Kim Dae-seok's Barley Yeolmu Mul Kimchi

Cooking tips 💡

• The tips of the tender yeolmu leaves can easily give off a raw smell, so it's best to trim them off generously when prepping.
• When making water kimchi, use neulbori barley rather than waxy barley for a much deeper, nuttier broth that doesn't become mushy.
• Adding onion and green onion as additional ingredients will dilute the broth's saltiness, so adjust the initial kimchi broth to be slightly on the salty side.

Recommended for 🙋

• ⭐Cooking beginners who find making flour paste bothersome or often fail at achieving the right taste for water kimchi.
• ⭐Those who frequently enjoy refreshing yeolmu noodles or yeolmu bibimbap by mixing with thin wheat noodles.
• ⭐Those who want a cool, refreshing broth to revive lost appetite on hot days.