Crispy and Refreshing Summer Radish Kimchi (Yeolmu Kimchi)
The Ultimate Guide to Making Delicious Yeolmu Kimchi with Summer Radishes
The perfect dish for a hot summer day when you lack appetite! Make delicious Yeolmu Kimchi at home with its signature crispy texture and refreshing broth. It’s a true rice-pairing delight.
Main Ingredients
- 1 bunch young radish (yeolmu, trimmed)
- 1/3 Korean radish (mu, approx. 150g)
- 1 cucumber (medium size)
- 2 red chili peppers (for color)
- 1/3 carrot (approx. 50g)
Kimchi Seasoning
- 1 bowl coarse sea salt (for salting radish)
- 2 cups bone broth (approx. 400ml, or anchovy-kelp broth)
- 1/2 bowl gochugaru (Korean chili flakes, approx. 50g, adjust to taste)
- 2 Tbsp minced garlic
- 2 tsp minced ginger
- 3 liters water (for rinsing and overall mixture)
- 3 Tbsp salt (for seasoning, adjust to taste)
- 3 Tbsp sugar (for sweetness, adjust to taste)
- 1 bowl coarse sea salt (for salting radish)
- 2 cups bone broth (approx. 400ml, or anchovy-kelp broth)
- 1/2 bowl gochugaru (Korean chili flakes, approx. 50g, adjust to taste)
- 2 Tbsp minced garlic
- 2 tsp minced ginger
- 3 liters water (for rinsing and overall mixture)
- 3 Tbsp salt (for seasoning, adjust to taste)
- 3 Tbsp sugar (for sweetness, adjust to taste)
Cooking Instructions
Step 1
Thoroughly wash the fresh young radishes under running water to remove any dirt or debris. If they are too long, cut them into manageable 5-7cm pieces. Place the radishes in a bowl, sprinkle with 1 bowl of coarse sea salt, and mix well. Let them salt for about 30 minutes, flipping them halfway through to ensure even wilting. Slice the cucumber into 0.5cm thick half-moons. Thinly julienne the carrot and Korean radish. Thinly slice the red chili peppers diagonally for a vibrant color. Rinse the salted radishes 2-3 times under cold water to remove excess salt, then drain them thoroughly in a colander. Proper draining is key to prevent the kimchi from becoming mushy.
Step 2
Add the drained young radishes, cucumber, carrot, Korean radish, and red chili peppers to a kimchi container. Now, let’s prepare the delicious broth. Since deeply simmered bone broth can be too strong, I’ve prepared 2 cups of lightly simmered bone broth. If you are using a very richly simmered bone broth, use only half the amount (1 cup). Alternatively, anchovy and kelp broth can also be used. This broth will add a refreshing and deep flavor to the kimchi.
Step 3
In a separate bowl, combine about 1/2 bowl (approx. 50g) of gochugaru, 2 Tbsp of minced garlic, and 2 tsp of minced ginger. Mix these with 2 cups of the prepared light bone broth and some of the 3 liters of water set aside for seasoning. Gently mix the ingredients to dissolve the gochugaru into the broth. It’s important to let the gochugaru fully infuse, extracting its color and flavor without any remaining powdery taste. Once the color is beautifully extracted, stir in 3 Tbsp of salt and 3 Tbsp of sugar to adjust the taste and saltiness. If you prefer a tangier kimchi, you can reduce the sugar slightly.
Step 4
Pour the vibrant red seasoning mixture evenly over the young radishes and vegetables in the kimchi container. Gently mix everything with your hands, ensuring the seasoning coats all the ingredients. The vegetables should look fresh and lively. Once everything is well combined, close the lid and let it sit at room temperature for about a day. On warmer days, check it periodically as it will ferment faster. Afterwards, refrigerate to chill and store. Enjoy your delicious and refreshing Yeolmu Kimchi for a long time! It’s absolutely delicious served over a bowl of rice.
