Refreshing and Crispy Water Radish Kimchi (Mu Mul Kimchi)
How to Make Refreshing Mu Mul Kimchi
Discover the best way to make a cool and crunchy Mu Mul Kimchi. This recipe utilizes the brine from salting the radish, creating a deeper, refreshing flavor without needing a separate kimchi pot. Perfect for a light side dish on hot days!
Main Ingredients
- 1 Korean radish (Mu)
- 1 cucumber
- 1/2 pear (for sweetness and aroma)
- 1/4 onion (for sweetness and flavor)
- 1/4 apple (for a sweet and sour taste)
- 1/2 cup garlic, finely minced
- 3 Cheongyang chili peppers (or to taste)
- 1/2 bunch chives
Cooking Instructions
Step 1
Enjoy this refreshing Mu Mul Kimchi chilled with ice cubes floating in it. It’s incredibly cool and crisp! Shall we get started and make this delicious kimchi?
Step 2
First, wash the Korean radish thoroughly. You can cut it whole, or into large half-moon shapes. Lightly salt the cut radish to help it soften. Letting it sit for about 20-30 minutes is ideal. Don’t discard the liquid after salting; we’ll be using this brine directly for our kimchi broth!
Step 3
After lightly salting the radish and collecting its brine, add purified water or cooled boiled water to the reserved radish brine until the radish is submerged. This will form the base of your kimchi broth. Now, season the broth with salt to taste and add sugar for a touch of sweetness. Adjust the seasoning as you taste.
Step 4
While you can add the Cheongyang chili peppers whole, for a more intense spicy flavor, remove the seeds and thinly slice them. Feel free to add more if you like it extra spicy. Chop the chives into bite-sized pieces (about 3-4 cm long) and add them to the mix. Finally, stir in the vinegar. The vinegar helps maintain the radish’s crisp texture throughout, preventing it from becoming soggy. For added natural sweetness and depth, you can blend or julienne the pear, onion, and apple and add them to the kimchi. Gently mix all the ingredients together, and your delicious Mu Mul Kimchi is ready to be enjoyed!
