Crisp and Refreshing Spring ‘Eolgal-i’ and ‘Yeolmu’ Kimchi
Taste of Spring: Recipe for Crisp ‘Eolgal-i’ and ‘Yeolmu’ Kimchi
A delightful change from winter kimchi, spring calls for fresh, homemade kimchi! Try making this crisp and refreshing kimchi by combining fresh ‘yeolmu’ (radish greens) with tender ‘eolgal-i’ (baby napa cabbage). It’s sure to be a delightful side dish with your meals. You can also make it as a refreshing water kimchi (‘mul-kimchi’) if you prefer. Make this healthy and flavorful spring kimchi yourself!
Kimchi Ingredients- 1 bunch Yeolmu (radish greens)
- 1/2 bunch Eolgal-i (baby napa cabbage)
Kimchi Seasoning- 2 Onions
- 1 handful Scallions (or small green onions)
- Generous minced garlic
- A little minced ginger
- Sweet rice paste (Japchae paste)
- Plenty of Gochugaru (Korean chili flakes)
- A little sesame seeds
- 2 Onions
- 1 handful Scallions (or small green onions)
- Generous minced garlic
- A little minced ginger
- Sweet rice paste (Japchae paste)
- Plenty of Gochugaru (Korean chili flakes)
- A little sesame seeds
Cooking Instructions
Step 1
First, trim any dirty or wilted parts from the fresh yeolmu and eolgal-i. Then, wash them thoroughly 2-3 times under running water and lightly drain to prepare.
Step 2
While you can use saltwater to brine the vegetables, I’m using salt directly for a slower brining process. Once the tops of the greens start to wilt, flip them gently just once to ensure even brining. Be careful not to flip the yeolmu too much, as this can impart a grassy flavor and affect the taste.
Step 3
Make the sweet rice paste beforehand and let it cool completely. Once the sweet rice paste is fully cooled, stir in the gochugaru until it’s smoothly dissolved and forms your seasoning base.
Step 4
Rinse the brined yeolmu and eolgal-i again in clean water to remove excess salt. Drain them well in a colander, ensuring as much water as possible is removed. Excess moisture can make the kimchi watery.
Step 5
Thinly slice the onions and cut the scallions (or small green onions) into manageable lengths. These vegetables will add wonderful flavor and texture to your kimchi.
Step 6
Now, let’s mix the seasonings! Add the sliced onions and scallions to the drained greens. Incorporate a generous amount of minced garlic and a little minced ginger. Pour in the gochugaru-mixed sweet rice paste. For umami, add either anchovy sauce (‘myeolchi-aekjeot’) or ‘ganari-aekjeot’ (fish sauce). Add some plum extract (‘maesil-aek’) for a subtle sweetness. If you enjoy a spicier kick, adding a handful of chili seeds (‘gochu-ssi’) is a great option.
Step 7
Gently mix everything together. Taste the kimchi and adjust the seasoning by adding more gochugaru or fish sauce if needed, according to your preference. Finally, sprinkle in some sesame seeds and mix lightly. Your delicious ‘eolgal-i’ and ‘yeolmu’ kimchi is ready! You can enjoy it fresh for a crisp taste, or let it ferment at room temperature for about two days before refrigerating for a deeper, more developed flavor.
