Refreshing Purslane Water Kimchi (Dolnamul Mul Kimchi)
How to Make Purslane Water Kimchi: Using Donnamul, Dotnamul, Benefits of Purslane, and Delicious Purslane Recipes
Enjoy a refreshing taste of spring with this light and fragrant Purslane Water Kimchi. Made with tender purslane, it offers a delightful crisp texture and a tangy, invigorating broth.
Main Ingredients
- 150g Purslane
- 1 Tbsp Vinegar
- 90g Radish (about 1/4 small radish)
- 1/2 Apple
- 10 stalks Water Parsley (Minari)
- 8 Dried Red Dates
Kimchi Broth Seasoning
- 1 Tbsp Sweet Rice Flour
- 5 cups Water (1L)
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup
- 2 Tbsp Fish Sauce (Kanari Aekjeot)
- 1 Tbsp Soy Sauce or Salt (adjust to taste)
- 2 Tbsp Plum Extract (Maesilcheong)
- A pinch of New Sugar or Sugar (for sweetness adjustment)
- 1 Tbsp Sweet Rice Flour
- 5 cups Water (1L)
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup
- 2 Tbsp Fish Sauce (Kanari Aekjeot)
- 1 Tbsp Soy Sauce or Salt (adjust to taste)
- 2 Tbsp Plum Extract (Maesilcheong)
- A pinch of New Sugar or Sugar (for sweetness adjustment)
Cooking Instructions
Step 1
First, carefully trim and clean the purslane. If harvested from a garden, gently brush off any soil. Remove any yellowed leaves or withered parts. If purchased, it’s usually clean, so you can proceed to washing.
Step 2
Rinse the cleaned purslane multiple times under cold running water to remove all dirt. After draining, soak the purslane in water with 1 tablespoon of vinegar for about 10 minutes. This helps sterilize and tenderize the leaves. Afterward, rinse it lightly one more time and drain thoroughly using a colander.
Step 3
Prepare the sweet rice flour paste, which will form the base of the kimchi broth. In a pot, whisk together 1 tablespoon of sweet rice flour with 1 cup of cold water until smooth. Cook over medium-low heat, stirring constantly, until it thickens into a paste. Remove from heat and let it cool slightly. You can also use cooked rice paste (bap풀).
Step 4
Once the paste has cooled, transfer it to a large bowl. Add 1 tablespoon of red pepper flakes (gochugaru) and 4 cups of cold water. Stir well to combine. Adding gochugaru gives the water kimchi a subtle reddish hue and adds depth of flavor. If you prefer a clear, crisp broth, you can omit the gochugaru.
Step 5
Next, add 2 tablespoons of minced garlic, 1/2 tablespoon of ginger syrup, 2 tablespoons of fish sauce, 1 tablespoon of soy sauce or salt, 2 tablespoons of plum extract, and a pinch of new sugar (or regular sugar) to the bowl. Stir everything together until well incorporated. Use new sugar very sparingly, as too much can result in a bitter taste; a small amount provides a subtle sweetness. Taste and adjust the seasoning (salt or sugar) according to your preference. Let this broth sit for at least 30 minutes to allow the garlic and ginger flavors to infuse. For convenience, you can place the gochugaru, garlic, and ginger into a cheesecloth or broth bag and steep it in the liquid.
Step 6
Slice the radish into bite-sized pieces, approximately 1 to 1.5 cm square, similar in size to the purslane leaves. Avoid slicing too thinly, as they can break apart easily; slightly thicker slices are fine.
Step 7
Wash the apple thoroughly. Remove the core and slice it thinly, about 0.3 cm thick, leaving the skin on for added texture and color.
Step 8
Trim the water parsley (minari) by removing any yellow or wilted leaves. Cut the clean stems into 2 cm lengths. The aromatic water parsley will add a fresh note to the water kimchi.
Step 9
Wash the dried red dates. Remove the pits and then slice them thinly into julienne strips. The dates will add a natural sweetness and a beautiful reddish tint to the kimchi.
Step 10
In a large bowl, gently combine the prepared purslane, sliced radish, apple, water parsley, and red dates. Mix carefully to avoid breaking the ingredients. The goal is to gently blend them together while preserving their individual textures.
Step 11
Place the mixed ingredients into a kimchi container or serving vessel. Then, pour the seasoned broth through a fine-mesh sieve over the ingredients. This method ensures a clear broth while keeping the solids neatly contained. Alternatively, you can use a broth bag for the aromatics and pour the infused liquid directly over the vegetables.
Step 12
Cover the container and let it ferment at room temperature for about one day. Once fermentation begins, transfer it to the refrigerator to chill. Purslane water kimchi is best enjoyed fresh rather than aged for a long time. You can start eating it even before it’s fully fermented. It’s recommended to consume it within 3-4 days when stored in the refrigerator.
