Crisp and Refreshing Chili Water Kimchi
Summer Solstice Special! Homemade Chili Water Kimchi Just Like a High-End Korean Restaurant!
As the summer heat peaks, we often crave hearty, warming dishes. This refreshing water kimchi is the perfect palate cleanser to accompany those rich meals. Made with fresh, crisp green chilies when they are in season, this kimchi boasts a delightful crunch and a cool, invigorating broth. It’s incredibly easy to make, requiring minimal brining and fermentation time. Its clean, refreshing flavor profile makes it a versatile side dish that pairs wonderfully with any meal. Gifting this homemade chili kimchi during the peak season is a guaranteed way to receive compliments, even with minimal effort! It’s a dish that will surely impress guests at dinner parties or housewarmings. Let’s reveal the secret to becoming a culinary hero with this simple recipe!
Ingredients- 20 Korean green chilies (or other crisp green chilies)
- 1/2 medium daikon radish
- 1/2 medium carrot
- 2 Tbsp minced garlic
- 1 tsp grated ginger
- 4 Tbsp fish sauce (anchovy)
Broth Ingredients- 800g water
- 350g cooked sweet rice paste (juk)
- 15g sugar
- 20g coarse sea salt
- 40g plum extract (maesilcheong)
- 1 sheet dried kelp (dashima)
For the Sweet Rice Paste- 400g water
- 20g sweet rice flour
- 800g water
- 350g cooked sweet rice paste (juk)
- 15g sugar
- 20g coarse sea salt
- 40g plum extract (maesilcheong)
- 1 sheet dried kelp (dashima)
For the Sweet Rice Paste- 400g water
- 20g sweet rice flour
Cooking Instructions
Step 1
Wash the chilies thoroughly under running water and carefully remove the stems. This step ensures the filling can be easily inserted and makes the kimchi easier to eat later.
Step 2
Slit each chili lengthwise, making sure not to cut all the way through the stem end if possible. Gently scoop out the seeds using a small spoon or your finger. This creates a cavity for the filling, and taking care of the stem ensures the chili holds its shape.
Step 3
Peel the daikon radish and julienne it into thin, uniform strands using a mandoline or a sharp knife. Thinly sliced radish will cook more evenly and absorb flavors better.
Step 4
Julienne the carrot into similar thin strips as the radish. Carrots add a lovely color and a subtle sweetness to the kimchi.
Step 5
In a large bowl, combine the julienned radish and carrot. Mix them gently to ensure they are evenly distributed.
Step 6
Add the minced garlic, grated ginger, and fish sauce to the radish and carrot mixture. Gently toss everything together with your hands until well combined, forming the filling for the chilies. You can substitute anchovy fish sauce with other types like clear seafood brine, but anchovy sauce provides a rich umami flavor.
Step 7
Carefully stuff the prepared radish and carrot mixture into the hollowed-out chilies. If any moisture is released from the radish as you fill, gently spoon it into the chilies to keep them moist and flavorful.
Step 8
For the broth, the sweet rice paste should be quite thin for easy mixing. In a pot, whisk together the water and sweet rice flour until smooth, ensuring there are no lumps. Cook over medium-low heat, stirring constantly with a spatula, until the paste thickens slightly. Avoid using high heat, which can cause lumps.
Step 9
In a large container or bowl for the kimchi broth, combine the water, coarse sea salt, sugar, and plum extract. Stir until the salt and sugar are fully dissolved. Then, add the prepared thin sweet rice paste and mix well to create the kimchi broth.
Step 10
Rinse the sheet of kelp and add it to the kimchi broth. The kelp will infuse the broth with a deep, refreshing umami flavor. You can remove the kelp after about 30 minutes to an hour, or leave it in longer for a more pronounced flavor.
Step 11
Arrange the stuffed chilies in a fermentation container. Pour the prepared broth over the chilies, ensuring they are fully submerged. Let the kimchi sit at room temperature for about 6 hours to begin fermentation. Afterward, transfer the container to the refrigerator and let it chill for at least another day. While it’s delicious immediately, allowing it to ferment in the fridge for a day will deepen the flavors beautifully.
