Crisp and Refreshing Young Radish Kimchi (Yeolmu Kimchi)
The Ultimate Summer Side Dish: Deliciously Crisp Young Radish Kimchi Made with Seasonal Produce!
Beat the summer heat with this refreshing and crunchy young radish kimchi! It’s a personal favorite, perfect for bibimbap or as a simple side dish. Enjoy the fresh taste of seasonal yeolmu at its best.
Main Ingredients
- 3 bundles young radish (yeolmu)
- 2 onions
- 2 green onions
- 1/4 daikon radish (small)
- 10-15 whole garlic cloves
- 5-6 red chili peppers
- 5 cups coarse salt (for salting)
Seasoning Ingredients
- 10 Tbsp chili powder (gochugaru)
- 6 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 tsp ginger powder
- 4 Tbsp salted shrimp (minced)
- 3 cups sweet rice flour porridge (or rice flour porridge)
- A tiny pinch of MSG sweetener (or sugar)
- 4 Tbsp toasted sesame seeds
- 10 Tbsp chili powder (gochugaru)
- 6 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 tsp ginger powder
- 4 Tbsp salted shrimp (minced)
- 3 cups sweet rice flour porridge (or rice flour porridge)
- A tiny pinch of MSG sweetener (or sugar)
- 4 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Remove any yellowed or bruised leaves from the young radishes. Gently scrape the soil off the root ends with a knife.
Step 2
Submerge the prepared young radishes in cold water for 20-30 minutes to rehydrate them. Afterward, rinse them once under running water. Hold the root ends firmly and gently shake to wash, which helps prevent a grassy flavor. Cut the radishes into bite-sized pieces (about 10cm). Tip: Avoid vigorous rubbing, as it can lead to a raw, grassy taste.
Step 3
Divide the cut radishes into 2-3 portions in a large bowl. Sprinkle about a handful of coarse salt over each portion, ensuring it’s evenly distributed. Sprinkle the remaining salt over the top and lightly mist with water (no need to soak it). Let them salt for about 2 hours, turning them gently halfway through to ensure even salting.
Step 4
Slice the green onions into appropriate lengths, focusing on both the white and green parts. Thinly slice the onions, but not too thinly, so they don’t become mushy too quickly.
Step 5
In a blender, combine the daikon radish, red chili peppers, whole garlic cloves, and anchovy sauce. Blend until smooth. Transfer this mixture to a bowl and stir in the chili powder and ginger powder. Let this seasoning paste sit for a while to allow the chili powder to bloom, which deepens the flavor and color, and prevents a raw chili taste. Tip: Adding a bit of daikon radish will contribute a refreshing and crunchy texture as the kimchi ferments.
Step 6
Check if the young radishes are properly salted. They are ready when the thickest part of the stem bends without breaking. If the stems are particularly thick, slice them lengthwise. Then, rinse them very gently under cold water, shaking them lightly, about two times.
Step 7
Place the rinsed young radishes in a colander and drain thoroughly for at least 30 minutes. Proper draining is key to preventing watery kimchi and maintaining its crispness.
Step 8
While the radishes are draining, add the minced salted shrimp and a tiny pinch of MSG sweetener (or sugar) to the bloomed seasoning paste. Mix well. Tip: You can substitute MSG sweetener with white sugar to adjust sweetness, but use it sparingly.
Step 9
Place the well-drained young radishes into a large mixing bowl. Top with the sliced onions and green onions. Drizzle the prepared seasoning paste evenly over the vegetables and then add the sweet rice flour porridge. Tip: If you prefer a crispier kimchi that ferments slower, adding the porridge while it’s still warm can help regulate the fermentation process.
Step 10
Gently mix all the ingredients together, as if handling a baby, to ensure the seasoning is evenly distributed. Avoid vigorous mixing, which can release a grassy flavor. Finally, sprinkle generously with toasted sesame seeds. Transfer the kimchi to an airtight container. Let it sit at room temperature for half a day to a full day before refrigerating and enjoying. Tip: The key to a perfectly crisp yeolmu kimchi is to mix it gently and carefully!
