Lee Won-il's Ssamchu Carbonated Mul-kimchi
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.
Ingredients needed 5 servings
Recipe
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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