Crisp and Fresh Young Radish Kimchi (Yeolmu Kimchi)
Fresh Yeolmu Kimchi, Enjoyed Like a Fresh Salad Kimchi
Introducing a Yeolmu Kimchi recipe that you can enjoy fresh and crisp, just like a ‘geotjeori’ (fresh kimchi salad). This recipe was made for my husband, who prefers fresh kimchi over fermented ones. Instead of salting the radish, it’s mixed right away, stored in the kimchi refrigerator, and can be enjoyed like geotjeori by tossing it with a little vinegar and perilla oil each time you eat it. Its sweet and sour flavor will stimulate your appetite and add vibrancy to your meal.
Main Ingredients
- 1 bunch of fresh, young radish (choose tender, short ones)
- 1 apple (medium size)
- 1/2 onion (medium size)
- 8 red chili peppers (for vibrant color)
- 2 boiled potatoes (medium size)
- 1 cup base broth (e.g., anchovy-kelp stock)
- 1/2 green onion
Seasoning Ingredients
- 1 tsp minced ginger
- 3 Tbsp minced garlic
- 4 Tbsp chili powder (adjust to taste)
- 5 Tbsp anchovy sauce
- 2 Tbsp salted fermented anchovies
- 3 Tbsp tuna extract
- 4 Tbsp plum extract (sweetness can be adjusted)
- 1 tsp minced ginger
- 3 Tbsp minced garlic
- 4 Tbsp chili powder (adjust to taste)
- 5 Tbsp anchovy sauce
- 2 Tbsp salted fermented anchovies
- 3 Tbsp tuna extract
- 4 Tbsp plum extract (sweetness can be adjusted)
Cooking Instructions
Step 1
Select young radishes that are tender, short, and not tough for this recipe. This will result in a crisper and more delicious kimchi.
Step 2
Remove any wilted leaves or debris from the radish, and thoroughly clean the roots to remove dirt. Cut the radish into bite-sized pieces (about 5cm long). Wash it thoroughly multiple times under running water to remove all soil. Drain well in a colander; this prevents the kimchi from becoming watery and bland.
Step 3
Prepare the ingredients for blending. Roughly chop the red chili peppers, apple, and onion, then blend them until smooth in a blender. Also, add the boiled potatoes and 1 cup of the base broth to the blender and blend until smooth. Blending the potatoes with the broth will make the seasoning smoother and add more umami.
Step 4
Wash and prepare the green onion, then slice it diagonally. This slicing method ensures the seasoning mixes evenly and distributes well among the radish leaves.
Step 5
Combine the smoothly blended mixture with the sliced green onions. Add all the prepared seasoning ingredients (minced ginger, minced garlic, chili powder, anchovy sauce, salted fermented anchovies, tuna extract, plum extract) and mix well to create the seasoning paste.
Step 6
Now it’s time to mix the radish with the seasoning. Add seasoning a handful at a time to a handful of radish and gently mix. Repeat this process. Instead of adding all the seasoning at once, mixing in batches helps to keep the radish crisp and prevents it from becoming mushy. Let it sit for about 20-30 minutes to allow the seasoning to penetrate the radish. Afterwards, mix everything thoroughly one more time.
Step 7
Transfer the well-mixed Yeolmu Kimchi to an airtight container. If you plan to eat it right away, let it ferment at room temperature for 1-2 days, then store it in the kimchi refrigerator. You can adjust the fermentation time according to your preference before refrigerating for an even tastier result. Enjoying it while it’s mildly fermented is best for that fresh, geotjeori-like taste.
Step 8
If you prefer to enjoy the kimchi immediately like a fresh salad, take a portion from the kimchi refrigerator and toss it with a little vinegar and perilla oil to your liking. This will give you the fresh and zesty taste of Yeolmu Geotjeori.
