Mul-Kimchi (Water Kimchi)
- Korean Food Addict
- Sep 4, 2025
60 min
Story
Mul-Kimchi (Water Kimchi)
Mul-Kimchi is a refreshing Korean water kimchi known for its tangy, slightly sweet broth. This recipe recreates the delicious water kimchi commonly served at Korean BBQ restaurants.
Secret to the Taste
Blended radish and pear give the broth its sweet, refreshing flavor. The gochugaru is steeped and strained out, leaving only a gentle pink hue without spiciness.
Fermentation
Let ferment at room temperature for about half a day until fermentation begins. Refrigerate once you notice a slight fizzy tanginess.
How to Enjoy
Serve chilled with the broth. Perfect as a palate cleanser when eating grilled meat, cutting through richness and refreshing your mouth.
Instructions:
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Salt Cabbage
- Cut half a napa cabbage into bite-sized pieces
- Sprinkle with 2 tbsp coarse salt
- Let wilt for about 5 hours
- Salt Cabbage
- Cut half a napa cabbage into bite-sized pieces
- Sprinkle with 2 tbsp coarse salt
- Let wilt for about 5 hours
- Rinse Cabbage
- Rinse salted cabbage thoroughly in water
- Drain completely
- Dissolve 1 tbsp salt in water and mix with cabbage
- Make Rice Paste
- Prepare 1 tsp glutinous rice powder
- Mix with 2 small glasses of soju
- Stir until smooth
- Blend Seasonings
- Add 2 tsp red chili and 1 tsp ginger
- Add 1 tsp shrimp paste and 1 tsp sprite
- Blend with 2 tsp plum extract, rice paste, 100ml water, radish, and pear
- Make Chili Water
- Add 200ml water to 2 tbsp gochugaru
- Let steep for 10 minutes
- Stir to extract color
- Strain Mixtures
- Strain blended mixture through cloth
- Strain chili water through cloth
- Collect only clear liquid
- Assemble Kimchi
- Combine strained liquids in large bowl
- Add prepared cabbage
- Add scallions for flavor
- Ferment
- Transfer to spacious container
- Ferment at room temperature for half a day
- Refrigerate
Recipe Notes:
- Salt cabbage for about 5 hours until properly wilted.
- Must strain through cloth for clear broth.
- Ferment at room temperature for half day, then refrigerate.
- Recipe recreates Korean BBQ restaurant style.
- Can substitute sprite with sugar water.
- Plum extract adds tangy flavor.
- Radish and pear provide natural sweetness.
- Keeps refrigerated for 1-2 weeks.
Ingredients:
Serving size
Main Ingredients
- 0.5 head napa cabbage
- 5 cm radish
- 0.25 pear or apple
- 3 stalks scallions
Salting
- 3 tbsp salt
- 2 tbsp gochugaru
Broth Seasonings
- 2 tsp red chili
- 1 tsp ginger
- 1 tsp shrimp paste
- 1 tsp sprite
- 2 tsp plum extract
- 1 tsp glutinous rice powder
- 2 small glasses soju
- 100 ml water