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Mul Kimchi (Water Kimchi)

물김치

Mul Kimchi (Water Kimchi)
Rating:
Your rating: None Average: 4.5 (15 votes)
Author: umma
Date: 4-2-10
Servings: 30
Prep Time: 45 minutes
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Mul kimchi is a refreshing, slightly spicy kimchi immersed in water. It's nice to drink the broth, or to use the broth as a kind of cold soup base.

Recipe Ingredients:

  • 1 large napa cabbages (baechu 배추) approximately 1 l/2 - 2 lbs
  • 1 Korean radish (moo 무), about 1 lb - 1 1/2
  • 1 carrot
  • 1 small bunch of Korean watercress (minari 미나리)
  • 2 stalks of green onion
  • 1 red fresh hot pepper or threaded dried hot pepper (shilgochu 실고추)
  • 1 tbsp of minced garlic
  • 1 tsp minced ginger
  • 1 small yellow onion
  • 8 tsp of sweet rice flour (chapssalgaru 찹쌀가루)
  • 1 3/4 tbsp sea salt
  • 2 tsp of sugar
  • 8 cups of water
  • 1 tbsp pine nuts

Recipe Steps:

  • Slice the cabbage head in half, and separate all the leaves and wash. Slice into bite size pieces, approximately 1 l/2 x 1". Peel radish (moo 무) and cut into thin bite size slices as well.
  • Slice the rest of the vegetables -- cut carrots into small thin oblong discs and threaded red pepper into thin long pieces, matchstick style. Slice the yellow onion thinly and cut lengthwise. Slice the green onion with a bias cut. Cut the watercress (minari 미나리) stems into about 1/2" lengthwise and discard most leaves.
  • In a large bowl, put all of the cut vegetables and sprinkle lightly with salt with a shaker, tossing around the vegetables. Let sit for 15-20 min or so.
  • Make sweet rice flour broth (pulmul 풀물) by boiling 8 cups of water and adding 8 tsp of sweet rice flour (or regular flour if you don't have any). Stir rapidly with an egg beater. Bring it to a boil then turn the heat off and cool the pulmul. Set it aside.
  • Get a glass jar or large container ready (at least 1 gallon). Add all of the salted cut vegetables, green onion, garlic and ginger. Put 2 tbsp of coarse salt into the sweet rice flour broth and pour it into the jar -- it will fill the 1 gallon jar.
  • Keep the jar in a cool place like the garage or outdoors (not the refrigerator) for 2-3 days. Taste; if all is good, then store in the refrigerator. Mul kimchi is refreshing and is often eaten in the summer, like a cold soup. When serving, you can add pine nuts for garnish.

Serving Size: 30
Preparation Time: 45 minutes

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