Side Dishes

Low-Sodium Dongchimi with Glasswort

Name: Low-Sodium Dongchimi with Glasswort
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 25 g Fresh glasswort (hamcho); 100 g Apple; 25 g Onion; 100 g Korean radish; 10 g Chives (jjokpa); 20 g Green chili pepper; 15 g Red chili pepper; 10 g Garlic; 2 g Glasswort salt; 15 g Glutinous rice flour; 30 g Green plum syrup (maesil-cheong); 3 cups Water

저염 동치미

A refreshing radish water kimchi with apple, onion, chilies and garlic in a brine made with glasswort, glutinous rice paste and plum syrup. Glasswort replaces most of the salt, and plum syrup and chili add a cool, spicy kick.

📝 Step-by-Step Instructions

Cut the glasswort and chives into 1 cm lengths, cut the chilies and radish into bite-sized pieces, and slice the garlic.

Low-Sodium Dongchimi with Glasswort — step 1

Dissolve the glutinous rice flour in 1 cup of water and cook into a paste.

Low-Sodium Dongchimi with Glasswort — step 2

Make a broth with 2 cups of water, the glasswort and sliced garlic.

Low-Sodium Dongchimi with Glasswort — step 3

Cure the radish in this broth. Keep the curing liquid and mix it with the rice paste.

Low-Sodium Dongchimi with Glasswort — step 4

Strain the broth and rice paste mixture through a sieve and season with glasswort salt and plum syrup.

Low-Sodium Dongchimi with Glasswort — step 5

Combine all the ingredients to finish.

Low-Sodium Dongchimi with Glasswort — step 6

📊 Nutrition Facts (per serving)

57.2Calories (kcal)

12.2 gCarbs

1.4 gProtein

0.3 gFat

52.2 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.