Side Dishes

Chamnamul Radish Rolls in Apple Water Kimchi

Name: Chamnamul Radish Rolls in Apple Water Kimchi
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 30 g Chamnamul (Korean wild parsley); 20 g Korean radish; 1 Lemon; 10 g Sugar; 20 g Apple cider vinegar; 60 ml Water; 15 g Apple cider vinegar; 2 cloves Garlic; 1 Red chili pepper; ½ apple Apple

참나물무말이 물김치

Thin rounds of pickled radish rolled around shredded chamnamul leaves, tied with blanched chamnamul stems and served in a strained apple, garlic and red chili kimchi broth with lemon zest. Vinegar adds a tangy note so less salt is needed.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Blanch the chamnamul stems in 500 ml of boiling water for 1 minute and rinse in cold water.

Chamnamul Radish Rolls in Apple Water Kimchi — step 1

Slice the radish into thin rounds, finely shred the chamnamul leaves and grate the lemon for zest.

Chamnamul Radish Rolls in Apple Water Kimchi — step 2

Boil the pickling liquid ingredients for 2 minutes, add the radish and pickle for 30 minutes.

Chamnamul Radish Rolls in Apple Water Kimchi — step 3

Blend the kimchi broth ingredients and strain through a fine sieve.

Chamnamul Radish Rolls in Apple Water Kimchi — step 4

Place the shredded chamnamul on the pickled radish, roll up and tie with the blanched stems.

Chamnamul Radish Rolls in Apple Water Kimchi — step 5

Arrange the rolls in a bowl with the kimchi broth and sprinkle with lemon zest.

Chamnamul Radish Rolls in Apple Water Kimchi — step 6

📊 Nutrition Facts (per serving)

34.4Calories (kcal)

7.5 gCarbs

0.8 gProtein

0.2 gFat

209 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.