Spring Delicacy! Crispy and Spicy Dolnamul Water Kimchi Recipe
A refreshing spring water kimchi with a delightful crunch and spicy broth, made with seasonal dolnamul (stonecrop)
This recipe features dolnamul (stonecrop), a precious herb that’s only available for a short time in spring. While it’s often enjoyed simply dressed with gochujang sauce, this water kimchi is perfect for those who prefer a different kind of tang. We’ve added plenty of spicy Cheongyang peppers to create a uniquely bold and invigorating broth. It’s delicious when freshly made, but the flavors deepen beautifully over time, making it an excellent choice for a hangover cure! Don’t miss out on the fresh taste of dolnamul, a true taste of spring. Make it before the season ends! Enjoy your delicious weekend! ♡
Main Ingredients- 1 pack Dolnamul (stonecrop, approx. 100-150g)
- 243g Korean radish (Mu)
- 1 cucumber
- 4 Cheongyang peppers (spicy Korean chili peppers)
- A little bit of spring onion or green onion
- 1 Tbsp coarse sea salt (for salting radish and cucumber)
Sweet Rice Paste- 3 Tbsp glutinous rice flour
- 1 cup water (200ml)
Broth Seasoning- 2 and 1/2 bowls cold water (approx. 500ml)
- 2 Tbsp coarse sea salt (or adjust with regular salt/fish sauce to taste)
- 1/2 tsp MSG or other umami seasoning (optional)
- 3 Tbsp prepared sweet rice paste
- 3 Tbsp glutinous rice flour
- 1 cup water (200ml)
Broth Seasoning- 2 and 1/2 bowls cold water (approx. 500ml)
- 2 Tbsp coarse sea salt (or adjust with regular salt/fish sauce to taste)
- 1/2 tsp MSG or other umami seasoning (optional)
- 3 Tbsp prepared sweet rice paste
Cooking Instructions
Step 1
First, prepare the sweet rice paste and let it cool. In a pot, combine 3 Tbsp of glutinous rice flour with 1 cup of water. Whisk until smooth, ensuring there are no lumps. Cook over medium-low heat, stirring constantly with a wooden spoon. Once it thickens and turns slightly translucent, remove from heat and let it cool completely.
Step 2
Gently rinse the dolnamul under running water. Make sure to remove any soil. Place it in a colander to drain. Be careful not to crush the leaves when washing.
Step 3
Peel the Korean radish, wash it thoroughly, and slice it into thin, bite-sized pieces (about 0.5cm thick). Uniform slices make for a visually appealing kimchi.
Step 4
Wash the cucumber well, trim the ends, and slice it into similar bite-sized pieces (about 0.5cm thick) as the radish. If the cucumber has many seeds, the broth might become cloudy, so consider using cucumbers with fewer seeds or scooping out the seedy part.
Step 5
In a large bowl or container, add the sliced radish. Sprinkle 1 Tbsp of coarse sea salt over it and gently toss to coat. Let it sit for 15-20 minutes to salt. Toss it once halfway through to ensure even salting. The radish is ready when it becomes slightly translucent and tender.
Step 6
In a separate bowl, add the sliced cucumber. Sprinkle 1 tsp of coarse sea salt and toss lightly. Let it sit for only about 10 minutes. Cucumbers can become mushy if over-salted, so be mindful of the time.
Step 7
Trim and clean the spring onions, then cut them into 5-7cm lengths. Remove the stems from the Cheongyang peppers, shake out most of the seeds, and then slice them thinly on the diagonal. Removing the seeds will reduce the spiciness, making it more palatable for everyone. If you want to remove even more seeds, you can rinse them under cold water.
Step 8
Add the prepared dolnamul, sliced spring onions, and Cheongyang peppers to the container where you will make the water kimchi. Lightly squeeze out the excess liquid from the salted radish and cucumber before adding them.
Step 9
In the completely cooled sweet rice paste, mix in 2 and 1/2 bowls of cold water, 2 Tbsp of coarse sea salt (or adjust to your taste), and 1/2 tsp of optional umami seasoning. Taste the broth and add more salt if needed. Pour this seasoned broth over the ingredients in the container. Ensure the broth covers all the ingredients. Let it ferment at room temperature for about a day, then store it in the refrigerator and enjoy it chilled. Happy cooking!
