Photo: Korea Ministry of Food and Drug Safety

Kohlrabi Water Kimchi (Mul-kimchi)

Name: Kohlrabi Water Kimchi (Mul-kimchi)
Cuisine: South Korea
Ingredients: 10 g kohlrabi; 3 g carrot; 6 g cucumber; 2 g green chili pepper; 1 g red chili pepper; 0.5 g thin scallion (silpa); 0.5 g salt; 60 g water; 10 g glutinous rice flour; 10 g Asian pear; 10 g red onion; 1 g salt

콜라비물김치

Side dish

Side dishesCourse

24kcal · per serving

2/5Spice

🌱 VeganGluten-free

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Recipe

Kohlrabi Water Kimchi (Mul-kimchi)

🌶 Spicy 2/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

kohlrabi콜라비
10 g
carrot당근
3 g
cucumber오이
6 g
green chili pepper청고추
2 g
red chili pepper홍고추
1 g
thin scallion (silpa)실파
0.5 g
salt소금
0.5 g
water물
60 g
glutinous rice flour찹쌀가루
10 g
Asian pear배
10 g
red onion적양파
10 g
salt소금
1 g

Nutrition per serving

24kcal

5.3gCarbs

0.5gProtein

0.1gFat

1178.3mgSodium

Steps

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

Cut the kohlrabi, carrot, and cucumber into thin squares (nabak style).
Slice the chili peppers into rounds and cut the scallions into 3 cm lengths.
Lightly salt the kohlrabi.
Dissolve the glutinous rice flour in water, cook it into a paste, and let cool.
Grate the pear and red onion into the glutinous rice paste to make the brine.
Season the brine with salt, pour it over the cut vegetables, put them in a container, and let it ripen before eating.

💡 TipLeftover kohlrabi, julienned, also tastes good in bibim noodles with apple and cucumber.

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.