Photo: Korea Ministry of Food and Drug Safety

Glasswort Kimchi (Hamcho Kimchi)

Name: Glasswort Kimchi (Hamcho Kimchi)
Cuisine: South Korea
Ingredients: 25 g glasswort (hamcho); 50 g baby napa cabbage; 50 g onion; 100 g Korean radish (mu); 15 g easy fish sauce (eogan-jang); 50 g Broth: orange juice; 30 g citron syrup (yuja-cheong); 15 g vinegar; 15 g sugar; 800 g vegetable broth

함초김치

Side dish

Side dishesCourse

49kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Glasswort Kimchi (Hamcho Kimchi)

Not spicyVeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

glasswort (hamcho)함초
25 g
baby napa cabbage알배추
50 g
onion양파
50 g
Korean radish (mu)무
↔ No Korean radish (mu)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
100 g
easy fish sauce (eogan-jang)간편 어간장
15 g
Broth: orange juice국물 : 오렌지주스
50 g
citron syrup (yuja-cheong)유자청
30 g
vinegar식초
15 g
sugar설탕
15 g
vegetable broth야채국물
800 g

Nutrition per serving

49kcal

11.2gCarbs

0.7gProtein

0.2gFat

176.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the glasswort into bite-sized pieces.
Cut the baby napa cabbage, radish, and onion into bite-sized pieces as well.
Add the orange juice and citron syrup to make the broth.
In a bowl, mix the glasswort, baby napa cabbage, and radish, add the fish sauce, and lightly brine them.
Pour the broth over the brined ingredients.
It is ready to eat after about 3 hours.

💡 TipIt uses the natural saltiness of the glasswort and the savory depth of the easy fish sauce to replace saltiness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.