Fresh & Crunchy Yeolmu Eolgari Kimchi: Perfect for Autumn!
Fresh & Crunchy Yeolmu Eolgari Kimchi: Perfect for Autumn!
Refreshing Yeolmu and Eolgari Kimchi
Enjoy the crispiness and deliciousness of this seasonal Yeolmu and Eolgari Kimchi, perfect for autumn! Yeolmu is known for its health benefits, and Eolgari adds a delightful sweetness, making this kimchi a flavorful delight.
Main Vegetables- 2 bunches Yeolmu (young radish greens)
- 2 bunches Eolgari (baby napa cabbage)
Salting Ingredients- 1.5 bowls coarse sea salt
Kimchi Paste Ingredients- 1/2 radish
- 2 onions
- 1/2 apple
- 10 Cheongyang peppers (or other hot peppers)
- 20 red peppers (for color)
- 5 Tbsp minced garlic
- 1 knob ginger (adjust to size)
- 1/2 cup fish sauce
- 2 Tbsp salted fermented shrimp (heaped)
- 1/2 cup plum extract
- Rice flour paste (2 cups water, 3-4 Tbsp rice flour)
- 1.5 bowls coarse sea salt
Kimchi Paste Ingredients- 1/2 radish
- 2 onions
- 1/2 apple
- 10 Cheongyang peppers (or other hot peppers)
- 20 red peppers (for color)
- 5 Tbsp minced garlic
- 1 knob ginger (adjust to size)
- 1/2 cup fish sauce
- 2 Tbsp salted fermented shrimp (heaped)
- 1/2 cup plum extract
- Rice flour paste (2 cups water, 3-4 Tbsp rice flour)
Cooking Instructions
Step 1
First, trim the root ends of the Yeolmu and Eolgari with a knife. Remove any excessively dirty leaves. If the vegetables are large, cut them in half to help the seasoning penetrate better.
Step 2
Let’s prepare the rice flour paste for the kimchi. In a pot, combine 2 cups of cold water and 3-4 tablespoons of rice flour. Whisk until smooth, ensuring no lumps. Cook over medium-low heat, stirring constantly, until it thickens into a paste. Simmer for another 1-2 minutes, then remove from heat and let it cool completely. (It’s important for the paste to cool down so the vegetables don’t become mushy.)
Step 3
Gently wash the prepared Yeolmu and Eolgari under running water 2-3 times. Avoid scrubbing too hard, as this can impart a raw flavor; rinse them softly.
Step 4
Spread the washed Yeolmu and Eolgari handful by handful and sprinkle coarse sea salt evenly over them. Ensure the salt is distributed uniformly for consistent salting. Let them salt for 30 minutes. It’s beneficial to flip them once halfway through.
Step 5
Now, it’s time to blend the ingredients for the kimchi paste. Place the radish, onions, apple, Cheongyang peppers, red peppers, minced garlic, and ginger into a blender. Blend until you achieve a smooth paste. (You can adjust the spiciness and sweetness by modifying the amount of peppers and apple.)
Step 6
Transfer the blended paste into a large bowl. Add the cooled rice flour paste, fish sauce, salted fermented shrimp, and plum extract. Mix everything thoroughly until well combined, ensuring there are no lumps.
Step 7
After salting for 30 minutes, flip the Yeolmu and Eolgari so the top parts are now at the bottom, allowing them to salt evenly. Continue salting for another 15 minutes. This completes the 45-minute salting process.
Step 8
Rinse the well-salted Yeolmu and Eolgari lightly under running water to remove excess salt. Avoid rinsing for too long, as this can wash away all the flavor. Rinse just once or twice until the water runs clear, then place them in a colander to drain.
Step 9
Once the vegetables have drained sufficiently, place them in the large bowl. Spoon some of the prepared kimchi paste onto one side. Then, take small portions of the Yeolmu and Eolgari and gently mix them with the paste. The key is to handle the vegetables delicately to prevent them from becoming mushy.
Step 10
Avoid mixing all the vegetables at once; mix them with the seasoning in small batches. Add the chopped scallions during this process for added color and flavor. Finally, sprinkle with sesame seeds for a delicious Yeolmu Eolgari Kimchi! It’s great to eat right away or after fermentation. Enjoy!
