Summer Delight! How to Make Refreshing and Delicious Yeolmu Kimchi
A Recipe for Fresh Yeolmu Kimchi Using Green Peppers
Discover the refreshing taste of summer with this Yeolmu Kimchi made from freshly harvested green peppers and crisp young radish. Enhanced with blended barley rice for a rich, savory depth, this recipe is easy for anyone to follow. Bring a smile to your table with this delightful kimchi!
Yeolmu Kimchi Ingredients
- 1 bunch fresh young radish (Yeolmu)
- 1 red onion
- 1/2 carrot
- 1 red chili pepper
- 1 handful of green onions or white parts of leeks
Seasoning Ingredients for Yeolmu Kimchi
- 1 basket of ripe green peppers (approx. 2-3 cups)
- 2 apples
- 2 handfuls of whole garlic cloves (approx. 15-20 cloves)
- 2 onions
- 2 scoops of cooked barley rice
- 1/3 piece of radish (Korean radish/Daikon)
- 1 piece of fresh ginger (thumb-sized)
- 1/2 cup of plum extract (Maesil Cheong)
- Sesame seeds, to taste
- 1 basket of ripe green peppers (approx. 2-3 cups)
- 2 apples
- 2 handfuls of whole garlic cloves (approx. 15-20 cloves)
- 2 onions
- 2 scoops of cooked barley rice
- 1/3 piece of radish (Korean radish/Daikon)
- 1 piece of fresh ginger (thumb-sized)
- 1/2 cup of plum extract (Maesil Cheong)
- Sesame seeds, to taste
Cooking Instructions
Step 1
First, prepare 1 bunch of fresh young radish (Yeolmu), the main ingredient for this kimchi. It’s important to choose Yeolmu that is fresh and has tender leaves.
Step 2
Trim off any wilted or dirty leaves from the Yeolmu. Then, cut the stalks into roughly three equal pieces. Avoid cutting them too small, as they might disintegrate during the fermentation process.
Step 3
Rinse the prepared Yeolmu gently under running water a couple of times. Be careful not to rub too hard, as this can release a grassy smell. A gentle rinse is best.
Step 4
After rinsing, place the Yeolmu in a colander to drain the excess water. This step makes the salting process easier.
Step 5
Salt the drained Yeolmu using coarse sea salt (Cheonilyeom). Sprinkle salt evenly over the stalks. Let it salt for about 20 minutes, then flip the bunch to salt the other side evenly. Ideally, salt for a total of 30-40 minutes, checking the tenderness in between.
Step 6
While the Yeolmu is salting, prepare the delicious seasoning paste. You’ll need: 1 basket of ripe green peppers, 2 handfuls of whole garlic cloves, 2 onions, 2 apples, 1/3 piece of Korean radish, and 2 scoops of cooked barley rice.
Step 7
Chop the ingredients for the seasoning paste into bite-sized pieces suitable for blending in a mixer. This helps the blender process them more effectively.
Step 8
Add the chopped seasoning ingredients along with the cooked barley rice to your mixer and blend until smooth. If you don’t have barley rice, cooked white rice or mashed cooked potato can be used as a substitute. A small amount of starch helps thicken the kimchi and adds a subtle richness.
Step 9
Check the Yeolmu after it has been salted for about 40 minutes. If the stalks bend easily when you try to fold them, they are sufficiently salted.
Step 10
Gently rinse the well-salted Yeolmu one more time under clean water. Avoid rinsing too thoroughly, as this can wash away the flavor. Just a quick rinse to remove any excess saltiness and then squeeze out the water thoroughly.
Step 11
Transfer all the prepared seasoning ingredients into a blender and process until smooth. The green peppers, apples, and onions will create a vibrant, appealing color!
Step 12
Prepare the additional ingredients that will add texture and depth to the kimchi. Finely julienne the red onion, carrot, red chili pepper, and green onions.
Step 13
Cut the green onions or leeks into pieces about 2-3 cm long. This size is easy to manage when eating.
Step 14
In a large mixing bowl, combine the squeezed Yeolmu and all the julienned ingredients. Make sure you have enough space in the bowl to mix everything thoroughly.
Step 15
Pour the blended seasoning paste over the ingredients in the bowl. It’s best to start with a moderate amount and add more as needed while mixing, rather than adding it all at once.
Step 16
Gently mix everything by hand, ensuring the seasoning coats the Yeolmu and other ingredients evenly. Taste and adjust the seasoning according to your preference. A good base is 1/2 cup plum extract, 1 tablespoon sugar, and 1 tablespoon salt. You can add a tablespoon of fish sauce (Aekjeot) or more salt if needed. Mix gently until well combined and flavorful.
Step 17
Once the Yeolmu Kimchi is evenly mixed, sprinkle a generous amount of toasted sesame seeds on top for a final touch. Even without adding extra water, the kimchi will become moist and flavorful due to the natural juices released from the ingredients.
Step 18
Transfer the finished Yeolmu Kimchi into an airtight container. It’s recommended to let it sit at room temperature for half a day to allow it to ferment slightly before refrigerating. This step helps develop a richer flavor.
