Mukeunji
Mukeunji is a type of kimchi made by fermenting napa cabbage seasoned with gochugaru, garlic, and fermented seafood for a long time, characterized by its deep and tangy flavor. Well-fermented mukeunji is primarily used in stews or stir-fried dishes, and the longer it ferments, the more effervescence it develops.
Cultural background
Mukeunji is kimchi that has fermented for a long time to create a deep flavor, and it is particularly consumed during winter when kimjang kimchi is maturing. In homes, it is mainly utilized in stews or stir-fried dishes.
Similar dishes
Mul Kimchi
물김치 · mul-gimchi
This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
Geotjeori
겉절이 · Geot-jeo-ri
A type of kimchi made with napa cabbage tossed with gochugaru, garlic, and salted seafood, characterized by its crunchy and fresh taste as it is not fermented.
Jang Kimchi
장김치 · jang-gimchi
Kimchi made by salting napa cabbage or radish with soy sauce, characterized by a less spicy and salty flavor compared to regular kimchi. As fermentation progresses, umami is enhanced.
Eggplant Kimchi
가지김치 · gaji-gimchi
Kimchi made by seasoning eggplant with red pepper powder, garlic, and salted seafood, then fermenting it. It features a crunchy texture and a spicy taste, and the sour flavor intensifies as fermentation progresses.
Seokbakji
섞박지 · Seokbakji
A kimchi made by fermenting radish and napa cabbage with red pepper powder, garlic, and salted seafood, characterized by a crunchy texture and spicy taste. The sour taste becomes stronger as fermentation progresses and is enjoyed as a side dish or used as an ingredient in stews.
Nabak Kimchi
나박김치 · nabak-kimchi
Kimchi made by thinly slicing radish and napa cabbage, seasoning them with red pepper powder and garlic, and then fermenting them with added water. It is characterized by its abundant broth, refreshing taste, and sour flavor.
Goes well with
Ingredients
How it's made
- 1Soak napa cabbage in salt to remove moisture.
- 2Mix gochugaru, garlic, and fermented seafood to make the seasoning.
- 3Evenly apply the seasoning on the napa cabbage.
- 4Place it in a kimchi container and ferment at room temperature.
- 5After sufficient fermentation, store in the refrigerator.
Nutrition
* Estimated values per serving.
Allergens
Not suitable for vegan or halal diets due to the use of fermented seafood.
How to order
묵은지 주세요
Mu-geun-ji ju-se-yo
Please give me mukeunji