Chilled Yeolmu & Eolgari Radish Kimchi (Mul Kimchi)
How to Make Refreshing Yeolmu and Eolgari Water Kimchi – A Taste of Summer!
Beat the summer heat with this invigorating Yeolmu and Eolgari Mul Kimchi (water kimchi)! Made with fresh, seasonal young radish (yeolmu) and crown daisy (eolgari), this kimchi boasts a wonderfully crisp texture and a refreshingly tangy broth, more effervescent than soda! It’s incredibly versatile: enjoy it as a refreshing noodle soup with somen noodles, or drain the solids and mix them with gochujang (red chili paste) for a delicious rice bowl. Let’s dive into making this delightful and adaptable summer kimchi!
Main Ingredients
- Yeolmu (young radish) 750g
- Eolgari Baechu (crown daisy cabbage) 300g
- Carrot 2/3
- Onion 2
- Radish 300g
- Apple 1
- Scallions (Jjokpa) 1 handful
- Cheongyang chili peppers 10
- Red chili peppers 3
Salting Ingredients
- Water 4L
- Coarse sea salt 2 cups (using a standard Korean paper cup)
Flour Paste Ingredients
- Water 2L
- Flour 100g
Kimchi Broth Ingredients
- Water 3L
- Flour paste 2L
- Radish juice or Apple juice 500ml
- Coarse sea salt 3 Tbsp
- Fish sauce 4 Tbsp
- Plum extract 5 Tbsp
- Soju 1/2 cup (using a standard Korean paper cup)
- Minced ginger 1 Tbsp
- Minced garlic 3 Tbsp
- Water 4L
- Coarse sea salt 2 cups (using a standard Korean paper cup)
Flour Paste Ingredients
- Water 2L
- Flour 100g
Kimchi Broth Ingredients
- Water 3L
- Flour paste 2L
- Radish juice or Apple juice 500ml
- Coarse sea salt 3 Tbsp
- Fish sauce 4 Tbsp
- Plum extract 5 Tbsp
- Soju 1/2 cup (using a standard Korean paper cup)
- Minced ginger 1 Tbsp
- Minced garlic 3 Tbsp
- Water 3L
- Flour paste 2L
- Radish juice or Apple juice 500ml
- Coarse sea salt 3 Tbsp
- Fish sauce 4 Tbsp
- Plum extract 5 Tbsp
- Soju 1/2 cup (using a standard Korean paper cup)
- Minced ginger 1 Tbsp
- Minced garlic 3 Tbsp
Cooking Instructions
Step 1
Begin by preparing the yeolmu (young radish) and eolgari baechu (crown daisy cabbage). You’ll need about 750g of yeolmu (approx. 1 bunch) and 300g of eolgari baechu (approx. half a bunch).
Step 2
For the eolgari baechu, trim the root ends. If the outer leaves are large, cut them into 3-4 pieces. For the inner leaves, cut them in half or leave them whole.
Step 3
For the yeolmu, remove any yellowed leaves. Keep the roots attached. Gently scrape off any dirt or small roots from the ends using the back of a knife. Cut the stalks into 3-4 segments, and then split the root ends into 2 or 4 pieces.
Step 4
You’ll be salting the yeolmu and eolgari separately, so prepare two batches of brine. For each batch, use 2L of water. The ratio is 1L of water to 1/2 cup (standard Korean paper cup) of coarse sea salt.
Step 5
Rinse the prepared yeolmu thoroughly under running water a couple of times. Place it in one of the salt brines and let it salt for about 1 hour. Remember to toss it halfway through to ensure even salting.
Step 6
Similarly, rinse the prepared eolgari baechu and place it in the other salt brine. Let it salt for about 40 minutes. Be mindful of the time, as it salts faster than yeolmu.
Step 7
Now, prepare the ingredients for the kimchi broth. Group them into: those to be blended (radish, apple, red chili peppers), those to be sliced (scallions, onion, carrot, Cheongyang peppers), and those to be put in a pouch (minced garlic, minced ginger).
Step 8
In a blender, combine the radish and apple with a small amount of water, and blend until smooth. Then, strain this mixture through a clean cheesecloth or fine-mesh sieve to extract the clear juice. Discard the pulp.
Step 9
Roughly chop the red chili peppers. To help them blend better, you can add a little of the reserved radish or apple juice to the blender.
Step 10
Cut the scallions (jjokpa) into segments about 3-4 cm long. Thinly julienne the onion and carrot. Slice the 10 Cheongyang chili peppers thinly on an angle.
Step 11
Prepare the flour paste. In a pot, mix the flour with 2L of water, ensuring there are no lumps. Cook over low heat, stirring constantly, until it thickens into a smooth paste. Allow it to cool completely before adding it to the kimchi broth.
Step 12
Place the minced garlic and minced ginger into a small cheesecloth pouch or a mesh bag and tie it securely. This will infuse the broth with flavor while keeping it clear.
Step 13
In a large bowl, combine the ingredients for the kimchi broth. Start by adding the completely cooled flour paste and 3L of water. The total volume of the broth will be approximately 5L.
Step 14
Next, add the strained radish and apple juice, along with the roughly blended red chili peppers. These ingredients will add depth and color to the broth. (Total broth volume approx. 5.5L)
Step 15
Season the broth. Add 4 Tbsp of fish sauce, 3 Tbsp of coarse sea salt, 5 Tbsp of plum extract, and 1/2 cup (standard Korean paper cup) of soju. Stir well and taste. Adjust the saltiness or fish sauce to your preference.
Step 16
Gently squeeze out excess water from the salted yeolmu and eolgari baechu. Add them to the kimchi broth along with the prepared scallions, carrots, onions, and Cheongyang peppers. Mix everything thoroughly.
Step 17
Your Yeolmu and Eolgari Mul Kimchi is now complete! Transfer it to an airtight container. Let it ferment at room temperature for about two days. Taste the broth and adjust the seasoning with salt if needed. Store in the refrigerator and enjoy chilled. This delicious kimchi will complement any Korean meal!
