By adding plum syrup and ginger syrup to the dongchimi soup, it added a cool, sweet and sour taste, reducing the amount of salt used, and adding chopped Cheongyang peppers to increase the spicyness, lowering the salt content of the dongchimi.
Calories
76kcal
Carbs
18.4g
Protein
0.7g
Fat
0g
Sodium
79.2mg
Ingredients
Main
Radish 50g, Lotus Root 25g, Apple 25g, Korean Pear 30g, Glasswort Salt 2g Broth : Plum Syrup 30g, Candied Ginger 15g, Glasswort Salt 1g, Cheongyang Chili 10g
Finding these ingredients in the US
- Plum SyrupKorean green-plum syrup (maesil-cheong), from Korean markets or online. A little honey plus a splash of rice vinegar is the usual stand-in.
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- Cheongyang ChiliCheongyang chilies are at Korean markets. Serrano matches the heat; jalapeño is a milder stand-in.
- Korean PearKorean pears are at Asian markets and many supermarkets in fall. For marinades, a Bosc pear with a little sugar works.
Nutrition Facts
Per 100g of main ingredientsRadish
- Rich in vitamin C (12mg) — acts as an antioxidant and helps you absorb iron
Lotus Root
- Rich in vitamin C (28mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.3g) — can support digestion and help you feel full
Apple
- Contains natural sugars (11g) — provides quick energy for daily activities
- Rich in dietary fiber (2g) — can support digestion and help you feel full
Korean Pear
- Contains natural sugars (8.3g) — provides quick energy for daily activities
- Contains dietary fiber (1.1g) — can support digestion and help you feel full
Cheongyang Chili
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.7g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the radish with a mold.
🔍Clean the radish and lotus root and lightly salt them.
🔍Cut the apple and Korean pear into bite-size pieces and drizzle with lemon juice to prevent browning.
🔍Add cheongyang chili to water, boil, and cool.
🔍Add the broth ingredients to the cooled water to make broth.
🔍Add the pickled radish, lotus root, apple, and Korean pear to the prepared broth to finish. It can be eaten cold after 24 hours.