Crispy and Refreshing Yeolmu and Eolgari Kimchi
Crispy and Refreshing Yeolmu and Eolgari Kimchi
Summer Delicacy: Recipe for Crisp Yeolmu and Eolgari Kimchi
Hello everyone! Today, we’re diving into the delightful world of making Yeolmu and Eolgari Kimchi right in your own kitchen. This refreshing kimchi, with the perfect harmony of young radish (yeolmu) and baby napa cabbage (eolgari), is the ultimate summer side dish to tantalize your taste buds. Ready to get started?
Kimchi Ingredients- Young Radish (Yeolmu): 1.5 bunches
- Baby Napa Cabbage (Eolgari): 1 bunch
- Onion: 1
- Radish: 1 piece (approx. 5cm long)
- Red Chili Peppers: 10
- Scallions or Chives: 2 handfuls
- Cucumber: 1
- Minced Ginger: 0.5 Tbsp
- Minced Garlic: 3 Tbsp
- Frozen Pear Juice: 1 piece (from ice cube tray)
- Plum Extract: 3 Tbsp
- Anchovy Fish Sauce (Kkanari Aekjeot): 10 Tbsp
- Sugar: 2 Tbsp
- Flower Salt (Sea Salt): 2 Tbsp
- Water for Broth: 1 cup (200ml)
Brining Solution for Yeolmu & Eolgari- Coarse Sea Salt: 1.5 cups (approx. 150g)
- Water: 10 cups (2000ml)
Flour Paste (or Potato Paste) Ingredients- Potato: 1 (medium-sized)
- Water: 1 cup (200ml) – for cooking potato
- Flour: 3 Tbsp
- Water: 3 cups (600ml) – for making flour paste
- Coarse Sea Salt: 1.5 cups (approx. 150g)
- Water: 10 cups (2000ml)
Flour Paste (or Potato Paste) Ingredients- Potato: 1 (medium-sized)
- Water: 1 cup (200ml) – for cooking potato
- Flour: 3 Tbsp
- Water: 3 cups (600ml) – for making flour paste
Cooking Instructions
Step 1
First, let’s prepare the young radish (yeolmu). Since these were home-grown, they are smaller and have more soil than store-bought ones! In such cases, soak the yeolmu in cold water for about 5 minutes to let the soil settle. This makes it much easier to remove the dirt.
Step 2
Similarly, if your baby napa cabbage (eolgari) has a lot of soil, soak it in cold water for 5 minutes to let the soil settle before preparing it.
Step 3
Now, let’s trim the yeolmu and eolgari. Tip! To prevent a grassy taste in the kimchi, avoid rinsing them too frequently. For the eolgari, trim off the roots and cut them into about 2 pieces. For the yeolmu, leave the roots as they are and gently scrape off any dirt from the root area. Then, cut them into manageable lengths of about 5cm.
Step 4
Time to make the brining solution. In a large bowl, combine 10 cups (2000ml) of water with 1.5 cups (approx. 150g) of coarse sea salt. Stir well until the salt is completely dissolved.
Step 5
Pour 2/3 of the prepared brine solution over the cut yeolmu. Let it sit for 40 minutes to pickle. About halfway through, around the 20-minute mark, give the yeolmu a gentle toss to ensure even brining. Note that yeolmu and eolgari pickle at different rates, so it’s best to brine them separately!
Step 6
Since eolgari is more tender than yeolmu, use about 1/3 of the brine solution and pickle it for 30 minutes. Give the eolgari a toss after about 15 minutes to ensure even pickling.
Step 7
Now, rinse the brined yeolmu and eolgari. Rinse them thoroughly 3-4 times until no more soil comes off. After rinsing, place them in a colander and let them drain for about 1 hour. This step is crucial for achieving that delightful crunchiness!
Step 8
To add a wonderful umami and smooth texture to the kimchi, we’ll prepare some potato. Dice 1 medium-sized potato and place it in a microwave-safe container with 1 cup (200ml) of water. Microwave for 5 minutes until tender. This method softens the potato quickly, saving you cooking time.
Step 9
Let’s check the potato from the microwave. It’s nicely softened and cooked through. It’s ready to be used.
Step 10
Let’s make the flour paste. In a pot, combine 3 cups (600ml) of water with 3 Tbsp of flour, stirring until smooth without lumps. Cook over low heat, stirring constantly, until you have a clear paste. Add the microwaved potato and the water it was cooked in to the paste. Mix well. If you can easily pierce the potato with a chopstick, it’s cooked enough. Now, use an immersion blender or a regular blender to puree the potato smoothly into the paste.
Step 11
Allow this potato-flour paste to cool completely before adding it to the kimchi seasoning. Adding it while hot can make the kimchi mushy.
Step 12
Let’s prepare the vegetables for the kimchi. Thinly slice half of the onion. Cut the cucumber in half lengthwise, then slice it diagonally. Trim and cut the 2 handfuls of scallions or chives into about 5cm lengths. Slice 2 red chili peppers diagonally.
Step 13
Now for the heart of the kimchi seasoning! We’ll be blending the ingredients. Roughly chop 8 red chili peppers for easier blending. Dice the 5cm piece of radish – radish adds a refreshing coolness to the kimchi. Chop the remaining half of the onion. We’re using about half a tablespoon of minced ginger (from frozen). Add a generous 3 Tbsp of minced garlic. We’re using one piece of frozen pear juice. To this, add 10 Tbsp of kkanari fish sauce, 3 Tbsp of plum extract, and 1 and 1/3 cups of chili powder. (You can always add more chili powder later to adjust the color and spice level!).
Step 14
Blend all the seasoning ingredients in the blender until smooth. If the mixture is too thick to blend, you can add a little water.
Step 15
It’s time to bring everything together! Add the blended seasoning and the completely cooled potato-flour paste to the drained yeolmu and eolgari. Gently mix until everything is well combined. Then, add the prepared scallions, cucumber, and red chili peppers, and mix lightly.
Step 16
Finally, let’s adjust the seasoning. Stir in 2 Tbsp of sugar and 2 Tbsp of flower salt. If the kimchi seems too thick, you can rinse out the blender with 1 cup (200ml) of water, dissolve a little salt in it, and pour it into the kimchi. This will help achieve the right consistency and enhance the flavor. All that’s left is to wait for it to ferment and become delicious!
