Stonecrop Water Kimchi recipe - ingredients, nutrition and when to eat it
This spring water kimchi is made with stonecrop and radish and enjoyed with its refreshing broth.
This spring water kimchi is made with stonecrop and radish and enjoyed with its refreshing broth. Crisp vegetables pair with a tangy, gently spicy broth for a bright, appetizing flavor. It goes well alongside a warm meal or when you want something light.
Side dishes · 20 minutes to cook
Tips: Handle the stonecrop gently, as rubbing it too hard can bring out a grassy taste.
Tips: It’s good to eat right away, but leaving it in the refrigerator for half a day lets the radish and broth absorb more flavor.
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Ingredients (1 serving)
- Stonecrop — 1 handful
- Radish — 60 g
- Water — 300 ml
- Salt — 0.5 tsp
- Korean chili flakes — 0.5 tsp
- Garlic — 1 pc
- Ginger — 0.2 tsp
- Green onion — 5 g
- Sugar — 0.5 tsp
- Rice flour — 0.5 tsp