Refreshing Gyeoulcho Mulkimchi (Winter Greens Water Kimchi)
A refreshing water kimchi made by salting savory winter cabbage greens and pouring over a clear flour broth infused with blended pear and red chili peppers.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This water kimchi is made by lightly salting winter cabbage greens, known for their distinct nutty, savory flavor, and pouring a clear flour broth over them. Blended pear and red chili pepper are strained through a sieve to keep the broth clean rather than gritty, and once fermented tangy, it pairs wonderfully with rice or noodles.
- Servings
- about 8–10 servings
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Winter cabbage greens (gyeoulcho)2 handfuls, 500 g (with both hands)
- Coarse sea salt1/2 cup
Other ingredients
- Onion1/2 (large)
- Large green onion (daepa)1 stalk
- Red chili pepper2
- Green chili pepper2
Seasoning
- Garlic8
- Red chili pepper4
- Ginger1/2 clove
- Korean pear1/2
- Fine salt3 tbsp
- Sugar1 tsp
Flour paste
- Flour4 tbsp
- Bottled water5 cups
- Bottled water15 cups
- Since they will be salted, stems of moderate thickness are good to use. Save very tender ones for seasoned salads.
- Salt for 1 hour 30 minutes to 2 hours. Turn them over about twice in between.
- Instead of red chili peppers, you can soak gochugaru in water and strain it through a sieve.
Steps
Trim the greens, cut into 4-5cm lengths, and wash thoroughly.
Add a handful of winter cabbage greens, sprinkle with a tablespoon of salt, then add another handful of winter cabbage greens and more salt.
Salt for 1 hour 30 minutes to 2 hours.
Turn them over about twice in between.
While they are salting, let's prepare the secondary ingredients and seasoning.
These are the secondary ingredients for the water kimchi. Julienne the onion, large green onion, red chili peppers, and green chili peppers.
It is also delicious if you blend the onion instead.
The red chili peppers will provide color. You can also soak gochugaru in water and strain it through a sieve instead.
We will also blend and add pear for a gentle sweetness.
Add 4 tbsp of flour and 5 cups of water to a pot, stir well so no lumps form, and cook the flour paste.
Pour 15 cups of bottled water into the flour paste, mix, and let it cool.
It is also delicious if you make the water kimchi using half bottled water and half anchovy broth.
Put the red chili peppers and ginger into a blender, add a little of the prepared flour water, and blend.
Blend the pear and garlic in the blender as well.
Place the blended red chili pepper and ginger into a sieve over the prepared broth and strain the chili liquid through.
If you add them straight into the water without straining, the water kimchi will look messy rather than neat.
Add the blended pear juice and garlic juice together as well.
Add salt and sugar to adjust the seasoning.
Adding a tiny bit of sweetener when making water kimchi or dongchimi makes it delicious.
Rinse the salted winter cabbage greens once or twice in clean water and drain.
Place the salted winter cabbage greens, julienned onion, large green onion, red chili pepper, and green chili pepper into a kimchi container and mix together.
Pour the prepared broth over the top.
Leave it at room temperature for a few days before eating.
Ppunwife's tips
- It is also delicious if you blend the onion instead.
- It is also delicious if you make the water kimchi using half bottled water and half anchovy broth.
- If you add them straight into the water without straining, the water kimchi will look messy rather than neat.
- Adding a tiny bit of sweetener when making water kimchi or dongchimi makes it delicious.
FAQ
What kind of winter cabbage greens should I choose for water kimchi?
Since they are salted for water kimchi, it is best to use ones of moderate thickness; very tender ones are better suited for seasoned salads.
Do you pour the blended ginger and red chili peppers directly into the broth?
Strain them through a sieve so only the juice goes in; this keeps the broth clear and clean rather than messy.
How can I add color if I don't have fresh red chili peppers?
You can thoroughly soak gochugaru in water and then strain it through a sieve to use the red chili water.
Is there a way to give the water kimchi broth a deeper flavor?
When diluting the flour paste, mixing bottled water and anchovy broth half-and-half enhances the umami flavor.
