Easy and Refreshing Summer Radish Kimchi (Yeolmu Kimchi)
My First Attempt at Yeolmu Kimchi! A Simple and Delicious Recipe for Singles and Beginners
I finally managed to make a flour paste, something I’d never done before! It took me two failed attempts, but on the third try, success! After turning my kitchen into a flour-covered disaster zone, I, a beginner living alone, finally succeeded. But I guess my seasoning blend was just right! Even though I don’t usually enjoy fresh kimchi, I found the seasoned yeolmu kimchi quite tasty. This is a simple yeolmu kimchi that even beginners can easily make! Let’s make it together!
Main Ingredients
- 1 bunch of young radish (yeolmu)
- 2 onions
- 2 green onions (scallions)
- 2 cups coarse salt for brining
Seasoning Ingredients
- 7 Tbsp chili powder (gochugaru)
- 5 red chilies
- 5 Tbsp minced garlic
- 1.5 Tbsp minced ginger
- 1.5 Tbsp salt (or fish sauce/soy sauce for a savory flavor)
- 4 Tbsp all-purpose flour (for flour paste)
- 7 Tbsp chili powder (gochugaru)
- 5 red chilies
- 5 Tbsp minced garlic
- 1.5 Tbsp minced ginger
- 1.5 Tbsp salt (or fish sauce/soy sauce for a savory flavor)
- 4 Tbsp all-purpose flour (for flour paste)
Cooking Instructions
Step 1
I bought a bunch of young radish (yeolmu) affordably from Hanaro Mart. However, one bunch was much larger than I expected! Wondering how I’d prep it all, I quickly got to work cleaning and trimming.
Step 2
Cut the trimmed young radish into bite-sized pieces (about 5-7 cm). Place the radish in a large bowl, add 2 cups of coarse salt and 15-20 cups of water. Mix well to ensure all radish is coated. Let it brine for about 60 minutes until the radish becomes tender and pliable. It’s helpful to toss it halfway through.
Step 3
While the radish is brining, let’s make the delicious seasoning! Roughly chop 4 red chilies and 1.5 Tbsp of ginger. Place them in a blender with about half a cup of water and blend until smooth. If you find mincing ginger tedious, you can simply slice it thinly before blending – it works just as well!
Step 4
This was my first time making a flour paste! I tried mixing flour with hot water, but it became clumpy and I failed (😭). After two more attempts, I finally succeeded by mixing the flour with cold water first and then boiling it! Success! Now, let’s combine the cooled flour paste with the blended chili and ginger mixture, along with 7 Tbsp chili powder, 5 Tbsp minced garlic, and 1.5 Tbsp salt (or savory sauce). Taste as you go and adjust the saltiness to your preference. It’s important to get the seasoning balance right!
Step 5
Slice 2 onions thinly. Slice 2 green onions and the remaining 1 red chili diagonally. Prepare them for mixing. Cutting the vegetables too large might affect the texture, so aim for a manageable size.
Step 6
Rinse the brined young radish 2-3 times under cold running water to remove any bitterness. Drain thoroughly in a colander. You can gently squeeze out excess water by hand.
Step 7
All the ingredients are now prepped and ready! It’s time to mix everything together and make delicious kimchi.
Step 8
In a large bowl, combine the drained young radish, sliced onions, diagonally sliced green onions and red chili, and the prepared seasoning mixture. Put on disposable gloves and gently mix everything together until the seasoning evenly coats the radish. Be careful not to over-mix or mash the radish, as this can give it a raw taste. And there you have it – delicious yeolmu kimchi is complete!
Step 9
If you plan to eat it right away, leave the kimchi at room temperature for a bit to ferment before refrigerating. For kimchi that will be stored, transfer it to an airtight container. Cover the surface with plastic wrap or place a weight on top to prevent air exposure, which helps it ferment beautifully. Enjoy this refreshing and flavorful yeolmu kimchi to tantalize your taste buds this summer!
