Refreshing Water Kimchi with a Hint of Green Chili
Creating Elegant Water Kimchi Enhanced with Fragrant Green Chilies
This water kimchi, reminiscent of a delightful dish served at a traditional Korean restaurant in Yeosu, is a perfect addition to your table. Its refined taste, enhanced by the subtle aroma of green chilies and a satisfying crunch, will elevate any meal.
Main Ingredients- 3 medium radishes (daikon)
- 6 green chilies
- 1/2 medium onion
- 1/4 pear
- 3 tablespoons all-purpose flour
- 1 liter water
- Coarse salt (for brining radishes)
- Coarse salt (for seasoning, optional)
Cooking Instructions
Step 1
First, let’s make the flour slurry. Pour 1 liter (about 4 cups) of water into a pot and bring it to a boil. Once boiling, sift in 3 tablespoons of all-purpose flour while stirring continuously to prevent lumps, creating a smooth slurry. (This is approximately 1/4 cup of flour by volume in a standard Korean cup). Cook and stir with a spatula or ladle for about 1 minute until it thickens slightly. Remove from heat and let it cool completely.
Step 2
While the flour slurry is cooling, we can prepare the other ingredients. This step helps save time by multitasking.
Step 3
Wash the radishes, peel them, and cut them into pieces about 5-7 cm long. Aim for a thickness of about 0.7-1 cm so they remain crisp when eaten. Avoid slicing them too thinly.
Step 4
Place the cut radishes in a bowl and sprinkle evenly with 2 tablespoons of coarse salt (measured with a 25ml spoon). Let them brine for 15-20 minutes. The radishes are ready when they become slightly translucent and tender.
Step 5
While the radishes are brining, gently toss them halfway through to ensure even salting. This step helps the radishes absorb the salt better and become crispier.
Step 6
Prepare the remaining vegetables for blending: 5 green chilies (set aside 1 for garnish), 1/2 onion, and 1/4 pear. Remove seeds and peel as needed, then chop them into manageable pieces.
Step 7
Pour the completely cooled flour slurry into a blender.
Step 8
Add the chopped onion, pear, and 5 green chilies to the blender, along with 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of plum extract, and 1 tablespoon of anchovy sauce. If you don’t have anchovy sauce, fish sauce or Korean soup soy sauce can be used as alternatives.
Step 9
Blend all the ingredients until smooth. Be careful not to over-blend, as it might diminish the fresh aroma of the green chilies.
Step 10
Pour the blended mixture into a cheesecloth or a fine-mesh sieve. Gently press to extract the clear liquid, discarding or reserving the solids for another use if desired. We need the clear brine for the water kimchi.
Step 11
Rinse the brined radishes under cold running water two to three times to remove excess salt. Drain them thoroughly in a colander. Taste and add a pinch of salt if needed after rinsing.
Step 12
Prepare the garnish: thinly slice the remaining 1 red chili and 1 green chili (seeds removed). You can slice them lengthwise or on an angle.
Step 13
In a kimchi container or large jar, add the drained radishes and sliced green chilies. Pour the clear liquid strained from the flour slurry and blended vegetables over them. Ensure the vegetables are well-submerged in the liquid.
Step 14
Finally, arrange the sliced red chili on top for garnish. Cover the container and let it sit at room temperature for about 1 day to begin fermenting. Then, refrigerate it for another 1-2 days to allow the flavors to meld. This will result in a wonderfully cool and delicious water kimchi. While it’s good fresh, letting it ferment slightly will enhance its depth of flavor.
