Kim Dae-seok's Minari Kimchi

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.