Refreshing Summer Noodle Radish Kimchi (Yeolmu Mul Kimchi)
Beat the Summer Heat with this Deliciously Cool and Crisp Yeolmu Mul Kimchi!
This refreshing Yeolmu Mul Kimchi is perfect for summer! It’s incredibly delicious served with noodles, or even just a bowl of rice. Making a batch guarantees a satisfying and cooling side dish for those hot days. Enjoy! ^^
Main Ingredients- 1 bunch of young radish (yeolmu)
- 1 cup of flour paste or glutinous rice paste (using a standard paper cup)
- 2-3 Korean green chilies or red chilies
- 1 pear
- 1.5 onions
- 0.5 apple
- 1 Tbsp minced garlic
- 1 handful of chives
- 2 liters of water
Seasoning- 2 Tbsp fermented shrimp (saeujeot)
- Salt (to taste)
- 1 Tbsp sugar
- 2 Tbsp fermented shrimp (saeujeot)
- Salt (to taste)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Thoroughly wash the young radish under running water, ensuring all dirt is removed. Trim off any wilted or damaged leaves.
Step 2
Cut the washed young radish into roughly three equal portions and salt them. Let them wilt and soften for about 20-30 minutes.
Step 3
Prepare 1 cup (using a paper cup measurement) of flour paste or glutinous rice paste in advance. (Mix flour or glutinous rice flour with cold water, boil it, and let it cool.)
Step 4
For a deeper, more refreshing flavor, you can use broth made from shiitake mushrooms and kelp, mixed with the paste. (Using plain water is also perfectly fine.)
Step 5
In a blender, combine 1 pear, half an apple, half an onion, 6-7 tablespoons of gochugaru (Korean chili flakes), and 1 tablespoon of minced garlic. Blend them together. Strain this mixture through a cheesecloth to obtain a clear broth. This step results in a much cleaner and refreshing liquid! (Although it may be a little troublesome, this step is key to the flavor!)
Step 6
Slice the remaining half onion, the green chilies, and the chives into pieces about 3-4 cm long. If you have red chilies, using them will add a beautiful color to your mul kimchi. ^^
Step 7
The radish is properly salted when you can bend a piece without it snapping – it should be pliable. Rinse it thoroughly under running water to remove excess salt and then drain it.
Step 8
Place the drained young radish in a colander and let any remaining water drip out for a bit.
Step 9
To the prepared clear seasoning broth (blended vegetables and paste),
Step 10
Add the drained young radish along with the sliced onion, green chilies, and chives.
Step 11
Add 2 tablespoons of fermented shrimp and 1 tablespoon of sugar to season.
Step 12
Pour in the broth or water (2 liters) to reach your desired consistency, and adjust the final seasoning with salt. Using the brine from the fermented shrimp can add an extra layer of umami. ^^
Step 13
Leave it at room temperature for about a day to ferment slightly, then transfer it to your kimchi refrigerator. It will be incredibly delicious after 2-3 days of aging! ^^
Step 14
This delicious Yeolmu Mul Kimchi is a perfect summer treat when served with chilled noodles!
Step 15
Alternatively, it’s also wonderfully refreshing and tasty poured over rice. Its tangy and slightly sweet flavor really whets the appetite. ^^
