Crisp and Refreshing Young Radish Kimchi (Yeolmu Kimchi)
How to Make Delicious Yeolmu Kimchi Easily at Home
Craving something cool and refreshing this summer? This Yeolmu Kimchi is the perfect answer! Its crisp texture and invigoratingly tangy broth are incredibly satisfying. You can enjoy it right after making, or let it ferment for 2-3 days to develop a delightful sourness, making it an exceptional topping for noodles or bibimbap. Follow this detailed recipe to easily create this summer delight!
Main Ingredients- 2kg young radishes (Yeolmu)
- 1.5 handfuls of green onions (approx. 75g)
Salting the Radishes- 2L water
- 1 cup coarse sea salt (approx. 200g)
Making the Glutinous Rice Paste- 3 Tbsp glutinous rice flour
- 500ml cold water
Kimchi Seasoning- 5 red chili peppers
- 3 Korean green chili peppers (Cheongyang peppers)
- 1/2 small onion
- 1 cup pear beverage (sweetened, approx. 200ml)
- 1 Tbsp salted shrimp (Saeujeot)
- 10 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 5 Tbsp plum extract (Maesilcheong)
- 3 Tbsp minced garlic
- 1/2 Tbsp ginger powder (or 1/2 tsp minced fresh ginger)
- 1 cup red chili flakes (Gochugaru, approx. 100g)
- 2L water
- 1 cup coarse sea salt (approx. 200g)
Making the Glutinous Rice Paste- 3 Tbsp glutinous rice flour
- 500ml cold water
Kimchi Seasoning- 5 red chili peppers
- 3 Korean green chili peppers (Cheongyang peppers)
- 1/2 small onion
- 1 cup pear beverage (sweetened, approx. 200ml)
- 1 Tbsp salted shrimp (Saeujeot)
- 10 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 5 Tbsp plum extract (Maesilcheong)
- 3 Tbsp minced garlic
- 1/2 Tbsp ginger powder (or 1/2 tsp minced fresh ginger)
- 1 cup red chili flakes (Gochugaru, approx. 100g)
- 5 red chili peppers
- 3 Korean green chili peppers (Cheongyang peppers)
- 1/2 small onion
- 1 cup pear beverage (sweetened, approx. 200ml)
- 1 Tbsp salted shrimp (Saeujeot)
- 10 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 5 Tbsp plum extract (Maesilcheong)
- 3 Tbsp minced garlic
- 1/2 Tbsp ginger powder (or 1/2 tsp minced fresh ginger)
- 1 cup red chili flakes (Gochugaru, approx. 100g)
Cooking Instructions
Step 1
Prepare the young radishes. Trim off any yellow or wilted leaves. Carefully scrape off any excess soil from the root ends with a knife, paying special attention to the areas where the stems meet the roots, as they tend to hold a lot of dirt.
Step 2
Remove any yellowing leaves. Cut the radishes into manageable sizes, about 3-4 segments for the leafy part. For the thicker root parts, cut them into 2 or 4 pieces depending on their size, ensuring they are bite-sized.
Step 3
Rinse the prepared young radishes gently in clean water 2-3 times, until the water runs clear. Avoid vigorous scrubbing, as this can diminish their fresh aroma. A gentle swishing motion is best.
Step 4
In a large bowl or basin, dissolve 1 cup of coarse sea salt in 2L of water. Add the rinsed young radishes to the brine and gently toss them to ensure they are evenly coated. Let them salt for 30 minutes. For even salting, turn the radishes over halfway through (after about 15 minutes).
Step 5
After 30 minutes of salting, lightly rinse the radishes once under cold running water. Avoid washing them multiple times, as this can remove too much salt.
Step 6
Drain the rinsed radishes in a colander for at least 30 minutes to remove excess water. Gently shake them to help release moisture. Proper draining is crucial to prevent the kimchi from becoming watery or mushy.
Step 7
While the radishes are draining, let’s prepare the glutinous rice paste and seasoning. In a pot, combine 3 Tbsp glutinous rice flour with 500ml of cold water. Whisk until smooth. Bring to a boil over medium-high heat, stirring constantly to prevent sticking. Once it thickens and starts to bubble, immediately reduce the heat to low and cook for a minute, then turn off the heat and let it cool completely. You don’t need to cook it for long; just until it comes to a boil and thickens.
Step 8
Prepare your blender or food processor. Remove the stems from 5 red chili peppers and 3 Korean green chili peppers (Cheongyang peppers), and roughly chop them. Blend until coarsely ground – you want some texture, not a smooth paste. (Adjust the number of green chilies based on your spice preference; remove seeds for less heat).
Step 9
Chop the 1/2 small onion into similar-sized pieces and add it to the blender along with 1 cup (approx. 200ml) of sweetened pear beverage. The pear beverage adds natural sweetness and a fruity aroma, enhancing the overall flavor of the seasoning. Blend until smooth.
Step 10
In a large bowl, combine the blended chili-onion mixture. Add the cooled glutinous rice paste, 1 Tbsp salted shrimp, 10 Tbsp anchovy sauce, 5 Tbsp plum extract, 3 Tbsp minced garlic, and 1/2 Tbsp ginger powder. Finally, add 1 cup of red chili flakes (Gochugaru). Mix everything thoroughly until well combined. Your delicious Yeolmu Kimchi seasoning is ready!
Step 11
Add the well-drained young radishes and the chopped green onions to the bowl. Cut the green onions into 3-4cm pieces.
Step 12
Pour the prepared seasoning over the radishes and green onions. Gently mix everything together, being careful not to mash the radishes. Ensure the seasoning coats all the ingredients evenly, starting with the radish stems. Taste and adjust for saltiness if needed, adding a pinch of salt if desired.
Step 13
Transfer the finished Yeolmu Kimchi into an airtight container, pressing it down gently. To minimize air exposure, cover the surface with plastic wrap or a plastic bag before sealing the lid. Allow it to ferment at room temperature for about 1-2 days, then refrigerate. The kimchi will develop a tangier flavor as it ferments, so enjoy it at your preferred level of sourness!
