Crisp and Refreshing! Easy and Delicious Young Radish Kimchi (Yeolmu Kimchi)
Master the Art of Making Flavorful Young Radish Kimchi with Fresh Spring Radishes
As spring arrives, markets are brimming with fresh spring vegetables. When you’re tired of the usual winter kimchi, this young radish kimchi (Yeolmu Kimchi) will capture everyone’s taste buds with its crisp texture and refreshing flavor. Imagine topping your perfectly cooked barley rice with a generous spoonful of this kimchi, mixing in some gochujang and a few drops of sesame oil – it’s an unparalleled culinary delight! This recipe will guide you to easily make this delightful spring delicacy at home.
Ingredients- 2 bundles Young Radishes (Yeolmu)
- 2 cups Gochugaru (Korean chili flakes)
- 3 Tbsp Minced Garlic
- 2/3 cup Anchovy Sauce (Myeolchi Aekjeot)
- 1/2 stalk Green Onion
- 2 Tbsp Brown Sugar
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- Flour Paste (cooked and cooled)
Cooking Instructions
Step 1
Begin by cleaning the young radishes. Trim off any yellow or wilted leaves and trim the root ends. Wash them thoroughly multiple times under running water to remove all dirt. Cut the radishes into bite-sized pieces, about 5-6 cm long. Cutting them into manageable lengths will help the seasoning distribute evenly and make it easier to mix and eat later.
Step 2
Place the prepared radishes in a large bowl. Sprinkle coarse sea salt evenly over the radishes to start the pickling process. Alternatively, you can dissolve the salt in water and pour it over the radishes. Adjust the amount of salt based on the quantity of radishes and the salt’s intensity, but generally, use about 5-7% of the radish’s weight in salt.
Step 3
Let the radishes pickle for about 1 to 1.5 hours, flipping them every 30 minutes. This ensures they are evenly salted and develop a pleasant crispness. They are ready when they have softened slightly but still retain their crunch.
Step 4
Once the radishes are well-pickled, rinse them gently under cold running water 2-3 times to remove excess salt. Be careful not to rub them too vigorously, as this can make them mushy.
Step 5
Drain the rinsed radishes thoroughly in a colander. Letting them drain for about 30 minutes is crucial; excess water can dilute the flavor and affect preservation.
Step 6
In a large bowl, combine the gochugaru, minced garlic, anchovy sauce, brown sugar, ginger powder, and the cooled flour paste. Mix well to create the seasoning paste. Finely chop the green onion and set aside.
Step 7
Add the drained young radishes and the chopped green onions to the seasoning paste. Gently toss everything together until the radishes are evenly coated with the seasoning. Avoid pressing down hard; a light, gentle mix preserves the crispness.
Step 8
Young radishes harvested in spring are particularly tender. Handle them delicately, as if you were handling a baby, while mixing. This gentle approach prevents a raw, ‘green’ taste and ensures a delicious kimchi. Rough handling can result in an unpleasant flavor.
Step 9
Carefully pack the seasoned kimchi into a clean airtight container. Press down firmly to minimize air pockets, which helps maintain freshness. Cover the top surface with plastic wrap or a food-grade bag before sealing the container lid for optimal storage.
