Kim Dae-seok's Minari Kimchi
A crisp, refreshing kimchi made without soaking, featuring a tangy, savory flavor enhanced with dried chili peppers and cold rice paste.
Ingredients needed 4 servings
Recipe
Cooking tips
- The leaves of minari (Korean water parsley) are delicate and easily bruised—use the stems primarily in kimchi and reserve the leaves for pancakes or side dishes.
- After soaking in vinegar water, rinse the mustard twice with cold water and ensure all moisture is fully removed.
- The kimchi tastes best after sitting in the refrigerator overnight, allowing the flavors to fully penetrate the mustard.
Recommended for
- Those seeking a fresh, crisp, and aromatic kimchi to energize during spring and summer months.
- People who want to use minari (Korean water parsley) in a more creative and flavorful way beyond simply blanching it as a side dish.
- Individuals looking to make a proper, quick kimchi without the hassle of boiling glutinous rice flour, using cold rice instead.
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