Easy and Refreshing White Kimchi (Mool Kimchi)
Easier than Dongchimi! How to Make Crisp and Refreshing Mool Kimchi
Hello everyone! This is Jin-ok Kim. That refreshing white kimchi served at Korean fine dining or galbi restaurants – it’s Mool Kimchi! This recipe is a favorite that beginners often succeed with, according to many reviews! While cabbage prices might be high after the holidays, why not try making Mool Kimchi with relatively inexpensive radishes? It’s much simpler than Dongchimi but just as delicious! Radishes at this time of year can have thick skins and a sharp, spicy taste. When preparing them, be sure to peel them thoroughly. To balance the spiciness, we’ll use sugar and salt when brining. If you’re using radishes with a natural sweetness, like winter radishes, you can reduce the amount of sugar slightly! You can also substitute sugar with alternatives like stevia or allulose if you prefer.
Ingredients
- 1 radish (approx. 1300g after peeling)
- 1 bunch scallions (approx. 80g)
- 1 red chili pepper (optional)
- 2 Korean green chilies (cheongyang peppers)
- 3200ml water
- 1/2 onion
- 1 stalk leek (white part only)
- 100g radish (for blending)
- 1 packet Korean pear juice (100ml)
- 3 Tbsp cooked rice (cold)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
For Brining the Radish
- 4 Tbsp coarse sea salt (60g)
- 3 Tbsp sugar (55g)
- 4 Tbsp coarse sea salt (60g)
- 3 Tbsp sugar (55g)
Cooking Instructions
Step 1
1. First, peel the radish thoroughly. Then, cut it into pieces about the thickness of a finger (approximately 0.7cm thick). The radish skin can be quite thick and pungent at this time of year, so ensure it’s removed well. The weight of the radish after peeling should be around 1300g.
Step 2
2. Place the prepared radish in a kimchi container. Sprinkle evenly with 4 Tbsp coarse sea salt and 3 Tbsp sugar. Mix well and let it brine for 30 minutes. We will not rinse the radish after brining!
Step 3
3. While the radish is brining, let’s make the kimchi broth. Take 1 white stalk of leek, 1/2 onion, and about 100g of radish for blending. Chop them into pieces and place them in a blender. Add 3 Tbsp cold cooked rice, 1 packet (100ml) of Korean pear juice, and 200ml of water. Blend until smooth. If you don’t have Korean pear juice, you can use about 1/4 of a fresh pear, or even an apple as a substitute.
Step 4
4. Pour the blended mixture into a large bowl. Add 3L of water (bottled or filtered water), 3 Tbsp anchovy sauce, 3 Tbsp minced garlic, and 1/2 Tbsp minced ginger. Stir everything together well to create the refreshing Mool Kimchi broth.
Step 5
5. For the garnish, prepare about a bunch (80g) of scallions. Wash them and cut them into 2cm lengths. Soak the cut scallions in cold water for about 10 minutes. Soaking them helps prevent the scallions’ sap from leaching into the broth later, which can make the liquid slightly slimy, almost like mucus. (This is based on personal experience!)
Step 6
6. For the garnish, slice 1 red chili pepper and 2 Korean green chilies diagonally. The red chili pepper is optional. If you prefer an even clearer broth, consider using pickled chilies (as introduced recently) for a cleaner taste.
Step 7
7. Add the prepared scallions and chilies to the radish that has been brining for 30 minutes. Then, strain the Mool Kimchi broth through a fine sieve over the ingredients in the container. Press the remaining pulp in the sieve firmly with your hands or use a cheesecloth bag to extract all the liquid – don’t waste any precious flavor! Give the finished Mool Kimchi a good stir with a spatula in the container. Let it ferment at room temperature for about one day. Once you notice a slightly fermented aroma, taste it. If it’s too salty, add a little more water; if it’s too bland, add salt. If it lacks sweetness, add sugar or plum syrup to your liking. Then, refrigerate and enjoy! Tip: When tasting Mool Kimchi for the first time, aim for a slightly saltier broth than you think you want. This is because it will mellow out as it ferments for a day. The final taste check just before refrigerating is the key to avoiding mistakes!
