Refreshing Spring Delight: Crisp Stonecrop Kimchi (Dolnamul Mulkimchi)
How to Make Refreshing Stonecrop Kimchi with Springtime Dolnamul and Its Health Benefits
Today, we’re making a delicious and refreshing Dolnamul Mulkimchi, a type of watery kimchi, using stonecrop (Dolnamul) that grows abundantly in spring. This dish is a springtime favorite, perfect for a light and flavorful side. We’ll also explore the health benefits of Dolnamul, a fantastic seasonal vegetable.
Main Ingredients- Stonecrop (Dolnamul) 100g
- Radish 100g
- Onion 100g
- Green Onions 5 stalks
- Carrot 30g
Kimchi Broth Ingredients- Red Pepper Flakes 1 Tbsp
- Fish Sauce 1 Tbsp
- Flour 1.5 Tbsp
- Water 2 cups (400ml)
- Minced Garlic 1 Tbsp
For Washing Stonecrop- Vinegar 1 Tbsp
- Red Pepper Flakes 1 Tbsp
- Fish Sauce 1 Tbsp
- Flour 1.5 Tbsp
- Water 2 cups (400ml)
- Minced Garlic 1 Tbsp
For Washing Stonecrop- Vinegar 1 Tbsp
Cooking Instructions
Step 1
Gently wash the stonecrop several times under running water. Then, prepare a soaking solution by mixing 1 tablespoon of vinegar with 2 cups of water and soak the stonecrop for about 5 minutes. This step helps remove any remaining dirt or tiny insects. After soaking, rinse thoroughly again under cold running water and drain well in a colander. Be careful not to squeeze too hard, as this can make the stonecrop wilt.
Step 2
Peel the radish and slice it thinly into bite-sized pieces (nabak-style). For the carrot, slice it thinly and use a small cookie cutter to create decorative shapes for a more appealing presentation. Thinly slice the onion and cut the green onions into 3-4 cm lengths. These colorful vegetables add visual appeal and enhance the flavor.
Step 3
In a small saucepan, whisk together 1.5 tablespoons of flour with 2 cups of water until smooth. Cook over medium-low heat, stirring constantly to prevent lumps, until the mixture thickens into a smooth paste (flour slurry). Remove from heat and let it cool slightly. Once cooled a bit, sift 1 tablespoon of red pepper flakes through a fine-mesh sieve into the slurry. This ensures the color is evenly distributed without any clumps.
Step 4
Once the flour slurry has cooled completely, add the sifted red pepper flakes, 1 tablespoon of fish sauce, and 1 tablespoon of minced garlic. Mix well to combine. Taste the broth and adjust the seasoning if needed, adding a little more fish sauce for saltiness. This creates the flavorful base for your kimchi.
Step 5
In a large bowl, combine the prepared stonecrop, sliced radish, decorative carrots, sliced onions, and chopped green onions. Gently toss them together. Pour the prepared kimchi broth over the vegetables, ensuring everything is well coated. Mix gently to avoid bruising the ingredients and to maintain their crisp texture.
Step 6
Your delicious Dolnamul Mulkimchi is ready to be enjoyed! While it’s perfectly fine to eat immediately, letting it sit at room temperature for about a day and then refrigerating it will allow the flavors to meld and deepen, resulting in a wonderfully refreshing taste. Enjoy this taste of spring with a satisfying bowl of kimchi that pairs perfectly with rice!
Step 7
On days when you don’t feel like making soup, a refreshing bowl of this tangy and savory Dolnamul Mulkimchi is all you need to complete a meal. The crisp texture and clean broth will leave your palate feeling refreshed, making it an ideal accompaniment to rice.
Step 8
This Dolnamul Mulkimchi is a springtime staple that I make every year! It’s wonderful to be able to create such a delightful dish using fresh, seasonal stonecrop. It’s not complicated at all, so I encourage you to give it a try.
Step 9
Besides mulkimchi, stonecrop is also delicious when seasoned as a spicy salad (Dolnamul Muchim) or added to bibim guksu (spicy mixed noodles). Given its numerous health benefits, especially during spring, it’s a vegetable worth incorporating into your diet regularly.
Step 10
Stonecrop, along with shepherd’s purse and chives, is one of the quintessential spring vegetables. It’s known for its high water content and satisfying crunch, making it best enjoyed fresh. It’s rich in calcium, phosphorus, and Vitamin C, which are beneficial for combating spring fatigue. While often overlooked due to its commonality, stonecrop is a valuable ingredient for spring health. It’s definitely a treasure I’ll be enjoying more often!
