Refreshing Spring Stone Salad Water Kimchi with Raspberry Extract
Refreshing Spring Stone Salad Water Kimchi with Raspberry Extract
A recipe for refreshing Stone Salad Water Kimchi, made with fragrant spring stone salad and sweet raspberry extract.
As spring arrives, fresh spring vegetables fill our tables! Today, we’re going to make a delicious Stone Salad Water Kimchi, featuring the crisp texture and sweet-and-sour taste of stone salad. We’ll make it even more special by adding raspberry extract, which enhances both the flavor and appearance. This recipe harmonizes fresh vegetables like cucumber, radish, stone salad, and minari with the aromatic raspberry, stimulating your appetite and helping to combat spring fatigue. Let’s create this visually appealing and incredibly tasty Stone Salad Water Kimchi together!
Kimchi Ingredients- Stone Salad (Dolnamul) 100g
- Radish 120g
- Cucumber 1/2
- Carrot 50g
- Minari (Water Parsley) 50g
- Minced Garlic 1 Tbsp
- Ginger Powder a pinch
Broth Ingredients- Sweet Rice Flour 1 Tbsp
- Dried Kelp 1 piece (approx. 5x5cm)
- Water 1 liter
- Coarse Sea Salt 2 Tbsp (adjust to taste)
- Fish Sauce or Tuna Extract 1 Tbsp (for umami)
- Raspberry Extract 1/4 cup
- Sweet Rice Flour 1 Tbsp
- Dried Kelp 1 piece (approx. 5x5cm)
- Water 1 liter
- Coarse Sea Salt 2 Tbsp (adjust to taste)
- Fish Sauce or Tuna Extract 1 Tbsp (for umami)
- Raspberry Extract 1/4 cup
Cooking Instructions
Step 1
First, wash all the vegetables for the kimchi (stone salad, radish, cucumber, carrot, minari) thoroughly and drain them. For the stone salad, gently clean the roots and rinse under running water multiple times.
Step 2
Now, let’s make the sweet rice flour paste for the broth. In a pot, combine 1 liter of water and the dried kelp. Bring to a boil, then remove the kelp. Whisk in 1 tablespoon of sweet rice flour until smooth, and cook over low heat, stirring constantly, to create a thin paste. Continuous stirring prevents lumps and ensures a smooth consistency.
Step 3
Strain the cooked sweet rice paste through a fine-mesh sieve to remove any impurities and let it cool completely. While the broth is still warm, dissolve 2 tablespoons of coarse sea salt in it. Taste the broth and adjust the seasoning with more salt or fish sauce to your preference.
Step 4
Wash the cucumber thoroughly. Lightly rub it with a bit of coarse salt; this helps to make the skin smooth and enhance its crispness. After washing, cut the cucumber in half lengthwise, then carefully scoop out the seeds with a spoon. Removing the seeds prevents the kimchi from becoming watery and contributes to a cleaner flavor.
Step 5
Slice the prepared vegetables into bite-sized pieces. For the cucumber, after removing the seeds, slice it thinly on an angle (about 0.5cm thick). Slice the carrot thinly, or use a small cookie cutter for decorative shapes. Cut the radish into pieces approximately 1.5cm x 5cm. For the minari, cut the stems into 5cm lengths to ensure a pleasant texture in the kimchi.
Step 6
In a large bowl, combine the stone salad, radish, cucumber, carrot, and minari. Gently mix them together. Add 1 tablespoon of minced garlic and a pinch of ginger powder, and toss to combine. Finally, pour in 1/4 cup of raspberry extract for color and flavor, along with the cooled sweet rice paste. Mix everything gently until all ingredients are well coated with the broth.
Step 7
After making the kimchi, it’s recommended to let it ferment at room temperature for about a day before refrigerating. This allows the ingredients to fully absorb the flavors of the broth, resulting in a richer taste. Once fermented, store it in the refrigerator and enjoy it chilled for a perfectly crisp, refreshing, and sweet Stone Salad Water Kimchi.
Step 8
This finished Stone Salad Water Kimchi is a wonderful side dish on its own, but it’s also delicious when seasoned and tossed as a salad. Stone salad, a common spring vegetable, is known for its ability to combat spring fatigue and boost energy, making it an excellent choice for this season. Enjoy a healthy and delicious meal filled with the fresh flavors of spring!
