Kim Dae-seok's Kohlrabi Dongchimi
A refreshing instant dongchimi made without a blender, using the natural red broth from beets and crisp, sweet kohlrabi
Ingredients needed 6 servings
Recipe
Cooking tips
- Boiling beet with kombu removes its earthy aroma and results in a clearer, more refined color in the dongchimi broth.
- Crush garlic and ginger with the back of a knife instead of using a blender, and place them in a mesh bag—this keeps the broth clear and prevents cloudiness.
- For best flavor, let the finished dongchimi mature at room temperature for about two days before refrigerating.
Recommended for
- Those who need a refreshing broth kimchi when winter dongchimi runs out.
- People who want to try a unique dongchimi with beautiful color and crisp texture.
- Anyone seeking a clean, clear broth instant kimchi without using a blender.
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