Refreshing and Crunchy Young Radish Kimchi (Yeolmu Kimchi)
Summer Delicacy! Making Refreshing and Delicious Yeolmu Kimchi – Perfect with Bibimbap or Cold Noodles When You Lack Appetite!
On hot summer days, the best side dish that comes to mind is Yeolmu Kimchi! It’s delicious mixed with rice, and making refreshing Yeolmu cold noodles with it will make the heat disappear. Let’s make this summer’s star side dish, Yeolmu Kimchi, ourselves! ^^
Kimchi Ingredients- Young Radish (Yeolmu) 2 bundles
- Baby Napa Cabbage (Eolgari) 1 bundle
- Cheongyang Pepper 7
- Red Bell Pepper 3 bags
- Green Onion (Scallion) 1/2 bundle
- Onion 2
- Potato 2-3
- Kelp 3 pieces (approx. 5x5cm)
- Radish (for slicing) 4 pieces
- Garlic 1 bowlful (approx. 150g)
- Water (for broth) 1 liter
Kimchi Seasoning- Gochugaru (Korean chili flakes) 3 ladles (approx. 60g)
- Fish Sauce (Anchovy or Pollack) 3 ladles (approx. 60ml)
- Sugar 1/2 ladle (approx. 20g)
- Plum Extract 1/2 ladle (approx. 20ml)
- Salt (to taste) a pinch
- Ginger 2 cloves (approx. 30g)
- Gochugaru (Korean chili flakes) 3 ladles (approx. 60g)
- Fish Sauce (Anchovy or Pollack) 3 ladles (approx. 60ml)
- Sugar 1/2 ladle (approx. 20g)
- Plum Extract 1/2 ladle (approx. 20ml)
- Salt (to taste) a pinch
- Ginger 2 cloves (approx. 30g)
Cooking Instructions
Step 1
In a pot, add 1 liter of water, 1 clean onion, 3 pieces of kelp, and 2-3 potatoes. Bring to a boil over medium heat and simmer for about 15-20 minutes to make a broth. Remove the potatoes and kelp, and let the broth cool. Mash one of the cooked potatoes or blend it to use in the seasoning.
Step 2
Wash the 2 bundles of young radish and 1 bundle of baby napa cabbage thoroughly under running water. Remove any wilted leaves or dirty parts. Cut them into approximately 7cm lengths. Cutting them too long can be inconvenient later.
Step 3
In a large basin or bowl, pour about 1 liter of warm water and dissolve 2-3 tablespoons of salt completely. Add the prepared young radish and baby napa cabbage, mix them well, and let them salt-cure for about 30 minutes. Flip them over once in the middle for even curing. Salt-cure for a total of about 1 hour.
Step 4
Wash the red bell peppers, remove the stems, and slice them into about 2cm pieces. Prepare the garlic by peeling off the skin and trimming the root ends.
Step 5
Peel and thinly slice 1 onion. Remove the stems from the Cheongyang peppers and slice them diagonally. If you like it spicier, you can add more.
Step 6
Wash and trim the green onions, then cut them into approximately 7cm lengths, similar to the young radish, and set aside.
Step 7
Rinse the young radish and baby napa cabbage that have been salt-cured for 1 hour under cold running water 3-4 times until thoroughly clean. Rinsing well is important to remove any raw smell. Drain the rinsed vegetables well in a colander.
Step 8
Prepare the thinly sliced onion and the 7cm-cut green onions. (This repeats information from a previous step but is mentioned again as an ingredient for the seasoning).
Step 9
In a blender, combine the red bell peppers, prepared garlic, 4 slices of radish, and 2 cloves of ginger. Blend them together. Add a little of the broth if needed.
Step 10
When blending the seasoning ingredients, it’s better to blend them coarsely rather than too finely, so that you can feel small pieces of red bell pepper. Aim for a texture where some pieces are still visible.
Step 11
In a large basin (kimchi container), place the thinly sliced onion and the cut green onions. Pour all the blended seasoning ingredients into the basin.
Step 12
Add the mashed or blended potato (from step 1) and the remaining 1 sliced onion to the blender with a bit of the broth made earlier (from step 1). Blend these and add them to the basin. (Adding an extra onion makes the broth refreshing and delicious).
Step 13
To the prepared seasoning, add 3 ladles of gochugaru, 3 ladles of fish sauce, 1/2 ladle of sugar, and 1/2 ladle of plum extract. Mix them well. Do not add salt at this stage; adjust it to taste at the end.
Step 14
Gently mix the seasoning ingredients, ensuring they are evenly distributed among the vegetables. Make sure the seasoning is well combined without lumps.
Step 15
Add the well-drained young radish and baby napa cabbage to the basin with the seasoning. Gently mix them so that the seasoning coats the vegetables well. Be careful not to mix too vigorously, as it can create a raw smell.
Step 16
Prepare the cooled broth made in step 1 (using kelp, potato, and onion). Ensure the broth is thoroughly chilled.
Step 17
Finally, pour the prepared cold broth over the kimchi so that it is partially submerged. Mix everything gently one last time. Your refreshing and delicious Yeolmu Mul Kimchi is complete! It tastes even better after fermenting in the refrigerator for about a day.
