Korean Sedum Water Kimchi
Quick answer
Dolnamul mul kimchi is a spring water kimchi fermented in a clear brine with sedum greens, Korean radish, Asian pear, and scallions.
What makes this special
- Dolnamul mul kimchi uses a cheesecloth to infuse subtle heat while keeping the sedum broth clear.
- Gochugaru in cheesecloth keeps broth clear while infusing subtle heat
- Adding sedum last preserves its crisp bite from softening
Key ingredients
Core cooking flow
- 1 Pick out yellowed leaves from 300 g sedum, quickly swish-wash in cold water, and drain in a colander.
- 2 Julienne 200 g radish into thin 3 cm strips, cut 120 g pear to match, and sl...
- 3 Bring 1200 ml water to a boil, dissolve 1 tbsp coarse salt and 1 tsp sugar...
Dolnamul mul kimchi is a spring water kimchi fermented in a clear brine with sedum greens, Korean radish, Asian pear, and scallions. Thinly sliced radish is salted first to extract excess moisture before going into the liquid. Julienned pear dissolves slowly into the brine as the kimchi ferments, contributing a natural background sweetness without clouding the soup. Gochugaru is tied inside a cheesecloth pouch and steeped directly in the brine - a technique that delivers a faint chili fragrance and a bare hint of color while keeping the liquid clear. Sedum is folded in last to protect its crisp, succulent texture from softening. A single day at room temperature generates lactic acid and mild carbonation, after which the kimchi is stored cold and served straight from the container. Ladled over a bowl of warm rice, the cold, lightly fizzy broth makes a distinctly seasonal combination that belongs to early spring.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Pick out yellowed leaves from 300 g sedum, quickly swish-wash in cold water, and drain in a colander.
- 2Prep
Julienne 200 g radish into thin 3 cm strips, cut 120 g pear to match, and slice 60 g scallions into 4 cm lengths.
- 3Season
Bring 1200 ml water to a boil, dissolve 1 tbsp coarse salt and 1 tsp sugar, then turn off heat and cool completely.
- 4Season
Mix 200 ml of the cooled brine with 1 tbsp chili flakes, minced garlic, ginger, and 1 tbsp anchovy fish sauce to make seasoning liquid.
- 5Season
Place radish, pear, scallions, and sedum in a kimchi container, then pour in the seasoning liquid and remaining brine and mix lightly.
- 6Finish
Ferment at room temperature for 8 to 12 hours for a light fizz, then refrigerate and serve chilled within 1 to 2 days.
After the steps
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