Dumbeong Kimchi
Clear and Refreshing Dumbeong Kimchi without Starch Paste! A Unique Napa Cabbage Kimchi Recipe Unlike Regular Pogi Kimchi
Introducing Dumbeong Kimchi, a type of traditional kimchi traditionally enjoyed in colder regions like Gangwon-do or Northern Korea. Unlike the rich kimchis of the southern regions, this style uses less salt and seasoning. Some variations omit fermented seafood (jeotgal) and season only with salt, while others skip the starch paste and broth, using only basic seasonings mixed with plain water. As kimchi-making methods vary, so too can the way Dumbeong Kimchi is prepared. It’s called ‘Dumbeong’ (meaning ‘plop’ or ‘submerge’), ‘Pongdang’ (splash), ‘Teombeong’, or ‘Deumbeureong’ Kimchi, reflecting the way the cabbage is submerged in the kimchi brine. With less gochugaru (chili powder), garlic, and ginger, and intended for storage, it tends to be a bit saltier, but its clear and refreshing taste is exceptional. This recipe guides you through making Dumbeong Kimchi with a rich flavor enhanced by pollack (hwangtae) broth. (Reference video: https://youtu.be/lGVsmM4u9VI)
Ingredients
- 3 medium-sized salted napa cabbage heads (pre-salted and ready)
- 1 Korean radish (about 500g)
- 1 pear (or 2 if small)
- 100g green onions (a handful)
- 1 medium onion
- 150g crown daisy (cheonggat)
- 120g water parsley (minari)
- 100g garlic (approx. 7-8 Tbsp minced)
- 1/2 Tbsp ginger (minced)
- 1 cup anchovy sauce (200ml)
- 2 cups gochugaru (Korean chili powder, approx. 200g)
- 1/2 cup coarse sea salt (approx. 100g, adjust to taste)
- 2L dried pollack (hwangtae) broth
Cooking Instructions
Step 1
First, prepare 3 medium-sized napa cabbage heads that have already been salted. For instructions on how to salt the cabbage, please refer to another post on ‘Making Kimchi with 3 Cabbage Heads’. Ensure they are well-salted and ready.
Step 2
Make the hwangtae (dried pollack) broth to add a deep, refreshing flavor. In a pot, combine 2-3L of water with 2 cleaned hwangtae heads, 25g of dried kelp (dashima), and a handful of green onions. Bring to a boil. Once boiling vigorously, remove the kelp after 5-10 minutes. Cover the pot and simmer on medium-low heat for another 20 minutes. Let it cool completely. (If you don’t have hwangtae heads, you can make the broth with just kelp and green onions.)
Step 3
The Korean radish will add a crisp texture. Divide the radish into two portions: one half will be blended for the sauce, and the other half will be julienned into thin strips.
Step 4
Cut the pear and onion into manageable pieces for blending. Also, prepare the portion of radish intended for blending.
Step 5
Place the cut radish, pear, and onion into a blender. Add a small amount of water and blend until very smooth. Strain this mixture through a fine sieve or cheesecloth to extract the liquid. This juice will make the kimchi brine refreshingly delicious.
Step 6
Prepare the remaining ingredients for the kimchi filling. Along with the julienned radish, cut the water parsley, green onions, and crown daisy into short pieces, about 2-3cm long. These will add a wonderful aroma and enhance the kimchi’s flavor.
Step 7
Now, let’s make the seasoning paste. In a large bowl, combine the julienned radish, chopped water parsley, green onions, and crown daisy. Add the gochugaru, minced garlic, minced ginger, anchovy sauce, and the strained juice from step 4. Mix well. Pour in the cooled hwangtae broth (2L) to create a moist and somewhat thin seasoning mixture. Season with coarse sea salt at this stage. (Since you’re using anchovy sauce and sea salt, taste and adjust the saltiness gradually rather than adding too much at once.)
Step 8
Place the prepared salted napa cabbage into a large bowl or kimchi container. Pour the thin seasoning mixture from step 6 over the cabbage. Gently toss the cabbage to ensure the seasoning is distributed between the leaves. Dumbeong Kimchi is easy to mix because the seasoning is watery, and you don’t need to meticulously stuff the filling. It feels like you’re just ‘plop’-ing the cabbage into the seasoned brine.
Step 9
Arrange the seasoned cabbage neatly in a clean kimchi container. Pour any remaining seasoned brine from the bowl into the container. Seal the container tightly and store it in the refrigerator. While you can enjoy it immediately, allowing it to ferment in the refrigerator for a day or two will deepen the flavors and make it even more deliciously refreshing.
