Refreshing Mother’s Touch: Stone Parsley Water Kimchi
Refreshing Mother’s Touch: Stone Parsley Water Kimchi
Stone Parsley Water Kimchi (using a flour roux)
When my stomach acts up and I lose my appetite, my mother’s cooking always brings it back. This water kimchi, a summer favorite she always made for me, is a taste of her love. Mom, please live a long, healthy, and happy life! This water kimchi features the refreshing stone parsley and fragrant Korean parsley, creating a delightful crunch and a cool, invigorating broth. It pairs wonderfully with warm rice or noodle dishes, making it a hit with the whole family. Try making this simple yet delicious recipe at home.
Main Ingredients- Stone parsley (Donnamul) 1kg
- Korean parsley (Minari) 200g
- Spring onions 100g
- Red chili peppers 2
Cooking Instructions
Step 1
1. Thoroughly wash the stone parsley and Korean parsley. For the stone parsley, shake it under running water and then drain in a colander. Trim the leaves of the Korean parsley and wash the stems clean.
2. Cut the spring onions into 3-4cm lengths. Slice the red chili peppers diagonally or into rounds for color.
Step 2
3. Place the prepared stone parsley and Korean parsley in a large bowl. Add the red pepper powder, minced garlic, minced ginger, sliced spring onions, and red chili peppers. Add a pinch of coarse sea salt (for mixing) and MSG (Miwon), then gently mix everything together. Be careful not to overmix, as this can make the stone parsley mushy.
Step 3
4. Prepare the flour roux. In a pot, whisk together the flour and water until smooth. Bring to a boil over medium heat, stirring constantly. Once it thickens and bubbles, turn off the heat and let it cool slightly. (Adding it while piping hot can cook the vegetables, so let it cool down a bit first.)
5. Once the roux is ready, pour about half of it into the bowl with the mixed vegetables. Taste and add more if needed.
6. Adjust the seasoning. Add more coarse sea salt to achieve the desired saltiness. If you prefer a touch of sweetness, add a tiny pinch of sugar substitute (dangwon). Taste and adjust any seasonings as needed to suit your preference.
7. Let the water kimchi sit at room temperature for about a day to ferment, then refrigerate. This fermentation period allows the flavors to meld beautifully. The final touch, as always, is my mother’s loving touch!
