Lee Won-il's Ssamchu Carbonated Mul-kimchi

Name: Lee Won-il's Ssamchu Carbonated Mul-kimchi
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Cuisine: Korean
Ingredients: ssamchu, as needed; 1 pack of store-bought mul-kimchi seasoning; 500ml store-bought blended pear juice; 500ml plain carbonated water; some minced red chili pepper (for color)

A mul-kimchi that preserves the crunchiness of blanched ssamchu stems and maximizes the refreshing, fizzy taste with a special broth made from store-bought pear juice and carbonated water.

30 min Difficulty Normal side dish

Main ingredients

ssamchu (wrap cabbage)mul-kimchi seasoning pear juice carbonated water red chili pepper

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ssamchu (wrap cabbage)mul-kimchi seasoning pear juice carbonated water red chili pepper

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Cooking tips

If you use regular gochugaru (red pepper powder) in mul-kimchi, the broth will become cloudy and taste heavy like jjamppong soup; you must use fresh red chili pepper, either ground or minced, to keep the broth clear and clean.
Be careful not to submerge the ssamchu leaves completely in hot water, as they will overcook and turn into soggy greens. After blanching, cool them quickly to maintain crunchiness.

Recommended for

Those who want a clear, transparent broth that is fizzy and crisp, similar to clean dongchimi style.
Those who need a refreshing side broth to cleanse the palate when eating grilled meat or heavy dishes.

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Lee Won-il's Ssamchu Carbonated Mul-kimchi

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