Crisp and Refreshing Mul-kimchi (Water Kimchi)
Altoran Im Sung-geun’s Secret Recipe for Long-Lasting Crisp Mul-kimchi
Introducing Altoran chef Im Sung-geun’s special Mul-kimchi recipe that stays crisp and refreshing for a long time without getting mushy. I tried making it myself!
Ingredients- Napa Cabbage: 500g
- Radish: 500g
- Scallions (young green onions): 5 bunches
- Red chili peppers: 3 pcs
- Coarse salt: 3 Tbsp
- Fish sauce (anchovy or sand lance): 5 Tbsp
- White sugar: 3 Tbsp
- Plum extract (instead of sugar): 5 Tbsp
- Minced garlic: 4 Tbsp
- Minced ginger: 1 Tbsp
- Fine red chili powder: 5 Tbsp
- Cold water: 2.5L
Cooking Instructions
Step 1
First, prepare the main ingredients for the Mul-kimchi: radish and napa cabbage. Peel the radish and cut it into bite-sized pieces, about 2cm in length. Cut the napa cabbage into similar, large pieces. Sprinkle the coarse salt evenly over the cut radish and cabbage, and let it brine for 30 minutes. Stirring them halfway through will ensure even salting.
Step 2
Here’s the secret to delicious Mul-kimchi that lasts! We’ll use boiled water. Pour 2.5L of fresh water into a pot and bring it to a rolling boil over high heat. Once boiling, turn off the heat and let it cool down significantly. Remove the seeds from the red chili peppers and slice them thinly. Trim the roots of the scallions and cut them into about 3-4cm lengths.
Step 3
Now, let’s make the flavorful seasoning paste. Place the fine red chili powder (5 Tbsp), minced garlic (4 Tbsp), and minced ginger (1 Tbsp) into a cheesecloth or a reusable sachet. Gently knead them in a bit of water to release the color and flavor, creating a clear chili liquid. This method prevents the broth from becoming cloudy and keeps the taste clean. In a separate bowl, mix the fish sauce (5 Tbsp), white sugar (3 Tbsp), and plum extract (5 Tbsp) which will be used instead of sugar. Stir well.
Step 4
Rinse the brined radish and cabbage lightly under running water just once to remove excess salt. Avoid rinsing too vigorously, as it can diminish the crispness. Lightly drain the excess water from the rinsed vegetables and arrange them neatly in your kimchi container.
Step 5
Pour the pre-boiled and cooled water over the vegetables in the kimchi container. Ensure the water covers the vegetables sufficiently.
Step 6
Finally, artfully arrange the sliced red chili peppers and scallions on top of the vegetables in the container. This adds visual appeal and enhances the flavor. You can mix it gently and enjoy immediately, or refrigerate it for a refreshingly cool treat. Your crisp and refreshing Mul-kimchi is ready!
