Korean cuisine: Mul-kimchi (Water Kimchi) Recipe

Here's a recipe for Mul-kimchi (Water Kimchi), designed for an international audience:



Mul-kimchi (Water Kimchi) Recipe

Mul-kimchi is a refreshing and mild Korean kimchi known for its clear, briny broth. It's a great side dish, especially during warmer months.

Ingredients:

  • 1/2 head napa cabbage
  • 1/2 Korean radish (or daikon radish)
  • 1 cucumber
  • 1/2 bunch green onions
  • 5 cloves garlic
  • 1 thumb-sized piece ginger
  • 2 red chili peppers
  • 1/2 cup glutinous rice paste (2 tablespoons glutinous rice flour + 1 cup water)
  • Salt to taste
  • 2L water

Instructions:

  1. Prepare the Vegetables:
    • Separate the napa cabbage leaves, soak them in salt water, rinse thoroughly, and drain.
    • Thinly slice the radish and cucumber.
    • Cut the green onions into 2-inch lengths.
    • Thinly slice the garlic and ginger.
    • Slice the red chili peppers diagonally.
  2. Make Glutinous Rice Paste:
    • In a saucepan, combine the glutinous rice flour and water.
    • Cook over low heat, stirring constantly, until it thickens into a paste.
  3. Make the Kimchi Broth:
    • In a large bowl, pour 2L of water.
    • Add the glutinous rice paste, garlic, ginger, and salt to taste.
  4. Combine the Ingredients:
    • In a large bowl, combine the napa cabbage, radish, cucumber, green onions, and red chili peppers.
    • Pour the kimchi broth over the vegetables.
  5. Ferment:
    • Transfer the kimchi to a container and let it ferment at room temperature for about 1 day.
    • Then, refrigerate it to continue fermenting.
    • The time of fermentation depends on personal preference.

Tips:

  • For a sweeter broth, you can add grated apple or pear.
  • Add sliced green chili peppers for a spicier kick.
  • The broth amount is very important for this recipe.