Refreshing Summer Radish Water Kimchi (Yeolmu Mul Kimchi)
Summer’s Best! Say Goodbye to Bitter Tastes with This Super Easy, Delicious Water Kimchi (Featuring Fruit!)
Introducing the ultimate summer side dish: Yeolmu Mul Kimchi! It’s perfect for mixing with rice, and wonderfully versatile as a refreshing noodle soup base or even with cold noodles. This recipe is designed to be relatively simple, so anyone can easily make delicious Yeolmu Mul Kimchi. Follow these steps, and you’ll never have to worry about bitterness again – the broth is truly divine!
Ingredients- 2 bunches of young radish (Yeolmu), trimmed (approx. 1.2kg)
- 1 bowl of cooked rice (approx. 210g)
- 1.5 medium onions (total approx. 300g)
- 1/3 bunch of chives or green onions (approx. 50g)
- 13 red chilies (approx. 130g)
- 2 green chilies (e.g., Cheongyang peppers) (approx. 20g)
- 15 cloves of garlic (approx. 30g)
- 1 knob of ginger (approx. 10g)
- 2 Tbsp sugar (approx. 30g)
- 4 Tbsp coarse sea salt (approx. 40g) + 1 cup coarse sea salt for salting radish (approx. 100g)
- 1/2 cup anchovy sauce (fish sauce) (approx. 100ml)
- 9 cups water (1.8L) – 6 cups (1.2L) for kimchi brine and 3 liters for filling the kimchi container
Cooking Instructions
Step 1
Begin by preparing the young radish. Remove any yellow or wilted leaves and trim the root ends. Cut the entire bunch into 4 equal parts, creating manageable pieces for kimchi. Avoid cutting them too small, as they might become mushy during fermentation. Aim for a size that’s easy to handle.
Step 2
Rinse the prepared radish thoroughly under cold running water 2-3 times to remove any dirt or grit. Drain off excess water lightly. In a large bowl or kimchi container, layer the radish and sprinkle the 1 cup of coarse sea salt evenly between the layers. Let it salt for about 1 hour, allowing the radish to soften and wilt. It’s a good idea to turn the radish once halfway through the salting process for even results.
Step 3
While the radish is salting, prepare the other ingredients for the brine. Thinly slice 1 medium onion. The remaining half onion will be used in the blender. Wash the chives or green onions and cut them into approximately 4-5 cm lengths, dividing them into four sections. Set these aside.
Step 4
In a blender, combine the 1 bowl of cooked rice (approx. 210g), the half onion (not sliced), the 13 red chilies (washed), and the 2 green chilies. Add 6 cups (1.2L) of water and blend until smooth. This forms the base for your kimchi brine. The red chilies add a natural sweetness and contribute to a refreshing broth.
Step 5
Add the 15 cloves of garlic and the knob of ginger (peeled) to the blender mixture. Blend for a very short time, just to break them down. Over-blending garlic and ginger can sometimes impart a bitter taste. Once blended, transfer this mixture to a bowl. Stir in the 2 Tbsp sugar, 4 Tbsp coarse sea salt, and 1/2 cup (100ml) anchovy sauce. Mix well until everything is dissolved and combined. You can substitute anchovy sauce with fish sauce (like Kkanari sauce) if preferred.
Step 6
Check the salted radish. It should feel pliable and tender when bent. If it’s still stiff, let it salt for a bit longer. Rinse the salted radish 1-2 times under cold water to remove excess salt. It’s crucial to drain the radish thoroughly after rinsing. Place it in a colander and let the water drip off completely. Excess water can make the kimchi taste diluted.
Step 7
Now, assemble the kimchi. In your kimchi container, layer the drained radish, the sliced onion, and the chives (or green onions). Pour all the prepared kimchi brine over the layered ingredients. Gently toss and mix to ensure the brine coats everything evenly. Finally, pour the 3 liters of water around the edges of the kimchi container. Your refreshing Yeolmu Mul Kimchi is ready! While it’s delicious to eat right away, letting it rest in the refrigerator for about a day will allow the flavors to meld and deepen beautifully.
