*Photo Source: I live alone
Hello, everyone! Today, we’re diving into Park Na-rae’s special Jeolla-style Mokpo kimchi recipe. Combining traditional methods with modern touches, her kimchi stands out for its rich and complex flavors. Let’s check out the essential ingredients you’ll need:
= croaker
These ingredients come together to create the uniquely savory and balanced taste that makes this Mokpo kimchi so irresistible.
Let’s start by preparing the seasoning! Begin by blending onion, apple, and pear into a smooth paste. Transfer this to a large mixing bowl. Then, grind dried whole red chilies with Mokpo-style salted fish sauce in a blender to create a vibrant, aromatic base. Don’t forget to also finely grind the radish and fresh croaker for an added depth of flavor.
The glutinous rice paste helps to balance the overall taste, while minced garlic and ginger bring an irresistible aroma. Combine all these elements for a perfectly balanced kimchi seasoning base.
Next, it’s time to complete your kimchi seasoning paste. Generously mix red chili powder into the prepared base until you achieve a rich, deep red color. Add minced garlic and ginger for their essential flavors, and use salted fish sauce to control the saltiness. A pinch of sugar balances the overall taste.
Finally, mix in the chives and water parsley to bring freshness and texture to the seasoning. With everything combined, you’ll have a flawless kimchi paste ready to transform napa cabbage into a true masterpiece.
The final step is coating your salted napa cabbage with the prepared seasoning paste. Make sure to spread the paste evenly from the outer leaves to the core. Once coated, layer the seasoned cabbage neatly into your kimchi container.
Allow the kimchi to ferment at room temperature for about a day before transferring it to the refrigerator. This short fermentation process enhances the flavor, and over time, the kimchi will continue to develop its signature deep and tangy taste.
Kimchi tastes great right after it’s made, but it gets even better as it ferments. Follow Park Na-rae’s recipe, and you’ll bring the authentic, savory depth of Jeolla’s Mokpo kimchi to your own home. Enjoy the journey of making and tasting this culinary delight!
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