Side Dishes

Low-Sodium Bossam Kimchi with Bell Pepper Juice

Name: Low-Sodium Bossam Kimchi with Bell Pepper Juice
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 17 g Napa cabbage; 3 g Korean pear; 0.2 g Jujube, sliced; 1.1 g Chestnut, peeled; 1 g Carrot; 1.1 g Korean radish; 1 g Water dropwort (minari); 1.1 g Onion; 1.1 g Bell pepper; 0.1 g Brown sugar; 0.2 g Pine nuts; 1.1 g Garlic; 0.2 g Ginger; 0.1 g Anchovy fish sauce; 0.8 g Gochugaru (Korean chili flakes); 0.5 g Coarse salt; 0.1 g Dried shiitake; 0.3 g Soup anchovies; 50 ml Water

저염보쌈김치

Lightly salted napa cabbage layered with a low-sodium seasoning of radish, water dropwort, onion and bell pepper juice in anchovy-shiitake broth, plus pear, jujube, chestnut and carrot. Bell pepper juice in the seasoning reduces the need for salted seafood.

📝 Step-by-Step Instructions

Trim the cabbage and salt it lightly.

Low-Sodium Bossam Kimchi with Bell Pepper Juice — step 1

Make a broth with the anchovies and dried shiitake.

Low-Sodium Bossam Kimchi with Bell Pepper Juice — step 2

Blend the bell pepper and squeeze out the juice.

Low-Sodium Bossam Kimchi with Bell Pepper Juice — step 3

Add the pepper juice and julienned radish, water dropwort and onion to the cooled broth with the remaining seasoning ingredients.

Low-Sodium Bossam Kimchi with Bell Pepper Juice — step 4

Julienne the pear, jujube, chestnut and carrot and mix them in last.

Low-Sodium Bossam Kimchi with Bell Pepper Juice — step 5

Spread the seasoning between the layers of salted cabbage.

Low-Sodium Bossam Kimchi with Bell Pepper Juice — step 6

📊 Nutrition Facts (per serving)

9.97Calories (kcal)

1.96 gCarbs

0.3 gProtein

0.11 gFat

112.95 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.