Korean chima sanchu lettuce, and mitsuba (3-leaf).
And chick peas. What relation ? Oh, this :
This salad is always present with yakiniku (local version of Korean barbecue). It’s sanchu, chima sanchu for the erudite. Probably and respectively *lettuce* and *chrysanthemum lettuce* in Korean. Some say sanche. Depends on how you want to mispronounce your Korean…
Oh it’s a lettuce. No special taste. It is conveniently long-leafed to allow you to make a food wrap. Oak leaf lettuce and romaine can do the trick too.
Mitsuba is a Japanese herb. Not parsley, not coriander. Light and present. You often see it on miso soup.
Boiled chick peas, reheated with tomato paste, a little kochujang, garlic, ginger, stalks of mitsuba… and a good splash of rice vinegar at the end.
Boiled chick peas :
I think they are much better than canned ones. I find there is an aftertaste of can. Then the cans are “garbanzo”, big variety, which are used for Spanish stews, and I prefer the proper Middle East chick pea.
Wash dry chick peas and let them soak in water, about 4 times the volume of peas, during 6 hours at least (overnight is OK). Bring the peas and water to a boil. Take away the foam. Cover. Let boil slowly till peas are tender (check every 10 minutes after 30 minutes). I usually prepare a big batch and I freeze some in silicone muffin molds. Then I have ready to use portions of peas that can be thawed quickly in the microwave, due to their small round shape. I also let a few freeze on a tray, so they stay apart and I can take a few to garnish a dish.
Take 2 cups of cooked peas with their broth. Add 1 tbs of gochujang, about 2 tbs of tomato paste. Grate a little fresh garlic and fresh ginger. Reheat slowly. Add the cut stalks of mitsuba. I found the taste was too “sweet” and “dull” at that point, so I have poured about 3 tbs of Chinese black vinegar.
Serve with lettuce to wrap, and milled/pounded sesame seeds.
Bring the leaves.
Peas on sanchu, with mitsuba leaves and ground black sesame.