Today’s dish is different from ordinary kimchi, it is a water kimchi that you can drink the juice like soup.
In Korea, water kimchi is eaten as a side dish, drunk in place of soup, or added as an ingredient to bibimbap or cold noodles.
It’s delicious to put somen noodles in water kimchi, isn’t it?
This time, we used paprika to make a recipe that even those who do not like spicy food can enjoy.
As the weather is going to get hotter, I think this recipe is sure to be a great hit.
Let’s start with the ingredients.
Ingredients ・800g (4 bundles) Shantung vegetables (or Japanese mustard spinach) ・Water kimchi base ・Brine ・1/4 onion (60g) ・5 green onions
RECIPE
1．
Cut Shandong greens into 4-5 cm pieces and wash.
2．
Make brine and soak for 30 minutes.
Brine
・1000ml water
・100ml natural salt
After 30 minutes, turn it over, soak it for another 30 minutes, and then wash it with water.
＊
If you use Japanese mustard spinach, soak it for a longer time.
Raise it in a colander and drain it.
3．
Make water kimchi base.
・1/2 apple (150g) ・1/2 onion (120g) ・150 radish ・1 red paprika (150g) ・30g (4 cloves) garlic ・15g ginger ・5 tbsp fish sauce ・3 tbsp shochu ・4 tbsp natural salt ・2500ml water
①
Make flour paste.
・500ml water
・4 tbsp flour
Put water and flour in a saucepan and heat, stirring to prevent spheres from forming.
When it boils, bring it to a boil for another minute, turn off the heat and let it cool.
②
Put paprika, garlic and ginger cut into 2 to 3 cm pieces in a food processor and turn.
③
Grate the apple, onion, and radish, reserving only the juice.
Combine ①, ②, ③ and the rest of the ingredients to finish the water kimchi soup.
4．
Cut the onions into julienne and the green onions into about 4 cm.
Add <2> and <4> to <Water kimchi base> and it’s done.
Leave it at room temperature (about 25 ° C) for 6 hours or more to ferment it before serving.
Please also refer to the video recipe👇👇👇
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Have a delicious day!
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