Seokryu bossam kimchi is a delicate, small-batch kimchi where salted napa cabbage leaves are wrapped around a fragrant vegetable filling and then soaked in fresh pomegranate juice. The pomegranate gives the kimchi a light, tart-sweet flavor and a beautiful pale pink tint, making it a striking dish for special meals or holiday tables rather than everyday banchan.
This style of kimchi is a cousin of the more famous bossam kimchi from the Kaesong region, traditionally packed with a colorful mix of vegetables, seafood, and fruit. This particular version keeps things simple, letting the pomegranate juice do the work of balancing the saltiness of the shrimp brine and the pungency of garlic and ginger.
It’s a lovely make-ahead dish for autumn, when pomegranates are in season in Korea, and pairs beautifully with rich meats or as a refreshing side next to steamed rice.
Ingredients
- Napa cabbage 70g (1/10 head)
- Pomegranate juice 10g (2 tsp)
- Salt 5g (1/2 tsp)
- Radish 10g (3cm piece)
- Water dropwort (minari) 10g
- Chives 10g (1 stalk)
- Minced garlic 5g (1 tsp)
- Minced ginger 5g (1 tsp)
- Salted shrimp brine (saeujeot-guk) 15g (1 tbsp)
Instructions
- Soak the napa cabbage in salted water for a day, then drain well; extract juice from the pomegranate.
- Cut the radish into thin strips, and cut the chives and water dropwort into 4cm (about 1.5-inch) lengths.
- Mix the shredded radish, water dropwort, chives, minced garlic, minced ginger, and shrimp brine together to make the filling. Stuff the filling into the salted cabbage leaves and fold them closed to wrap. Submerge the stuffed cabbage bundles in the pomegranate juice to finish.
Tips & Variations
Ingredient notes:
- Water dropwort (minari) can be found at Korean grocery stores; if unavailable, a small amount of celery leaves can mimic its herbal crunch, though the flavor will differ slightly.
- Saeujeot-guk (salted shrimp brine) is sold in jars at Korean markets — use just the liquid, straining out the shrimp if needed.
- Fresh pomegranate juice is best; simply squeeze the seeds through a sieve or use a juicer. Store-bought 100% pomegranate juice can work in a pinch, but fresh will give a brighter flavor.
Common mistakes:
- Don’t skip draining the salted cabbage well — excess water will dilute the pomegranate juice and weaken the flavor.
- Wrap the cabbage leaves snugly so the filling doesn’t fall out when submerged in the juice.
- This kimchi is meant to be eaten fresh within a few days, unlike long-fermented kimchi, so keep it refrigerated and enjoy it quickly for the best texture and taste.
Nutrition
- Calories: 24.5 kcal
- Carbohydrates: 4.7 g
- Protein: 1.4 g
- Fat: 0 g
- Sodium: 171.3 mg