Simple Way to Prepare Any-night-of-the-week Mul (Water) Kimchi Instant Pickles

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The ingredients needed to make Mul (Water) Kimchi Instant Pickles:

1. Get 8 cm Daikon radish
2. Make ready 4 cm Carrot
3. Take 1 Cucumber
4. Make ready 2 Myoga ginger
5. Get 1 clove Garlic
6. Make ready 1 slice Sliced ginger
7. Make ready 1 tsp Red chili powder (optional)
8. Take 1 tsp Kombu tea or kombu based dashi stock
9. Get 1 1/2 tsp Salt
10. Prepare 2 tsp Sugar
11. Prepare 1/2 to 1 tablespoon Vinegar
12. Make ready 300 ml Mineral water (spring water, etc)

Mul Naengmyeon or Mul Naengmyun (물냉면) is cold noodles served in a chilled broth made from beef and/or Korean radish water kimchi (dongchimi, 동치미). The noodles are also topped with sliced cucumbers, Korean pears, pickled radishes, boiled beef and boiled egg. Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty.

Instructions to make Mul (Water) Kimchi Instant Pickles:

1. If you grate the garlic and ginger they will cloud up the brine, so slice them thinly instead. Cut all the other vegetables into 4 cm long strips.
2. Cut the myoga ginger in half into diagonal strips. It's also delicious with Japanese parsley, wageki scallions, Chinese chives, etc.
3. Combine all the vegetables you're going to pickle and apply salt. Mix together well and let it sit for a while until they begin to dehydrate.
4. Once they have begun to dehydrate, apply the kombu kelp tea, red chili powder, sugar, and vinegar. Mix well and let it all blend together for 10-20 minutes.
5. It's ok to use regular water, but since you can drink the pickling juice from the mul kimchi, it'll be even tastier if you use high quality water. Store in the refrigerator and add the water just before you eat it!
6. Adding ice when you present it at the table can really improve the presentation. As for the chili pepper, you can also use small round slices, but in that case only use a small amount!
7. [Additional] As these are instant pickles, it's different than fermented mul kimchi. However if you let it sit for a few days, it will ferment and become the real deal!
8. Daikon radish and pear mul kimchi - - https://cookpad.com/us/recipes/156050-radish-and-pear-mul-water-kimchi

Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty. It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste. Another common Mul Kimchi (water kimchi) is Dong-chi-mi. Nabak Kimchi is a little more elaborate.

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