Cultural background
This kimchi is great for eating cool in the summer, stimulating the appetite in hot weather. It is commonly made at home, and the unique refreshing broth of water kimchi is also good for hangovers.
Similar dishes
Yeolmu Kimchi
열무김치 · yeolmu-kimchi
Yeolmu is a type of kimchi made by mixing young radish with red pepper powder, garlic, and fermented seafood, and then fermenting it. It is characterized by its crunchy and refreshing taste. As fermentation progresses, it becomes more sour and savory. It is mainly eaten as a side dish and can also be enjoyed with noodles or bibimbap.
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.
Yeolmu Bibim Guksu
열무비빔국수 · Yeolmu-bibim-guksu
A spicy and refreshing noodle dish made by mixing boiled thin wheat noodles with yeolmu kimchi and gochujang dressing.
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.
Scallion Kimchi
파김치 · pa-gimchi
Scallion kimchi is made by seasoning scallions with red pepper powder and salted seafood, then fermenting them, characterized by a crunchy texture and spicy flavor. As fermentation progresses, it develops a sour taste and umami. It is typically served as a side dish with meat dishes.
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.
Goes well with
Ingredients
How it's made
- 1Wash the young radish clean and brine in salt.
- 2Mix the brined young radish with red pepper flakes, garlic, and ginger.
- 3Mix water and salt to create the broth and pour it over the young radish.
- 4Ferment at room temperature and then store in the refrigerator.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Does not use fermented seafood, so it is safe for vegans.
How to order
열무물김치 주세요
Yeol-mu-mul-gim-chi ju-se-yo
Please give me Young Radish Water Kimchi