
- 2 tablespoons Sweet Rice Flour (Glutinous)
- 1 cup Water
- 1 tablespoon Sugar (to feed the fermentation)
Seasoning Paste
- 1/2 cup Gochugaru (Korean Red Chili Flakes) (adjust for spice preference)
- 4 tablespoons Fish Sauce (Anchovy or Sand Lance) (use high quality for best umami)
- 1 tablespoon Salted Shrimp (Saewoo-jeot) (finely minced)
- 3 tablespoons Garlic (finely minced)
- 1 teaspoon Ginger (grated)
- 1/4 cup Pear Juice (preferably Korean Shingo pear for natural sweetness)
👨🍳 Instructions
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1
Gently scrub the ginseng roots under cold running water using a soft brush to remove all dirt. Be careful not to break the fine 'hairy' rootlets as they contain significant flavor.
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2
Remove the 'head' (the hard top nub) of the ginseng root, as it is traditionally considered indigestible. Slice the main body of the roots diagonally into 1/8 inch thick slices, leaving the smaller rootlets whole.
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3
Place the sliced ginseng in a bowl and sprinkle with 1 tablespoon of coarse sea salt. Let it sit for 20 minutes to slightly soften the texture and draw out excess bitterness, then rinse once and drain thoroughly.
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4
Prepare the porridge: In a small saucepan, whisk together the sweet rice flour and water. Cook over medium-low heat, stirring constantly, until it thickens into a translucent paste (about 5 minutes). Stir in the sugar and let it cool completely.
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5
In a large mixing bowl, combine the cooled rice porridge with the Gochugaru. Let it sit for 10 minutes to allow the chili flakes to rehydrate and bloom into a deep red color.
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6
Add the fish sauce, minced salted shrimp, garlic, ginger, and pear juice to the Gochugaru mixture. Whisk until a smooth, thick paste forms.
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7
Add the sliced ginseng, jujubes, and chestnuts to the bowl with the seasoning paste. Toss gently by hand (wearing gloves is recommended) to ensure every piece is evenly coated.
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8
Add the Korean chives and minari. Fold these in very gently at the end; over-mixing chives can result in a 'grassy' smell.
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9
Taste a piece of ginseng. It should be salty, spicy, and slightly sweet. Adjust seasoning with a splash more fish sauce if needed.
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10
Pack the kimchi tightly into a sterilized glass jar, pressing down to remove air pockets. Leave at least 2 inches of headspace at the top.
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11
Let the jar sit at room temperature for 24 hours to kickstart fermentation, then move it to the refrigerator.
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12
Allow the kimchi to ripen in the fridge for at least 3-5 days before eating. The flavors will harmonize and the bitterness of the ginseng will mellow over time.
💡 Chef's Tips
Always use fresh (susam) ginseng rather than dried for this recipe to ensure a crisp, crunchy texture. If the ginseng is particularly bitter, you can soak the slices in milk or light salt water for 30 minutes before seasoning to mellow the flavor. Wear food-safe gloves when mixing to prevent the chili flakes from staining your hands and to keep the fermentation environment clean. Do not skip the rice porridge; it acts as the 'glue' for the spices and provides the necessary carbohydrates for healthy lacto-fermentation bacteria. For a vegan version, replace the fish sauce and salted shrimp with a high-quality soy sauce or vegan 'fish' sauce made from kelp broth.
🍽️ Serving Suggestions
Serve as a side dish (banchan) alongside Samgyetang (Ginseng Chicken Soup) for a double dose of healthy energy. Pair with grilled fatty meats like Galbi or Samgyeopsal; the bitterness of the ginseng cuts through the richness of the fat perfectly. Enjoy with a bowl of plain warm white rice and a drizzle of toasted sesame oil. Serve alongside a chilled glass of Baekse-ju (Korean glutinous rice wine infused with herbs) for a sophisticated pairing. Use the aged kimchi liquid as a base for a spicy vinaigrette for steamed fish.