Crisp and Refreshing Young Radish Kimchi (Yeolmu Kimchi)
Crisp and Refreshing Young Radish Kimchi (Yeolmu Kimchi)
Seasonal Yeolmu Kimchi: The Best Appetizer!
When you lose your appetite in the summer heat, there’s nothing better than a bowl of rice mixed with spicy and refreshing Yeolmu Kimchi. This recipe uses fresh, seasonal young radishes to create a wonderfully crunchy kimchi, perfect for brightening up your summer meals.
Radish Preparation- 3 bundles of young radish (yeolmu)
- 2 cups coarse sea salt (cheonilyum)
Spicy Seasoning- 10 red chilies
- 1 onion
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
Brine- 1000cc (1 liter) water
- 1 Tbsp sweet rice flour (chapssalgaru)
- Pinch of salt
- 10 red chilies
- 1 onion
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
Brine- 1000cc (1 liter) water
- 1 Tbsp sweet rice flour (chapssalgaru)
- Pinch of salt
Cooking Instructions
Step 1
Carefully trim the young radishes, removing any yellow or wilted leaves. Cut the shorter ones in half and the longer ones into thirds, ensuring a manageable size for mixing and eating.
Step 2
Rinse the prepared radishes gently under running water to remove any dirt. Drain them lightly, then sprinkle the coarse sea salt evenly over the radishes, focusing a little more on the thicker stem parts to help them wilt effectively.
Step 3
Let the radishes salt for about 40 minutes, flipping them halfway through to ensure even salting. They are ready when the stems have softened and become pliable.
Step 4
After salting, rinse the radishes thoroughly 2-3 times under cold running water to remove excess salt. Drain them well in a colander, ensuring most of the water has dripped off.
Step 5
While the radishes are draining, prepare the kimchi brine. In a pot, whisk together 1000cc of water and 1 Tbsp of sweet rice flour. Cook over low heat, stirring constantly, until the mixture thickens slightly into a smooth paste (this is called ‘chapssalpul’). Let it cool completely. This adds a subtle sweetness and helps the kimchi ferment nicely.
Step 6
Thinly slice the onion into julienne strips. This will help the onion distribute its flavor evenly throughout the kimchi.
Step 7
Wash the red chilies, remove the stems, and blend them into a smooth paste using a blender or food processor. This adds a vibrant color and a pleasant spicy kick.
Step 8
In a large mixing bowl, combine the drained young radishes, julienned onion, blended red chili paste, 2 Tbsp minced garlic, and 1 Tbsp minced ginger. Mix gently to distribute the ingredients.
Step 9
Pour the cooled sweet rice paste (kimchi brine) over the radish mixture.
Step 10
Mix everything thoroughly until well combined. Taste and adjust the seasoning with a pinch of salt if needed, according to your preference. The kimchi should have a good amount of brine. Your Yeolmu Kimchi is now ready!
Step 11
Transfer the kimchi into an airtight container. Leave it at room temperature for about a day to ferment, then refrigerate. Storing it in the fridge will allow the flavors to develop further, resulting in a delicious kimchi.
Step 12
The next day, serve the Yeolmu Kimchi! It’s the perfect summer side dish when you’re craving something refreshing. The satisfying crunch and cool, tangy broth are sure to stimulate your appetite. Drinking the leftover brine after a meal feels incredibly refreshing, almost like chasing away the summer heat.
Step 13
Enjoy it with a bowl of warm barley rice and a hearty soybean paste stew (Doenjang jjigae). Mix it all together for a truly satisfying meal. Yeolmu Kimchi is undeniably a summer essential!
