Photo: Korea Ministry of Food and Drug Safety

Mul-kimchi

Name: Mul-kimchi
Cuisine: South Korea
Ingredients: 30 g Asian pear; 1 g Water dropwort (minari); 0.2 g Green and red chili peppers; 4 g Potato; 3 g Sugar; 2 g Garlic; 1 g Ginger; 100 ml Water

물김치

Korean cuisine

Side dishesCourse

28kcal · per serving

1/5Spice

🌱 VeganGluten-free

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Recipe

Pear Mul-kimchi (Water Kimchi)

🌶 Spicy 1/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Asian pear배
30 g
Water dropwort (minari)미나리
1 g
Green and red chili peppers청홍고추
0.2 g
Potato감자
4 g
Sugar설탕
3 g
Garlic마늘
2 g
Ginger생강
1 g
Water물
100 ml

Nutrition per serving

28kcal

6.42gCarbs

0.41gProtein

0.07gFat

3.37mgSodium

Steps

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

Boil the potato and blend it with water to make a potato paste.
Cut the pear into thin square slices (nabak shape).
Slice the green and red chili peppers diagonally.
Cut the water dropwort to a similar size as the chili peppers.
Mix the potato starch liquid, sugar, garlic, and ginger into the prepared ingredients to make the water kimchi.
Let it mature for about a day, then serve.

💡 TipPotatoes, which are rich in potassium, were used to help flush out sodium.

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.