Mul Kimchi

Nutrition · per serving

Steps

1. 1

   Wash rice thoroughly twice, reserving the second rinse water. Pour the rice-rinse water into a small saucepan, add salt and sugar, and bring to a full boil. Boil for 5 minutes, then remove from the heat and cool until lukewarm.

   250 ml, from thoroughly washed rice rice-rinse water5 g fine sea salt4 g granulated sugar
2. 2

   While the broth cools, place the daikon, carrot, green onion, garlic, ginger, and optional chili flakes in a clean heatproof container. Toss gently so the aromatics coat the vegetables.

   180 g, cut into thin matchsticks daikon radish50 g, cut into thin matchsticks carrot2, sliced into 4 cm pieces green onion1 clove, finely grated garlic5 g, finely grated fresh ginger1 g, optional Korean chili flakes
3. 3

   Pour the lukewarm rice broth over the vegetables. They should be mostly submerged; press them down gently with a clean spoon. Do not add the broth while boiling, or the vegetables will soften excessively.

4. 4

   Cover and refrigerate for 10 minutes for a fresh, lightly tangy quick version. For a genuinely fermented flavor, leave it covered at room temperature for 12 to 24 hours, then refrigerate, though this longer fermentation is outside the stated cooking time.

5. 5

   Serve chilled in shallow bowls, distributing both the crisp vegetables and plenty of broth. Keep refrigerated and consume within 3 days.

Origin & History

Mul kimchi is a Korean water kimchi made with vegetables suspended in a seasoned, tangy broth. Rice-based liquid has long been used in Korean cooking to add gentle body and sweetness, while fermentation develops the characteristic acidity and light fizz.