Crispy and Refreshing Yeolmu Mul Kimchi (Radish Greens Water Kimchi)
Summer Delight! Easy Homemade Yeolmu Mul Kimchi Recipe (with Noodle & Naengmyeon Variations)
Introducing our family’s unique method for making a wonderfully crispy and refreshing Yeolmu Mul Kimchi. While we enjoy regular kimchi, having Yeolmu Mul Kimchi or Baechu Kimchi ready in the fridge brings a special, palate-pleasing flavor. When made perfectly crisp and cool, Yeolmu Mul Kimchi is not only a great side dish for rice but also an essential ingredient for making delicious Yeolmu Naengguksu (cold noodle soup) or Yeolmu Naengmyeon (cold buckwheat noodles). Here’s a truly easy recipe for Yeolmu Mul Kimchi and how to make refreshing Naengmyeon with it!
Kimchi Ingredients
- 2 bunches Yeolmu (radish greens), trimmed
- 1L Dashima (kelp) broth
- 2L Water
- 2 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Salt (includes 1 Tbsp for salting)
- 3 Tbsp Minced Garlic
- 4 Tbsp Fish Sauce (anchovy or sand lance)
- 2 Tbsp Maesil Cheong (plum syrup)
Vegetable Add-ins
- 2 handfuls Green Onions (white parts primarily)
- 1 Onion
- 1/4 Red Cabbage
- 2 Cheongyang Peppers (or other hot green peppers)
- 2 Red Bell Peppers
- 1/2 Carrot
- 2 handfuls Green Onions (white parts primarily)
- 1 Onion
- 1/4 Red Cabbage
- 2 Cheongyang Peppers (or other hot green peppers)
- 2 Red Bell Peppers
- 1/2 Carrot
Cooking Instructions
Step 1
First, wash and trim the Yeolmu greens, then cut them into bite-sized pieces (about 5-7 cm long). In a bowl, dissolve 1 Tbsp of salt into 1 cup of water to make a brining solution. Pour this over the cut Yeolmu and let it salt for about 1 hour. If your kitchen is warm, 30-40 minutes might be sufficient. Once the Yeolmu is slightly wilted, drain off excess water. Add 1L of the prepared Dashima broth and 1L of fresh water (total liquid volume will be around 2L, accounting for water lost during salting).
Step 2
In a separate bowl, sift 2 Tbsp of Gochugaru to ensure it dissolves smoothly. Add 5 Tbsp of salt (minus the 1 Tbsp used for brining), 3 Tbsp of minced garlic, and 4 Tbsp of fish sauce. Mix well to create the seasoning paste. Taste and adjust the seasoning by adding more salt or water as needed. Stir in 2 Tbsp of Maesil Cheong for added depth and a refreshing sweetness.
Step 3
Prepare the vegetables: Cut the green onions mainly the white parts into lengths of about 5-7 cm. Slice the onion thinly. Mince the Cheongyang peppers and red bell peppers diagonally, removing the seeds if you prefer less heat. Julienne the carrot. Thinly shred the red cabbage for a beautiful color and added crunch. Cutting the vegetables to roughly the length of your finger joint ensures they mix well with the kimchi paste.
Step 4
Now, combine the salted Yeolmu greens with the prepared seasoning paste and all the chopped vegetables in a large bowl. Gently toss everything together. Avoid overmixing, as this can make the Yeolmu mushy. Taste again and adjust the seasoning with salt or fish sauce if necessary. If the kimchi seems too dry, add a little more fresh water to achieve your desired broth consistency.
Step 5
Your crispy and refreshing Yeolmu Mul Kimchi is ready! Adding red cabbage generously enhances both the visual appeal and nutritional value. For best flavor, let it sit at room temperature for about a day to ferment slightly before refrigerating. This allows the flavors to meld and the broth to become even more refreshing. Enjoy this delicious Mul Kimchi as a side dish, or use it to create amazing summer meals like cold noodles or Naengmyeon for an extra special treat!
