📝 About This Recipe
Dolnamul-kimchi is a celebrated harbinger of spring in Korean cuisine, featuring succulent stonecrop—a wild succulent known for its crisp, juicy texture and subtle lemony zest. Unlike spicy cabbage kimchi, this 'Mul-kimchi' (water kimchi) is prized for its cooling, effervescent broth and delicate mineral notes. It is a refreshing, vibrant side dish that perfectly balances the palate between bites of rich grilled meats or spicy stews.
🥗 Ingredients
Main Vegetables
- 300 g Stonecrop (Dolnamul) (thoroughly rinsed and woody stems removed)
- 200 g Korean Radish (Mu) (cut into 1-inch thin squares)
- 4-5 stalks Scallions (cut into 2-inch lengths)
- 1 piece Red Chili Pepper (seeded and thinly sliced into slivers)
- 1 piece Green Chili Pepper (seeded and thinly sliced into slivers)
The Kimchi Porridge (The Base)
- 6 cups Water (filtered water is best for fermentation)
- 1.5 tablespoons Sweet Rice Flour (glutinous rice flour)
- 2 tablespoons Sea Salt (Korean coarse sea salt preferred)
Aromatic Seasonings
- 1 tablespoon Garlic (finely minced)
- 1/2 teaspoon Ginger (grated or juiced)
- 1/4 piece Onion (thinly sliced)
- 1/4 piece Korean Pear (thinly sliced into matchsticks)
- 1 tablespoon Sugar (to feed the healthy bacteria)
- 1 tablespoon Fish Sauce (optional, for depth of umami)
👨🍳 Instructions
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1
Begin by cleaning the stonecrop. Soak the dolnamul in cold water for 5 minutes, then rinse gently several times. Be careful not to bruise the delicate leaves, as they can turn bitter if handled roughly.
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2
Prepare the kimchi porridge: In a small saucepan, whisk together 1 cup of the filtered water and the sweet rice flour until smooth.
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3
Place the saucepan over medium heat and stir constantly until the mixture thickens into a translucent paste and begins to bubble. This usually takes 3-5 minutes.
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4
Remove the rice paste from heat and stir in the remaining 5 cups of water and the sea salt. Whisk until the salt is fully dissolved. Let this mixture cool completely to room temperature.
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5
While the broth cools, prepare your vegetables. Slice the radish into thin 1-inch squares and the scallions into 2-inch lengths. Slice the peppers and pear as specified.
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6
In a large, clean glass jar or a traditional kimchi container, place the sliced radish, onion, garlic, ginger, and pear at the bottom.
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7
Once the rice flour broth is cool, stir in the sugar and fish sauce (if using). If you prefer a very clear broth, you can strain the garlic and ginger through a fine-mesh bag, but leaving them in adds more rustic flavor.
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8
Gently add the stonecrop and scallions on top of the other vegetables in the jar. Do not pack them down tightly; they need room for the brine to circulate.
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9
Pour the cooled brine over the vegetables until they are completely submerged. Add the sliced red and green chilies on top for a pop of color.
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10
Close the lid tightly and let the jar sit at room temperature for about 12 to 24 hours depending on the warmth of your kitchen. You are looking for a few tiny bubbles and a slightly tangy aroma.
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11
Taste the broth after 12-18 hours. If it has a pleasant, mild tang, move the jar to the refrigerator. The flavors will continue to develop and meld in the cold.
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12
Serve chilled after at least 24 hours in the fridge. The stonecrop should remain bright green and crunchy.
💡 Chef's Tips
Stonecrop is extremely delicate; avoid 'massaging' it like you would cabbage, or it will lose its crispness and turn mushy. If you cannot find Korean radish, Daikon is a suitable substitute, though it is slightly less sweet. For a vegan version, simply omit the fish sauce and add an extra pinch of salt or a splash of light soy sauce. Ensure the rice porridge is completely cool before pouring it over the stonecrop, or the heat will 'cook' the greens and destroy the texture. This kimchi is best eaten within 1-2 weeks; unlike cabbage kimchi, it does not benefit from long-term aging.
🍽️ Serving Suggestions
Serve as a cold soup-style side dish in individual small bowls with a few ice cubes for extra chill. Pairs beautifully with heavy dishes like Bibimbap or Bulgogi to cleanse the palate. Use the leftover tangy broth as a base for cold kimchi noodles (Kimchi-mari-guksu). Serve alongside crispy Jeon (Korean savory pancakes) to cut through the oiliness. Enjoy with a glass of chilled Makgeolli (Korean rice wine) for a traditional spring pairing.