Yoon Yi-ryeon's eolgari mulkimchi

Cooking tips 💡

• Adding an appropriate amount of flour paste to the water kimchi broth completely removes the raw grassy smell of the cabbage and softens the flavor of the broth.
• Adding a small amount of soju prevents a film from forming on the surface of the broth or becoming cloudy, keeping the cabbage crunchy for a long time.
• Instead of squeezing the radish into a very fine juice, grinding it coarsely allows it to blend with the other ingredients, providing a fresher taste and a better texture.
• Choose young and tender eolgari cabbage so that it is crunchy and not tough.

Recommended for 🙋

• ⭐Those who want to easily make crunchy and refreshing water kimchi.
• ⭐Those looking for a clean soup side dish to stimulate their appetite during the hot summer.
• ⭐Those who want to easily make water kimchi with basic seasonings without complex ingredients.