Yoon Yi-ryeon's yeoreum mak-kimchi

Cooking tips 💡

• If summer kimchi is seasoned only with gochugaru, it can taste heavy, so blending in fresh red chili peppers or soaked dried red chili peppers will bring out a refreshing flavor.
• The glutinous rice porridge must be cooled completely before mixing with the seasoning to ensure a beautiful gochugaru color and prevent any grassy smell.
• You must drain the cabbage as much as possible to prevent too much liquid from forming later.
• To add more umami, try adding a small amount of seafood powder or beef dashida. If you prefer a clean, refreshing taste, you can omit it.

Recommended for 🙋

• ⭐Those who want to taste crunchy and refreshing new kimchi during the summer when they are tired of aged kimchi.
• ⭐Those who want to quickly make clean and refreshing mak-kimchi with just one head of cabbage without complicated measurements.
• ⭐Those looking for a lighter and more refreshing summer kimchi than traditional winter gimjang kimchi.