Hearty Home-Style Yeolmu Kimchi with Boiled Potatoes
Hearty Home-Style Yeolmu Kimchi with Boiled Potatoes
Rich and Savory Radish Greens Kimchi with a Subtle Broth
This is a recipe for Yeolmu Kimchi that my husband absolutely loves! Featuring boiled potatoes, this kimchi has a wonderfully deep and savory flavor. While spring yeolmu can be eaten fresh like a salad, summer yeolmu tends to have a spicier bite, so it’s best when fermented. This recipe creates a hearty and rich taste thanks to the addition of boiled potatoes. Enjoy a truly authentic, country-style radish greens kimchi that’s perfect with rice!
Kimchi Ingredients- 2 bunches of fresh young radish greens (Yeolmu)
- 2 boiled potatoes (for added richness and texture)
- 10 red chili peppers (for color and mild spice)
- 1 onion (for sweetness and freshness)
- A small piece of ginger (about the size of garlic)
- 1 stalk of white part of green onion
- 1 and 1/4 cups of coarse sea salt (for brining)
Seasoning Ingredients- 3 Tbsp minced garlic
- 2 Tbsp salted fermented shrimp (minced)
- 5 Tbsp fish sauce (anchovy or similar)
- 3 Tbsp Korean chili flakes (Gochugaru)
- 1 Tbsp fish sauce (tuna extract type, optional for extra umami)
- 1/2 cup plum extract (Maesil Cheong, for sweetness and fermentation)
- 3 Tbsp minced garlic
- 2 Tbsp salted fermented shrimp (minced)
- 5 Tbsp fish sauce (anchovy or similar)
- 3 Tbsp Korean chili flakes (Gochugaru)
- 1 Tbsp fish sauce (tuna extract type, optional for extra umami)
- 1/2 cup plum extract (Maesil Cheong, for sweetness and fermentation)
Cooking Instructions
Step 1
First, prepare the fresh young radish greens (Yeolmu). Trim off any yellow or wilted leaves and the very tips of the roots. If the yeolmu stalks are very long, cut them into 2-3 pieces, about 5-7 cm long, to help them absorb the seasoning better. Wash the yeolmu thoroughly 2-3 times under cold running water to remove any dirt or grit. Drain them lightly in a colander. Layer the yeolmu in a large bowl or kimchi container, sprinkling a handful of coarse sea salt over each layer as you go. (If the yeolmu is short, you can just trim the roots; for longer ones, cut them in half before salting).
Step 2
Let the yeolmu brine for about 40 minutes, allowing it to wilt. About halfway through, around the 20-minute mark and again at 30 minutes, gently turn the yeolmu over to ensure even salting. Flip them about 3 times in total.
Step 3
Prepare the ingredients for the seasoning. Wash the green onion and thinly slice it diagonally, focusing on the white part. Have your minced garlic ready.
Step 4
Now, for the flavor base. Remove the stems from the red chili peppers. Peel the onion and cut it into large chunks. Prepare the peeled ginger. Place these ingredients in a blender with a small amount of water and blend until smooth.
Step 5
Once the yeolmu is well-brined (after 40 minutes), gently rinse it under cold running water 2-3 times to remove excess salt. Do not drain the yeolmu completely after the last rinse; instead, transfer it directly into the large bowl where you’ll be mixing the kimchi. Leaving some moisture helps the seasoning adhere better.
Step 6
Prepare the secret to the savory depth: the boiled potatoes. Peel the boiled potatoes and mash them thoroughly with a fork or a potato masher until smooth. You can also use a blender, but leaving a few small lumps adds a nice texture.
Step 7
It’s time to mix everything together! Add the mashed potatoes, sliced green onion, and the blended mixture of red chili peppers, onion, and ginger to the bowl with the yeolmu. Gently mix these ingredients to distribute them evenly.
Step 8
Now, add the delicious seasonings. Stir in the minced garlic, salted fermented shrimp, fish sauce, optional tuna extract, plum extract, and chili flakes. Gently toss the ingredients by hand, rather than vigorously kneading, to prevent the yeolmu from becoming mushy and to ensure the seasoning coats everything evenly. Taste and adjust the seasoning with additional salt or fish sauce if needed, according to your preference.
Step 9
Transfer the well-mixed yeolmu kimchi into a clean kimchi container. Instead of refrigerating immediately, leave the container slightly uncovered or loosely lidded at room temperature for about a day to allow fermentation to begin. This process develops the characteristic tangy flavor. After this initial fermentation, seal the container and refrigerate. It will continue to mature, developing a delightful, slightly soupy texture and a deep, savory taste that defines authentic country-style yeolmu kimchi.
Step 10
This is the yeolmu kimchi after half a day of fermentation. It’s still developing its full flavor, but the savory aroma is already promising! Letting it ferment for another day will enhance its deliciousness even further.
